Statement 1: Case hardening is controlled by _____ and _____Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

Decreases, humidity, concentration

Increases, humidity, temperature

Decreases, humidity, concentration

Increases, temperature, concentration

Decreases, temperature, concentration

Advantage of agitation _____

Reduces the time of exposure for heat penetration

Successful canning of low acid foods in large containers

Higher temperatures May be used with lesser danger of cooking

Which of the following statements with respect to peanut butter manufacturing is true?

A second mill is required for texturing and homogenizing in a production of peanut butter

Votator is a type of heat exchanger used to cool peanut before packaging

If setting of peanut butter is not taken care of, separation of oil on the surface takes place

Which of the following is NOT a characteristic of freeze-dehydration?

Temperatures sufficiently low to prevent thawing used

Moisture loss by sublimation from boundary of ever receding ice crystal zone

Temperatures sufficiently low to prevent thawing used

Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?

Sterilization by heating and cooling by a tubular heat exchanger

Sterilization of containers and covers with super heated steam

Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam

Which of the following does the critical point in a canning operation vary with?

Container in which it is packed

Cooling and storage systems used

Which of the following is true about ptomaine?

Produced in putrefying meat and other proteinaceous foods

It belongs to the group of amines

It results from the decarboxylation of amino acids

Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in?

Slowest heating-fastest cooling composite data from heat penetration studies will be excess under sanitary conditions

Inoculated pack studies, will be inadequate under poor processing conditions

Statistical evaluation, will be inadequate under poor processing conditions

All of the mentioned, all of the mentioned

Which of the following is true about jellies?

If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle

Addition of acid late to the jelly allows formation of it in the container before gel formation

Setting of jelly can be controlled by part by the addition of sodium citrate

Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____

Number of positive TDT cans or tubes at a time

Which of the following points out the difference between other fruit products and jellies?

Initial material in fruit preserves

Gel development in fruit pastes

For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

Enhance crystallization of sugar

Control crystallization of sugar present

Enhance crystallization of sugar

Disadvantage of agitation _____

Improved color and texture of product

Small canning operations in processing relatively unexploited heat sensitive food products

Which of the following statements is true with respect to cherries?

Sulphur dioxide bleaches the color

Boiling in citric acid reduces their tendency to bleed in color and stain other fruits

Which of the following is an important criteria for a pet food to have storage stability?

Water activity is less than one

Water activity is less than one & High mold inhibitor

The rate of conversion of alcohol to acetic acid depends on _____

The amount of alcohol present and the amount of surface exposed per unit of volume

Statement 1: Which among the following types of salts contain chemical impurities?Statement 2: Which of the following is a use of salt in food?

Rock Salt, can limit moisture availability

Solar Salt, exerts a growth repressing action on certain microorganisms

Rock Salt, can limit moisture availability

Welled Salt, exerts a growth repressing action on certain microorganisms

All of the mentioned, neither of the mentioned

The addition of salt during pickling ____________ hence supplementing the action of salt.

Prevents the naturally present lactic acid bacteria to grow

Permits the naturally present lactic acid bacteria to grow

Prevents the naturally present lactic acid bacteria to grow

Which of the following statements about salting are true?

Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process

There are two methods of salting fish- brine-salting and dry-salting

Dry-salting is more commonly used than dry salting because it is more efficient

Only the best quality fish or shellfish should be used for smoke-curing. Why?

The bad quality might interfere with the process

Smoking will not conceal the bad quality or poor flavor

362 + Mcqs in Principles Food Preservation Fermentation in Food Engineering Page 2 McqOptions

51.	Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?
A.	Vitamin A
B.	Vitamin D
C.	Vitamin E
D.	All of the mentioned
Answer» E.

Discussion

52.	Statement 1: Case hardening is controlled by _____ and _____Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.
A.	Increases, humidity, temperature
B.	Decreases, humidity, concentration
C.	Increases, temperature, concentration
D.	Decreases, temperature, concentration
Answer» B. Decreases, humidity, concentration

Discussion

53.	Advantage of agitation _____
A.	Reduces the time of exposure for heat penetration
B.	Successful canning of low acid foods in large containers
C.	Higher temperatures May be used with lesser danger of cooking
D.	All of the mentioned
Answer» E.

