MCQOPTIONS
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MCQOPTIONS
This section includes 22 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. |
Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product? |
| A. | This is called Luncheon meat |
| B. | This is pasteurized and stored in refrigerators |
| C. | All of the mentioned |
| D. | Water binding agents are essential as re-heating tends to water loss |
| Answer» D. Water binding agents are essential as re-heating tends to water loss | |
| 2. |
Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 3. |
Coated meat products require _____ |
| A. | Breading |
| B. | Pre-dusting |
| C. | Battering |
| D. | All three are methods of making Coated meat products |
| Answer» E. | |
| 4. |
Statement 1: Sausages are minced. A lot of spices are added to it.Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They’re then packed. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 5. |
Statement 1: Ham is from pork bellies. Bacon is from pork thighs.Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» E. | |
| 6. |
Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.Statement 2: The above makes the meat hard. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 7. |
Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.Statement 2: Canning is a process in which steam is sent in to sterilize the products.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» D. False, True | |
| 8. |
Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 9. |
Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.Statement 2: The above process is called ageing or conditioning. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 10. |
CERTAIN_BACTERIA_ARE_ADDED_TO_MINCED_MEAT_PRODUCTS._THIS_ACTIVITY_IS_FOLLOWED_BY_DEHYDRATION._WHAT_IS_THIS_ACTIVITY_CALLED??$ |
| A. | Coating |
| B. | Freezing |
| C. | Curing |
| D. | Fermentation |
| Answer» E. | |
| 11. |
Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?$# |
| A. | This is called Luncheon meat |
| B. | This is pasteurized and stored in refrigerators |
| C. | All of the mentioned |
| D. | Water binding agents are essential as re-heating tends to water loss |
| Answer» D. Water binding agents are essential as re-heating tends to water loss | |
| 12. |
Statement_1:_Fermentation_of_meat_is_done_at_a_certain_temperature_and_then_brought_done_to_certain_moisture_content.$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 13. |
Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 14. |
Meat based bioactive peptides have certain nutraceutical effects. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 15. |
Oil/Lemon/Vinegar + Spices applied to meat is called _____ |
| A. | Marinating |
| B. | Emulsifying |
| C. | Fermenting |
| D. | Coating |
| Answer» B. Emulsifying | |
| 16. |
When meat is passed through a coarse grinder plate it is called _____ |
| A. | Chunking |
| B. | Flaking |
| C. | Restructured meat product |
| D. | Restructured meat product and Chunking |
| Answer» E. | |
| 17. |
Coated meat products require ____? |
| A. | Breading |
| B. | Pre-dusting |
| C. | Battering |
| D. | All three are methods of making Coated meat products |
| Answer» E. | |
| 18. |
Statement 1: Sausages are minced. A lot of spices are added to it. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 19. |
Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 20. |
Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 21. |
Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 22. |
Which of the following is a technique applied to the processing of fresh meat? |
| A. | Chopping |
| B. | Protein Extraction |
| C. | None of the mentioned |
| D. | Chopping & Protein Extraction |
| Answer» E. | |