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This set of Principles of Food Preservation Multiple Choice Questions & Answers (MCQs) focuses on Principles Of Food Preservation Set 1
Q1 | Which of the following is a factor that affects the storage stability of food?
- type of raw material used
- quality of raw material used
- method/effectiveness of packaging
- all of the mentioned
Q2 | Which of the following sentence is true with respect to food storage/preservation?
- each food type has a potential storage life
- the mechanical abuse that food has received during storage/distribution does not affects its storage stability
- all of the mentioned
- none of the mentioned
Q3 | Choose the true statement.
- food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
- proteins are held in an emulsion state in a water system
- fats are in colloidal state
- all of the mentioned
Q4 | Which of the following statement with respect to food preservation is true?
- leafy vegetables perish fast due to their high moisture content
- cereals have the highest requirements of moisture and soil types
- cereal can be grown with less labour and yield of food is high
- all of the mentioned
Q5 | 1 INTRODUCTION TO FOOD PRESERVATION
- true
- false
Q6 | Cereals are a major source of carbohydrates.
- true
- false
Q7 | Statement 1: Nuts can be classified as high- fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.
- true, false
- true, true
- false, false
- false, true
Q8 | Which of the following is true about Sound Ultrasound?
- generates mechanical energy to enhance chemical action on surfaces
- scrubbing action loosens the dirt particles and cleans the food particle
- generates mechanical energy to enhance chemical action on surfaces & scrubbing action loosens the dirt particles and cleans the food particle
- none of the mentioned
Q9 | Which of the following methods refers to deactivation of microbes in food using electricity?
- power ultrasound
- pulsed electric field
- hurdle technology
- all of the mentioned
Q10 | Which of the following holds true for Pulsed Electric field?
- it has been successful in pasteurizing milk, yogurt, soup etc
- if there are no air bubbles present or the if food has low electrical conductivity, pef is non-applicable
- it’s a continuous process. it cannot be applied for non-pump able solid food products
- all of the mentioned
Q11 | In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.
- true
- false
Q12 | Which of the following combination of processing and preservation techniques works best for smoked products?
- salt and acidification
- heat and solid content
- heat, salt, acidification/minimal moisture content
- heat, salt, dipping in brine/ minimal moisture content
Q13 | Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. Statement 2: Post harvest loss is non-existent.
- true, false
- true, true
- false, false
- false, true
Q14 | Which of the following is not related to Post Harvest losses?
- post harvest losses can be reduced by adding value to products
- packaging, storage, transportation areas are where losses take place
- farmers don’t earn much after adding value to products
- value can be added to products by converting raw form into a more processed/refined form
Q15 | Which of the following holds untrue with respect to jam making?
- boiling water to concentrate the mixture is an important step
- the fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%
- high methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products
- none of the mentioned
Q16 | Which of the following are Milk Processing Operations?
- clarification
- pasteurization
- homogenization
- all of the mentioned
Q17 | Which of the following is true?
- in clarification, all the dirt and filth is removed
- standardization is to adjust the amount of fat in the milk
- a stable emulsion of milk fat and serum is not made
- none of the mentioned
Q18 | Homogenized milk has
- creamier structure
- whiter appearance
- bland flavor
- all of the mentioned
Q19 | Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
- true
- false
Q20 | How is milk pasteurized?
- low temperature, long time
- high temperature, short time
- ultrahigh temperature
- all of the mentioned
Q21 | Cereals are the major source of food in the world.
- true
- false
Q22 | A substance intentionally added that affects the nature and quality of food is called
- food poison
- food adulterant
- food contaminant
- food material
Q23 | When do we say that food is adulterated under the PFA Act?
- if it is obtained from a diseased animal
- if spices are sold without their essence
- if any ingredient is injurious to health
- all of the mentioned
Q24 | Statement 1: In the process of making certain oils, nickel is added as a catalyst. Statement 2: Nickel is injurious for consumption.
- true, false
- true, true
- false, false
- false, true
Q25 | Which stage does adulteration take place in?
- producer
- distributor
- retailer
- all of the mentioned