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Food Preservation MCQ Questions & Answers

Food Preservation MCQs : This section focuses on the "Food Preservation". These Multiple Choice Questions (MCQs) should be practiced to improve the Food Preservation 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 true about synergism?

A. The mechanism of synergism depends on the nature of synergist, the antioxidant and the fat
B. Synergists do not have antioxidant properties alone
C. When two or more antioxidants combine, a greater effect than a single antioxidant is produced. This is referred to as synergism
D. All of the mentioned

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Question 2

Sodium chloride which is the formula of common salt in large quantities is poisonous to man as is carbon dioxide.

A. TRUE
B. FALSE

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Question 3

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. All of the mentioned

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Question 4

Which of the following is the use of waxing in plant tissues?

A. Reduces shrinkage losses
B. Reducing water losses due to evaporation
C. Thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses
D. All of the mentioned

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Question 5

Bacteria and yeast can _____

A. Grow with or without air
B. Need humid/warm conditions to grow
C. Need more moisture than molds
D. All the mentioned statements can be used to fill the blanks

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Question 6

Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?

A. Aluminium sodium sulphate
B. Vitamin D-2
C. Sodium polyphosphate
D. All of the mentioned

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Question 7

Which of the following is true about mold inhibition?

A. Sorbic acid is used as a mold inhibitor in cheese
B. The quantity of Sorbic acid required for mold inhibition is one third the amount of sodium benzoate required
C. Propylene glycol and tri ethylene glycol have germicidal properties
D. All of the mentioned

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Question 8

Which of the following is a function of a chemical additive?

A. Preservation
B. Serve as nutritional supplement
C. Color modifiers
D. All of the mentioned

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Question 9

Which of the following defines a food additive?

A. Substance which is/ may become a part of food
B. A substance or a mixture of substances which is present in food as a result of any aspect of production, processing, storage or packaging
C. A substance, the intended use of which results or may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food with certain exceptions
D. All of the mentioned

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Question 10

Which of the following fact is correct with respect to the food preservation industry?

A. Majority of high quality foods in the world are the highly perishable food items
B. More people with more than adequate standard of living exist and hence the demand for safe preserved food is growing
C. Food preservation market is going to boom as more people are shifting to areas where there is more industrial growth and hence they expect a better standard of living which includes safer food
D. All of the mentioned

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Question 11

Which of the following chemical additive is banned in the United States and in most of the other countries?

A. Brandy
B. Olestra
C. Baking Soda
D. None of the mentioned

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Question 12

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.

A. TRUE
B. FALSE

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Question 13

Which of the following is a naturally occurring antioxidant?

A. Hydroquinone
B. Ascorbic acid
C. Vitamin E
D. All of the mentioned

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Question 14

Which of the following is valid when it comes to the future of antibiotics in food?

A. Should have no harmful effect on man when taken by mouth and preferably should be metabolizable
B. The economy of use, ease of use and reliability of control and detection must exist
C. Preferably compatible with other methods of permanent preservation
D. All of the mentioned

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Question 15

When the coloring is truly artificial, the food statement food color added  needs to be added.

A. TRUE
B. FALSE

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Question 16

Shelf life is the period between processing to retail purchase to consuming of the food product.

A. TRUE
B. FALSE

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Question 17

In canning, if the air in the head space is displaced with nitrogen, the gas is considered as a chemical preservative added to the food.

A. TRUE
B. FALSE

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Question 18

Which of the following terms/ food items are NOT included in the definition of a food additive?

A. Food items that find their way accidentally or unintentionally
B. Pesticides, color additives
C. New animal drugs or any substance used in accordance with a sanction or approval granted prior to effective date of food additives amendment of 1958
D. All of the mentioned

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Question 19

Cereals are a major source of carbohydrates.

A. TRUE
B. FALSE

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Question 20

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.

A. TRUE
B. FALSE

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Question 21

Dry storage means at a temperature about _____ and humidity below _____

A. 20, 50%
B. 100, 50%
C. 20, 50-100%
D. 100, 50-100%

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Question 22

Which of the following statement with respect to food preservation is true?

A. Leafy vegetables perish fast due to their high moisture content
B. Cereals have the highest requirements of moisture and soil types
C. Cereal can be grown with less labour and yield of food is high
D. All of the mentioned

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Question 23

Which of the following food additive can be used for mold inhibition/ killing?

A. Propionates
B. Sulphur dioxide
C. Propionates & Sulphur dioxide
D. Neither of the mentioned

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Question 24

Cereals are the major source of food in the world.

A. TRUE
B. FALSE

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Question 25

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 mentioned

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Question 26

Which of the following is a use of food additive?

A. Maintenance of nutritional quality of food and providing essential aids in food processing
B. Enhancement of keeping quality or stability with resulting reduction in food losses
C. Making food attractive to the consumer in a manner which does not lead to deception
D. All of the mentioned

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Question 27

With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.

A. TRUE
B. FALSE

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Question 28

Which of the following is NOT true about artificial coloring with respect to food?

A. It is defined as any material which contains a dye or a pigment
B. This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources
C. Caramel falls under its definition
D. None of the mentioned

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Question 29

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. All of the mentioned
D. None of the mentioned

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