Q.19 The recommended strength of chlorinated water used for sanitizing heavily soiled vegetables should not exceed:Ans 1. 100 to 200 ppm2. 500 ppm3. 75 ppm4. 50 ppmCorrect Ans Provided: 1
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Q.11 Which of the following is a phytotoxin?Ans 1. Cyanogenic glycosides2. Fumonisins3. Patulin4. DeoxynivalenolCorrect Ans Provided: 1
Q.47 Which of the following statements are correct with respect to INS for Food Additives? Options: 1. INS stands for International Numbering System used in place of a specific name2. The INS list may include ...
Q.60 Yeasts belonging to the genus ______ can cause red, pink or yellow coloured spots on meat.Ans 1. Kloeckera2. Torulopsis3. Rhodotorula4. HanseniasporaCorrect Ans Provided: 3
Q.77 Match the refrigerator shelves in Column II with the foods in Column IAns 1. a) – ii); b) – i); c) – iv); d) – iii)2. a) – iii); b) – ii); c) – ...
Q.2 The common symptoms of food intolerance include all of the following except:Ans 1. Stomach ache2. Bloating3. Diarrhoea4. WheezingCorrect Ans Provided: 4
Q.24 As per regulations, the contaminant melamine in powdered infant formulas should not exceed the Maximum Permissible Level of:Ans 1. 1.0 mg/kg2. 0.1 mg/kg3. 2.5 mg/kg4. 0.15 mg/kgCorrect Ans Provided: 1
Q.38 Which of the following statements are correct with regard to phosphatidyl choline? Options: 1. It is also known as Lecithin2. It is a natural emulsifier present in egg yolk3. The phosphate group of ...
Q.63 A yellow colour in milk is mostly caused by the bacteria ______Ans 1. Serratia marcescens and Clostridium spp.2. Alcaligenes viscolactis and Bacillus spp.3. Pseudomonas synxantha and Flavobacterium spp.4. Streptococcus lactis var. maltigenes and Brevibacterium spp.Correct Ans Provided: ...
Q.79 Match the cross-contaminants in Column II with suitable examples from Column IAns 1. a) – ii); b) – iii); c) – i)2. a) – iii); b) – i); c) – ii)3. a) – iii); ...
