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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Q. Statement 1: Preservatives are food additives.
Statement 2: Sweeteners consist of calorie, low-calorie and non-calorie sweeteners.

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Q. Which sentence is untrue?

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Q. Statement 1: All food additives are carcinogenic.
Statement 2: Food additives must be avoided as far as possible.

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Q. In the history of packaging of the food industry, which among these was never a material of packaging?

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Q. Which of the given reasons, is NOT a valid reason for packaging of food items?

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Q. Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects.
Statement 2: Packaging can be arbitrarily classified into Primary, Secondary and Tertiary Packaging.

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Q. Which of the following is incorrect?

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Q. Which of the following is a must in food labeling?

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