Explore topic-wise MCQs in Food Engineering.

This section includes 15 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.

Statement 1: Salt inhibits the heat resistance of bacteria.Statement 2: Phosphate ions are important in spore formation.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
2.

Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?

A. Decrease enzymes
B. Coagulation of certain mechanisms
C. Reduces heat resistance of spores
D. All of the mentioned
Answer» D. All of the mentioned
Discussion
3.

What change in pH should be made to tomato soup to increase its preservation?

A. Make it acidic
B. Make it basic
C. Make it neutral
D. Make no changes
Answer» D. Make no changes
Discussion
4.

Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?

A. Tomato soup packet
B. Pickle
C. Both tomato soup packet and pickle
D. Neither tomato soup packet nor pickle
E. to be spoiled without opening?a) Tomato soup packetb) Picklec) Both tomato soup packet and pickled) Neither tomato soup packet nor pickle
Answer» B. Pickle
Discussion
5.

Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?

A. Acid is produced
B. Gas is released
C. Decomposition
D. All of the mentioned
Answer» C. Decomposition
Discussion
6.

Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
7.

Thermophilic flat sour spoilage is due to _____

A. Storing conditions
B. Temperature
C. Equipment or ingredients
D. All of the mentioned
Answer» D. All of the mentioned
Discussion
8.

Which of the following spore forming bacteria may lead to overcooked and degraded canned food?

A. Mesophiles
B. Psychrophiles
C. Thermophiles
D. All of the mentioned
Answer» D. All of the mentioned
Discussion
9.

Which of the following is true about clostridrium botulinum?

A. Mesophilic
B. Spore-forming
C. Anaerobic
D. All of the mentioned
Answer» E.
Discussion
10.

Which of the following organisms have a high resisting effect at high temperatures?

A. Mesophiles
B. Psychrophiles
C. Thermophiles
D. Thermoduric
Answer» E.
Discussion
11.

Which of the following is true about corn?

A. Whole corn is called lye hominy
B. It is the only food product which is above 7 in pH naturally occurring
C. When the lye is washed away the alkalinity reduces
D. All of the mentioned
Answer» E.
Discussion
12.

Which of the following is true about clostridium botulinum?

A. It is at a pH of 4.5
B. Foods containing this require good heat treatment
C. One millionth of a gram of toxin produced also will kill man
D. All of the mentioned
Answer» E.
Discussion
13.

Which of the following falls in the low acidic group?

A. Plant and animal tissues
B. Manufactured items
C. Fruits
D. Jams and jellies
Answer» B. Manufactured items
Discussion
14.

For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.

A. True
B. False
Answer» B. False
Discussion
15.

Artificial media weakens cultures of organisms.

A. True
B. False
Answer» B. False
Discussion