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.
| 301. |
Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.Statement 2: Sun dried animal flesh and fish can be highly acceptable. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» E. | |
| 302. |
Between the following factors, which of the following have maximum effect on highly heat resistant spores? |
| A. | Wetted |
| B. | Alternately wetted and dried |
| C. | Dried |
| D. | Frozen |
| Answer» D. Frozen | |
| 303. |
Statement 1: _____ undergoes considerable drying on trees itself.Statement 2: Which of the following is not lye peeled. |
| A. | Apple, potatoes |
| B. | Orange, carrots |
| C. | Pomegranate, beets |
| D. | Figs, none of the mentioned |
| Answer» E. | |
| 304. |
Which of the following agitations in processing vacuum packaged vegetables has been reported? |
| A. | Continuous end-over-end rotation |
| B. | Continuous axial rotation |
| C. | Intermittent axial rotation |
| D. | All of the mentioned |
| Answer» E. | |
| 305. |
Which is true about fats heated in the presence of oxygen? |
| A. | Lowered melting point |
| B. | Lower iodine number |
| C. | Increased acidity |
| D. | All of the mentioned |
| Answer» E. | |
| 306. |
Sugar is to milk solids as _____ is to jelly. |
| A. | Fruit juice |
| B. | Fruits |
| C. | Fruit paste |
| D. | Any of the mentioned |
| Answer» B. Fruits | |
| 307. |
There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 308. |
Which of the following is true about lethal mutation? |
| A. | It is brought about by destruction of a single molecule |
| B. | It is brought about by inhibition of enzyme activity |
| C. | Neither of the mentioned |
| D. | None of the mentioned |
| Answer» B. It is brought about by inhibition of enzyme activity | |
| 309. |
Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds.Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 310. |
Artificial media weakens cultures of organisms. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 311. |
Which of the following is an advantage/use of dried food items? |
| A. | Lesser cost and minimum labor required |
| B. | Limited processing equipment and minimum food storage requirements |
| C. | Reduction in distribution costs |
| D. | All of the mentioned |
| Answer» E. | |
| 312. |
What are the ill effects of improper cooling in the manufacturing of peanut butter? |
| A. | Cracking and shrinking in the center |
| B. | Pulling away from the container |
| C. | Increase in firmness and separation of oil on the surface |
| D. | All of the mentioned |
| Answer» E. | |
| 313. |
Which of the following is true about clostridium botulinum? |
| A. | It is at a pH of 4.5 |
| B. | Foods containing this require good heat treatment |
| C. | One millionth of a gram of toxin produced also will kill man |
| D. | All of the mentioned |
| Answer» E. | |
| 314. |
For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 315. |
Which of the following is true about corn? |
| A. | Whole corn is called lye hominy |
| B. | It is the only food product which is above 7 in pH naturally occurring |
| C. | When the lye is washed away the alkalinity reduces |
| D. | All of the mentioned |
| Answer» E. | |
| 316. |
Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging? |
| A. | Acid is produced |
| B. | Gas is released |
| C. | Decomposition |
| D. | All of the mentioned |
| Answer» C. Decomposition | |
| 317. |
Which of the following falls in the low acidic group? |
| A. | Plant and animal tissues |
| B. | Manufactured items |
| C. | Fruits |
| D. | Jams and jellies |
| Answer» B. Manufactured items | |
| 318. |
Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening? |
| A. | Tomato soup packet |
| B. | Pickle |
| C. | Both tomato soup packet and pickle |
| D. | Neither tomato soup packet nor pickle |
| Answer» B. Pickle | |
| 319. |
Statement 1: Salt inhibits the heat resistance of bacteria.Statement 2: Phosphate ions are important in spore formation. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 320. |
What change in pH should be made to tomato soup to increase its preservation? |
| A. | Make it acidic |
| B. | Make it basic |
| C. | Make it neutral |
| D. | Make no changes |
| Answer» D. Make no changes | |
| 321. |
Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation? |
| A. | Decrease enzymes |
| B. | Coagulation of certain mechanisms |
| C. | Reduces heat resistance of spores |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 322. |
Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.Statement 2: Canned food items which heat up by convection heat up faster than those by conduction. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 323. |
Which of the following food items is the lowest in heating up? |
| A. | Broths and thin soup with negligible starch in it |
| B. | Fruits packed in water/syrup with large pieces |
| C. | Evaporated milk |
| D. | Chopped vegetables with high starch content packed with free liquid |
| Answer» E. | |
| 324. |
Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 325. |
Which of the following comes under the categories of food – broken curve heating food? |
| A. | Evaporated milk |
| B. | Fruits packed without water/syrup |
| C. | Syrup packed with sweet potatoes |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 326. |
Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.Statement 2: The zone of slowest heating in a container is called cold point of a container. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 327. |
