MCQOPTIONS
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MCQOPTIONS
This section includes 62 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it? |
| A. | Vitamin C |
| B. | Vitamin D |
| C. | Vitamin B |
| D. | None of the mentioned |
| Answer» C. Vitamin B | |
| 52. |
STATEMENT_1:_FOREIGN_OBJECTS_ENTERING_FOOD_IS_CALLED_PHYSICAL_CONTAMINATION_OF_FOOD.?$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» B. True, False | |
| 53. |
Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 54. |
Statement_1:_Processing_contaminants_are_the_contaminants_that_are_generated_during_the_processing_of_food_and_hence_are_hard_to_control.$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 55. |
Given below are certain facts about food contamination by fungus. Which one of the statements is untrue? |
| A. | Contamination by moulds/fungi is called Mycotoxin |
| B. | The most common fungus toxin is Alpha toxin |
| C. | Ergotin is a mycotoxin |
| D. | None of the mentioned |
| Answer» E. | |
| 56. |
Statement 1: Pathogenic bacteria look, smell and taste perfectly normal. |
| A. | |
| B. | |
| Answer» C. | |
| 57. |
Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –$ |
| A. | Meat had an off-odor |
| B. | Fish had a slimy skin |
| C. | Bananas and melons had an odor |
| D. | None of the mentioned |
| Answer» E. | |
| 58. |
Statement 1: Botulism is more dangerous than Staphylococcus. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 59. |
Which of the following is NOT a process wherein the food becomes toxin before ingestion? |
| A. | Botulism |
| B. | Staphylococcus |
| C. | Bacterial Intoxication |
| D. | Bacterial infection |
| Answer» E. | |
| 60. |
Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly? |
| A. | When milk is exposed to sun, it losses Vitamin B-2 |
| B. | Unless refrigerated immediately, meat losses Vitamin C |
| C. | Fats and oil in cold conditions, get spoilt |
| D. | Microorganisms are a major threat to the food industry |
| Answer» D. Microorganisms are a major threat to the food industry | |
| 61. |
The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence? |
| A. | Cold, presence, Purification |
| B. | Warm, absence, Putrefaction |
| C. | Cold, presence, Putrefaction |
| D. | Warm, absence, Purification |
| Answer» C. Cold, presence, Putrefaction | |
| 62. |
Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct? |
| A. | Her observation was wrong |
| B. | Fruits have old cells as they were not meant to be survived by nature |
| C. | They can heal wounds |
| D. | They can live longer |
| Answer» C. They can heal wounds | |