SPSC Food Safety Officer Question Paper 2022 Download Free PDF
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SPSC Food Safety Officer Question Paper 2022 Download PDF
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1. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called ____________
A) Hydrolytic rancidity
B) Auto- oxidation
C) Thermal decomposition
2. Which of the following methods pertaining to wheat milling refers to reduction of moisture content in the wheat?
B) Flour formation
C) Separation of endosperms
D) Wheat Conditioning
3. Deficiency of Vitamin B3 causes is:
C) Pernicious Anaemia
D) Beri Beri
4. The Limiting Amino acid in pulses is __________
5. Vitamin which is not found in Fruits and Vegetables:
A) Vitamin A
B) Vitamin B1
C) Vitamin B 6
D) Vitamin B 12
Food Safety Officer (F.S.O) Paper I
Food Safety Officer (F.S.O) Paper II