Discussion

54.	Which of the following activity refers to removal germs and other foreign bodies?
A.	Blanching
B.	Pickling
C.	Inspecting
D.	All of the mentioned
Answer» B. Pickling

Discussion

55.	Which of the following statements with respect to peanut butter manufacturing is true?
A.	A second mill is required for texturing and homogenizing in a production of peanut butter
B.	Votator is a type of heat exchanger used to cool peanut before packaging
C.	If setting of peanut butter is not taken care of, separation of oil on the surface takes place
D.	All of the mentioned
Answer» E.

Discussion

56.	_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
A.	Magnesium chloride
B.	Sodium chloride
C.	Calcium chloride
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

57.	It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____
A.	Freeze dehydration
B.	Freeze rehydration
C.	Freezing
D.	None of the mentioned
Answer» B. Freeze rehydration

Discussion

58.	After obtaining from protopectin, pectin is further converted into _____ and _____
A.	Methyl alcohol, pectic acid
B.	Pectic acid, sugar
C.	Sugar, acid
D.	Acid, methyl alcohol
Answer» B. Pectic acid, sugar

Discussion

59.	Roasted peanut kernels have lower oil content than raw kernels.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

60.	Which of the following is added in the making of peanut butter to prevent oil separation?
A.	Salt
B.	Dextrose
C.	Water
D.	Lecithin
Answer» C. Water

Discussion

61.	Which of the following is NOT a characteristic of freeze-dehydration?
A.	Moisture loss by sublimation from boundary of ever receding ice crystal zone
B.	Continuous process
C.	Temperatures sufficiently low to prevent thawing used
D.	None of the mentioned
Answer» C. Temperatures sufficiently low to prevent thawing used

Discussion

62.	Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?
A.	Sterilization by heating and cooling by a tubular heat exchanger
B.	Sterilization of containers and covers with super heated steam
C.	Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam
D.	All of the mentioned
Answer» E.

Discussion

63.	Statement 1: Glass packed food might be spoiled by light.Statement 2: When canned foods with vacuum are taking onto flights, they _____
A.	True, contract
B.	True, expand
C.	False, contract
D.	False, expand
Answer» C. False, contract

Discussion

64.	Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?
A.	Jam
B.	Jelly
C.	Fruit Butter
D.	Marmalade
Answer» D. Marmalade

Discussion

65.	This is a product made from citrus fruit, juice and peel and added with sugar.
A.	Jam
B.	Jelly
C.	Fruit Butter
D.	Marmalade
Answer» E.

Discussion

66.	Which of the following test does the seal of food item go through?
A.	Fusion testing
B.	Burst testing
C.	Tensile testing
D.	All of the mentioned
Answer» E.

Discussion

67.	Which of the following does the critical point in a canning operation vary with?
A.	Product packed
B.	Container in which it is packed
C.	Cooling and storage systems used
D.	All of the mentioned
Answer» E.

Discussion

68.	Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.Statement 2: Heat impairs the nutritive value of protein.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

69.	Which of the following is true about ptomaine?
A.	Produced in putrefying meat and other proteinaceous foods
B.	It belongs to the group of amines
C.	It results from the decarboxylation of amino acids
D.	All of the mentioned
Answer» E.

Discussion

70.	Evaporation, desiccation and dehydration all mean the same thing.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

71.	Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

72.	When a CUT is 10 minutes and the calculated process was 60 minutes at 116 °C, then the corrected process time is _____
A.	60 minutes
B.	55 minutes
C.	55.8 minutes
D.	54.2 minutes
Answer» D. 54.2 minutes

Discussion

73.	Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» E.

Discussion

74.	Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in?
A.	Slowest heating-fastest cooling composite data from heat penetration studies will be excess under sanitary conditions
B.	Inoculated pack studies, will be inadequate under poor processing conditions
C.	Statistical evaluation, will be inadequate under poor processing conditions
D.	All of the mentioned, all of the mentioned
Answer» E.

