Home - Food Engineering - Principles of Food Preservation

Principles of Food Preservation Online Exam Quiz

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

The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above?

Options

A : a. Greater the spore concentration, more heat resistant the suspension

B : b. Spores of a given strain, all have the same heat resistance

C : c. Spores of the same strain have many spores of low heat resistance

D : d. Spores of the same strain have very few spores of high heat resistance

What could be the possible reason for the minimal use of MSG in preserved/ canned food items?

Options

A : a. Reduction in spore formation

B : b. Increase in spore formation

C : c. Facilitating multiplication of bacteria

D : d. None of the mentioned

Which of the following is true about spore formation by cells?

Options

A : a. They enlarge and prevent external agents from entering inside

B : b. A resisting state from unfavorable environment

C : c. They are formed by healthy cells that face starvation

D : d. All of the mentioned

Which of the following sentences is NOT true?

Options

A : a. Bacteria can be killed by treating with heat, both, dry and moist heat treatment

B : b. Cell protein coagulates in the absence of air

C : c. Order of death by moist heat is logarithmic in nature

D : d. None of the mentioned

The non-functioning of the enzymes in bacteria is a major reason of death of bacteria.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Death of bacterial spores permits computation of death points which is independent of all explanation.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Which of the following is true about lethal mutation?

Options

A : a. It is brought about by destruction of a single molecule

B : b. It is brought about by inhibition of enzyme activity

C : c. Neither of the mentioned

D : d. None of the mentioned

Which of the following methods is possible to kill bacteria?

Options

A : a. Keeping the time constant from previous calculations and maintaining a certain temperature

B : b. Bringing the temperature down to a certain value such that the bacteria die in 10 minutes

C : c. Keeping the temperature constant and keeping them at that temperature till the time they die

D : d. All of the mentioned

Which of the following is true about death time curve method to sterilize canned food?

Options

A : a. It tells us the time and temperature to sterilize canned food

B : b. It tells us about the heat penetration of the container

C : c. It tells us about the heat conductivity of the container

D : d. All of the mentioned

Statement 1: Heat resistance of an organism is designated by the ā€˜cā€™ value. Statement 2: The ā€˜zā€™ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Between the following factors, which of the following have maximum effect on highly heat resistant spores?

Options

A : a. Wetted

B : b. Alternately wetted and dried

C : c. Dried

D : d. Frozen

Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance. Statement 2: Freezing weakens spores.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated. Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Artificial media weakens cultures of organisms.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Which of the following falls in the low acidic group?

Options

A : a. Plant and animal tissues

B : b. Manufactured items

C : c. Fruits

D : d. Jams and jellies

Which of the following is true about clostridium botulinum?

Options

A : a. It is at a pH of 4.5

B : b. Foods containing this require good heat treatment

C : c. One millionth of a gram of toxin produced also will kill man

D : d. All of the mentioned

Which of the following is true about corn?

Options

A : a. Whole corn is called lye hominy

B : b. It is the only food product which is above 7 in pH naturally occurring

C : c. When the lye is washed away the alkalinity reduces

D : d. All of the mentioned

Food Engineering more Online Exam Quiz

Copyright © 2021
Exam-GK-MCQ-Questions.Com | Contact Us | Privacy Policy | Terms of Use | Sitemap | 0.018342971801758