Question 1
Which temperature range is typically used for HTST (High Temperature Short Time) pasteurization of milk?
Correct Answer:
71.7°C for 15 seconds
Question 2
What is the primary objective of blanching vegetables prior to freezing or dehydration?
Correct Answer:
Inactivate spoilage and browning enzymes
Question 3
Which chemical preservative is commonly permitted in fruit juices, squashes, and cordials containing natural fruit colors?
Correct Answer:
Sodium benzoate
Question 4
What is the typical water activity (aw) threshold below which most bacteria cannot grow?
Correct Answer:
0.91
Question 5
Which processing technique removes water from food by sublimation directly from ice to vapor under low pressure?
Correct Answer:
Freeze drying (Lyophilization)
Question 1
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About this Exam

Prepare with the Assam HS Skill Food Processing Practice Questions - Assam State School Education Board (ASSEB AHSEC) Higher Secondary Skill Subject Food Processing Examination Exam practice quiz. This question bank includes 100 questions covering food, fruit, temperature, processing, and fssai. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Assam HS Skill Food Processing Practice Questions - Assam State School Education Board (ASSEB AHSEC) Higher Secondary Skill Subject Food Processing Examination Exam

This practice set contains 100 questions from the matching question bank and focuses on food, fruit, temperature, processing, and fssai. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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