MCQOPTIONS

Explore topic-wise MCQs in Food Engineering.

This section includes 14 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_INVOLVED_IN_CONTROLLED_FERMENTATION_OF_CUCUMBERS_BRINED_IN_BULK??$
A.	Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer
B.	Inoculation of brine with a starter culture of L. Plant arum
C.	Purging of dissolved carbon dioxide from the brine with nitrogen
D.	All of the mentioned
Answer» E.

2.	Only the best quality fish or shellfish should be used for smoke-curing. Why?$
A.	The bad quality might interfere with the process
B.	Smoking will not conceal the bad quality or poor flavor
C.	It proves to be expensive
D.	All of the mentioned
Answer» C. It proves to be expensive

3.	Which_of_the_following_statements_about_salting_are_true?$
A.	Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process
B.	There are two methods of salting fish- brine-salting and dry-salting
C.	Dry-salting is more commonly used than dry salting because it is more efficient
D.	All of the mentioned
Answer» E.

4.	Statement 1: Hard-smoked salmon products can be kept without refrigeration.
A.
B.	True, Inhibit bacteria
C.	True, Inhibit bacteria & Retard fat oxidation
Answer» C. True, Inhibit bacteria & Retard fat oxidation

5.	Which of the following steps is not included in hard-smoked salmon procedure?
A.	Soaking in fresh water for a few hours to remove slight excess salt
B.	Hard-salted salmon must be soaked for 24-48 hours
C.	After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days
D.	None of the mentioned
Answer» E.

6.	Before_the_mild-cured_sides_can_be_given_the_smoke_cure,_it_is_necessary_to_remove_excess_salt.
A.	True
B.	False
Answer» B. False

7.	Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially?
A.	Oxygen
B.	Carbon dioxide
C.	Water
D.	All of the mentioned
Answer» C. Water

8.	The bitterness of olives is treated by treating olives with 2% _____
A.	Sodium chloride
B.	Sodium Hydroxide
C.	Barium chloride
D.	Either of the mentioned
Answer» C. Barium chloride

9.	Which of the following is NOT a step in commercial curing of cucumber?
A.	Salt is added to it where carbohydrates get converted into acid which supplements the action of salt
B.	After sufficient aging of salt, it is leached out of the cucumber with warm water
C.	Alum is added to the cucumber to firm the tissue and turmeric is added to improve color
D.	Neither of the mentioned
Answer» E.

10.	Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
A.	True
B.	False
Answer» B. False

11.	The addition of salt during pickling ____________ hence supplementing the action of salt.
A.	Permits the naturally present lactic acid bacteria to grow
B.	Prevents the naturally present lactic acid bacteria to grow
C.	Neither of the mentioned
D.	None of the mentioned
Answer» B. Prevents the naturally present lactic acid bacteria to grow

12.	Statement 1: Which among the following types of salts contain chemical impurities?
A.
B.	Solar Salt, exerts a growth repressing action on certain microorganisms
C.	Rock Salt, can limit moisture availability
Answer» B. Solar Salt, exerts a growth repressing action on certain microorganisms

13.	Which of the following is the source of salt used for preservation of food items?
A.	Solar salt
B.	Welled salt
C.	Rock salt
D.	All of the mentioned
Answer» E.

14.	The principle of adding salt to meat to preserve it is called _____
A.	Pickling
B.	Curing
C.	Pickling & Curing
D.	Neither of the mentioned
Answer» C. Pickling & Curing