Q1. The common adulterant in silver leaves are?

1. Sawdust
2. Aluminium leaves
3. Dhatura seeds
4. None of the above

ANSWER: 2. Aluminium leaves

• Explanation – When pure silver leaves are ignited, they burn away, leaving a gleaming white spherical ball of the same mass, whereas aluminium leaves are reduced to dark grey blackish ashes. The silver foil is exceedingly thin and falls to powder when crushed between two fingers. Aluminium foil is thicker and only rips into little shards when crushed in the same way.

READ MORE – FOOD TECHNOLOGY (30/08/2021)

Q2. India has established procedures for the importation of livestock and associated products under the _______.

1. Meat Food Products Order
2. Livestock Importation Act
3. Milk and Milk Products Order
4. Prevention of Food Adulteration Act

ANSWER – 2. Livestock Importation Act

• Explanation: The Livestock Importation Act of 1898 set regulations for the importation of livestock and allied products in India. Meat products, eggs, and egg powder, and milk products require a sanitary import authorization from the Ministry of Agriculture’s Department of Animal Husbandry, Dairy, and Fisheries, according to the regulations. An in-depth import risk analysis is conducted, taking into account the disease status in the exporting country vs the illness situation in India.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

Q3. Which among the following is the component of risk analysis?

1. Risk management
2. Risk assessment
3. Risk communication
4. All of the above

ANSWER: 4. All of the above

• Explanation: Risk analysis, as a systematic decision-making process, consists of three independent but intertwined elements: risk management, risk assessment, and risk communication. In the risk analysis process, each of these elements serves an important and complementary role. Food safety regulators can use risk analysis to gather the data and evidence they need to make informed decisions. The process usually starts with describing the problem, articulating the risk analysis’ aims, and defining the risk assessment’s questions to be answered.

READ MORE – FOOD TECHNOLOGY (20-09-2021)

Q4. ________ aids the extraction of proteins as in massaging, and thus enhances tenderness and juiciness in meat.

1. Tumbling
2. Mixing
3. Massaging
4. Beating

ANSWER – 2. Tumbling

• Explanation – Massaging, tumbling, and mixing are some of the technologies used to speed up the curing of meat using a brine cure. Tumbling is a more extreme kind of physical therapy. Tumbling is the process of using the impact energy generated by meat chunks falling and striking baffles or paddles in a rotating drum. Tumbling, like massaging, aids in the extraction of proteins, which improves tenderness and juiciness.

READ MORE – FOOD TECHNOLOGY (30/07/2021)

Q5. Saffron is commonly adulterated with ________.

1. Kesari dhal
2. Metanil yellow
3. Dyed tendrils of maize cob
4. Dhatura seeds

ANSWER: 3. Dyed tendrils of maize cob

• Explanation: Genuine saffron does not shatter as easily as synthetic saffron. Saffron is made artificially by soaking maize cobs in sugar and coloring them with coal tar dye. If the color is artificially colored, it dissolves in water. When pure saffron is dissolved in water, it retains its saffron color for as long as the water is there.

READ MORE – FOOD TECHNOLOGY (29-09-2021)