PSSSB new food safety officer new question paper download, Food safety officer question paper download
PSSSB food safety officer question paper
Download latest previous year question papers of PSSSB food safety officer. Previous question paper PSSSB food safety officer question paper download link.
๐Food safety officer previous question paper download pdf | Link
๐APPSC food safety officer question paper download | Link
AG in AGMARK represents
(a) agronomy
(b) acidic ghee
(c) agricultural
(d) none
AGMARK act was passed in the year.
(a) 1937
(b)1954
(c) 1957
(d) 1964
The AGMARK ghee grading scheme was initiated in
(a)1937
(b) 1938
(c) 1954
(d) 1964
Lactose content in edible grade of lactose isโฆ
(a) 95.4
(6) 98.4
(c) 99.0
(d) 98.85
PSSSB food safety officer question paper
Moisture content in edible grade of lactose is.
(a) 0.1%
(b) 0.3%
(c) 0.5%
(d) 1.5%
Sogginess in ice cream may be due to
(a) high overrun
(b) low sugar content
(c) excessive stabilizer
(d) none
Icy texture of ice cream is due to
(a) fast hardening
(b) fast freezing
(c) high stabilizer
(d) low solid content
The greenish yellow color of whey is due to
(a) riboflavin
(b) carotene
(c) xanthophylls
(d) casein
Packaging of ice cream is done prior to freezing
(a) true
(b) false
(c) cannot be determined
(d) none
Which of the following is a method of ghee making?
(a) desi method
(b) creamery butter method
(c) direct cream method
(d) all
Which of the following is a small scale ghee making method?
(a) desi method
(b) creamery butter method
(c) direct cream method
(d) all
PSSSB food safety officer question paper
Which of the following yeasts causes spoilage in soft drinks?
(a) Candida
(b) Torulopsis
(c) both
(d) none
Which of the following bacteria occasionally causes spoilage in soft drinks?
(a) Gluconobacter
(b) Lactobacillus
(c) Leuconostoc
(d) all