MCQOPTIONS
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MCQOPTIONS
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. |
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 | |
| 2. |
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 | |
| 3. |
Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.$# |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 4. |
Statement 1: Salt inhibits the heat resistance of bacteria. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 5. |
Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation? |
| A. | Decrease enzymes |
| B. | Coagulation of certain mechanisms |
| C. | Reduces heat resistance of spores |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 6. |
What change in pH should be made to tomato soup to increase its preservation? |
| A. | Make it acidic |
| B. | Make it basic |
| C. | Make it neutral |
| D. | Make no changes |
| Answer» D. Make no changes | |
| 7. |
Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?$ |
| A. | Tomato soup packet |
| B. | Pickle |
| C. | Both tomato soup packet and pickle |
| D. | Neither tomato soup packet nor pickle |
| Answer» B. Pickle | |
| 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 | |
| 9. |
Which of the following is true about clostridrium botulinum? |
| A. | Mesophilic |
| B. | Spore-forming |
| C. | Anaerobic |
| D. | All of the mentioned |
| Answer» E. | |
| 10. |
Which of the following organisms have a high resisting effect at high temperatures? |
| A. | Mesophiles |
| B. | Psychrophiles |
| C. | Thermophiles |
| D. | Thermoduric |
| Answer» E. | |
| 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. | |
| 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. | |
| 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 | |
| 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 | |
| 15. |
Artificial media weakens cultures of organisms. |
| A. | True |
| B. | False |
| Answer» B. False | |