Q. Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?

View solution

Q. Which of the following shows the propagation step in auto-oxidation?

View solution

Q. Which of the following is a food safety tool?

View solution

Q. Hazards affecting food are _____

View solution

Q. Which of the following statements is true with respect to food processing?

View solution

Q. Which is correct with respect to staling of bread?

View solution

Q. Which of the following is true with respect to gelatinization?

View solution

Q. Which of the following operation reduces the dietary fibre content in cereals?

View solution

Q. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?

View solution

Q. Which among the following statements is untrue?

View solution

Q. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________

View solution

Q. Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?

View solution

Q. The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?

View solution

Q. Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?

View solution

Q. Which of the following is NOT a process wherein the food becomes toxin before ingestion?

View solution

Q. Statement 1: Botulism is more dangerous than Staphylococcus.
Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.

View solution

Q. Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –

View solution

Q. Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.
Statement 2: To multiply, bacteria require warmth, food, moisture and time.

Which of the following holds true for statement 1 and statement 2 respectively?

View solution

Q. Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?

View solution

Q. Statement 1: Foreign objects entering food is called physical contamination of food.
Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.

View solution