DAPZOI
Home Ask MCQ Quiz Topics Login


Food Pickling & Curing MCQ Questions & Answers

Food Pickling & Curing MCQs : This section focuses on the "Food Pickling & Curing". These Multiple Choice Questions (MCQs) should be practiced to improve the Food Pickling & Curing 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 is the curing agent in the manufacture of pepperoni?

A. Ground cayenne pepper
B. Lactic acid
C. Sodium nitrate
D. All of the mentioned

View Answer

Question 2

Which of the following is a reason for smoking meat?

A. Development of flavor and preservation
B. Creation of new products
C. Development of color and protection from oxidation
D. All of the mentioned

View Answer

Question 3

Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

A. TRUE
B. FALSE

View Answer

Question 4

The bitterness of olives is treated by treating olives with 2% _____

A. Sodium chloride
B. Sodium Hydroxide
C. Barium chloride
D. Either of the mentioned

View Answer

Question 5

The addition of salt during pickling ____________ hence supplementing the action of salt.

A. Permits the naturally present lactic acid bacteria to grow
B. Prevents the naturally present lactic acid bacteria to grow
C. Neither of the mentioned
D. None of the mentioned

View Answer

Question 6

Which of the following meat products is NOT cured before smoking?

A. Breakfast bacon
B. Ham
C. Virginia ham
D. Neither of the mentioned

View Answer

Question 7

Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

A. TRUE
B. FALSE

View Answer

Question 8

Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

A. TRUE
B. FALSE

View Answer

Question 9

Which of the following steps is not included in hard-smoked salmon procedure?

A. Soaking in fresh water for a few hours to remove slight excess salt
B. Hard-salted salmon must be soaked for 24-48 hours
C. After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days
D. None of the mentioned

View Answer

Question 10

Which of the following is a role of Ascorbic acid in curing?

A. Take part in reduction of metmyoglobin to myoglobin and accelerate the rate of curing
B. Ascorbates react chemically with nitrite to increase the yield of nitric oxide from nitrous acid
C. Excess ascorbate acts as antioxidants and stabilizes color and flavor
D. All of the mentioned

View Answer

Question 11

Only the best quality fish or shellfish should be used for smoke-curing. Why?

A. The bad quality might interfere with the process
B. Smoking will not conceal the bad quality or poor flavor
C. It proves to be expensive
D. All of the mentioned

View Answer

Question 12

How is the smoke needed in smoking meat in industries generated?

A. It is remotely generated and then circulated into a smoke room or smoke tunnel
B. High speed frictional contact of wood
C. Electric charge and electrostatic deposition onto meat surface
D. All of the mentioned

View Answer

Question 13

Which of the following is NOT a function of phosphates in curing?

A. Retarding development of rancidity
B. Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding
C. Improve retention of brine and improvement in yield
D. None of the mentioned

View Answer

Question 14

Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

A. Sucrose, garlic powder
B. Glucose, red pepper
C. Red pepper, anise seed
D. All of the mentioned

View Answer

Question 15

Which of the following is the source of salt used for preservation of food items?

A. Solar salt
B. Welled salt
C. Rock salt
D. All of the mentioned

View Answer

Question 16

Which of the following is involved in controlled fermentation of cucumbers brined in bulk?

A. Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer
B. Inoculation of brine with a starter culture of L. Plant arum
C. Purging of dissolved carbon dioxide from the brine with nitrogen
D. All of the mentioned

View Answer

Question 17

Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

A. Yes
B. No
C. No data available
D. Work under progress

View Answer

Question 18

Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?

A. Function
B. Structure
C. Both can be oxidized and oxygenated
D. None of the mentioned

View Answer

Question 19

Which of the following is the role of nitrate/ nitrite in curing?

A. Stabilizing color of the lean tissue
B. Contributing to the characteristic flavor of cured meat
C. Inhibiting growth of a number of food poisoning and spoilage microorganisms
D. All of the mentioned

View Answer

Question 20

Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

A. Oxygen
B. Carbon dioxide
C. Water
D. All of the mentioned

View Answer

Question 21

Which of the following is NOT a major advantage of continuous smoking system for meat?

A. Space saving
B. Speed of processing and labor costs
C. Access to specific control of processing conditions
D. Neither of the mentioned

View Answer

Question 22

Which of the following statements about salting are true?

A. Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process
B. There are two methods of salting fish- brine-salting and dry-salting
C. Dry-salting is more commonly used than dry salting because it is more efficient
D. All of the mentioned

View Answer

Question 23

Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?

A. Haemoglobin
B. Myoglobin
C. Haemoglobin & Myoglobin
D. Neither of the mentioned

View Answer

Question 24

The principle of adding salt to meat to preserve it is called _____

A. Pickling
B. Curing
C. Pickling & Curing
D. Neither of the mentioned

View Answer