MCQOPTIONS
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MCQOPTIONS
This section includes 13 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. |
WHICH_OF_THE_FOLLOWING_IS_NOT_A_FUNCTION_OF_PHOSPHATES_IN_CURING??$ |
| A. | Retarding development of rancidity |
| B. | Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding |
| C. | Improve retention of brine and improvement in yield |
| D. | None of the mentioned |
| Answer» B. Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding | |
| 2. |
Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?$ |
| A. | Function |
| B. | Structure |
| C. | Both can be oxidized and oxygenated |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 3. |
Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?$ |
| A. | Haemoglobin |
| B. | Myoglobin |
| C. | Haemoglobin & Myoglobin |
| D. | Neither of the mentioned |
| Answer» C. Haemoglobin & Myoglobin | |
| 4. |
Which of the following is NOT a major advantage of continuous smoking system for meat? |
| A. | Space saving |
| B. | Speed of processing and labor costs |
| C. | Access to specific control of processing conditions |
| D. | Neither of the mentioned |
| Answer» E. | |
| 5. |
Which of the following is a role of Ascorbic acid in curing? |
| A. | Take part in reduction of metmyoglobin to myoglobin and accelerate the rate of curing |
| B. | Ascorbates react chemically with nitrite to increase the yield of nitric oxide from nitrous acid |
| C. | Excess ascorbate acts as antioxidants and stabilizes color and flavor |
| D. | All of the mentioned |
| Answer» E. | |
| 6. |
Which of the following is the role of nitrate/ nitrite in curing? |
| A. | Stabilizing color of the lean tissue |
| B. | Contributing to the characteristic flavor of cured meat |
| C. | Inhibiting growth of a number of food poisoning and spoilage microorganisms |
| D. | All of the mentioned |
| Answer» E. | |
| 7. |
Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature |
| A. | Yes |
| B. | No |
| C. | No data available |
| D. | Work under progress |
| Answer» E. | |
| 8. |
Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 9. |
How is the smoke needed in smoking meat in industries generated? |
| A. | It is remotely generated and then circulated into a smoke room or smoke tunnel |
| B. | High speed frictional contact of wood |
| C. | Electric charge and electrostatic deposition onto meat surface |
| D. | All of the mentioned |
| Answer» E. | |
| 10. |
Which of the following meat products is NOT cured before smoking? |
| A. | Breakfast bacon |
| B. | Ham |
| C. | Virginia ham |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 11. |
Which of the following is a reason for smoking meat? |
| A. | Development of flavor and preservation |
| B. | Creation of new products |
| C. | Development of color and protection from oxidation |
| D. | All of the mentioned |
| Answer» E. | |
| 12. |
Which of the following is the curing agent in the manufacture of pepperoni? |
| A. | Ground cayenne pepper |
| B. | Lactic acid |
| C. | Sodium nitrate |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 13. |
Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively? |
| A. | Sucrose, garlic powder |
| B. | Glucose, red pepper |
| C. | Red pepper, anise seed |
| D. | All of the mentioned |
| Answer» B. Glucose, red pepper | |