Food Preservation MCQs PDF

Principles of Food Preservation MCQs [set- 2] 26. Which of the following is an adulterant? A. urea B. pesticides C. iron filings in tea D. all of the mentioned Answer: D Explanation:- all of the mentioned are adulterants. 27. Methods for detection of common adulterants are...

Principles of Food Preservation MCQs [set- 2] 26. Which of the following is an adulterant? A. urea B. pesticides C. iron filings in tea D. all of the mentioned Answer: D Explanation:- all of the mentioned are adulterants. 27. Methods for detection of common adulterants are o m A. visual tests. c B. chemical tests te C. physical tests a D. all of the mentioned Answer: D q M c Explanation:- methods for detection of common adulterants are visual tests, chemical tests and physical tests. M 28. 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: D Explanation:- bakelite, pottery and vases and iron and tin plated steel, all have been used in packaging. 29. 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: D Explanation:- security, portion control, marketing, convenience, protection and information transmission are all valid reasons for packaging. 30. Which of the following is incorrect? A. packages designed for uniform shipping cannot be loaded into mixed shipping B. waste prevention is the most sought after option and disposal, the least sought after C. shrink wraps is one of the forms of packing used D. none of the mentioned Answer: D Explanation:- all the statements given are 31. 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: D Explanation:- all the mentioned are requisites on a food label. 32. It is legal for a label to say – ‘this product cures xyz disease’. A. true B. false Answer: B Explanation:- it is prohibited for a label to read ‘this product cures xyz disease’. 33. 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: A Explanation:- food authenticity means the food should match the description on the labels. 34. Which of the following is a form of mis- description? Download more sets at McqMate.com  A. incorrect origin B. incorrect quantitative description C. extending the food D. all of the mentioned Answer: D Explanation:- incorrect origin, incorrect quantitative description and extending the food are all forms of mis-description. 35. 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: B Explanation:- the dough, in refrigerated dough making is stacked and packed in dough tight container not air tight container so that the carbon dioxide escapes from it till the dough reaches and blocks the gas outlets. 36. 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: A Explanation:- the disc shaped dough is dusted with rice flour to reduce its stickiness and prevent them from sticking together. 37. Phosphate based leavening agents in dough crystallize. A. true B. false Answer: A Explanation:- phosphate based leavening agents in dough crystallize which leads consumer rejection of these goods. 38. 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. Download more sets at McqMate.com  A. true B. false Answer: A Explanation:- 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. 39. 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: A Explanation:- with the increase in temperature, the holding time of the dough for cooling needs to be increased. when the temperature is decreased, the formation of 40. 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: A Explanation:- modification of carbon dioxide and oxygen levels for storage is worth it only if the fruit/vegetable is more commercial than its storage in air. it is not required if storage time is brief and/or storage temperature is optimal. 41. Controlled atmosphere has more oxygen than carbon dioxide. A. true B. false Answer: A Explanation:- both the modified atmosphere (ma) and controlled atmosphere (ca) have more oxygen than carbon dioxide. it is due to the formation of dry ice in the former and due to manual/automated control in the latter. 42. Which of the following is NOT the correct method to enhance storage? A. reducing pressure B. increasing ethylene Download more sets at McqMate.com  C. decreasing respiration D. none of the mentioned Answer: B Explanation:- ethylene given out by produce should be reduced to enhance storage/life. 43. Which of the following statements is true? A. polyethylene films have a good heat- sealability B. polyvinylidene chloride films are gas and water vapor impermeable C. nylon films have high physical strength D. all of the mentioned Answer: D Explanation:- polyethylene films have a good heat-sealability. polyvinylidene chloride films are gas and water vapor impermeable. nylon films have high physical strength. 44. 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: D Explanation:- both of the processes mentioned are techniques to process fresh meat. 45. Coated meat products require A. breading B. pre-dusting C. battering D. all three are methods of making coated meat products Answer: D Explanation:- all three – breading, pre- 46. 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: D Download more sets at McqMate.com Explanation:- fermentation is a technique in which certain bacteria are added to minced meat products and then dehydrated. 47. 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: C Explanation:- all the three points are true about the description given my mina. 48. Oil/Lemon/Vinegar + Spices applied to meat is called A. marinating B. emulsifying C. fermenting D. coating Answer: A Explanation:- oil/lemon/vinegar + spices applied to meat is called marinating. 49. Meat based bioactive peptides have certain nutraceutical effects. A. true B. false Answer: A Explanation:- meat based bioactive peptides have certain nutraceutical effects. 50. 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: A Explanation:- 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. Download more sets at McqMate.com