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Canning Food Principles MCQ Questions & Answers

Canning Food Principles MCQs : This section focuses on the "Canning Food Principles". These Multiple Choice Questions (MCQs) should be practiced to improve the Canning Food Principles skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.

A. TRUE
B. FALSE

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Question 2

For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.

A. TRUE
B. FALSE

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Question 3

Which of the following parameter is important to know and to plot the heating and cooling curves?

A. fh
B. fc
C. Initial temperature (IT) and retort temperature(RT)
D. All of the mentioned

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Question 4

Thermophilic flat sour spoilage is due to _____

A. Storing conditions
B. Temperature
C. Equipment or ingredients
D. All of the mentioned

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Question 5

The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.

A. TRUE
B. FALSE

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Question 6

Which of the following comes under the categories of food - broken curve heating food?

A. Evaporated milk
B. Fruits packed without water/syrup
C. Syrup packed with sweet potatoes
D. All of the mentioned

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Question 7

Flavor reversion occurs in saturated fats and oils.

A. TRUE
B. FALSE

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Question 8

Which of the following is true about end-over-end rotation?

A. Rate of penetration is slightly influenced by the speed of rotation
B. For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation
C. All of the mentioned
D. Neither of the mentioned

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Question 9

Which is true about fats heated in the presence of oxygen?

A. Lowered melting point
B. Lower iodine number
C. Increased acidity
D. All of the mentioned

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Question 10

If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

A. Because the bacteria get stuck in the oil phase
B. This statement is incorrect
C. It is relative with respect to waster and hence better preserver
D. None of the mentioned

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Question 11

For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.

A. TRUE
B. FALSE

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Question 12

Which of the following is untrue about ptomaine?

A. Alanine loses carbon dioxide yielding ptomaine ethylamine
B. Other common ptomaines in decomposed flesh are cadaverine
C. Foods with these materials are to decomposed to be held in the stomach
D. None of the mentioned

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Question 13

Which of the following statements is true?

A. The general method of determining the heat process required for canned food always gives result in terms of total heating time
B. The formula and monogram methods require come-up time
C. Ball has established that 42% of the CUT is reusable in terms of the processing temperature
D. All of the mentioned

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Question 14

Which of the following sentences is NOT true?

A. Bacteria can be killed by treating with heat, both, dry and moist heat treatment
B. Cell protein coagulates in the absence of air
C. Order of death by moist heat is logarithmic in nature
D. None of the mentioned

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Question 15

Which of the following is a notion about open canned food?

A. It is highly poisonous
B. Tin flavor from the cans is sometimes toxic
C. It is highly poisonous and also tin flavor from the cans is sometimes toxic
D. All of the mentioned

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Question 16

There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.

A. TRUE
B. FALSE

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Question 17

Statement 1: Sugar and starches are degraded by prolonged heating.

A. True, False
B. True, True
C. False, False
D. False, True

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Question 18

For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

A. TRUE
B. FALSE

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Question 19

With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

A. TRUE
B. FALSE

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Question 20

Which of the following is true about corn?

A. Whole corn is called lye hominy
B. It is the only food product which is above 7 in pH naturally occurring
C. When the lye is washed away the alkalinity reduces
D. All of the mentioned

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Question 21

Between the following factors, which of the following have maximum effect on highly heat resistant spores?

A. Wetted
B. Alternately wetted and dried
C. Dried
D. Frozen

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Question 22

When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.

A. TRUE
B. FALSE

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Question 23

For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z= slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Then, which of the following represents the lethal rate at T?

A. C
B. T
C. t/C
D. C/t

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Question 24

Which of the following factor does safe processing schedule depend upon?

A. Heat resistance of spoilage bacteria
B. Heat penetration characteristics of food in containers
C. Heat resistance of spoilage bacteria & Heat penetration characteristics of food in containers
D. Neither of the mentioned

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Question 25

Which of the following food items is the lowest in heating up?

A. Broths and thin soup with negligible starch in it
B. Fruits packed in water/syrup with large pieces
C. Evaporated milk
D. Chopped vegetables with high starch content packed with free liquid

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Question 26

By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

A. Area under the curve
B. The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
C. The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
D. None of the mentioned

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Question 27

Which of the following is true about clostridium botulinum?

A. It is at a pH of 4.5
B. Foods containing this require good heat treatment
C. One millionth of a gram of toxin produced also will kill man
D. All of the mentioned

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Question 28

Artificial media weakens cultures of organisms.

A. TRUE
B. FALSE

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Question 29

What could be the possible reason for the minimal use of MSG in preserved/ canned food items?

A. Reduction in spore formation
B. Increase in spore formation
C. Facilitating multiplication of bacteria
D. None of the mentioned

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Question 30

Disadvantage of agitation _____

A. Improved retention quality
B. Improved color and texture of product
C. Small canning operations in processing relatively unexploited heat sensitive food products
D. All of the mentioned

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Question 31

Which of the following is true about lethal mutation?

A. It is brought about by destruction of a single molecule
B. It is brought about by inhibition of enzyme activity
C. Neither of the mentioned
D. None of the mentioned

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Question 32

Which of the following agitations in processing vacuum packaged vegetables has been reported?

A. Continuous end-over-end rotation
B. Continuous axial rotation
C. Intermittent axial rotation
D. All of the mentioned

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Question 33

Which of the following is true about clostridrium botulinum?

