Principles of Food Preservation MCQs | Page - 1

 all of the mentioned are adulterants.

 methods for detection of common adulterants are visual tests, chemical tests and physical tests.

 bakelite, pottery and vases and iron and tin plated steel, all have been used in packaging.

 security, portion control, marketing, convenience, protection and information transmission are all valid reasons for packaging.

 all the statements given are

 all the mentioned are requisites on a food label.

 it is prohibited for a label to read ‘this product cures xyz disease’.

 food authenticity means the food should match the description on the labels.

 incorrect origin, incorrect quantitative description and extending the food are all forms of mis-description.

 the dough, in refrigerated dough making is stacked and packed in dough tight container not air tight container so that the carbon dioxide escapes from it till the dough reaches and blocks the gas outlets.