MCQOPTIONS
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MCQOPTIONS
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. |
STATEMENT_1:_HEAT_RESISTANCE_OF_AN_ORGANISM_IS_DESIGNATED_BY_THE_‚ÄÖ√Ñ√∂‚ÀÖ√Ë‚Àւ§C‚ÄÖ√Ñ√∂‚ÀÖ√Ë‚ÀÖ¬•_VALUE.?$# |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 2. |
WHICH_OF_THE_FOLLOWING_IS_TRUE_ABOUT_DEATH_TIME_CURVE_METHOD_TO_STERILIZE_CANNED_FOOD??$ |
| A. | It tells us the time and temperature to sterilize canned food |
| B. | It tells us about the heat penetration of the container |
| C. | It tells us about the heat conductivity of the container |
| D. | All of the mentioned |
| Answer» E. | |
| 3. |
There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.$ |
| A. | True |
| B. | False |
| Answer» C. | |
| 4. |
Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 5. |
Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 6. |
Between the following factors, which of the following have maximum effect on highly heat resistant spores? |
| A. | Wetted |
| B. | Alternately wetted and dried |
| C. | Dried |
| D. | Frozen |
| Answer» D. Frozen | |
| 7. |
Which of the following methods is possible to kill bacteria? |
| A. | Keeping the time constant from previous calculations and maintaining a certain temperature |
| B. | Bringing the temperature down to a certain value such that the bacteria die in 10 minutes |
| C. | Keeping the temperature constant and keeping them at that temperature till the time they die |
| D. | All of the mentioned |
| Answer» E. | |
| 8. |
Which of the following is true about lethal mutation? |
| A. | It is brought about by destruction of a single molecule |
| B. | It is brought about by inhibition of enzyme activity |
| C. | Neither of the mentioned |
| D. | None of the mentioned |
| Answer» B. It is brought about by inhibition of enzyme activity | |
| 9. |
Death of bacterial spores permits computation of death points which is independent of all explanation. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 10. |
Decreasing enzyme content is not a cause but rather a consequence of inhibited growth. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 11. |
The non-functioning of the enzymes in bacteria is a major reason of death of bacteria. |
| A. | True |
| B. | False |
| Answer» C. | |
| 12. |
Which of the following sentences is NOT true? |
| A. | Bacteria can be killed by treating with heat, both, dry and moist heat treatment |
| B. | Cell protein coagulates in the absence of air |
| C. | Order of death by moist heat is logarithmic in nature |
| D. | None of the mentioned |
| Answer» C. Order of death by moist heat is logarithmic in nature | |
| 13. |
Which of the following is true about spore formation by cells? |
| A. | They enlarge and prevent external agents from entering inside |
| B. | A resisting state from unfavorable environment |
| C. | They are formed by healthy cells that face starvation |
| D. | All of the mentioned |
| Answer» E. | |
| 14. |
What could be the possible reason for the minimal use of MSG in preserved/ canned food items? |
| A. | Reduction in spore formation |
| B. | Increase in spore formation |
| C. | Facilitating multiplication of bacteria |
| D. | None of the mentioned |
| Answer» B. Increase in spore formation | |