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

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

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Q. Which sentence is untrue?

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

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Q. What are Sequestrants?

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Q. What is “carryover” principle?

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

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

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

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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. Methods for detection of common adulterants are _____

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

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Q. Why are adulterants added?

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Q. Which of the following is an adulterant?

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Q. Which stage does adulteration take place in?

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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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