Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Enzyme hydrolyzing bacterial cell wall is called
• Bacillus is an example of
• Which statement is true about bacterial spore?
• Thermal death time is
• Temperature required for pasteurization is
• The method in which the cells are frozen dehydrated is called
• Separation of a single bacterial colony is called
• Biological Oxygen Demand (BOD) is a measure of:
• Mycotoxins are formed during the end of
• Penicillin is a
• E.coli produce which type of toxins?
• Microorganisms involves in Vinegar fermentation is/are
• As pergillus niger is used generally for the production of
• Pectinase is industrially produced from
• For α- amylase production the micro-organism required is
• Putting commercially sterile goods in sterile containers is referred to as
• The aseptic packaging's sealing is referred to as
• Which of the subsequent procedures is not a part of aseptic packaging?
• The first attempt at aseptic food packing was made in
• Sterilization using irradiation is done by ________
• Which of the following is a chemical used in aseptic packaging? a)       Chlorine peroxide b)       Peracetic Acid c)        Hydrogen P...
• Which of the following is used for checking integrity of aseptic packaging material? a)      Sterility test b)      Drop test c)       Bur...
• Which of the following is aim of food processing a)    Extending the period during which food remains wholesome (microbial and biochemical). b)    ...
• Which of the following factors can influence the efficiency of blanching a)    The size and shape of the pieces of food b)    The thermal conductiv...
• Which statement is true for blanching? a)    Blanching removes some surface dirt and microorganisms. b)    Blanching vegetables before freezing the...
• Why exhausting is done in canning a)    To avoid the corrosion of tinplate and pin holing during storage. b)    To minimize discoloration. c)  �...
• Eggs are separated from spoiled egg by the metod a)    Candling b)    Withering c)    Roche Yolk Colour Fan d)    Colorimetry ...
• A unit operation which is used for disintegration of fat globules in milk from large globules and clusters into minute globules is a)    Winnowing b)�...
• A process uses gases like CO2 at high pressure to extract food components known as a)    Solvent extraction b)    Supercritical fluid extraction c...
• Cutting of fruit and vegetables into cubes is known as a)    Cubing b)    Dicing c)    Slicing d)    Grinding ...
• Packaging of food is done for the purpose a)    To avoid the contamination of food product. b)    To avoid insect invasion. c)    To avoid prod...
• Which of the following mode of heat transfer used for food heating a)    Conduction b)    Convection c)    Radiation d)    Steam heating ...
• To avoide rancidity in chips, which of the following method is used a)    Use of antioxidants b)    Use of ascorbic acid c)    Use of chemical ...
• In controlled atmospheric storage of climacteric fruit which of the following gases are to be controlled a)    Co2 b)    O2 c)    Ethylene d)�...
• Steady state environment comprising of a special blend of Oxygen, Nitrogen and carbon dioxide monitored and maintained to extend the shelf life of certain ...
• Which of the following compound is responsible for flavor of banana a)    Pectyl acetate b)    Benzaldehyde c)    Isoamyl acetate d)    All...
• Which of the following enzyme digests protein into smaller polype peptides a)    Chymotrypsinogen b)    Chymotrypsin c)    Trypsinogen d)  �...
• Most enzymes are active in pH range a)    3.5-9.5 b)    4.5-8 c)    4-7 d)    3.5-6
• Which of the following enzymes is/are used for tenderizing meat a)    Bromaline b)    Ficin c)    Trypsin d)    Papain ...
• The flour improver used for improving dough quality is