362 + Mcqs in Principles Food Preservation Fermentation Page 5 McqOptions

201.	Which of the following is true about packaging food prior to freezing?
A.	Insulates the food
B.	Controls dehydration
C.	Insulates the food & Controls dehydration
D.	Neither of the mentioned
Answer» D. Neither of the mentioned

Discussion

202.	Three level packaging is done for rice. Which bag is for quality control?
A.	Inner most bag 1
B.	Middle bag 2
C.	Outermost bag 3
D.	All of the mentioned
Answer» C. Outermost bag 3

Discussion

203.	Which of the following factor affects the moisture content in a grain bulk?
A.	Season
B.	Climate
C.	Distribution of moisture in the grain
D.	All of the mentioned
Answer» E.

Discussion

204.	Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.Statement 2: Super cooling is a property of food products.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

205.	The physical property that influences the deterioration of grain is _____
A.	Its flow properties
B.	Absorption, adsorption and desorption
C.	Porosity and its tendency towards layering
D.	All of the mentioned
Answer» E.

Discussion

206.	Which of the following microorganism is popular for spoilage in fruits and vegetables?
A.	Mesophile
B.	Thermophile
C.	Psychrophile
D.	All of the mentioned
Answer» E.

Discussion

207.	Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.Statement 2: Fish should be rapidly frozen, not slowly frozen.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» E.

Discussion

208.	Statement 1: Storage life of soft baked products is generally lesser than a week.Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

209.	Statement 1: Shellfish are consumed by local people.Statement 2: Polished rice is just as nutritious as unpolished rice.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

210.	As a thumb rule in the food industry, reducing the temperature of storage by 10°C increases the life of food item by twice and increasing by 10°C reduces by half.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

211.	Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

212.	With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

213.	Pork has a higher shelf life than beef.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

214.	Shelf life is the period between processing to retail purchase to consuming of the food product.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

215.	_____ is added to fruits prior to freezing commercially to protect their quality.
A.	Vitamin C
B.	Ascorbic acid
C.	Water
D.	None of the mentioned
Answer» C. Water

Discussion

216.	Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

217.	The dough, in refrigerated dough making is stacked and packed in _____
A.	Air-tight container
B.	Dough tight container
C.	None of the mentioned
D.	Air-tight & Dough tight container
Answer» C. None of the mentioned

Discussion

218.	When the protein content is reduced, the moisture content is harder to control.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

219.	The heat required to bring down the temperature of the food is directly proportional to _____
A.	Specific heat of the food
B.	Weight of the food
C.	Temperature difference
D.	All of the mentioned
Answer» E.

Discussion

220.	Statement 1: _____ packaging helps increase shelf-life of milk.Statement 2: Spoilage patterns for milk, eggs and meat is the same.
A.	Septic, False
B.	Aseptic, True
C.	Aseptic, False
D.	Septic, True
Answer» C. Aseptic, False

Discussion

221.	Which of the following is a result of freezer burn?
A.	Irreversibly changes color, texture, flavor and nutritive values of frozen foods
B.	Roast beef turns light brown
C.	Dehydration of food items takes place
D.	All of the mentioned
Answer» E.

Discussion

222.	Statement 1: Canned dough is frozen below 0 °C.Statement 2: Canned dough is frozen above -6 °C.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

223.	Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

224.	Statement 1: Under hypobaric storage, oxygen content is reduced to reduce the rate of synthesis of volatile.Statement 2: Altering respiration can help in decreasing the production of carbon dioxide.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

225.	When the crystallization process takes place for a long time, the size of the crystals is _____
A.	Small
B.	Large
C.	No crystals formed
D.	None of the mentioned
Answer» C. No crystals formed

Discussion

226.	Proper conditioning of the dough at temperatures such as -7 °C to -5 °C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.
A.	Sodium potassium magnate
B.	Sodium acid pyrophosphate
C.	Sodium bicarbonate
D.	Phosphate dodecahydrate
Answer» E.

