MCQOPTIONS
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MCQOPTIONS
This section includes 10 Mcqs, each offering curated multiple-choice questions to sharpen your Food Processing Unit Operations knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
What gas is used for gas stunning in meat processing? |
| A. | Argon |
| B. | Helium |
| C. | Carbon dioxide |
| D. | Ammonia |
| Answer» B. Helium | |
| 2. |
Which of the following statements about stunning in meat processing are correct?Statement 1: It reduces animal s mobility. |
| A. | nStatement 2: Percussive stunning produces immediate unconsciousness through brain trauma. |
| B. | True, False |
| C. | True, True |
| D. | False, True |
| E. | False, False |
| Answer» C. True, True | |
| 3. |
What is the gizzard table operator in meat processing? |
| A. | Removes the viscera from the body cavity |
| B. | Separates the heart, liver, and gizzard from the rest of the viscera |
| C. | Trim and clean gizzards |
| D. | Cut the neck of the bird |
| Answer» D. Cut the neck of the bird | |
| 4. |
What is arranger in meat processing? |
| A. | Removes the viscera from the body cavity |
| B. | Separates the heart, liver, and gizzard from the rest of the viscera |
| C. | Trim and clean gizzards |
| D. | Cut the neck of the bird |
| Answer» B. Separates the heart, liver, and gizzard from the rest of the viscera | |
| 5. |
What is giblet harvester? |
| A. | Removes the viscera from the body cavity |
| B. | Separates the heart, liver, and gizzard from the rest of the viscera |
| C. | Trim and clean gizzards |
| D. | Cut the neck of the bird |
| Answer» C. Trim and clean gizzards | |
| 6. |
What is evisceration? |
| A. | Removing internal body parts of bird |
| B. | Removing feathers |
| C. | Cleaning the skin of bird |
| D. | Preservation technique of bird |
| Answer» B. Removing feathers | |
| 7. |
Which of the following statements about heat treatment of meat products are correct?Statement 1: To increase the shelf life of the product. |
| A. | nStatement 2: To obtain desirable organoleptic characteristics. |
| B. | True, False |
| C. | True, True |
| D. | False, True |
| E. | False, False |
| Answer» C. True, True | |
| 8. |
What is the temperature of pasteurization for meat? |
| A. | 73 C |
| B. | 89 C |
| C. | 63 C |
| D. | 65 C |
| Answer» B. 89 C | |
| 9. |
Why is tumbling of meat recommended? |
| A. | Avoid foaming |
| B. | Increases efficiency |
| C. | Increase efficacy |
| D. | Decreases power consumption |
| Answer» B. Increases efficiency | |
| 10. |
What is meat emulsion? |
| A. | Finely chopped meat mixture |
| B. | Emulsifiers added to meat |
| C. | By product of meat industry |
| D. | Stabilizers added to meat |
| Answer» B. Emulsifiers added to meat | |