Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• 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…….
• The heat produced by respiration in fruit & vegetable is known as………
• Irradiation of food is also called as………
• The outer box, case or wrapper that holds several packages and not come in direct contact with food is called………
• The incorporation of CO2 into water is known as……..
• An IMF is characterized by a  moisture content  of approximately…….and a  water activity  (aw) between…….. ...
• Water activity, a thermodynamic property, is defined as the ratio of ……… in a system and the …………at the same temperature .      ...
• Microwaves are ……………radio waves that are within a frequency band of…………
• For food application, only two frequencies are allocated for microwave heating……..&……..MHz.
• … …&……… ultrasound is normally used to monitor food products or processes.
• Which Industrial products are produced with the help of microorganisms
• Meat is a product
• Preservative used as anti-mold agent in bread
• Combination of two or more than that methods for synergistic preservation is called
• Which of the following is false? A. Fats provide insulation B. Fats maintain healthy skin and hair C. Vitamin A, D, E and K are fat soluble only D. Fats pr...
• Substances that reduce the availability of one or more nutrients known as
• Which of the following RF frequency related to Industrial use
• What is the cause of convection heat transfer in evaporators? A. Convection is heat transfer by neutrons B. Convection is heat transfer by mass motion of a...
• What is primary fundamental role of food packaging? a)       To preserve food quality and safety. b)   &n...
• α-Amylases is a -   a)       Starch-degrading enzymes b)      Cellulose-degrading enzyme ...
• Proteases are enzymes, which catalyze the hydrolysis of a)       Polypeptides b)      Glycosidic c)&...