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…….