PUMPA - THE SMART LEARNING APP

Helps you to prepare for any school test or exam

Download now on Google Play

Food adulteration and quality control

1.	Food spoilage
2.	Food preservation
3.	Food preservation - cold storage, freezing, pasteurization
4.	Food preservatives
5.	Food adulteration
6.	Test to detct the presence of adulterants
7.	Food quality control

1.	External factors that cause food spoilage Difficulty: easy	2
2.	Different preservation methods employed Difficulty: easy	3
3.	Various food preservatives used Difficulty: easy	2
4.	Different food adulteration and adulterants Difficulty: easy	3
5.	Incidentally added adulterants in food Difficulty: easy	3
6.	Food spoilage and drying Difficulty: medium	4
7.	Irradiation, drying and cold storage Difficulty: medium	4
8.	Freezing, pasteurization and canning Difficulty: medium	5
9.	Preservatives used and their mechanism of action Difficulty: medium	5
10.	To identify the adulterants present in suagr and milk Difficulty: medium	5
11.	Consequences of adulteration, PFA, FCI Difficulty: medium	4
12.	Roles and responsibilities of quality control agencies Difficulty: medium	5
13.	Mechanism of action of preservation using salt, sugar, and vinegar Difficulty: medium	5
14.	Methods and mechanisms of food preservation Difficulty: hard	7
15.	Food quality control agencies and food preservation techniques Difficulty: hard	7
16.	Food spoilage, preservation, and quality control agencies Difficulty: hard	7

1.	Training test 1 Difficulty: easy	9
2.	Training test 2 Difficulty: easy	10

1.

Methodical recommendation

Did you find an error?

Register for free to see more content

Register for free to see more content