A. Mesophilic
B. Spore-forming
C. Anaerobic
D. All of the mentioned

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Question 34

Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they're both spoiled. Which of these two would she anyway haven't known (other than the expiry date) to be spoiled without opening?

A. Tomato soup packet
B. Pickle
C. Both tomato soup packet and pickle
D. Neither tomato soup packet nor pickle

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Question 35

What change in pH should be made to tomato soup to increase its preservation?

A. Make it acidic
B. Make it basic
C. Make it neutral
D. Make no changes

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Question 36

When a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is _____

A. 60 minutes
B. 55 minutes
C. 55.8 minutes
D. 54.2 minutes

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Question 37

Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

A. TRUE
B. FALSE

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Question 38

Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?

A. Sterilization by heating and cooling by a tubular heat exchanger
B. Sterilization of containers and covers with super heated steam
C. Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam
D. All of the mentioned

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Question 39

Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?

A. Acid is produced
B. Gas is released
C. Decomposition
D. All of the mentioned

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Question 40

Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____

A. Heating time in minutes
B. Initial number of spores
C. Number of positive TDT cans or tubes at a time
D. All of the mentioned

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Question 41

For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?

A. C
B. z
C. t/C
D. C/t

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Question 42

Which of the following statements with respect to activation energy are true/is true?

A. With every 10 deg C increase in temperature, the velocity of the substrate-enzyme reaction doubles
B. With the increase in temperature, the enzyme itself gets destroyed as it is proteinous and the rate decreases
C. The optimal temperature for the carrying of the substrate-enzyme reaction is when the coefficient of the ratio at increased temperature ( by 10 deg C) to the present temperature is 1
D. All of the mentioned

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Question 43

Which of the following is true about spore formation by cells?

A. They enlarge and prevent external agents from entering inside
B. A resisting state from unfavorable environment
C. They are formed by healthy cells that face starvation
D. All of the mentioned

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Question 44

A lower z value means that the spores are _____ resistant to a given C value.

A. More
B. Less
C. Neither of the mentioned
D. Cannot be predicted

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Question 45

The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____

A. Slope of cooling curve, fc
B. Slope of heating curve, fh
C. Zero time
D. Come-up-time

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Question 46

Which of the following methods is possible to kill bacteria?

A. Keeping the time constant from previous calculations and maintaining a certain temperature
B. Bringing the temperature down to a certain value such that the bacteria die in 10 minutes
C. Keeping the temperature constant and keeping them at that temperature till the time they die
D. All of the mentioned

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Question 47

Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.

A. True, False
B. True, True
C. False, False
D. False, True

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Question 48

Which of the following spore forming bacteria may lead to overcooked and degraded canned food?

A. Mesophiles
B. Psychrophiles
C. Thermophiles
D. All of the mentioned

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Question 49

The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?

A. Oxygen
B. Copper ions
C. Ascorbic acid oxidase enzyme
D. All of the mentioned

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Question 50

Which of the following is required for calculation of process time by Ball's method?

A. C and z value of thermal death time curve
B. Cold point of the container
C. Number of degrees which exist between the retort temperature and the maximum temperature
D. All of the mentioned

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Question 51

Which of the following test should a retort pouch of food item pass through?

A. Visual examination
B. Resistance of pouches to high temperatures
C. Durable pouches with a high shelf life
D. All of the mentioned

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Question 52

Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

A. Pickle with vinegar
B. Pickle without vinegar
C. Pear
D. Tomato with slight salt

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Question 53

Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren't heated?

A. Vitamin A
B. Vitamin D
C. Vitamin E
D. All of the mentioned

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Question 54

Advantage of agitation _____

A. Reduces the time of exposure for heat penetration
B. Successful canning of low acid foods in large containers
C. Higher temperatures may be used with lesser danger of cooking
D. All of the mentioned

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Question 55

Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?

A. Decrease enzymes
B. Coagulation of certain mechanisms
C. Reduces heat resistance of spores
D. All of the mentioned

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Question 56

Which of the following does the critical point in a canning operation vary with?

A. Product packed
B. Container in which it is packed
C. Cooling and storage systems used
D. All of the mentioned

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Question 57

Which of the following test does the seal of food item go through?

A. Fusion testing
B. Burst testing
C. Tensile testing
D. All of the mentioned

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Question 58

Which of the following step is NOT included in the commercial canning?

A. Receiving raw products and preparing product
B. Filling food into containers and exhausting
C. Sealing lids, heat process, cool containers and finally store
D. None of the mentioned

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Question 59

Death of bacterial spores permits computation of death points which is independent of all explanation.

A. TRUE
B. FALSE

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Question 60

Which of the following falls in the low acidic group?

A. Plant and animal tissues
B. Manufactured items
C. Fruits
D. Jams and jellies

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Question 61

HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

A. TRUE
B. FALSE

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Question 62

Which of the following is true about death time curve method to sterilize canned food?

A. It tells us the time and temperature to sterilize canned food
B. It tells us about the heat penetration of the container
C. It tells us about the heat conductivity of the container
D. All of the mentioned

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Question 63

Which of the following is true about ptomaine?

A. Produced in putrefying meat and other proteinaceous foods
B. It belongs to the group of amines
C. It results from the decarboxylation of amino acids
D. All of the mentioned

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