Principles of Food Preservation solved MCQs

1 of 7

1. Which of the following is a factor that affects the storage stability of food?

a. type of raw material used

B. quality of raw material used

c. method/effectiveness of packaging

d. all of the mentioned

2. Which of the following sentence is true with respect to food storage/preservation?

a. each food type has a potential storage life

B. the mechanical abuse that food has received during storage/distribution does not affects its storage stability

c. all of the mentioned

d. none of the mentioned

3. Choose the true statement.

a. food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there

B. proteins are held in an emulsion state in a water system

c. fats are in colloidal state

d. all of the mentioned

4. Which of the following statement with respect to food preservation is true?

a. leafy vegetables perish fast due to their high moisture content

B. cereals have the highest requirements of moisture and soil types

c. cereal can be grown with less labour and yield of food is high

d. all of the mentioned

5. 1 INTRODUCTION TO FOOD PRESERVATION

a. true

B. false

6. Cereals are a major source of carbohydrates.

a. true

B. false

7. Statement 1: Nuts can be classified as high- fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.

a. true, false

B. true, true

c. false, false

d. false, true

8. Which of the following is true about Sound Ultrasound?

a. generates mechanical energy to enhance chemical action on surfaces

B. scrubbing action loosens the dirt particles and cleans the food particle

c. generates mechanical energy to enhance chemical action on surfaces & scrubbing action loosens the dirt particles and cleans the food particle

d. none of the mentioned

9. Which of the following methods refers to deactivation of microbes in food using electricity?

a. power ultrasound

B. pulsed electric field

c. hurdle technology

d. all of the mentioned

10. Which of the following holds true for Pulsed Electric field?

a. it has been successful in pasteurizing milk, yogurt, soup etc

B. if there are no air bubbles present or the if food has low electrical conductivity, pef is non-applicable

c. it’s a continuous process. it cannot be applied for non-pump able solid food products

d. all of the mentioned

11. In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.

a. true

B. false

12. Which of the following combination of processing and preservation techniques works best for smoked products?

a. salt and acidification

B. heat and solid content

c. heat, salt, acidification/minimal moisture content

d. heat, salt, dipping in brine/ minimal moisture content

13. 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

14. 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

15. 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

16. Which of the following are Milk Processing Operations?

a. clarification

B. pasteurization

c. homogenization

d. all of the mentioned

17. Which of the following is true?

a. in clarification, all the dirt and filth is removed

B. standardization is to adjust the amount of fat in the milk

c. a stable emulsion of milk fat and serum is not made

d. none of the mentioned

18. Homogenized milk has  

a. creamier structure

B. whiter appearance

c. bland flavor

d. all of the mentioned

19. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

a. true

B. false

20. How is milk pasteurized?

a. low temperature, long time

B. high temperature, short time

c. ultrahigh temperature

d. all of the mentioned

21. Cereals are the major source of food in the world.

a. true

B. false

22. 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

23. 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

24. 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

25. Which stage does adulteration take place in?

a. producer

B. distributor

c. retailer

d. all of the mentioned

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