Practice FSSAI-Role, Functions, Initiatives Questions and Answers
- 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
- Which of the following is/are anti-oxidant
- MSG is a
- Ropiness in bread is caused by
- The pressure is commonly used in HPP is
- Food intoxication can be caused by
- Shrinkage is associated with
- Working principle of Lyophilizer is
- The term IQF stands for
- The skin of vegetable are removed by
- Match the following Enzymes with their respective application A to D: 1. Pectinase A. Cheese curd 2. Rennin B. tenderizing meat 3. Bromalin C. Clarifying b...
- Match the following Enzymes with their respective application A to D: 1. Pectinase A. Cheese & curd 2. Rennin ...
- Match the following Bacterial genus with their respective groups A to D 1. Acetobacter Gluconobacter A. Butyrics 2. Lactobacillus streptococcus B. Proteol ...
- Match the following Foodstuff with their adulterant A to D 1. Asafetida A...
- Match the following mineral metabolism & their Disorders A to D 1. Phosphorus metabolism A. Osteomalacia & Rickets 2. Potassium metabol...
- Amino acids joint together by forming……bonds.
- When drying a product, more surface area means……..drying
- Sugar when heated beyond their melting point decompose and form a brown mass known as ……. ...
- Pathogenic bacteria cannot grow below a water activity of……..
- ………… is an enzyme naturally present in raw milk, which is used as an indicator for proper milk pasteurization. ...
- In canning the slowest-heating point referred to as…….
