Which of the following is true with respect to volatile by controlling oxygen content in storage?

Lowing in endogenous concentration increases rate of volatile formation

Anaerobiosis favors its production if it is a highly reduced compound

Limiting the amount of energy available

Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

Decreases to one-tenth, increase by ten folds

Increase by ten folds, decreases to one-tenth

Decreases to one-tenth, increase by ten folds

Which of the following variables affect gas exchanges into and out of the package?

Structure of the packaging film

Modification of carbon dioxide and oxygen levels for storage is worth it only if_____

The fruit/vegetable is more commercial than its storage in air

Which of the following is correct with respect to carotenes?

Carotenes are converted to vitamin A in the body

Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place

Blanching of plant tissues improves the storage stability of carotenes

The disc shaped dough is dusted with rice flour to ______

Reduce its stickiness and prevent them from sticking together

Which of the following steps is NOT a step in the making of refrigerated dough?

Sodium acid pyrophosphate and sodium bicarbonate is mixed

The dough is rolled and cut into disc shapes

Temperature maintained for the process is about 10 to 15 °C

Which of the following is a reason for the rejection of baked goods?

Uneven coloration & Glass-like appearance

Which of the following physical qualities of storage food can be tested?

Odor measurement & Mechanical texture-meter

Which of the following is a reason for smoking meat?

Development of flavor and preservation

Development of color and protection from oxidation

How is the smoke needed in smoking meat in industries generated?

It is remotely generated and then circulated into a smoke room or smoke tunnel

High speed frictional contact of wood

Electric charge and electrostatic deposition onto meat surface

Which of the following is a role of Ascorbic acid in curing?

Take part in reduction of metmyoglobin to myoglobin and accelerate the rate of curing

Ascorbates react chemically with nitrite to increase the yield of nitric oxide from nitrous acid

Excess ascorbate acts as antioxidants and stabilizes color and flavor

Which of the following is NOT a function of phosphates in curing?

Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding

Retarding development of rancidity

Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding

Improve retention of brine and improvement in yield

What does the extent of deterioration of vitamins in dried up food items depend upon?

Caution exercised during the preparation of food by dehydration

Dehydration process selected and the care in its execution

Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air.Statement 2: In _____ food items sulphite content is greatly retarded.

All of the mentioned, untreated

362 + Mcqs in Principles Food Preservation Fermentation in Food Engineering Page 1 McqOptions

1.	Which of the following is true with respect to volatile by controlling oxygen content in storage?
A.	Lowing in endogenous concentration increases rate of volatile formation
B.	Anaerobiosis favors its production if it is a highly reduced compound
C.	Limiting the amount of energy available
D.	All of the mentioned
Answer» E.

Discussion

2.	Meats stored in _____ environment have a better color than _____
A.	CO₂, O₂
B.	O₂, CO₂
C.	CO₂, N₂
D.	N₂, O₂
Answer» C. CO₂, N₂

Discussion

3.	Which of the following is NOT the correct method to enhance storage?
A.	Reducing pressure
B.	Increasing ethylene
C.	Decreasing respiration
D.	None of the mentioned
Answer» C. Decreasing respiration

Discussion

4.	Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____
A.	Increase by ten folds, decreases to one-tenth
B.	Decreases to one-tenth, increase by ten folds
C.	Stays constant, stays constant
D.	None of the mentioned
Answer» B. Decreases to one-tenth, increase by ten folds

Discussion

5.	Which of the following variables affect gas exchanges into and out of the package?
A.	Weight of apples
B.	Ethylene concentration
C.	Structure of the packaging film
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

6.	Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)?
A.	Delay ripening of fruits
B.	Retard spread of diseases
C.	Toughing
D.	Incidence of storage disorders
Answer» D. Incidence of storage disorders

Discussion

7.	Modification of carbon dioxide and oxygen levels for storage is worth it only if_____
A.	The fruit/vegetable is more commercial than its storage in air
B.	Storage time is brief
C.	Storage temperature is optimal
D.	All of the mentioned
Answer» B. Storage time is brief

Discussion

8.	With the increase in temperature, the holding time of the dough for cooling needs to be_____
A.	Increased
B.	Decreased
C.	Kept constant
D.	None of the mentioned
Answer» B. Decreased

Discussion

9.	Controlled atmosphere has more oxygen than carbon dioxide.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

10.	Holding time for pasteurization is more in continuous than that in batch pasteurization.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

