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Food Freezing MCQ Questions & Answers

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




Question 1

Which of the following change takes place during the ageing process in the making of ice creams?

A. Decrease in viscosity
B. Proteins change slightly
C. Fats turn into liquids
D. All of the mentioned

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Question 2

Frozen prepared chicken dinner comes under which of the following categories of processes?

A. Single component, single-product process
B. Multi component blended products
C. Multi component products with add-ons
D. Multi component, multi process assembly operations

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Question 3

Use of fish for battering with sauce comes under which of the following categories of processes?

A. Single component, single-product process
B. Multi component blended products
C. Multi component products with add-ons
D. Multi component, multi process assembly operations

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Question 4

Which of the following is correct with respect to carotenes?

A. Carotenes are converted to vitamin A in the body
B. Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place
C. Blanching of plant tissues improves the storage stability of carotenes
D. All of the mentioned

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Question 5

The heat required to bring down the temperature of the food is directly proportional to _____

A. Specific heat of the food
B. Weight of the food
C. Temperature difference
D. All of the mentioned

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Question 6

Which of the following indicators has a graduated scale?

A. Defrost
B. Time-temperature integrators
C. Time-temperature integrators/indicators
D. All of the mentioned

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Question 7

Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

A. TRUE
B. FALSE

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Question 8

Which of the following steps in making ice-cream is not present?

A. Adding liquid materials to batch
B. Add solids to batch and stir it and mix till dispersed in a liquid
C. Add sugar at high temperatures but before pasteurization
D. None of the mentioned

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Question 9

_____ is added to fruits prior to freezing commercially to protect their quality.

A. Vitamin C
B. Ascorbic acid
C. Water
D. None of the mentioned

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Question 10

Which of the following risk is associated with a frozen material tagged '00+'?

A. Contains a sensitive element that might be damaged with poor care
B. Is prone to harmful bacteria if not maintained at the instructed conditions
C. Chances of spoiling to take place by the mishandling of consumers
D. All of the mentioned

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Question 11

Work required in maintaining a chamber at a certain temperature is dependent on _____

A. Temperature of outside air
B. Surface area of the storage chamber
C. Amount and kind of insulation material
D. All of the mentioned

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Question 12

Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

A. TRUE
B. FALSE

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Question 13

Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

A. Minerals
B. Vitamins
C. Fats
D. Proteins

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Question 14

When the crystallization process takes place for a long time, the size of the crystals is _____

A. Small
B. Large
C. No crystals formed
D. None of the mentioned

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Question 15

Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

A. TRUE
B. FALSE

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Question 16

Pork has a higher shelf life than beef.

A. TRUE
B. FALSE

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Question 17

Holding time for pasteurization is more in continuous than that in batch pasteurization.

A. TRUE
B. FALSE

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Question 18

Ice crystals in frozen meat should be formed by rapid crystallization.

A. TRUE
B. FALSE

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Question 19

Which of the following is true about packaging food prior to freezing?

A. Insulates the food
B. Controls dehydration
C. Insulates the food & Controls dehydration
D. Neither of the mentioned

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Question 20

Categories of food that is represented by category I is _____

A. A special category of non-sterile food items for infants
B. #NAME?
C. 000 foods
D. All of the mentioned

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Question 21

Which of the following is a result of freezer burn?

A. Irreversibly changes color, texture, flavor and nutritive values of frozen foods
B. Roast beef turns light brown
C. Dehydration of food items takes place
D. All of the mentioned

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Question 22

Heat loss in the storage chamber of foods is in which of the following forms?

A. Heat loss from the walls of the chamber
B. Heat loss due to opening and closing of the frozen food chamber
C. Heat loss due to the person in charge of the maintenance
D. All of the mentioned

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