Discussion

227.	Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 °C.Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

228.	Ice crystals in frozen meat should be formed by rapid crystallization.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

229.	Statement 1: In cellular loci and messaging, the link is the mechanics of quality change.Statement 2: In cellular loci and messaging, the machinery is the biochemical control.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» D. False, True

Discussion

230.	Which is NOT a facet of cellular loci and messaging?
A.	The biochemical control
B.	Mechanics of quality change
C.	The temperature and atmosphere
D.	None of the mentioned
Answer» E.

Discussion

231.	Keeping in mind that texture changes take place after harvest, pulpy fruits become extremely hard after harvest.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

232.	In the biochemistry of plants, which of the statements hold wrong?
A.	Ethylene plays an important role in promoting food ripening
B.	Changes in membrane permeability cause metabolic shifts associated with ripening
C.	Senescence aren’t always the reason for the collapse of cellular machinery
D.	None of the mentioned
Answer» E.

Discussion

233.	Statement 1: After harvest, _____ of fruits and vegetables undergoes change.Statement 2: The _____ in pre-harvest and application of _____ to post-harvest can change the stress response in harvested commodities.
A.	Texture, nutrients, minerals
B.	Color, minerals, nutrients
C.	Texture, minerals, nutrients
D.	None of the mentioned
Answer» B. Color, minerals, nutrients

Discussion

234.	Statement 1: After harvest, there is a decline in the uptake of oxygen.Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

235.	Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions.Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

236.	The slope of the climacteric varies with _____
A.	Maturity
B.	Species
C.	Oxygen and carbon-di-oxide content of the storage chamber
D.	All of the mentioned
Answer» E.

Discussion

237.	Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases.Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

238.	Fleshy fruits after _____ are _____
A.	Ripening, consumed
B.	Ripening, rotted
C.	Consuming, rotted
D.	None of the mentioned
Answer» B. Ripening, rotted

Discussion

239.	Use of fish for battering with sauce comes under which of the following categories of processes?
A.	Single component, single-product process
B.	Multi component blended products
C.	Multi component products with add-ons
D.	Multi component, multi process assembly operations
Answer» D. Multi component, multi process assembly operations

Discussion

240.	Which of the following risk is associated with a frozen material tagged ‘00+’?
A.	Contains a sensitive element that might be damaged with poor care
B.	Is prone to harmful bacteria if not maintained at the instructed conditions
C.	Chances of spoiling to take place by the mishandling of consumers
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

241.	Categories of food that is represented by category I is _____
A.	A special category of non-sterile food items for infants
B.	+++foods
C.	000 foods
D.	All of the mentioned
Answer» B. +++foods

Discussion

242.	Frozen prepared chicken dinner comes under which of the following categories of processes?
A.	Single component, single-product process
B.	Multi component blended products
C.	Multi component products with add-ons
D.	Multi component, multi process assembly operations
Answer» E.

Discussion

243.	Which of the following indicators has a graduated scale?
A.	Defrost
B.	Time-temperature integrators
C.	Time-temperature integrators/indicators
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

244.	By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?
A.	Area under the curve
B.	The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
C.	The center point on the y-axis with respect to beginning and end of curve and then extends to the curve
D.	None of the mentioned
Answer» B. The center point on the x-axis with respect to beginning and end of curve and then extends to the curve

Discussion

245.	The advantage of vacuum packing of peanut butter _____
A.	Reduced firmness
B.	More uniform texture
C.	Lesser tendency for oil separation
D.	All of the mentioned
Answer» E.

