MCQOPTIONS
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MCQOPTIONS
This section includes 162 Mcqs, each offering curated multiple-choice questions to sharpen your Mechanical Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 101. |
LTLT is used in Aseptic Packaging. |
| A. | true |
| B. | false |
| Answer» C. | |
| 102. |
HTST is used in Aseptic Packaging. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 103. |
Filling of sterile containers with commercially sterile product is known as |
| A. | passive packaging |
| B. | active packaging |
| C. | intelligent packaging |
| D. | aseptic packaging |
| Answer» E. | |
| 104. |
Shelf life is the period between processing to retail purchase to consuming of the food product. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 105. |
Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 106. |
Dry storage means at a temperature about |
| A. | 20, 50% |
| B. | 100, 50% |
| C. | 20, 50-100% |
| D. | 100, 50-100% |
| Answer» B. 100, 50% | |
| 107. |
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. | |
| 108. |
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 | |
| 109. |
Which of the following indicators has a graduated scale? |
| A. | defrost |
| B. | time-temperature integrators |
| C. | time-temperature integrators/indicators |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| 110. |
Categories of food that is represented by category I is |
| A. | a special category of non-sterile food items for infants |
| B. | +++foods |
| C. | 000 foods |
| D. | all of the mentioned |
| Answer» B. +++foods | |
| 111. |
Frozen prepared chicken dinner comes under which of the following categories of processes? |
| A. | single component, single-product process |
| B. | multi component blended products |
| C. | multi component products with add-ons |
| D. | multi component, multi process assembly operations |
| Answer» E. | |
| 112. |
Which of the following risk is associated with a frozen material tagged ‘00+’? |
| A. | contains a sensitive element that might be damaged with poor care |
| B. | is prone to harmful bacteria if not maintained at the instructed conditions |
| C. | chances of spoiling to take place by the mishandling of consumers |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| 113. |
Which of the following change takes place during the ageing process in the making of ice creams? |
| A. | decrease in viscosity |
| B. | proteins change slightly |
| C. | fats turn into liquids |
| D. | all of the mentioned |
| Answer» C. fats turn into liquids | |
| 114. |
Without which of the given steps, would ice cream be an inedible hard frozen mass? |
| A. | freezing |
| B. | whipping with air |
| C. | hardening of ice cream |
| D. | all of the mentioned |
| Answer» C. hardening of ice cream | |
| 115. |
Holding time for pasteurization is more in continuous than that in batch pasteurization. |
| A. | true |
| B. | false |
| Answer» C. | |
| 116. |
Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 117. |
Meat based bioactive peptides have certain nutraceutical effects. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 118. |
Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product? |
| A. | this is called luncheon meat |
| B. | this is pasteurized and stored in refrigerators |
| C. | all of the mentioned |
| D. | water binding agents are essential as re- heating tends to water loss |
| Answer» D. water binding agents are essential as re- heating tends to water loss | |
| 119. |
Oil/Lemon/Vinegar + Spices applied to meat is called |
| A. | marinating |
| B. | emulsifying |
| C. | fermenting |
| D. | coating |
| Answer» B. emulsifying | |
| 120. |
Coated meat products require |
| A. | breading |
| B. | pre-dusting |
| C. | battering |
| D. | all three are methods of making coated meat products |
| Answer» E. | |
| 121. |
Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called? |
| A. | coating |
| B. | freezing |
| C. | curing |
| D. | fermentation |
| Answer» E. | |
| 122. |
Which of the following is a technique applied to the processing of fresh meat? |
| A. | chopping |
| B. | protein extraction |
| C. | none of the mentioned |
| D. | chopping & protein extraction |
| Answer» E. | |
| 123. |
Which of the following is NOT the correct method to enhance storage? |
| A. | reducing pressure |
| B. | increasing ethylene |
| C. | decreasing respiration |
| D. | none of the mentioned |
| Answer» C. decreasing respiration | |
| 124. |
Controlled atmosphere has more oxygen than carbon dioxide. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 125. |
With the increase in temperature, the holding time of the dough for cooling needs to be |
| A. | increased |
| B. | decreased |
| C. | kept constant |
| D. | none of the mentioned |
| Answer» B. decreased | |
| 126. |
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 |
| Answer» B. false | |
| 127. |
Modification of carbon dioxide and oxygen levels for storage is worth it only if |
