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Principles of Chemical Preservation Online Exam Quiz

Important questions about Principles of Chemical Preservation. Principles of Chemical Preservation MCQ questions with answers. Principles of Chemical Preservation exam questions and answers for students and interviews.

Which of the following defines a food additive?

Options

A : a. Substance which is/ may become a part of food

B : b. A substance or a mixture of substances which is present in food as a result of any aspect of production, processing, storage or packaging

C : c. A substance, the intended use of which results or may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food with certain exceptions

D : d. All of the mentioned

Which of the following terms/ food items are NOT included in the definition of a food additive?

Options

A : a. Food items that find their way accidentally or unintentionally

B : b. Pesticides, color additives

C : c. New animal drugs or any substance used in accordance with a sanction or approval granted prior to effective date of food additives amendment of 1958

D : d. All of the mentioned

Which of the following is a use of food additive?

Options

A : a. Maintenance of nutritional quality of food and providing essential aids in food processing

B : b. Enhancement of keeping quality or stability with resulting reduction in food losses

C : c. Making food attractive to the consumer in a manner which does not lead to deception

D : d. All of the mentioned

Which of the following undesirable quality pertains to the undesirable use of additives?

Options

A : a. To disguise the use of faulty processing and handling techniques

B : b. To deceive consumers and result in a substantial reduction of the nutritive value of the food

C : c. When the desired effect can be obtained by good manufacturing practices which are economically feasible

D : d. All of the mentioned

Which of the following is a function of a chemical additive?

Options

A : a. Preservation

B : b. Serve as nutritional supplement

C : c. Color modifiers

D : d. All of the mentioned

Which of the following chemical additive is banned in the United States and in most of the other countries?

Options

A : a. Brandy

B : b. Olestra

C : c. Baking Soda

D : d. None of the mentioned

In canning, if the air in the head space is displaced with nitrogen, the gas is considered as a chemical preservative added to the food.

Options

A : a. True

B : b. False

C : c. May be

D : d. Can't say

Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents. Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Sodium chloride which is the formula of common salt in large quantities is poisonous to man as is carbon dioxide.

Options

A : a. True

B : b. False

C : c. May be

D : d. Can't say

Which of the following food additive can be used for mold inhibition/ killing?

Options

A : a. Propionates

B : b. Sulphur dioxide

C : c. Propionates & Sulphur dioxide

D : d. Neither of the mentioned

Which of the following is true about mold inhibition?

Options

A : a. Sorbic acid is used as a mold inhibitor in cheese

B : b. The quantity of Sorbic acid required for mold inhibition is one third the amount of sodium benzoate required

C : c. Propylene glycol and tri ethylene glycol have germicidal properties

D : d. All of the mentioned

Which of the following is valid when it comes to the future of antibiotics in food?

Options

A : a. Should have no harmful effect on man when taken by mouth and preferably should be metabolizable

B : b. The economy of use, ease of use and reliability of control and detection must exist

C : c. Preferably compatible with other methods of permanent preservation

D : d. All of the mentioned

Which of the following is a naturally occurring antioxidant?

Options

A : a. Hydroquinone

B : b. Ascorbic acid

C : c. Vitamin E

D : d. All of the mentioned

Statement 1: None of the naturally occurring antioxidant phenols are permitted as food additives. Statement 2: Benzoic acid has certain antioxidant properties.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Which of the following is true about synergism?

Options

A : a. The mechanism of synergism depends on the nature of synergist, the antioxidant and the fat

B : b. Synergists do not have antioxidant properties alone

C : c. When two or more antioxidants combine, a greater effect than a single antioxidant is produced. This is referred to as synergism

D : d. All of the mentioned

_____ salts are used in many fruit processing operations in concentrations below 0.1%.

Options

A : a. Calcium

B : b. Magnesium

C : c. Sodium

D : d. All of the mentioned

Which of the following is the use of waxing in plant tissues?

Options

A : a. Reduces shrinkage losses

B : b. Reducing water losses due to evaporation

C : c. Thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses

D : d. All of the mentioned

Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?

Options

A : a. Aluminium sodium sulphate

B : b. Vitamin D-2

C : c. Sodium polyphosphate

D : d. All of the mentioned

Which of the following is NOT true about artificial coloring with respect to food?

Options

A : a. It is defined as any material which contains a dye or a pigment

B : b. This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources

C : c. Caramel falls under its definition

D : d. None of the mentioned

When the coloring is truly artificial, the food statement “food color added” needs to be added.

Options

A : a. True

B : b. False

C : c. May be

D : d. Can't say

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