11.	After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

12.	Which of the following change takes place during the ageing process in the making of ice creams?
A.	Decrease in viscosity
B.	Proteins change slightly
C.	Fats turn into liquids
D.	All of the mentioned
Answer» C. Fats turn into liquids

Discussion

13.	Without which of the given steps, would ice cream be an inedible hard frozen mass?
A.	Freezing
B.	Whipping with air
C.	Hardening of ice cream
D.	All of the mentioned
Answer» C. Hardening of ice cream

Discussion

14.	Statement 1: At temperatures just below 0 °C, staling of bread is rapid.Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

15.	Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.Statement 2: Standard refrigeration temperature in storage units is around -34 °C. Above that, certain changes are observed.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

16.	Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

17.	Which of the following is correct with respect to carotenes?
A.	Carotenes are converted to vitamin A in the body
B.	Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place
C.	Blanching of plant tissues improves the storage stability of carotenes
D.	All of the mentioned
Answer» E.

Discussion

18.	Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
A.	Minerals
B.	Vitamins
C.	Fats
D.	Proteins
Answer» C. Fats

Discussion

19.	Statistics show that -1° C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

20.	Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

21.	The disc shaped dough is dusted with rice flour to ______
A.	Reduce its stickiness and prevent them from sticking together
B.	To increase the flavor
C.	Flour is a basic ingredient
D.	None of the mentioned
Answer» B. To increase the flavor

Discussion

22.	Statement 1: α- amylase increases in the harvested grain which turns wet.Statement 2: Damaged starch has _____ α- amylase.
A.	True, more
B.	True, less
C.	False, more
D.	False, less
Answer» B. True, less

Discussion

23.	Which of the following steps is NOT a step in the making of refrigerated dough?
A.	Sodium acid pyrophosphate and sodium bicarbonate is mixed
B.	The dough is rolled and cut into disc shapes
C.	Temperature maintained for the process is about 10 to 15 °C
D.	None of the mentioned
Answer» E.

Discussion

24.	Statement 1: Meat is more perishable than fish.Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» E.

Discussion

25.	Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

26.	Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

27.	Phosphate based leavening agents in dough crystallize.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

28.	Statement 1: Proofing is making the dough water proof.Statement 2: Proofing increases the temperature of the dough from 7-10 °C to 14-20 °C.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

29.	With the increase in temperature, the amount of relative moisture in the atmosphere decreases.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

30.	Shell thickness is directly proportional to the effect of storage of eggs.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

31.	Which of the following is a reason for the rejection of baked goods?
A.	Uneven coloration
B.	Glass-like appearance
C.	Uneven coloration & Glass-like appearance
D.	None of the mentioned
Answer» D. None of the mentioned

Discussion

32.	Statement 1: Grains are identifiable by their unique volatile organic compounds.Statement 2: Wheat that survives in Britain might not survive in the USA.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

33.	Which of the following physical qualities of storage food can be tested?
A.	Odor measurement
B.	Mechanical texture-meter
C.	Odor measurement & Mechanical texture-meter
D.	Neither of the mentioned
Answer» D. Neither of the mentioned

Discussion

34.	Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.Statement 2: It is possible to predict the stability of food products from time-temperature data.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

35.	Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

36.	Which of the following meat products is NOT cured before smoking?
A.	Breakfast bacon
B.	Ham
C.	Virginia ham
D.	Neither of the mentioned
Answer» D. Neither of the mentioned

Discussion

37.	Which of the following is a reason for smoking meat?
A.	Development of flavor and preservation
B.	Creation of new products
C.	Development of color and protection from oxidation
D.	All of the mentioned
Answer» E.

Discussion

38.	How is the smoke needed in smoking meat in industries generated?
A.	It is remotely generated and then circulated into a smoke room or smoke tunnel
B.	High speed frictional contact of wood
C.	Electric charge and electrostatic deposition onto meat surface
D.	All of the mentioned
Answer» E.

Discussion

39.	Which of the following is a role of Ascorbic acid in curing?
A.	Take part in reduction of metmyoglobin to myoglobin and accelerate the rate of curing
B.	Ascorbates react chemically with nitrite to increase the yield of nitric oxide from nitrous acid
C.	Excess ascorbate acts as antioxidants and stabilizes color and flavor
D.	All of the mentioned
Answer» E.

