MCQOPTIONS
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MCQOPTIONS
This section includes 362 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 151. |
Statement 1: Which of the following cheeses have a semi soft texture?Statement 2: Which of the following blue cheese is made up of sheep milk? |
| A. | Cottage, Blue cheese |
| B. | Swiss, Stilton |
| C. | Blue, Roquefort |
| D. | Neither of the mentioned, Gorgonzola |
| Answer» D. Neither of the mentioned, Gorgonzola | |
| 152. |
Which of the following is the role of nitrate/ nitrite in curing? |
| A. | Stabilizing color of the lean tissue |
| B. | Contributing to the characteristic flavor of cured meat |
| C. | Inhibiting growth of a number of food poisoning and spoilage microorganisms |
| D. | All of the mentioned |
| Answer» E. | |
| 153. |
Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation.Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 154. |
Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 155. |
Which of the following steps is not included in hard-smoked salmon procedure? |
| A. | Soaking in fresh water for a few hours to remove slight excess salt |
| B. | Hard-salted salmon must be soaked for 24-48 hours |
| C. | After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days |
| D. | None of the mentioned |
| Answer» E. | |
| 156. |
Damage once done to a frozen product with respect to temperature can be undone. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 157. |
Statement 1: Majority of the fish have more proteins than water.Statement 2: Whole milk has more water than fat. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 158. |
Bacteria and yeast can _____ |
| A. | Grow with or without air |
| B. | Need humid/warm conditions to grow |
| C. | Need more moisture than molds |
| D. | All the mentioned statements can be used to fill the blanks |
| Answer» E. | |
| 159. |
Statement 1: Shelf stable foods are considered non-perishable at room temperatures.Statement 2: Protected from light also includes food items that are wrapped in an aluminium foil. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 160. |
Dry storage means at a temperature about _____ and humidity below _____ |
| A. | 20, 50% |
| B. | 100, 50% |
| C. | 20, 50-100% |
| D. | 100, 50-100% |
| Answer» B. 100, 50% | |
| 161. |
Which of the following is needed in order to establish a refrigeration requirement? |
| A. | Initial temperature of food |
| B. | Specific heat of food |
| C. | Amount of food to be placed in a room |
| D. | All of the mentioned |
| Answer» E. | |
| 162. |
Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 163. |
Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20° C. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 164. |
The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 165. |
Statement 1: A gas atmosphere containing 20% CO₂ is effective in inhibiting slime-producing bacteria.Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 166. |
For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on? |
| A. | Concentration of gas |
| B. | Length of exposure |
| C. | Concentration of gas & Length of exposure |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 167. |
Statement 1: Packaging material test is followed by formed container test.Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____ |
| A. | True, Packaging material |
| B. | True, Formed container |
| C. | False, Packaging material |
| D. | False, Formed container |
| Answer» C. False, Packaging material | |
| 168. |
Cereals are the major source of food in the world. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 169. |
Which of the following steps in making ice-cream is not present? |
| A. | Adding liquid materials to batch |
| B. | Add solids to batch and stir it and mix till dispersed in a liquid |
| C. | Add sugar at high temperatures but before pasteurization |
| D. | None of the mentioned |
| Answer» E. | |
| 170. |
Proofing allows the required chemical reactions to take place to allow enough CO₂ to leave the container and make the dough to fill the container so as to close the gas vents. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 171. |
Cereals are a major source of carbohydrates. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 172. |
Beef carcasses need to be made devoid of their body heat before they’re sent for retail. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 173. |
Albumen thickness is directly proportional to the temperature at which egg solidifies. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 174. |
Which of the following is true when it comes to meat carcass? |
| A. | It is kept under ultraviolet rays such that mold formation takes place |
| B. | It is kept at a relative humidity such that excessive weight loss doesn’t take place |
| C. | All of the mentioned |
| D. | None of the mentioned |
| Answer» C. All of the mentioned | |
| 175. |
Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate.Statement 2: Cashew nuts come under the high-carbohydrate category. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 176. |
Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese.Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 177. |
Which of the following is a method to delay the onset of spoilage on storage? |
| A. | Spray/dip in water/ wax formulations |
| B. | Fumigation |
