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Food Contamination and Hazards Online Exam Quiz

Important questions about Food Contamination and Hazards. Food Contamination and Hazards MCQ questions with answers. Food Contamination and Hazards exam questions and answers for students and interviews.

Which of the following is untrue about grilling meat?


A : a. The advantage of this process is that it reduces the saturated fat in the meat

B : b. It produces Hetero cyclic amines which are carcinogenic

C : c. It produces poly cyclic aromatic hydrocarbons which are carcinogenic

D : d. None of the mentioned

Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures.


A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Which information is incorrect when it comes to dehydration affecting vitamins?


A : a. Beta-carotene and B-vitamin do not get affected

B : b. Vitamin C does not get affected

C : c. Vitamin C is retained during pickling of vegetables

D : d. None of the mentioned

Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?


A : a. Vitamin C

B : b. Vitamin D

C : c. Vitamin B

D : d. None of the mentioned

Which of the following shows the propagation step in auto-oxidation?


A : a. R? + R? ? R-R

B : b. RH ? R? + H?

C : c. R? + O? ? RO?? RO?? + RH ? ROOH + R?

D : d. None of the mentioned

Which of the following is a food safety tool?


A : a. Good Hygiene Practice

B : b. Hazard Analysis Critical Control Point

C : c. Total Quality Management

D : d. All of the mentioned

Hazards affecting food are _____


A : a. Chemical, Biological, Physical

B : b. Additives, Colour

C : c. Pollutants

D : d. All of the mentioned

Which of the following statements is true with respect to food processing?


A : a. Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing

B : b. Vitamins can be removed from food via leaching

C : c. Mineral losses in food processing are more compared to Vitamins

D : d. Boiling has less mineral losses as compared to steaming

Which is correct with respect to staling of bread?


A : a. It is temperature dependent

B : b. It is called retro gradation

C : c. It is the reverse of gelatinization

D : d. All of the mentioned

Which of the following is true with respect to gelatinization?


A : a. It allows starch to be easily digested

B : b. In this process, on heating, the crystalline structure of starch is lost and gel is formed

C : c. In this process, on cooling, the digestibility of starch in the intestine decreases

D : d. None of the mentioned

Which of the following operation reduces the dietary fibre content in cereals?


A : a. Drying

B : b. Retro gradation

C : c. Grinding

D : d. Milling

Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?


A : a. Oxidation is necessary for products like cheese

B : b. Lipid Oxidation is otherwise a major concern for the food industry

C : c. Deterioration of fats and oils is called rancidity

D : d. All of the mentioned

Which among the following statements is untrue?


A : a. Self oxidation of lipids is called ‘auto-oxidation’

B : b. High content of PUFA losing flavour is called rancidity

C : c. Heating and frying lead to polymerization of fats

D : d. None of the mentioned

Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________


A : a. Hydrolytic rancidity

B : b. Auto- oxidation

C : c. Thermal decomposition

D : d. Lipolysis

Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?


A : a. Her observation was wrong

B : b. Fruits have old cells as they were not meant to be survived by nature

C : c. They can heal wounds

D : d. They can live longer

The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?


A : a. Cold, presence, Purification

B : b. Warm, absence, Putrefaction

C : c. Cold, presence, Putrefaction

D : d. Warm, absence, Purification

Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?


A : a. When milk is exposed to sun, it losses Vitamin B-2

B : b. Unless refrigerated immediately, meat losses Vitamin C

C : c. Fats and oil in cold conditions, get spoilt

D : d. Microorganisms are a major threat to the food industry

Which of the following is NOT a process wherein the food becomes toxin before ingestion?


A : a. Botulism

B : b. Staphylococcus

C : c. Bacterial Intoxication

D : d. Bacterial infection

Statement 1: Botulism is more dangerous than Staphylococcus. Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.


A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –


A : a. Meat had an off-odor

B : b. Fish had a slimy skin

C : c. Bananas and melons had an odor

D : d. None of the mentioned

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