WHICH_OF_THE_FOLLOWING_IS_INVOLVED_IN_CONTROLLED_FERMENTATION_OF_CUCUMBERS_BRINED_IN_BULK??$

Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer

Inoculation of brine with a starter culture of L. Plant arum

Purging of dissolved carbon dioxide from the brine with nitrogen

Only the best quality fish or shellfish should be used for smoke-curing. Why?$

The bad quality might interfere with the process

Smoking will not conceal the bad quality or poor flavor

Which_of_the_following_statements_about_salting_are_true?$

Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process

There are two methods of salting fish- brine-salting and dry-salting

Dry-salting is more commonly used than dry salting because it is more efficient

Statement 1: Hard-smoked salmon products can be kept without refrigeration.

True, Inhibit bacteria & Retard fat oxidation

Which of the following steps is not included in hard-smoked salmon procedure?

Soaking in fresh water for a few hours to remove slight excess salt

Hard-salted salmon must be soaked for 24-48 hours

After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days

Which of the following is NOT a step in commercial curing of cucumber?

Salt is added to it where carbohydrates get converted into acid which supplements the action of salt

After sufficient aging of salt, it is leached out of the cucumber with warm water

Alum is added to the cucumber to firm the tissue and turmeric is added to improve color

The addition of salt during pickling ____________ hence supplementing the action of salt.

Prevents the naturally present lactic acid bacteria to grow

Permits the naturally present lactic acid bacteria to grow

Prevents the naturally present lactic acid bacteria to grow

Statement 1: Which among the following types of salts contain chemical impurities?

Solar Salt, exerts a growth repressing action on certain microorganisms

Rock Salt, can limit moisture availability

14 + Mcqs in Principles Food Pickling Curing in Food Engineering Page 1 McqOptions

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.

Discussion

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

Discussion

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.

Discussion

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

Discussion

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.

Discussion

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

Discussion

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

Discussion

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

Discussion

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.

Discussion

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

Discussion

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

Discussion

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

Discussion

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.

Discussion

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

Discussion

Explore topic-wise MCQs in Food Engineering.

WHICH_OF_THE_FOLLOWING_IS_INVOLVED_IN_CONTROLLED_FERMENTATION_OF_CUCUMBERS_BRINED_IN_BULK??$

Only the best quality fish or shellfish should be used for smoke-curing. Why?$

Which_of_the_following_statements_about_salting_are_true?$

Statement 1: Hard-smoked salmon products can be kept without refrigeration.

Which of the following steps is not included in hard-smoked salmon procedure?

Before_the_mild-cured_sides_can_be_given_the_smoke_cure,_it_is_necessary_to_remove_excess_salt.

Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially?

The bitterness of olives is treated by treating olives with 2% _____

Which of the following is NOT a step in commercial curing of cucumber?

Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

The addition of salt during pickling ____________ hence supplementing the action of salt.

Statement 1: Which among the following types of salts contain chemical impurities?

Which of the following is the source of salt used for preservation of food items?

The principle of adding salt to meat to preserve it is called _____