Q. If a food product contain Genetically Modified food then what is labelled
- genetically modified organisms
- No need of labeling
- It may or may not be labelled
- None of the above
Answer: a)
The European Union has chosen to focus on method of production. All food products containing ‘‘genetically modified organisms’’ must be labelled.
Q. In milk which additive is permitted
- Phosphates
- Lecithin
- No additive
- Carotenoids
Answer: c)
| Milk and buttermilk (plain) No additives permitted | No additives permitted |
Q. Sodium chloride is used in
- Curing of meat
- Pickling of meat
- Both a and b
- None of the above
Answer: c)
- Sodium chloride is used for curing or pickling of meat is used as a strong preservative and enhances the color.
Q. The rate of gas production by yeast in dough is increased by adding
- More yeast
- Sugar or amylase bearing malt
- Dough conditioner within limit
- All of them
Answer: d)
Yeast is used to make bread dough. During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough.
Q. Sorbets are more effective than sodium benzoates at the PH value above
- 2.0
- 4.0
- 6.0
- 7.0
Answer: b)
Sorbic acid: Na and K salts of sorbic acid (C-C=C-C=C-COOH) are used to inhibit growth of moulds and yeast in many food products like fruit juices, pickles, cheese etc. The sorbic acid is used directly in foods and as spray or dip coatings on packaging materials. The activity of sorbic acid increases with decrease in pH indicating that undissociated form is more effective up to pH 4.5. They inhibit the growth of yeasts and mould but are less effective against bacteria. Sorbic acid is the safest preservative.
