Which of the following is a property of semi-moist food?

Do not produce sense of dryness

Less susceptible to fat oxidation

Which of the following is NOT a major advantage of continuous smoking system for meat?

Speed of processing and labor costs

Access to specific control of processing conditions

Which of the following is true about fermentation involving gas production?

The disadvantage of gas is that energy wise it is less efficient as they’ve no preserving power in concentrations found in comparison with lactic acid

Sugar molecules are altered to form acids, alcohols and carbon dioxide

Sodium chloride is added as a substrate as a controlling influence

Which of the following is an advantage of semi moist food?

Direct consumption and texture closer to normal food than dehydrated food

Which of the following is true about sugar in water soluble solids?

With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect

Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure

Which of the following gases are evolved during putrefaction?

Carbon dioxide & Hydrogen sulfide

Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

Microorganisms must be able to grow on the substrate

Organism must have the ability to maintain physiological constancy under growing conditions

Desired chemical changes should take place in the required conditions

The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

Enhancing expansion of resulting plastic mass in the extruder

Prevent expansion of resulting plastic mass in the extruder

Enhancing expansion of resulting plastic mass in the extruder

Enhancing contraction of resulting plastic mass in the extruder

Statement 1: Hard-smoked salmon products can be kept without refrigeration.Statement 2: The drying effect of smoke and smoke components is to _____

True, Inhibit bacteria & Retard fat oxidation

False, Neither of the mentioned

Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

All of the mentioned, all of the mentioned

Statement 1: What is the use of salt in cheese?Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

Removing water from cheese surface, false

Produces heavy protective rind, false

Neither of the mentioned, false

Which of the following is true about cheeses?

To encourage growth throughout cheese mass

Fatty acids and ketones give rise to the sharp, peppery flavor of cheese

It is a common practice to pierce the pressed cheese when it is placed in a curing room

Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

Propylene glycol + sorbital impart softness to product

Serves plasticizing for texture

Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?

Both can be oxidized and oxygenated

Three samples were subjected to certain treatments. Which among the following is unfit for consumption?

All the mentioned are fit for consumption

Which of the following about vinegar making and manufacturing is true?

Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface

After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water

All storage tanks/ units of vinegar should be closed

The restraint imposed on the behavior of water is dependent on which of the following factors?

Nature and binding capacity of polar residues

Configuration of hydrophobic and hydrophilic areas

Mechanism which alters the structure of water

Results and objectives of an investigation are given in one of the points. Which could the correct answer be?

Need for broadening coverage so as to take account of geographical and seasonal variations in products

To determine how frozen food products behave under conditions of time and temperature

To discover and devise improvements in raw material selection, handling, processing and packaging

Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.Statement 2: Sulphur dioxide is added to crushed grapes to _____

True, retard growth of contaminating organisms

False, neither of the mentioned

Which of the following is true when a solute is added to water?

Concentration of water is increased

Interaction with solute may break or increase the water structures

Which of the following is NOT a step in commercial curing of cucumber?

Salt is added to it where carbohydrates get converted into acid which supplements the action of salt

After sufficient aging of salt, it is leached out of the cucumber with warm water

Alum is added to the cucumber to firm the tissue and turmeric is added to improve color

In a specified system, water activity is defined as the ratio of _____

Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor

Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure

Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor

Fugacity of pure water at the specified system temperature and 1 atmospheric pressure

The best means of preventing growth of undesirable organisms in fermented juice is to _____

Add strong, unpasteurized vinegar after alcoholic fermentation is complete

Which of the following is involved in controlled fermentation of cucumbers brined in bulk?

Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer

Inoculation of brine with a starter culture of L. Plant arum

Purging of dissolved carbon dioxide from the brine with nitrogen

362 + Mcqs in Principles Food Preservation Fermentation in Food Engineering Page 3 McqOptions

101.	Which of the following is a property of semi-moist food?
A.	Plastic, easily masticated
B.	Do not produce sense of dryness
C.	Less susceptible to fat oxidation
D.	All of the mentioned
Answer» E.

