FLR25

Welcome to your FLR25 Q. According to FSSA, Penalty for misleading advertisement may be extended to 2 Lakh rupees 3 Lakh rupees 5 Lakh rupees 10 Lakh rupees Q. According to FSSA, Penalty for unhygienic...

FPP10

Welcome to your FPP10 Q. For smoking of meat, generally saw dust or hardwood is burned at the temperature of _____________C 200 250 121 300 Q. ________ will affect the growth and activity of microorganisms...

FPP9

Welcome to your FPP9 Q. Cold sterilization refers to the preservation of food by Refrigeration Radiation Dehydration Lyophilisation Q. What is the purpose for blanching (immersing food in hot water) vegetables during canning to soften...

fpp8

Welcome to your fpp8 Q. Food processing in India is concentrated in which sector, maximum? Organized Sector Unorganized sector Small Scale None of the mentioned Q.There has been a shift from carbohydrate staple to animal...

FPP7

Welcome to your FPP7 Q. Statement 1: Acidic electrolyzed water is a non-photochemical process which has a high oxidation capacity and proved as an essential biocide. Statement 2: Chlorine Dioxide has been successfully used as...

FLR 24

Welcome to your FLR 24 Q. Food and Agriculture Organization (FAO)’s headquarter is located at: Rome Paris Geneva New York Q. Codex Alimentarius Commission is located at: Rome Paris Geneva New York Q. Codex General...

FPP6

Welcome to your FPP6 Q. Hot waterbath canning sterilizes food at what temperatures 240F 212F 180F 200F Q. Pressure canners used in the commercial manufacture of canned products are known as Steam blanchers Retorts Plate...

FPP5

Welcome to your FPP5 Q. Minimum juice content specified for oranges below which they are not harvested 25% 33% 30% 35% Q. Which of the following is a factor that affects the storage stability of...

fpp4

Welcome to your fpp4 Q. The recommended minimum temperature for home freezer storage is -10°F 0°F 10°F 32°F Q. Mold on dehydrated food can result from Case hardening Improper conditioning Incomplete drying All of the...

FA5

Welcome to your FA5 Q. Preservative used in squash is BTH SO2 Calcium propionate Sodium nitrite Q. As per the FSSAI, fruits squash should contain minimum 15% fruit juice 25% fruit juice 35% fruit juice...
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