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.
| 1. |
Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects.Statement 2: Packaging can be arbitrarily classified into Primary, Secondary and Tertiary Packaging. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 2. |
Which of the following is a must in food labeling? |
| A. | Name |
| B. | Standard Specification |
| C. | Place of Origin |
| D. | All of the mentioned |
| Answer» E. | |
| 3. |
Which of the following need not be in the same vision of field? |
| A. | Product name |
| B. | Quantity |
| C. | Date mark |
| D. | Place of Origin |
| Answer» E. | |
| 4. |
Methods for detection of common adulterants are _____ |
| A. | Visual tests |
| B. | Chemical tests |
| C. | Physical tests |
| D. | All of the mentioned |
| Answer» E. | |
| 5. |
Which stage does adulteration take place in? |
| A. | Producer |
| B. | Distributor |
| C. | Retailer |
| D. | All of the mentioned |
| Answer» E. | |
| 6. |
Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes.Statement 2: Baking soda is a leavening agent. It is an additive. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 7. |
Statement 1: In the process of making certain oils, nickel is added as a catalyst.Statement 2: Nickel is injurious for consumption. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 8. |
What is “carryover” principle? |
| A. | Additives added in the raw materials are not present in the final products |
| B. | Antioxidant added to oil is present in all oil based products made from it |
| C. | All of the mentioned |
| D. | None of the mentioned |
| Answer» C. All of the mentioned | |
| 9. |
What are Sequestrants? |
| A. | They are added to keep the food stable |
| B. | Form a complex ion with metals like copper, iron etc |
| C. | Added for color |
| D. | They keep the food oxidized |
| Answer» C. Added for color | |
| 10. |
_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability. |
| A. | Buffering agents |
| B. | Sequestrants |
| C. | Anti-caking agents |
| D. | Anti-foaming agents |
| Answer» B. Sequestrants | |
| 11. |
Statement 1: Food additives are divided into direct and indirect types.Statement 2: Direct food additives become a part of the food during packaging. These are in trace amounts. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 12. |
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 |
| D. | Lipolysis |
| Answer» D. Lipolysis | |
| 13. |
Statement 1: Stabilizers, Emulsifiers are certain examples of food additives.Statement 2: Antioxidant is a class of food additive. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 14. |
Which among the following statements is untrue? |
| A. | Self oxidation of lipids is called ‘auto-oxidation’ |
| B. | High content of PUFA losing flavour is called rancidity |
| C. | Heating and frying lead to polymerization of fats |
| D. | None of the mentioned |
| Answer» C. Heating and frying lead to polymerization of fats | |
| 15. |
Hazards affecting food are _____ |
| A. | Chemical, Biological, Physical |
| B. | Additives, Colour |
| C. | Pollutants |
| D. | All of the mentioned |
| Answer» E. | |
| 16. |
Which is correct with respect to staling of bread? |
| A. | It is temperature dependent |
| B. | It is called retro gradation |
| C. | It is the reverse of gelatinization |
| D. | All of the mentioned |
| Answer» E. | |
| 17. |
Which of the following shows the propagation step in auto-oxidation? |
| A. | R∙ + R∙ → R-R |
| B. | RH → R∙ + H∙ |
| C. | R∙ + O₂ → RO₂∙RO₂∙ + RH → ROOH + R∙ |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 18. |
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. | |
| 19. |
Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.Statement 2: To multiply, bacteria require warmth, food, moisture and time.Which of the following holds true for statement 1 and statement 2 respectively? |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 20. |
Which of the following is NOT a function of a food additive _____ |
| A. | To maintain product consistency |
| B. | Maintain nutritive value |
| C. | Controlling acidity/alkalinity |
| D. | None of the mentioned |
| Answer» E. | |
| 21. |
In the history of packaging of the food industry, which among these was never a material of packaging? |
| A. | Bakelite |
| B. | Pottery and vases |
| C. | Iron and tin plated steel |
| D. | None of the mentioned |
| Answer» E. | |
| 22. |
A substance intentionally added that affects the nature and quality of food is called _____ |
| A. | Food poison |
| B. | Food adulterant |
| C. | Food contaminant |
| D. | Food material |
| Answer» E. | |
| 23. |
When do we say that food is adulterated under the PFA Act? |
| A. | If it is obtained from a diseased animal |
| B. | If spices are sold without their essence |
| C. | If any ingredient is injurious to health |
| D. | All of the mentioned |
| Answer» E. | |
| 24. |
It is legal for a label to say – ‘this product cures xyz disease’. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 25. |
Which sentence is untrue? |
| A. | GRAS stands for ‘generally recognized as safe’ |
| B. | Boric acid has been banned |
| C. | High levels of MSG leads to ‘Chinese Restaurant Syndrome’ |
| D. | Food additives need not be numbered or labelled |
| Answer» E. | |
| 26. |
Which of the following statements is true with respect to food processing? |
| A. | Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing |
| B. | Vitamins can be removed from food via leaching |
