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Food Processing Techniques - Food Engineering MCQs

Food Processing Techniques MCQ : Here you will find MCQ Questions related to "Food Processing Techniques" in Food Engineering. These Food Processing Techniques 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 processing is the transformation of agricultural products into?

A. grains
B. food
C. Both A and B
D. flour

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Question 2

Primary food processing turns agricultural products, such as?

A. raw wheat kernels
B. livestock
C. Both A and B
D. None of the above

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Question 3

Commercial food processing uses control systems such as ________________ to reduce the risk of harm.

A. FMEA
B. FCEA
C. GREA
D. HACCF

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Question 4

Tertiary food processing is the commercial production of what is commonly called?

A. Primary food processing
B. Secondary food processing
C. Processed food
D. Food processing

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Question 5

Which of the following is an advantage of food processing?

A. Availability of seasonal food throughout the year
B. Removal of toxins and preserving food for longer
C. Adds extra nutrients to some food items
D. All of the above

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Question 6

Which of the following is a disadvantage of food processing?

A. Canning of food leads to loss of Vitamin C
B. Processed food adds empty calories to food constituting junk
C. Some chemicals make the human and animal cells grow rapidly which is unhealthy
D. All of the above

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Question 7

Which of the following is a performance parameter for the food industry?

A. Hygiene
B. Labour Used
C. Hygiene & Labour Used
D. None of the above

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Question 8

Which of the following methods refers to deactivation of microbes in food using electricity?

A. Power Ultrasound
B. Pulsed Electric field
C. Hurdle technology
D. All of the above

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Question 9

Which of the following combination of processing and preservation techniques works best for smoked products?

A. Salt and acidification
B. Heat, salt, dipping in brine/ minimal moisture content
C. Heat, salt, acidification/minimal moisture content
D. Heat and solid content

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Question 10

Secondary food processing is the everyday process of creating food from ingredients that are ready to use.

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

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