Principles of Food Preservation Solved Mcqs Set 1
Principles of Food Preservation Solved Mcqs Set 1
Principles of Food Preservation Solved Mcqs Set 1
C. method/effectiveness of packaging
Answer: D
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Explanation:- all of the above mentioned factors are true. they all affect the storage stability of food.
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2. Which of the following sentence is true with respect to food
storage/preservation?
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A. each food type has a potential storage life
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B. the mechanical abuse that food has received during storage/distribution does not affects its
storage stability
Answer: A
Explanation:- both of the mentioned sentences are true with respect to food storage/preservation.
Answer: A
Explanation:- proteins are held in a colloidal state in a water system. fats are an emulsion.
C. cereal can be grown with less labour and yield of food is high
Answer: D
Explanation:- all of the mentioned statements with respect to food preservation are true.
B. false
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Answer: A .c
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Explanation:- cereals are the major source of food in the world.
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6. Cereals are a major source of carbohydrates.
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A. true c
B. false
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Answer: A
Explanation:- cereals are a major source of carbohydrates, although, they provide fats, proteins and
some vitamins also.
B. true, true
C. false, false
D. false, true
Answer: A
B. scrubbing action loosens the dirt particles and cleans the food particle
C. generates mechanical energy to enhance chemical action on surfaces & scrubbing action
loosens the dirt particles and cleans the food particle
Answer: C
10. Which of the following holds true for Pulsed Electric field?
A. it has been successful in pasteurizing milk, yogurt, soup etc
B. if there are no air bubbles present or the if food has low electrical conductivity, pef is non-
applicable
C. it’s a continuous process. it cannot be applied for non-pump able solid food products
Answer: D
Explanation:- all the statements pertaining to pulsed electric field are true.
11. In Pulsed Electric field, since no heat is used, the aroma and flavour of
food are retained.
A. true
B. false
Answer: A
Explanation:- in pulsed electric field, since no heat is used, the aroma and flavour of food areretained.
Answer: D
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Explanation:- several combinations of processing and preservation techniques are required and
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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. a
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13. Statement 1: Coconuts and certain citrus fruits can be easily handled
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and shipped. Statement 2: Post harvest loss is non-existent.
A. true, false
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B. true, true
C. false, false
D. false, true
Answer: A
Explanation:- 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.
D. value can be added to products by converting raw form into a more processed/refined form
Answer: C
Explanation:- it is false that farmers don’t earn money after adding value to products.
15. Which of the following holds untrue with respect to jam making?
B. the fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to
about 70%
C. high methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products
Answer: D
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D. all of the mentioned
c
Answer: D
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Explanation:- clarification, homogenization and pasteurization are milk processing operations.
Answer: B
Explanation:- it is correct that standardization is to adjust the amount of fat in the milk. but, in
clarification, all the dirt
B. whiter appearance
C. bland flavor
Answer: D
Explanation:- 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.
19. Pasteurized milk is not sterile and hence must be cooled immediately
before the bacteria multiply.
A. true
B. false
Answer: A
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Explanation:- pasteurized milk is not sterile
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20. How is milk pasteurized?
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A. low temperature, long time
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B. high temperature, short time c
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D. all of the mentioned
Answer: D
B. false
Answer: A
22. A substance intentionally added that affects the nature and quality of
food is called
A. food poison
B. food adulterant
C. food contaminant
D. food material
Answer: D
Explanation:- a substance intentionally added that affects the nature and quality of food are called
food material.
23. When do we say that food is adulterated under the PFA Act?
A. if it is obtained from a diseased animal
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Answer: D
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Explanation:- all the mentioned points are correct.
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24. Statement 1: In the process of making certain oils, nickel is added as a
catalyst. Statement 2: Nickel is injurious for consumption.
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A. true, false
B. true, true
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C. false, false
D. false, true
Answer: B
B. distributor
C. retailer
Answer: D