102.	Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

103.	Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.Statement 2: Cider vinegar is the most popular type of vinegar used.
A.	True, true
B.	True, false
C.	False, true
D.	False, false
Answer» B. True, false

104.	Which of the following is NOT a major advantage of continuous smoking system for meat?
A.	Space saving
B.	Speed of processing and labor costs
C.	Access to specific control of processing conditions
D.	Neither of the mentioned
Answer» E.

105.	Which of the following is true about fermentation involving gas production?
A.	The disadvantage of gas is that energy wise it is less efficient as they’ve no preserving power in concentrations found in comparison with lactic acid
B.	Sugar molecules are altered to form acids, alcohols and carbon dioxide
C.	Sodium chloride is added as a substrate as a controlling influence
D.	All of the mentioned
Answer» E.

106.	Which of the following is an advantage of semi moist food?
A.	Ease in packaging and storage
B.	Low in moisture, less bulky
C.	Direct consumption and texture closer to normal food than dehydrated food
D.	All of the mentioned
Answer» E.

107.	Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
A.	Hallinan law
B.	Burgess law
C.	Raoult’s law
D.	None of the mentioned
Answer» D. None of the mentioned

108.	Which of the following is true about sugar in water soluble solids?
A.	With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect
B.	Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure
C.	None of the mentioned
D.	Neither of the mentioned
Answer» C. None of the mentioned

109.	As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

110.	Which of the following is the curing agent in the manufacture of pepperoni?
A.	Ground cayenne pepper
B.	Lactic acid
C.	Sodium nitrate
D.	All of the mentioned
Answer» D. All of the mentioned

111.	Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?
A.	Vitamin retention test
B.	Sensory quality test
C.	Either of the mentioned
D.	Neither of the mentioned
Answer» B. Sensory quality test

115.	Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.Statement 2: Microorganisms first attack _____
A.	True, carbohydrates
B.	True, fats
C.	False, proteins
D.	False, vitamins
Answer» B. True, fats

137.	Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature
A.	Yes
B.	No
C.	No data available
D.	Work under progress
Answer» E.

112.	Which of the following is the process of anaerobic degradation of proteinaceous materials?
A.	Respiration
B.	Fermentation
C.	Putrefaction
D.	All of the mentioned
Answer» D. All of the mentioned

113.	Which of the following gases are evolved during putrefaction?
A.	Carbon dioxide
B.	Hydrogen sulfide
C.	Neither of the mentioned
D.	Carbon dioxide & Hydrogen sulfide
Answer» E.

114.	Which of the following is a requisite for a microorganism to be used in fermentation and pickling?
A.	Microorganisms must be able to grow on the substrate
B.	Organism must have the ability to maintain physiological constancy under growing conditions
C.	Desired chemical changes should take place in the required conditions
D.	All of the mentioned
Answer» E.

116.	The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____
A.	Prevent expansion of resulting plastic mass in the extruder
B.	Enhancing expansion of resulting plastic mass in the extruder
C.	Enhancing contraction of resulting plastic mass in the extruder
D.	None of the mentioned
Answer» B. Enhancing expansion of resulting plastic mass in the extruder

117.	Statement 1: Hard-smoked salmon products can be kept without refrigeration.Statement 2: The drying effect of smoke and smoke components is to _____
A.	True, Inhibit bacteria
B.	True, Inhibit bacteria & Retard fat oxidation
C.	False, Retard fat oxidation
D.	False, Neither of the mentioned
Answer» C. False, Retard fat oxidation

118.	Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.
A.	Cellulose, texture
B.	Pectin, flavor
C.	Hemicelluloses, quality
D.	All of the mentioned, all of the mentioned
Answer» E.

119.	Statement 1: Cheese foods have a lower aw than the natural foods.Statement 2: _____ cheese is coagulated with lactic acid.
A.	True, Blue
B.	True, Cottage
C.	False, Swiss
D.	False, All of the mentioned
Answer» C. False, Swiss

120.	Statement 1: What is the use of salt in cheese?Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.
A.	Removing water from cheese surface, false
B.	Produces heavy protective rind, false
C.	None of the mentioned
D.	Neither of the mentioned, false
Answer» C. None of the mentioned

121.	Which of the following is true about cheeses?
A.	To encourage growth throughout cheese mass
B.	Fatty acids and ketones give rise to the sharp, peppery flavor of cheese
C.	It is a common practice to pierce the pressed cheese when it is placed in a curing room
D.	All of the mentioned
Answer» E.