Thermophilic flat sour spoilage is due to _____ |
| A. | Storing conditions |
| B. | Temperature |
| C. | Equipment or ingredients |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 328. |
Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 329. |
Which of the following is true about clostridrium botulinum? |
| A. | Mesophilic |
| B. | Spore-forming |
| C. | Anaerobic |
| D. | All of the mentioned |
| Answer» E. | |
| 330. |
Which of the following spore forming bacteria may lead to overcooked and degraded canned food? |
| A. | Mesophiles |
| B. | Psychrophiles |
| C. | Thermophiles |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 331. |
Which of the following organisms have a high resisting effect at high temperatures? |
| A. | Mesophiles |
| B. | Psychrophiles |
| C. | Thermophiles |
| D. | Thermoduric |
| Answer» E. | |
| 332. |
The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____ |
| A. | Slope of cooling curve, fc |
| B. | Slope of heating curve, fh |
| C. | Zero time |
| D. | Come-up-time |
| Answer» E. | |
| 333. |
Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.Statement 2: The time when heating started is called the zero time. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 334. |
For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 335. |
Which of the following parameter is important to know and to plot the heating and cooling curves? |
| A. | fh |
| B. | fc |
| C. | Initial temperature (IT) and retort temperature(RT) |
| D. | All of the mentioned |
| Answer» E. | |
| 336. |
Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 337. |
Statement 1: Sorbic acid is an effective fungistatic agent.Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 338. |
An antimycotic can be added to the product by _____ |
| A. | Application as esters of the parabens |
| B. | Sprayed onto the surface by diluting in water |
| C. | Application as esters of the parabens & Sprayed onto the surface by diluting in water |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 339. |
Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations. |
| A. | Antibodies |
| B. | Antibacteria |
| C. | Antimycotic |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 340. |
_____ is known to discolor when held at high temperatures for extended periods. |
| A. | Sorbic acid |
| B. | Potassium sorbate |
| C. | Sorbic acid & Potassium sorbate |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 341. |
Dog and cat food are prepared for the consumer in _____ form. |
| A. | Dry cereal-like texture and high moisture content |
| B. | Meat-like texture and high moisture content |
| C. | None of the mentioned |
| D. | Neither of the mentioned |
| Answer» C. None of the mentioned | |
| 342. |
Which of the following sentence is true with respect to food storage/preservation? |
| A. | Each food type has a potential storage life |
| B. | The mechanical abuse that food has received during storage/distribution does not affects its storage stability |
| C. | All of the mentioned |
| D. | None of the mentioned |
| Answer» B. The mechanical abuse that food has received during storage/distribution does not affects its storage stability | |
| 343. |
Which of the following is a factor that affects the storage stability of food? |
| A. | Type of raw material used |
| B. | Quality of raw material used |
| C. | Method/effectiveness of packaging |
| D. | All of the mentioned |
| Answer» E. | |
| 344. |
Statement 1: Foods of plant origin can be used as additives for food preservation.Statement 2: Dry fruits and seeds are the most important higher plant structures used as food. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 345. |
Choose the true statement. |
| A. | Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there |
| B. | Proteins are held in an emulsion state in a water system |
| C. | Fats are in colloidal state |
| D. | All of the mentioned |
| Answer» B. Proteins are held in an emulsion state in a water system | |
| 346. |
Which of the following statement with respect to food preservation is true? |
| A. | Leafy vegetables perish fast due to their high moisture content |
| B. | Cereals have the highest requirements of moisture and soil types |
| C. | Cereal can be grown with less labour and yield of food is high |
| D. | All of the mentioned |
| Answer» E. | |
| 347. |
Which of the following sentences is NOT true? |
| A. | Bacteria can be killed by treating with heat, both, dry and moist heat treatment |
| B. | Cell protein coagulates in the absence of air |
| C. | Order of death by moist heat is logarithmic in nature |
| D. | None of the mentioned |
| Answer» C. Order of death by moist heat is logarithmic in nature | |
| 348. |
What could be the possible reason for the minimal use of MSG in preserved/ canned food items? |
| A. | Reduction in spore formation |
| B. | Increase in spore formation |
| C. | Facilitating multiplication of bacteria |
| D. | None of the mentioned |
| Answer» B. Increase in spore formation | |
| 349. |
The non-functioning of the enzymes in bacteria is a major reason of death of bacteria. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 350. |
Which of the following is true about spore formation by cells? |
| A. | They enlarge and prevent external agents from entering inside |
| B. | A resisting state from unfavorable environment |
| C. | They are formed by healthy cells that face starvation |
| D. | All of the mentioned |
| Answer» E. | |