Discussion

75.	Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

76.	Which of the following is true about jellies?
A.	If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle
B.	Addition of acid late to the jelly allows formation of it in the container before gel formation
C.	Setting of jelly can be controlled by part by the addition of sodium citrate
D.	All of the mentioned
Answer» E.

Discussion

77.	In the presence of _____ and _____ protopectin is unable to form a gel.
A.	Methyl alcohol, pectic acid
B.	Pectic acid, sugar
C.	Sugar, acid
D.	Acid, methyl alcohol
Answer» D. Acid, methyl alcohol

Discussion

78.	When sucrose is converted into _____ it is called _____
A.	Glucose, sugar
B.	Reducing sugar, invert sugar
C.	Maltose, glucose
D.	None of the mentioned
Answer» C. Maltose, glucose

Discussion

79.	Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____
A.	Heating time in minutes
B.	Initial number of spores
C.	Number of positive TDT cans or tubes at a time
D.	All of the mentioned
Answer» B. Initial number of spores

Discussion

80.	Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?
A.	Cost
B.	Time of drying
C.	Quality of drying
D.	None of the mentioned
Answer» B. Time of drying

Discussion

81.	Which of the following points out the difference between other fruit products and jellies?
A.	Initial material in fruit preserves
B.	Gel development in fruit pastes
C.	Solid content in fruit pastes
D.	All of the mentioned
Answer» E.

Discussion

82.	Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.Statement 2: _____is the binding agent between growing cells.
A.	True, pectin
B.	True, protopectin
C.	False, methyl alcohol
D.	False, pectic acid
Answer» C. False, methyl alcohol

Discussion

83.	Which of the following is NOT a method of controlling enzymatic browning?
A.	Sulphuring of fruits
B.	Vacuum dehydration
C.	In-package desiccation
D.	None of the mentioned
Answer» E.

Discussion

84.	Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.Statement 2: Prolonged boiling causes loss of color and flavor.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

85.	Statement 1: In low and medium acid foods, spore forming organisms are observed.Statement 2: In acidic products, the organisms must be yeasts, molds etc.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

86.	For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

87.	For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____
A.	Control crystallization of sugar present
B.	Enhance crystallization of sugar
C.	For preservation purpose
D.	None of the mentioned
Answer» B. Enhance crystallization of sugar

Discussion

88.	Statement 1: Gel formation is favorable in more acidic medium.Statement 2: Syneresis is used to describe jelly which have _____
A.	True, free liquid
B.	True, bound liquid
C.	False, bound liquid
D.	False, free liquid
Answer» C. False, bound liquid

Discussion

89.	Disadvantage of agitation _____
A.	Improved retention quality
B.	Improved color and texture of product
C.	Small canning operations in processing relatively unexploited heat sensitive food products
D.	All of the mentioned
Answer» E.

Discussion

90.	Which of the following statements is true with respect to cherries?
A.	Sulphur dioxide bleaches the color
B.	Calcium hardens tissues
C.	Boiling in citric acid reduces their tendency to bleed in color and stain other fruits
D.	All of the mentioned
Answer» E.

Discussion

91.	Which of the following is an important criteria for a pet food to have storage stability?
A.	Water activity is less than one
B.	Water activity is less than one & High mold inhibitor
C.	High mold inhibitor
D.	Neither of the mentioned
Answer» C. High mold inhibitor

Discussion

92.	The rate of conversion of alcohol to acetic acid depends on _____
A.	The activity of the organism
B.	The amount of alcohol present and the amount of surface exposed per unit of volume
C.	The temperature
D.	All of the mentioned
Answer» E.