| C. | Spray/dip in water/wax formulations/Fumigation |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 178. |
Statement 1: Under hypobaric storage, the gas always attains equilibrium with its surroundings.Statement 2: Hypobaric storage is a continuous process. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 179. |
Work required in maintaining a chamber at a certain temperature is dependent on _____ |
| A. | Temperature of outside air |
| B. | Surface area of the storage chamber |
| C. | Amount and kind of insulation material |
| D. | All of the mentioned |
| Answer» E. | |
| 180. |
Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.Statement 2: Decomposition in beef is not desirable. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 181. |
Statement 1: Under water storage is more effective than that in the air.Statement 2: Adsorption of CO₂ on the surface of grains is a reversible process. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 182. |
Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile.Statement 2: Mesophiles have an optimum temperature growth below 10° C and psychrophiles have an optimum temperature growth at around 55° C. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 183. |
Statement 1: When sugar is added to water, water does not or negligibly expands.Statement 2: Jams do not expand on solidifying. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 184. |
In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 185. |
Statement 1: Are almonds high-fat or high-protein nuts?Statement 2: Tiny fat globules in water are called butter. |
| A. | High-fat, False |
| B. | High-fat, True |
| C. | High-protein, False |
| D. | High-protein, True |
| Answer» D. High-protein, True | |
| 186. |
Heat loss in the storage chamber of foods is in which of the following forms? |
| A. | Heat loss from the walls of the chamber |
| B. | Heat loss due to opening and closing of the frozen food chamber |
| C. | Heat loss due to the person in charge of the maintenance |
| D. | All of the mentioned |
| Answer» E. | |
| 187. |
The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0°C) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 188. |
Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump.Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 189. |
Which of the following holds well as a reason for the storage of food at low temperatures? |
| A. | Respiration rate decreases |
| B. | Growth of microbes decreases |
| C. | Humidity is less |
| D. | All of the mentioned |
| Answer» E. | |
| 190. |
Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases.Statement 2: Lemons last longer than bananas at the same relative humidity. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 191. |
Statement 1: Time is an important parameter for the growth of spoilage organisms.Statement 2: Temperature is an important parameter for the growth of spoilage organisms. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 192. |
The length of storage of fruits and vegetables is a function of _____ |
| A. | Resistance to attack by microorganisms |
| B. | Composition |
| C. | Gases in the environment |
| D. | All of the mentioned |
| Answer» E. | |
| 193. |
Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.Statement 2: Different species of fruits have different patterns of respiration. This is called as _____ |
| A. | True, climacteric |
| B. | True, botulism |
| C. | False, climacteric |
| D. | False, botulism |
| Answer» B. True, botulism | |
| 194. |
In the climacteric, the ratio of the highest peak to the minimum _____ with temperature. |
| A. | Increases |
| B. | Decreases |
| C. | Stays constant |
| D. | Exponentially varies |
| Answer» B. Decreases | |
| 195. |
Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature.Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 196. |
Statement 1: The step of freezing of ice cream can be done by both continuous and batch process.Statement 2: Hardening is not a separate process in the making of ice cream. It is incorporated in the step of freezing itself. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 197. |
Which of the following is an important criteria for the packaging of a food material? |
| A. | Economy and convenience of the package |
| B. | Appearance of the package |
| C. | Protection of the food |
| D. | All of the mentioned |
| Answer» E. | |
| 198. |
Which of the following fact is correct with respect to the food preservation industry? |
| A. | Majority of high quality foods in the world are the highly perishable food items |
| B. | More people with more than adequate standard of living exist and hence the demand for safe preserved food is growing |
| C. | Food preservation market is going to boom as more people are shifting to areas where there is more industrial growth and hence they expect a better standard of living which includes safer food |
| D. | All of the mentioned |
| Answer» E. | |
| 199. |
Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic.Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 200. |
Statement 1: Influence of bacteria has more effect on the storage of food than the pH control.Statement 2: Meat color is due to the presence of _____ |
| A. | True, myoglobin |
| B. | True, haemoglobin |
| C. | False, myoglobin |
| D. | False, haemoglobin |
| Answer» B. True, haemoglobin | |