| C. | Mineral losses in food processing are more compared to Vitamins |
| D. | Boiling has less mineral losses as compared to steaming |
| Answer» B. Vitamins can be removed from food via leaching | |
| 27. |
Which of the following is a food safety tool? |
| A. | Good Hygiene Practice |
| B. | Hazard Analysis Critical Control Point |
| C. | Total Quality Management |
| D. | All of the mentioned |
| Answer» E. | |
| 28. |
Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt.Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 29. |
Why are adulterants added? |
| A. | To increase shelf-life of products. E.g.- Urea |
| B. | To improve flavor color and appearance |
| C. | To sell lesser quantity at the same price |
| D. | All the mentioned |
| Answer» E. | |
| 30. |
Which of the given reasons, is NOT a valid reason for packaging of food items? |
| A. | Security and portion control |
| B. | Marketing and convenience |
| C. | Protection and information transmission |
| D. | None of the mentioned |
| Answer» E. | |
| 31. |
Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 32. |
A substance intentionally added that preserves flavour and improves taste is called _____ |
| A. | Food additive |
| B. | Food adulterant |
| C. | Food contaminant |
| D. | Food material |
| Answer» B. Food adulterant | |
| 33. |
Which of the following operation reduces the dietary fibre content in cereals? |
| A. | Drying |
| B. | Retro gradation |
| C. | Grinding |
| D. | Milling |
| Answer» E. | |
| 34. |
Food Authenticity means _____ |
| A. | The food should match the description |
| B. | The food should taste good |
| C. | It should be cheap |
| D. | None of the mentioned |
| Answer» B. The food should taste good | |
| 35. |
Which of the following reason shows the impact of adulteration on the economy? |
| A. | Adulteration → People falling sick → Spending money on treatment |
| B. | Adulteration → People falling sick → Court cases |
| C. | Adulteration → People falling sick → Spending money on treatment or Court cases |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 36. |
Statement 1: Preservatives are food additives.Statement 2: Sweeteners consist of calorie, low-calorie and non-calorie sweeteners. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 37. |
Which of the following is true with respect to gelatinization? |
| A. | It allows starch to be easily digested |
| B. | In this process, on heating, the crystalline structure of starch is lost and gel is formed |
| C. | In this process, on cooling, the digestibility of starch in the intestine decreases |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 38. |
Statement 1: All food additives are carcinogenic.Statement 2: Food additives must be avoided as far as possible. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» E. | |
| 39. |
Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.Statement 2: Packaging materials also cause contamination. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 40. |
Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk? |
| A. | Yes, definitely |
| B. | No, definitely unsafe |
| C. | Maybe safe, maybe unsafe |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 41. |
Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct? |
| A. | Oxidation is necessary for products like cheese |
| B. | Lipid Oxidation is otherwise a major concern for the food industry |
| C. | Deterioration of fats and oils is called rancidity |
| D. | All of the mentioned |
| Answer» E. | |
| 42. |
Statement 1: Foreign objects entering food is called physical contamination of food.Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 43. |
Which of the following is a form of mis-description? |
| A. | Incorrect Origin |
| B. | Incorrect Quantitative Description |
| C. | Extending the food |
| D. | All of the mentioned |
| Answer» E. | |
| 44. |
Statement 1: Botulism is more dangerous than Staphylococcus.Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 45. |
Statement 1: Adulteration takes place more in loosely sold items than those sold packed.Statement 2: Powder and paste forms are more adulterated than solid lumps. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 46. |
Which of the following is an adulterant? |
| A. | Urea |
| B. | Pesticides |
| C. | Iron filings in tea |
| D. | All of the mentioned |
| Answer» E. | |
| 47. |
Which of the following is untrue about grilling meat? |
| A. | The advantage of this process is that it reduces the saturated fat in the meat |
| B. | It produces Hetero cyclic amines which are carcinogenic |
| C. | It produces poly cyclic aromatic hydrocarbons which are carcinogenic |
| D. | None of the mentioned |
| Answer» E. | |
| 48. |
Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 49. |
Which information is incorrect when it comes to dehydration affecting vitamins? |
| A. | Beta-carotene and B-vitamin do not get affected |
| B. | Vitamin C does not get affected |
| C. | Vitamin C is retained during pickling of vegetables |
| D. | None of the mentioned |
| Answer» C. Vitamin C is retained during pickling of vegetables | |
| 50. |
Which of the following is untrue? |
| A. | Many Vitamin Bs like Vitamin B6 are affected by heating |
| B. | Vitamin C is lost in almost all food processing steps |
| C. | Vitamin C degradation decreases by enzymes and also metals like Cu and Fe |
| D. | Vitamin A is stable in absence of oxygen |
| Answer» D. Vitamin A is stable in absence of oxygen | |