| A. | the fruit/vegetable is more commercial than its storage in air |
| B. | storage time is brief |
| C. | storage temperature is optimal |
| D. | all of the mentioned |
| Answer» B. storage time is brief | |
| 128. |
Phosphate based leavening agents in dough crystallize. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 129. |
The disc shaped dough is dusted with rice flour to |
| A. | reduce its stickiness and prevent them from sticking together |
| B. | to increase the flavor |
| C. | flour is a basic ingredient |
| D. | none of the mentioned |
| Answer» B. to increase the flavor | |
| 130. |
The dough, in refrigerated dough making is stacked and packed in |
| A. | air-tight container |
| B. | dough tight container |
| C. | none of the mentioned |
| D. | air-tight & dough tight container |
| Answer» C. none of the mentioned | |
| 131. |
Which of the following is a form of mis- description? |
| A. | incorrect origin |
| B. | incorrect quantitative description |
| C. | extending the food |
| D. | all of the mentioned |
| Answer» E. | |
| 132. |
Food Authenticity means |
| A. | the food should match the description |
| B. | the food should taste good |
| C. | it should be cheap |
| D. | none of the mentioned |
| Answer» B. the food should taste good | |
| 133. |
It is legal for a label to say – ‘this product cures xyz disease’. |
| A. | true |
| B. | false |
| Answer» C. | |
| 134. |
Which of the following is a must in food labeling? |
| A. | name |
| B. | standard specification |
| C. | place of origin |
| D. | all of the mentioned |
| Answer» E. | |
| 135. |
In the history of packaging of the food industry, which among these was never a material of packaging? |
| A. | bakelite |
| B. | pottery and vases |
| C. | iron and tin plated steel |
| D. | none of the mentioned |
| Answer» E. | |
| 136. |
Which of the given reasons, is NOT a valid reason for packaging of food items? |
| A. | security and portion control |
| B. | marketing and convenience |
| C. | protection and information transmission |
| D. | none of the mentioned |
| Answer» E. | |
| 137. |
Which of the following is an adulterant? |
| A. | urea |
| B. | pesticides |
| C. | iron filings in tea |
| D. | all of the mentioned |
| Answer» E. | |
| 138. |
Which stage does adulteration take place in? |
| A. | producer |
| B. | distributor |
| C. | retailer |
| D. | all of the mentioned |
| Answer» E. | |
| 139. |
Methods for detection of common adulterants are |
| A. | visual tests |
| B. | chemical tests |
| C. | physical tests |
| D. | all of the mentioned |
| Answer» E. | |
| 140. |
Statement 1: In the process of making certain oils, nickel is added as a catalyst. Statement 2: Nickel is injurious for consumption. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» C. false, false | |
| 141. |
When do we say that food is adulterated under the PFA Act? |
| A. | if it is obtained from a diseased animal |
| B. | if spices are sold without their essence |
| C. | if any ingredient is injurious to health |
| D. | all of the mentioned |
| Answer» E. | |
| 142. |
A substance intentionally added that affects the nature and quality of food is called |
| A. | food poison |
| B. | food adulterant |
| C. | food contaminant |
| D. | food material |
| Answer» E. | |
| 143. |
Cereals are the major source of food in the world. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 144. |
How is milk pasteurized? |
| A. | low temperature, long time |
| B. | high temperature, short time |
| C. | ultrahigh temperature |
| D. | all of the mentioned |
| Answer» E. | |
| 145. |
Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 146. |
Homogenized milk has |
| A. | creamier structure |
| B. | whiter appearance |
| C. | bland flavor |
| D. | all of the mentioned |
| Answer» E. | |
| 147. |
Which of the following are Milk Processing Operations? |
| A. | clarification |
| B. | pasteurization |
| C. | homogenization |
| D. | all of the mentioned |
| Answer» E. | |
| 148. |
Which of the following holds untrue with respect to jam making? |
| A. | boiling water to concentrate the mixture is an important step |
| B. | the fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70% |
| C. | high methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products |
| D. | none of the mentioned |
| Answer» E. | |
| 149. |
Which of the following is not related to Post Harvest losses? |
| A. | post harvest losses can be reduced by adding value to products |
| B. | packaging, storage, transportation areas are where losses take place |
| C. | farmers don’t earn much after adding value to products |
| D. | value can be added to products by converting raw form into a more processed/refined form |
| Answer» D. value can be added to products by converting raw form into a more processed/refined form | |
| 150. |
Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. Statement 2: Post harvest loss is non-existent. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |