Food Techniques MCQs : This section focuses on the "Food Techniques". These Multiple Choice Questions (MCQs) should be practiced to improve the Food Techniques skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
Certain antioxidants (e.g. - Nisin) can be used with the organic acids to reduce certain micro flora.
A. TRUE
B. FALSE
Question 2
Certain traditional thermal processing techniques affect the nutritional properties of food.
A. TRUE
B. FALSE
Question 3
In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.
A. TRUE
B. FALSE
Question 4
Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.
A. TRUE
B. FALSE
Question 5
Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?
A. Reduce the exposure time to this process by combining two or more methods
B. There is no solution
C. All of the mentioned
D. None of the mentioned
Question 6
Which of the following combination of processing and preservation techniques works best for smoked products?
A. Salt and acidification
B. Heat and solid content
C. Heat, salt, acidification/minimal moisture content
D. Heat, salt, dipping in brine/ minimal moisture content
Question 7
Which of the following holds true for Pulsed Electric field?
A. It has been successful in pasteurizing milk, yogurt, soup etc
B. If there are no air bubbles present or the if food has low electrical conductivity, PEF is non-applicable
C. It's a continuous process. It cannot be applied for non-pump able solid food products
D. All of the mentioned
Question 8
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 mentioned
Question 9
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 mentioned
Question 10
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 mentioned
Question 11
Which of the following is true about Sound Ultrasound?
A. Generates mechanical energy to enhance chemical action on surfaces
B. Scrubbing action loosens the dirt particles and cleans the food particle
C. Generates mechanical energy to enhance chemical action on surfaces & Scrubbing action loosens the dirt particles and cleans the food particle
D. None of the mentioned
Question 12
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 mentioned
Question 13
Which of the following statements is true?
A. Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes
B. It is desired to reduce the antagonist effects
C. Sometimes hurdle technology has antagonist effects
D. All of the mentioned
Question 14
XYZ Company takes its customer feedback very seriously. Hence when suggestions such as - food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
A. Minimal Optimization
B. None of the mentioned
C. Minimal Processing
D. All of the mentioned
Question 15
XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
A. Induces the synthesis of certain health promoting compounds
B. Resistance against pathogens
C. DNA damage
D. All of the mentioned