Discussion

246.	The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

247.	Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to C₀ value.Statement 2: When C₀ value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

248.	Which of the following factor does safe processing schedule depend upon?
A.	Heat resistance of spoilage bacteria
B.	Heat penetration characteristics of food in containers
C.	Heat resistance of spoilage bacteria & Heat penetration characteristics of food in containers
D.	Neither of the mentioned
Answer» D. Neither of the mentioned

Discussion

249.	In vacuum concentration or normal concentration, the soluble solid content is determined by _____
A.	Refractometer
B.	Hydrometer
C.	Refractometer & Hydrometer
D.	Neither of the mentioned
Answer» D. Neither of the mentioned

Discussion

250.	The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.
A.	Chocolate
B.	Milk
C.	Eggs
D.	Idli batter
Answer» D. Idli batter

Discussion

Explore topic-wise MCQs in Food Engineering.

Which of the following is true about packaging food prior to freezing?

Three level packaging is done for rice. Which bag is for quality control?

Which of the following factor affects the moisture content in a grain bulk?

Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.Statement 2: Super cooling is a property of food products.

The physical property that influences the deterioration of grain is _____

Which of the following microorganism is popular for spoilage in fruits and vegetables?

Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.Statement 2: Fish should be rapidly frozen, not slowly frozen.

Statement 1: Storage life of soft baked products is generally lesser than a week.Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.

Statement 1: Shellfish are consumed by local people.Statement 2: Polished rice is just as nutritious as unpolished rice.

As a thumb rule in the food industry, reducing the temperature of storage by 10°C increases the life of food item by twice and increasing by 10°C reduces by half.

Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.

Pork has a higher shelf life than beef.

Shelf life is the period between processing to retail purchase to consuming of the food product.

_____ is added to fruits prior to freezing commercially to protect their quality.

Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

The dough, in refrigerated dough making is stacked and packed in _____

When the protein content is reduced, the moisture content is harder to control.

The heat required to bring down the temperature of the food is directly proportional to _____

Statement 1: _____ packaging helps increase shelf-life of milk.Statement 2: Spoilage patterns for milk, eggs and meat is the same.

Which of the following is a result of freezer burn?

Statement 1: Canned dough is frozen below 0 °C.Statement 2: Canned dough is frozen above -6 °C.

Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

Statement 1: Under hypobaric storage, oxygen content is reduced to reduce the rate of synthesis of volatile.Statement 2: Altering respiration can help in decreasing the production of carbon dioxide.

When the crystallization process takes place for a long time, the size of the crystals is _____

Proper conditioning of the dough at temperatures such as -7 °C to -5 °C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 °C.Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

Ice crystals in frozen meat should be formed by rapid crystallization.

Statement 1: In cellular loci and messaging, the link is the mechanics of quality change.Statement 2: In cellular loci and messaging, the machinery is the biochemical control.

Which is NOT a facet of cellular loci and messaging?

Keeping in mind that texture changes take place after harvest, pulpy fruits become extremely hard after harvest.

In the biochemistry of plants, which of the statements hold wrong?

Statement 1: After harvest, _____ of fruits and vegetables undergoes change.Statement 2: The _____ in pre-harvest and application of _____ to post-harvest can change the stress response in harvested commodities.

Statement 1: After harvest, there is a decline in the uptake of oxygen.Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.

Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions.Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

The slope of the climacteric varies with _____

Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases.Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.

Fleshy fruits after _____ are _____

Use of fish for battering with sauce comes under which of the following categories of processes?

Which of the following risk is associated with a frozen material tagged ‘00+’?

Categories of food that is represented by category I is _____

Frozen prepared chicken dinner comes under which of the following categories of processes?

Which of the following indicators has a graduated scale?

By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

The advantage of vacuum packing of peanut butter _____

The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.

Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to C₀ value.Statement 2: When C₀ value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

Which of the following factor does safe processing schedule depend upon?

In vacuum concentration or normal concentration, the soluble solid content is determined by _____

The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.

Statement 1: After harvest, ___ of fruits and vegetables undergoes change.Statement 2: The _ in pre-harvest and application of ___ to post-harvest can change the stress response in harvested commodities.

Fleshy fruits after _ are _