Q. Hazards affecting food are _____

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

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

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

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

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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?

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Q. Which among the following statements is untrue?

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

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

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

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

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

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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.

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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: –

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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?

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

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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.

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Q. Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.
Statement 2: Packaging materials also cause contamination.

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Q. Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.
Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

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Q. A substance intentionally added that affects the nature and quality of food is called _____

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