McqMate
These multiple-choice questions (MCQs) are designed to enhance your knowledge and understanding in the following areas: Mechanical Engineering .
| 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 |
| Answer» D. all of the mentioned | |
| Explanation: all of the above mentioned factors are true. they all affect the storage stability of food. | |
| 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 |
| Answer» A. each food type has a potential storage life | |
| Explanation: both of the mentioned sentences are true with respect to food storage/preservation. | |
| 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 |
| Answer» A. food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there | |
| Explanation: proteins are held in a colloidal state in a water system. fats are an emulsion. | |
| 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 |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned statements with respect to food preservation are true. | |
| 5. |
1 INTRODUCTION TO FOOD PRESERVATION |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: cereals are the major source of food in the world. | |
| 6. |
Cereals are a major source of carbohydrates. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: cereals are a major source of carbohydrates, although, they provide fats, proteins and some vitamins also. | |
| 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 |
| Answer» A. true, false | |
| Explanation: cashew nuts come under the high-fat category. | |
| 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 |
| Answer» C. generates mechanical energy to enhance chemical action on surfaces & scrubbing action loosens the dirt particles and cleans the food particle | |
| Explanation: both the statements given are true. | |
| 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 |
| Answer» B. pulsed electric field | |
| Explanation: pulsed electric field (pef) | |
| 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 |
| Answer» D. all of the mentioned | |
| Explanation: all the statements pertaining to pulsed electric field are true. | |
| 11. |
In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: in pulsed electric field, since no heat is used, the aroma and flavour of food are retained. | |
| 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 |
| Answer» D. heat, salt, dipping in brine/ minimal moisture content | |
| Explanation: several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – heat, salt, dipping in brine. not all smoked products need to be dipped in brine. some might need 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 |
| Answer» A. true, false | |
| Explanation: it is true that coconuts and certain citrus fruits can be easily handled and shipped. post harvest loss is existent and sophisticated technologies are needed to manage losses. | |
| 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 |
| Answer» C. farmers don’t earn much after adding value to products | |
| Explanation: it is false that farmers don’t earn money after adding value to products. | |
| 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 |
| Answer» D. none of the mentioned | |
| Explanation: all the mentioned statements are true. | |
| 16. |
Which of the following are Milk Processing Operations? |
| A. | clarification |
| B. | pasteurization |
| C. | homogenization |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: clarification, homogenization and pasteurization are milk processing operations. | |
| 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 |
| Answer» B. standardization is to adjust the amount of fat in the milk | |
| Explanation: it is correct that standardization is to adjust the amount of fat in the milk. but, in clarification, all the dirt | |
| 18. |
Homogenized milk has |
| A. | creamier structure |
| B. | whiter appearance |
| C. | bland flavor |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: homogenized milk has creamier structure, whiter appearance and bland flavour. this is because the fat globules that have low density, agglomerate (after homogenization)and rise to the top to give the properties as mentioned. | |
| 19. |
Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: pasteurized milk is not sterile | |
| 20. |
How is milk pasteurized? |
| A. | low temperature, long time |
| B. | high temperature, short time |
| C. | ultrahigh temperature |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: pasteurized milk is pasteurized by all the mentioned methods. | |
| 21. |
Cereals are the major source of food in the world. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: cereals are the major source of food in the world. | |
| 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 |
| Answer» D. food material | |
| Explanation: a substance intentionally added that affects the nature and quality of food are called 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 |
| Answer» D. all of the mentioned | |
| Explanation: all the mentioned points are correct. | |
| 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 |
| Answer» B. true, true | |
| Explanation: both the statements are true. | |
| 25. |
Which stage does adulteration take place in? |
| A. | producer |
| B. | distributor |
| C. | retailer |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: adulteration takes place at all three stages. | |
| 26. |
Which of the following is an adulterant? |
| A. | urea |
| B. | pesticides |
| C. | iron filings in tea |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned are adulterants. | |
| 27. |
Methods for detection of common adulterants are |
| A. | visual tests |
| B. | chemical tests |
| C. | physical tests |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: methods for detection of common adulterants are visual tests, chemical tests and physical tests. | |
| 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. none of the mentioned | |
| 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. none of the mentioned | |
| 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. none of the mentioned | |
| 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. all of the mentioned | |
| 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. false | |
| 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. the food should match the description | |
| Explanation: food authenticity means the food should match the description on the labels. | |
| 34. |
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» D. all of the mentioned | |
| 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. dough tight container | |
| 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. reduce its stickiness and prevent them from sticking together | |
| 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. true | |
| 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. |
| A. | true |
| B. | false |
| Answer» A. true | |
| 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. increased | |
| 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. the fruit/vegetable is more commercial than its storage in air | |
| 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. true | |
| 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 |
| C. | decreasing respiration |
| D. | none of the mentioned |
| Answer» B. increasing ethylene | |
| 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. all of the mentioned | |
| 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. chopping & protein extraction | |
| 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. all three are methods of making coated meat products | |
| 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. fermentation | |
| 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. all of the mentioned | |
| 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. marinating | |
| 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. true | |
| 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. true | |
| 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. | |
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