Discussion

93.	The principle of adding salt to meat to preserve it is called _____
A.	Pickling
B.	Curing
C.	Pickling & Curing
D.	Neither of the mentioned
Answer» C. Pickling & Curing

Discussion

94.	Statement 1: Which among the following types of salts contain chemical impurities?Statement 2: Which of the following is a use of salt in food?
A.	Solar Salt, exerts a growth repressing action on certain microorganisms
B.	Rock Salt, can limit moisture availability
C.	Welled Salt, exerts a growth repressing action on certain microorganisms
D.	All of the mentioned, neither of the mentioned
Answer» B. Rock Salt, can limit moisture availability

Discussion

95.	The bitterness of olives is treated by treating olives with 2% _____
A.	Sodium chloride
B.	Sodium Hydroxide
C.	Barium chloride
D.	Either of the mentioned
Answer» C. Barium chloride

Discussion

96.	The addition of salt during pickling ____________ hence supplementing the action of salt.
A.	Permits the naturally present lactic acid bacteria to grow
B.	Prevents the naturally present lactic acid bacteria to grow
C.	Neither of the mentioned
D.	None of the mentioned
Answer» B. Prevents the naturally present lactic acid bacteria to grow

Discussion

97.	Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

98.	Which of the following statements about salting are true?
A.	Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process
B.	There are two methods of salting fish- brine-salting and dry-salting
C.	Dry-salting is more commonly used than dry salting because it is more efficient
D.	All of the mentioned
Answer» E.

Discussion

99.	Only the best quality fish or shellfish should be used for smoke-curing. Why?
A.	The bad quality might interfere with the process
B.	Smoking will not conceal the bad quality or poor flavor
C.	It proves to be expensive
D.	All of the mentioned
Answer» C. It proves to be expensive

Discussion

100.	Rice has a higher water activity than apples.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» C. May be True or False

Discussion

Explore topic-wise MCQs in Food Engineering.

Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

Statement 1: Case hardening is controlled by _____ and _____Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

Advantage of agitation _____

Which of the following activity refers to removal germs and other foreign bodies?

Which of the following statements with respect to peanut butter manufacturing is true?

_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.

It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

After obtaining from protopectin, pectin is further converted into _____ and _____

Roasted peanut kernels have lower oil content than raw kernels.

Which of the following is added in the making of peanut butter to prevent oil separation?

Which of the following is NOT a characteristic of freeze-dehydration?

Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?

Statement 1: Glass packed food might be spoiled by light.Statement 2: When canned foods with vacuum are taking onto flights, they _____

Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

This is a product made from citrus fruit, juice and peel and added with sugar.

Which of the following test does the seal of food item go through?

Which of the following does the critical point in a canning operation vary with?

Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.Statement 2: Heat impairs the nutritive value of protein.

Which of the following is true about ptomaine?

Evaporation, desiccation and dehydration all mean the same thing.

Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.

When a CUT is 10 minutes and the calculated process was 60 minutes at 116 °C, then the corrected process time is _____

Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?

Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in?

Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

Which of the following is true about jellies?

In the presence of _____ and _____ protopectin is unable to form a gel.

When sucrose is converted into _____ it is called _____

Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____

Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?

Which of the following points out the difference between other fruit products and jellies?

Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.Statement 2: _____is the binding agent between growing cells.

Which of the following is NOT a method of controlling enzymatic browning?

Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.Statement 2: Prolonged boiling causes loss of color and flavor.

Statement 1: In low and medium acid foods, spore forming organisms are observed.Statement 2: In acidic products, the organisms must be yeasts, molds etc.

For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.

For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

Statement 1: Gel formation is favorable in more acidic medium.Statement 2: Syneresis is used to describe jelly which have _____

Disadvantage of agitation _____

Which of the following statements is true with respect to cherries?

Which of the following is an important criteria for a pet food to have storage stability?

The rate of conversion of alcohol to acetic acid depends on _____

The principle of adding salt to meat to preserve it is called _____

Statement 1: Which among the following types of salts contain chemical impurities?Statement 2: Which of the following is a use of salt in food?

The bitterness of olives is treated by treating olives with 2% _____

The addition of salt during pickling ____________ hence supplementing the action of salt.

Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

Which of the following statements about salting are true?

Only the best quality fish or shellfish should be used for smoke-curing. Why?

Rice has a higher water activity than apples.

Statement 1: Case hardening is controlled by ___ and _Statement 2: Drying time ___ rapidly as the final moisture content approaches its equilibrium value.

After obtaining from protopectin, pectin is further converted into _ and _

In the presence of _ and _ protopectin is unable to form a gel.

When sucrose is converted into _ it is called _