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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Q. When do we say that food is adulterated under the PFA Act?

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Q. Statement 1: In the process of making certain oils, nickel is added as a catalyst.
Statement 2: Nickel is injurious for consumption.

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Q. Statement 1: Adulteration takes place more in loosely sold items than those sold packed.
Statement 2: Powder and paste forms are more adulterated than solid lumps.

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Q. Which stage does adulteration take place in?

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Q. Which of the following is an adulterant?

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Q. Why are adulterants added?

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Q. Which of the following reason shows the impact of adulteration on the economy?

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Q. Methods for detection of common adulterants are _____

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Q. Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk?

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Q. A substance intentionally added that preserves flavour and improves taste is called _____

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Q. Which of the following is NOT a function of a food additive _____

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Q. Statement 1: Stabilizers, Emulsifiers are certain examples of food additives.
Statement 2: Antioxidant is a class of food additive.

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Q. Statement 1: Food additives are divided into direct and indirect types.
Statement 2: Direct food additives become a part of the food during packaging. These are in trace amounts.

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Q. What is “carryover” principle?

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Q. What are Sequestrants?

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Q. _____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

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Q. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes.
Statement 2: Baking soda is a leavening agent. It is an additive.

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