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Home/31/03/2022 9:00 AM - 12:00 PM

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 115

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Q.35 Fats perform the following functions except for one function. Which function does fat NOT perform?Ans 1. Adds satiety value and flavour2. Stimulates peristalsis and eliminates fecal waste3. Provides thermal insulation4. Helps absorb fat soluble vitaminsCorrect Ans Provided: ...

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 108

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Q.28 The vitamin which helps in the conversion of Tryptophan to Niacin is:Ans 1. Biotin2. Pantothenic acid3. Pyridoxine4. ThiamineCorrect Ans Provided: 3

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 117

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Q.37 Walnuts are a rich source of:Ans 1. Stearic acid2. Butyric acid3. Alpha-linolenic acid (ALA)4. Ricinoleic acidCorrect Ans Provided: 3

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 119

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Q.39 Food Safety Management System related Documents and Records which are mandatory are:Ans 1. Visitor Record2. Approved supplier list3. Medical fitness certificate for food handlers4. Equipment breakdown maintenance reportCorrect Ans Provided: 3

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 112

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Q.32 Active packaging systems use oxygen scavengers while packaging grated cheese to:Ans 1. Prevent enzymatic browning2. Retain Vitamin C3. Prevent mold growth4. Decrease level of condensationCorrect Ans Provided: 3

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 111

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Q.31 An in-house reference sample for which one or more property values have been established by the user laboratory is called the:Ans 1. Test sample2. Control sample3. Spiked sample4. Blind sampleCorrect Ans Provided: 2

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 110

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Q.30 Allergen cross-contact in Food operations can be prevented by:Ans 1. Cooking all protein rich foods thoroughly2. Mentioning ingredients used in recipes on the menu card3. Following safe food handling and storage practices4. Mentioning known food allergens on ...

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 109

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Q.29 Fruits and vegetables are blanched during processing mainly to:Ans 1. Eliminate enzymes and microorganisms2. Reduce processing time3. Remove foreign material like stalks and soil4. Destroy insects and pesticide residuesCorrect Ans Provided: 1

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 116

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Q.36 Which of the following dietary fibres is from of a non-carbohydrate source?Ans 1. Algae2. Lignin3. Pectin4. MucilageCorrect Ans Provided: 2

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Asked: December 17, 2022

Date: 31/03/2022 Shift: 9:00 AM – 12:00 PM Q. No: 114

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Q.34 A powerful chemical released when an allergen enters the body causing symptoms of allergy:Ans 1. Antigen2. Histamine3. Antibody4. AntihistamineCorrect Ans Provided: 2

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