1. Tick the correct answer given as for the following statements:

Taste perceived at the tip and along the sides of tongue.

Sweet

Sour

Salty

This is extracted from the seeds of plant Bixa Orillena

Saffron

Carmel

Annatto

All conditions and measures to ensure the safety and suitability of food at all levels of Food Chain.

Food Safety

Food Quality

Food hygiene

Frame Work for setting, reviewing and meeting quality management system, required and commitment of organisation to continual improvement

Quality manual

Quality Policy

Quality assurance

Obtaining evidence (in advance) that the specific and general control measures of the HACCP plan are effective:

Validation

Verification

Monitoring

Textural property characterized by case with which a substance may be separated into small particles

Coarse

Croky

Crumbly

A sensation imparted by material that is thick, coats the mouth, is not easily diluted by saliva and is difficult to swallow:

Soggy

Rubbery

Slimy

Having an even surface or consisting devoid of roughness in taste and Flavour

Smooth

Homogenous

Cohesive

Saturated by moisture and heavy, wet or soaked:

Coarse

Soggy

Rubbery

It is a stabilizer obtained from microbes:

Dextran

Furcellaran

Alginate

2. Match the word given under Column B with correct statement given under Column A in the following:

Column-A Column

The likelyhood that an adverse health effect will occur within a population as a result of hazard in Food. quality

Assurance that Food will not cause any harm to human health when prepared and consumed as per its intended use. Hazard

Part of quality management Focused on providing confidence that quality requirement will be fulfilled. Quality manual

One of the component of quality Risk

Progressive neurological disorder of cattle that result from an infective unconventional transmissible agent. Dioxin

Popular name for the family of halogenated organic compound. Quality Assurance

Written document of the guidelines describing the procedure, equipment facilities and control for operational conditions to ensure that Food meet the consumers needs and also give them safety and reliability. Nutrition

It is a controlled document, which include scope of quality system procedure description of the sequences and interactions of the processes. (viii) Food Safety

Agent or condition of Food with the potential to cause an adverse health effect. GMP

Degree to which a set of inherent characteristics fulfill requirement. L Madcow disease

Mention five important common tests for all kind of semi-rigid packaging material.

What are the important tests for glass 5 containers to be performed in the laboratory?

4. Write short notes on any five of the following:

CFB Boxes

Stabilizers

Natural Food colomes

Platform tests

Codex Alimentrius

BIS

Food Safety and Standard Act-2006

5. Define any ten of the following:

HPLC

Emulsifier

WTO

DMC

AGMARK

Taste receptors

Palate

Flavour

Palatable

Score Card

Organoleptic tests

Give the advantages and limitations of cu1TugateJ Fibre Board boxes.

Discuss the properties and applications of 5 paper and paper board in dairy industry.

Give the score card for milk powder.

Discuss desirable and undesirable attributes of ghee.

List the objectives of Food Safety and Standard Act-2006. Which of the enactment and orders relating to food have been repeated after the commencement of this Act?

Discuss the main objectives of either quality council of India or the export inspection council of India.