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Food Adulteration - Food Engineering MCQs

Food Adulteration MCQ : Here you will find MCQ Questions related to "Food Adulteration" in Food Engineering. These Food Adulteration MCQ Questions Will help you to improve your Food Engineering knowledge and will prepare you for various Examinations like Competitive Exams, Placements, Interviews and other Entrance Exmaniations.




Question 1

Food Adulteration can be defined as the practice of adulterating food or contamination of food materials by adding few substances which are collectively called the ?

A. adulterants
B. nutrients
C. consumption
D. decomposed

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Question 2

Addition of these adulterants reduces the value of _________ in food

A. substance
B. quality
C. nutrients
D. quantity

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Question 3

Which of the following is an Adulterant for Coffee powder?

A. Water and starch powder
B. Artificial colouring agents
C. Dyes, chemical and Lead Chromate
D. Chicory, tamarind seeds powder

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Question 4

This method dehydrates microbial cells by plasmolysis thereby causing them to die

A. Heating
B. Smoking
C. Pasteurization
D. Sugaring

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Question 5

A substance intentionally added that affects the nature and quality of food is called _____

A. Food poison
B. Food material
C. Food contaminant
D. Food adulterant

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Question 6

The full form of PFA is

A. Prevention of Food Act
B. Protection of Food Act
C. Prevention of Food Adulteration Act
D. None of the above

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Question 7

Which of the following is an Adulterant for Honey?

A. Washing soda, chalk powder
B. Molasses, dextrose, sugar and corn syrups
C. Pumpkin pulp, non-edible artificial colours, and flavours.
D. Cassia bark

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Question 8

When do we say that food is adulterated under the PFA Act?

A. If it is obtained from a diseased animal
B. If spices are sold without their essence
C. If any ingredient is injurious to health
D. All of the above

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Question 9

Which of the following is an example of biological hazard?

A. Salmonella
B. Antibiotics
C. Cleaners
D. Dirt

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Question 10

Adulterants are the substance or poor quality products added to food items for economic and technical benefits.

A. TRUE
B. FALSE
C. Can be true or false
D. Can not say

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