Discussion

40.	Which of the following is NOT a function of phosphates in curing?
A.	Retarding development of rancidity
B.	Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding
C.	Improve retention of brine and improvement in yield
D.	None of the mentioned
Answer» B. Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding

Discussion

41.	Statement 1: In drying, the vapor pressure of water in the solid is more than outside.Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

42.	Which of the following uses the fruit ingredient and not the fruit juice?
A.	Jam
B.	Jelly
C.	Jam & Jelly
D.	Neither of the mentioned
Answer» B. Jelly

Discussion

43.	Flavor reversion occurs in saturated fats and oils.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

44.	Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.Statement 2: Vitamins deterioration takes place in dried up food items.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

45.	With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____
A.	Increase, decrease, increases
B.	Decrease, increase, decreases
C.	Increase, decrease, decreases
D.	Decrease, increase, increases
Answer» E.

Discussion

46.	What does the extent of deterioration of vitamins in dried up food items depend upon?
A.	Caution exercised during the preparation of food by dehydration
B.	Dehydration process selected and the care in its execution
C.	Conditions of the dried food
D.	All of the mentioned
Answer» E.

Discussion

47.	Statement 1: Sugar and starches are degraded by prolonged heating.Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

48.	Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air.Statement 2: In _____ food items sulphite content is greatly retarded.
A.	Citric acid, treated
B.	Sulphides, untreated
C.	Ascorbic acid, treated
D.	All of the mentioned, untreated
Answer» D. All of the mentioned, untreated

Discussion

49.	A lower z value means that the spores are _____ resistant to a given C value.
A.	More
B.	Less
C.	Neither of the mentioned
D.	Cannot be predicted
Answer» B. Less

Discussion

50.	Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

Explore topic-wise MCQs in Food Engineering.

Which of the following is true with respect to volatile by controlling oxygen content in storage?

Meats stored in _____ environment have a better color than _____

Which of the following is NOT the correct method to enhance storage?

Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

Which of the following variables affect gas exchanges into and out of the package?

Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)?

Modification of carbon dioxide and oxygen levels for storage is worth it only if_____

With the increase in temperature, the holding time of the dough for cooling needs to be_____

Controlled atmosphere has more oxygen than carbon dioxide.

Holding time for pasteurization is more in continuous than that in batch pasteurization.

After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.

Which of the following change takes place during the ageing process in the making of ice creams?

Without which of the given steps, would ice cream be an inedible hard frozen mass?

Statement 1: At temperatures just below 0 °C, staling of bread is rapid.Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.Statement 2: Standard refrigeration temperature in storage units is around -34 °C. Above that, certain changes are observed.

Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

Which of the following is correct with respect to carotenes?

Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

Statistics show that -1° C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

The disc shaped dough is dusted with rice flour to ______

Statement 1: α- amylase increases in the harvested grain which turns wet.Statement 2: Damaged starch has _____ α- amylase.

Which of the following steps is NOT a step in the making of refrigerated dough?

Statement 1: Meat is more perishable than fish.Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.

Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.

Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.

Phosphate based leavening agents in dough crystallize.

Statement 1: Proofing is making the dough water proof.Statement 2: Proofing increases the temperature of the dough from 7-10 °C to 14-20 °C.

With the increase in temperature, the amount of relative moisture in the atmosphere decreases.

Shell thickness is directly proportional to the effect of storage of eggs.

Which of the following is a reason for the rejection of baked goods?

Statement 1: Grains are identifiable by their unique volatile organic compounds.Statement 2: Wheat that survives in Britain might not survive in the USA.

Which of the following physical qualities of storage food can be tested?

Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.Statement 2: It is possible to predict the stability of food products from time-temperature data.

Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

Which of the following meat products is NOT cured before smoking?

Which of the following is a reason for smoking meat?

How is the smoke needed in smoking meat in industries generated?

Which of the following is a role of Ascorbic acid in curing?

Which of the following is NOT a function of phosphates in curing?

Statement 1: In drying, the vapor pressure of water in the solid is more than outside.Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.

Which of the following uses the fruit ingredient and not the fruit juice?

Flavor reversion occurs in saturated fats and oils.

Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.Statement 2: Vitamins deterioration takes place in dried up food items.

With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____

What does the extent of deterioration of vitamins in dried up food items depend upon?

Statement 1: Sugar and starches are degraded by prolonged heating.Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.

Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air.Statement 2: In _____ food items sulphite content is greatly retarded.

A lower z value means that the spores are _____ resistant to a given C value.

Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

Meats stored in _ environment have a better color than _

Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _ and concentration gradient _

With the ___ in temperature and _ in ice percentage, the percentage of soluble solids ___

Statement 1: The retention of __ is improved at approximately 48 °C and in either nitrogen or air.Statement 2: In _ food items sulphite content is greatly retarded.