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.
________ preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot.
Explanation: Cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot.
The earliest form of curing was?
D. Both A and B
Explanation: The earliest form of curing was dehydration or drying, used as early as 12,000 BC.
Which product are often boiled to kill any harmful microbes and microorganisms that may be present in them?
Explanation: Milk and water are often boiled to kill any harmful microbes that may be present in them
Pickling can be broadly classified into ____________ categories.
Explanation: Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling
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
Explanation: All of the above mentioned factors are true. They all affect the storage stability of food.
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
Explanation: Both of the mentioned sentences are true with respect to food storage/preservation.
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
Explanation: Proteins are held in a colloidal state in a water system. Fats are an emulsion.
Dry storage means at a temperature about _____ and humidity below _____
A. 20, 50-100%
B. 20, 50%
C. 100, 50-100%
D. 100, 50%
Explanation: Dry storage means at a temperature about 20 and humidity below 50%.
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.
Explanation: Shellfish are consumed by local people as they’re a good source of protein. Polished rice is NOT as nutritious as unpolished rice. It loses certain nutrients in the polishing process.
Pickling is a method of preserving food in an edible, antimicrobial liquid.
C. Can be true or false
D. Can not say
Explanation: Pickling is a method of preserving food in an edible, antimicrobial liquid.