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Food Preservation Online Exam Quiz

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

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

Options

A : a. Type of raw material used

B : b. Quality of raw material used

C : c. Method/effectiveness of packaging

D : d. All of the mentioned

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

Options

A : a. Each food type has a potential storage life

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

C : c. All of the mentioned

D : d. None of the mentioned

Choose the true statement.

Options

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

B : b. Proteins are held in an emulsion state in a water system

C : c. Fats are in colloidal state

D : d. All of the mentioned

Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

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

Options

A : a. Leafy vegetables perish fast due to their high moisture content

B : b. Cereals have the highest requirements of moisture and soil types

C : c. Cereal can be grown with less labour and yield of food is high

D : d. All of the mentioned

Cereals are the major source of food in the world.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Cereals are a major source of carbohydrates.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Statement 1: Majority of the fish have more proteins than water. Statement 2: Whole milk has more water than fat.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

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

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Statement 1: Are almonds high-fat or high-protein nuts? Statement 2: Tiny fat globules in water are called butter.

Options

A : a. High-fat, False

B : b. High-fat, True

C : c. High-protein, False

D : d. High-protein, True

Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Bacteria and yeast can _____

Options

A : a. Grow with or without air

B : b. Need humid/warm conditions to grow

C : c. Need more moisture than molds

D : d. All the mentioned statements can be used to fill the blanks

Which of the following fact is correct with respect to the food preservation industry?

Options

A : a. Majority of high quality foods in the world are the highly perishable food items

B : b. More people with more than adequate standard of living exist and hence the demand for safe preserved food is growing

C : c. Food preservation market is going to boom as more people are shifting to areas where there is more industrial growth and hence they expect a better standard of living which includes safer food

D : d. All of the mentioned

Statement 1: Shelf stable foods are considered non-perishable at room temperatures. Statement 2: Protected from light also includes food items that are wrapped in an aluminium foil.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Dry storage means at a temperature about _____ and humidity below _____

Options

A : a. 20, 50%

B : b. 100, 50%

C : c. 20, 50-100%

D : d. 100, 50-100%

With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

As a thumb rule in the food industry, reducing the temperature of storage by 10°C increases the life of food item by twice and increasing by 10°C reduces by half.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Shelf life is the period between processing to retail purchase to consuming of the food product.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Statement 1: Shellfish are consumed by local people. Statement 2: Polished rice is just as nutritious as unpolished rice.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

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