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?

Water binding agents are essential as re-heating tends to water loss

This is pasteurized and stored in refrigerators

Water binding agents are essential as re-heating tends to water loss

Coated meat products require _____

All three are methods of making Coated meat products

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.

nWhich of the following holds true for statement 1 and statement 2 respectively?

Explore topic-wise MCQs in Food Engineering.

This section includes 9 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

Discussion

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

Discussion

3.	Coated meat products require _____
A.	Breading
B.	Pre-dusting
C.	Battering
D.	All three are methods of making Coated meat products
Answer» E.

Discussion

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

Discussion

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.

Discussion

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

Discussion

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.
A.	nWhich of the following holds true for statement 1 and statement 2 respectively?
B.	True, False
C.	True, True
D.	False, False
E.	False, True
Answer» D. False, False

Discussion

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

Discussion

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

Discussion

Explore topic-wise MCQs in Food Engineering.

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?

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.

Coated meat products require _____

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.

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.

Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.Statement 2: The above makes the meat hard.

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.

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.

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.

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.

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.

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.

Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
Statement 2: The above makes the meat hard.

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.

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.

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.