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

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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 is a must in food labeling?

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Q. Which of the following is incorrect?

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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 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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