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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Q. Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt.
Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used.

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Q. Which of the following need not be in the same vision of field?

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Q. It is legal for a label to say – ‘this product cures xyz disease’.

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Q. Food Authenticity means _____

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Q. Which of the following is a form of mis-description?

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