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Food Preservation - Food Engineering MCQs

Food Preservation MCQ : Here you will find MCQ Questions related to "Food Preservation" in Food Engineering. These Food Preservation 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

 ________ preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot.

A. Cooling
B. Freezing
C. Curing
D. Boiling

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Question 2

The earliest form of curing was?

A. dehydration
B. drying
C. pickling
D. Both A and B

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Question 3

Which product are often boiled to kill any harmful microbes and microorganisms that may be present in them?

A. Suger
B. Salt
C. Milk
D. Apple

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Question 4

Pickling can be broadly classified into ____________ categories.

A. 1
B. 2
C. 3
D. 4

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Question 5

Which of the following is a factor that affects the storage stability of food?

A. Type of raw material used
B. Quality of raw material used
C. Method/effectiveness of packaging
D. All of the above

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Question 6

Which of the following sentence is true with respect to food storage/preservation?

A. Each food type has a potential storage life
B. The mechanical abuse that food has received during storage/distribution does not affects its storage stability
C. Both A and B
D. None of the above

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Question 7

Choose the true statement.

A. Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
B. Proteins are held in an emulsion state in a water system
C. Fats are in colloidal state
D. None of the above

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Question 8

Dry storage means at a temperature about _____ and humidity below _____

A. 20, 50-100%
B. 20, 50%
C. 100, 50-100%
D. 100, 50%

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Question 9

Which of the following is false?

A. Shelf life is the period between processing to retail purchase to consuming of the food product
B. As a thumb rule in the food industry, reducing the temperature of storage by 10degC increases the life of food item by twice and increasing by 10degC reduces by half
C. Polished rice is just as nutritious as unpolished rice
D. Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

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Question 10

Pickling is a method of preserving food in an edible, antimicrobial liquid.

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

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