122.	Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.Statement 2: All kinds of beers are pasteurized.
A.	True, true
B.	True, false
C.	False, true
D.	False, false
Answer» C. False, true

Explore topic-wise MCQs in Food Engineering.

Which of the following is a property of semi-moist food?

Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.Statement 2: Cider vinegar is the most popular type of vinegar used.

Which of the following is NOT a major advantage of continuous smoking system for meat?

Which of the following is true about fermentation involving gas production?

Which of the following is an advantage of semi moist food?

Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?

Which of the following is true about sugar in water soluble solids?

As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

Which of the following is the curing agent in the manufacture of pepperoni?

Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

Which of the following is the process of anaerobic degradation of proteinaceous materials?

Which of the following gases are evolved during putrefaction?

Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.Statement 2: Microorganisms first attack _____

The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

Statement 1: Hard-smoked salmon products can be kept without refrigeration.Statement 2: The drying effect of smoke and smoke components is to _____

Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

Statement 1: Cheese foods have a lower aw than the natural foods.Statement 2: _____ cheese is coagulated with lactic acid.

Statement 1: What is the use of salt in cheese?Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

Which of the following is true about cheeses?

Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.Statement 2: All kinds of beers are pasteurized.

Statement 1: Dry wines are the wines which contain little unfermented sugar.Statement 2: With the increase in the alcohol content, the growth of yeasts _____

Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?

With respect to frozen products, a sample held for 1 week at -3 °C will be indistinguishable from a sample of the same product at -17 °C for a year.

Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

Three samples were subjected to certain treatments. Which among the following is unfit for consumption?

Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

Which of the following about vinegar making and manufacturing is true?

Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

The restraint imposed on the behavior of water is dependent on which of the following factors?

Results and objectives of an investigation are given in one of the points. Which could the correct answer be?

Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.Statement 2: Sulphur dioxide is added to crushed grapes to _____

Which of the following is the source of salt used for preservation of food items?

Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water.Statement 2: The fermenters that infect human and cause diseases are _____

Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 °C.Statement 2: The white portion + red portion form an integral mass having interface between layers.

Which of the following is true when a solute is added to water?

Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

Statement 1: Sodium chloride has a higher water activity than sucrose.Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

Which of the following is NOT a step in commercial curing of cucumber?

In a specified system, water activity is defined as the ratio of _____

Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?

If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

The best means of preventing growth of undesirable organisms in fermented juice is to _____

Which of the following is involved in controlled fermentation of cucumbers brined in bulk?

Organisms such as _ which attack higher carbohydrates injure the _ of treated foods.

123.	Statement 1: Dry wines are the wines which contain little unfermented sugar.Statement 2: With the increase in the alcohol content, the growth of yeasts _____
A.	True, increases
B.	True, decreases
C.	False, increases
D.	False, decreases
Answer» C. False, increases

124.	Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

125.	Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?
A.	Propylene glycol + sorbital impart softness to product
B.	Acts as a mold inhibator
C.	Serves plasticizing for texture
D.	All of the mentioned
Answer» E.

126.	Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?
A.	Function
B.	Structure
C.	Both can be oxidized and oxygenated
D.	None of the mentioned
Answer» D. None of the mentioned

127.	With respect to frozen products, a sample held for 1 week at -3 °C will be indistinguishable from a sample of the same product at -17 °C for a year.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

128.	Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

129.	Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
A.	Oxygen
B.	Carbon dioxide
C.	Water
D.	All of the mentioned
Answer» C. Water

130.	Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?
A.	Measure of product quality
B.	The number of days stored
C.	The storage temperature
D.	All of the mentioned
Answer» E.

131.	Three samples were subjected to certain treatments. Which among the following is unfit for consumption?
A.	Air cool, air hold
B.	Nitrogen cold, nitrogen hold
C.	Air cool, nitrogen hold
D.	All the mentioned are fit for consumption
Answer» B. Nitrogen cold, nitrogen hold

132.	Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False