Principles Of Food Preservation Set 1

Mechanical Engineering

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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
Answer: all of the mentioned
Explaination:
all of the above mentioned factors are true. they all affect the storage stability of food.
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
Answer: each food type has a potential storage life
Explaination:
both of the mentioned sentences are true with respect to food storage/preservation.
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
Answer: food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
Explaination:
proteins are held in a colloidal state in a water system. fats are an emulsion.
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
Answer: all of the mentioned
Explaination:
all of the mentioned statements with respect to food preservation are true.
Q5 | 1 INTRODUCTION TO FOOD PRESERVATION
  • true
  • false
Answer: true
Explaination:
cereals are the major source of food in the world.
Q6 | Cereals are a major source of carbohydrates.
  • true
  • false
Answer: true
Explaination:
cereals are a major source of carbohydrates, although, they provide fats, proteins and some vitamins also.
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
Answer: true, false
Explaination:
cashew nuts come under the high-fat category.
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
Answer: generates mechanical energy to enhance chemical action on surfaces & scrubbing action loosens the dirt particles and cleans the food particle
Explaination:
both the statements given are true.
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
Answer: pulsed electric field
Explaination:
pulsed electric field (pef)
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
Answer: all of the mentioned
Explaination:
all the statements pertaining to pulsed electric field are true.
Q11 | In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.
  • true
  • false
Answer: true
Explaination:
in pulsed electric field, since no heat is used, the aroma and flavour of food are retained.
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
Answer: heat, salt, dipping in brine/ minimal moisture content
Explaination:
several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – heat, salt, dipping in brine. not all smoked products need to be dipped in brine. some might need 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
Answer: true, false
Explaination:
it is true that coconuts and certain citrus fruits can be easily handled and shipped. post harvest loss is existent and sophisticated technologies are needed to manage losses.
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
Answer: farmers don’t earn much after adding value to products
Explaination:
it is false that farmers don’t earn money after adding value to products.
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
Answer: none of the mentioned
Explaination:
all the mentioned statements are true.
Q16 | Which of the following are Milk Processing Operations?
  • clarification
  • pasteurization
  • homogenization
  • all of the mentioned
Answer: all of the mentioned
Explaination:
clarification, homogenization and pasteurization are milk processing operations.
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
Answer: standardization is to adjust the amount of fat in the milk
Explaination:
it is correct that standardization is to adjust the amount of fat in the milk. but, in clarification, all the dirt
Q18 | Homogenized milk has  
  • creamier structure
  • whiter appearance
  • bland flavor
  • all of the mentioned
Answer: all of the mentioned
Explaination:
homogenized milk has creamier structure, whiter appearance and bland flavour. this is because the fat globules that have low density, agglomerate (after homogenization)and rise to the top to give the properties as mentioned.
Q19 | Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
  • true
  • false
Answer: true
Explaination:
pasteurized milk is not sterile
Q20 | How is milk pasteurized?
  • low temperature, long time
  • high temperature, short time
  • ultrahigh temperature
  • all of the mentioned
Answer: all of the mentioned
Explaination:
pasteurized milk is pasteurized by all the mentioned methods.
Q21 | Cereals are the major source of food in the world.
  • true
  • false
Answer: true
Explaination:
cereals are the major source of food in the world.
Q22 | A substance intentionally added that affects the nature and quality of food is called  
  • food poison
  • food adulterant
  • food contaminant
  • food material
Answer: food material
Explaination:
a substance intentionally added that affects the nature and quality of food are called 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
Answer: all of the mentioned
Explaination:
all the mentioned points are correct.
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
Answer: true, true
Explaination:
both the statements are true.
Q25 | Which stage does adulteration take place in?
  • producer
  • distributor
  • retailer
  • all of the mentioned
Answer: all of the mentioned
Explaination:
adulteration takes place at all three stages.
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