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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…….

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