MCQOPTIONS
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MCQOPTIONS
This section includes 15 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. |
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. | |
| 2. |
Which of the following is true about end-over-end rotation? |
| A. | Rate of penetration is slightly influenced by the speed of rotation |
| B. | For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation |
| C. | All of the mentioned |
| D. | Neither of the mentioned |
| Answer» B. For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation | |
| 3. |
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. | |
| 4. |
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. | |
| 5. |
When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 6. |
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 | |
| 7. |
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. | |
| 8. |
A lower z value means that the spores are _____ resistant to a given C value. |
| A. | More |
| B. | Less |
| C. | Neither of the mentioned |
| D. | Cannot be predicted |
| Answer» B. Less | |
| 9. |
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 | |
| 10. |
Which of the following test should a retort pouch of food item pass through? |
| A. | Visual examination |
| B. | Resistance of pouches to high temperatures |
| C. | Durable pouches with a high shelf life |
| D. | All of the mentioned |
| Answer» E. | |
| 11. |
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. | |
| 12. |
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 | |
| 13. |
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. | |
| 14. |
Statement 1: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity.Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 15. |
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 | |