Explore topic-wise MCQs in Food Engineering.

This section includes 7 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

1.

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
Discussion
2.

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

A. True
B. False
Answer» B. False
Discussion
3.

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
4.

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
5.

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

A. Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer
B. Inoculation of brine with a starter culture of L. Plant arum
C. Purging of dissolved carbon dioxide from the brine with nitrogen
D. All of the mentioned
Answer» E.
Discussion
6.

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
Discussion
7.

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