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Fresh Food Storage MCQ Questions & Answers

Fresh Food Storage MCQs : This section focuses on the "Fresh Food Storage". These Multiple Choice Questions (MCQs) should be practiced to improve the Fresh Food Storage 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 a method to delay the onset of spoilage on storage?

A. Spray/dip in water/ wax formulations
B. Fumigation
C. Spray/dip in water/wax formulations/Fumigation
D. None of the mentioned

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Question 2

Fleshy fruits after _____ are _____

A. Ripening, consumed
B. Ripening, rotted
C. Consuming, rotted
D. None of the mentioned

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Question 3

The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

A. TRUE
B. FALSE

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Question 4

Albumen thickness is directly proportional to the temperature at which egg solidifies.

A. TRUE
B. FALSE

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Question 5

Which of the following is needed in order to establish a refrigeration requirement?

A. Initial temperature of food
B. Specific heat of food
C. Amount of food to be placed in a room
D. All of the mentioned

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Question 6

The physical property that influences the deterioration of grain is _____

A. Its flow properties
B. Absorption, adsorption and desorption
C. Porosity and its tendency towards layering
D. All of the mentioned

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Question 7

Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

A. TRUE
B. FALSE

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Question 8

Beef carcasses need to be made devoid of their body heat before they're sent for retail.

A. TRUE
B. FALSE

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Question 9

Keeping in mind that texture changes take place after harvest, pulpy fruits become extremely hard after harvest.

A. TRUE
B. FALSE

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Question 10

Shell thickness is directly proportional to the effect of storage of eggs.

A. TRUE
B. FALSE

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Question 11

Which of the following factor affects the moisture content in a grain bulk?

A. Season
B. Climate
C. Distribution of moisture in the grain
D. All of the mentioned

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Question 12

Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.

A. TRUE
B. FALSE

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Question 13

Which of the following holds well as a reason for the storage of food at low temperatures?

A. Respiration rate decreases
B. Growth of microbes decreases
C. Humidity is less
D. All of the mentioned

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Question 14

Which is NOT a facet of cellular loci and messaging?

A. The biochemical control
B. Mechanics of quality change
C. The temperature and atmosphere
D. None of the mentioned

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Question 15

For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?

A. Concentration of gas
B. Length of exposure
C. Concentration of gas & Length of exposure
D. None of the mentioned

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Question 16

Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20 deg C.

A. TRUE
B. FALSE

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Question 17

Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

A. TRUE
B. FALSE

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Question 18

The slope of the climacteric varies with _____

A. Maturity
B. Species
C. Oxygen and carbon-di-oxide content of the storage chamber
D. All of the mentioned

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Question 19

Which of the following microorganism is popular for spoilage in fruits and vegetables?

A. Mesophile
B. Thermophile
C. Psychrophile
D. All of the mentioned

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Question 20

When the protein content is reduced, the moisture content is harder to control.

A. TRUE
B. FALSE

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Question 21

In the biochemistry of plants, which of the statements hold wrong?

A. Ethylene plays an important role in promoting food ripening
B. Changes in membrane permeability cause metabolic shifts associated with ripening
C. Senescence aren't always the reason for the collapse of cellular machinery
D. None of the mentioned

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Question 22

With the increase in temperature, the amount of relative moisture in the atmosphere decreases.

A. TRUE
B. FALSE

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Question 23

Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile.

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

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Question 24

Which of the following is an important criteria for the packaging of a food material?

A. Economy and convenience of the package
B. Appearance of the package
C. Protection of the food
D. All of the mentioned

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Question 25

The length of storage of fruits and vegetables is a function of _____

A. Resistance to attack by microorganisms
B. Composition
C. Gases in the environment
D. All of the mentioned

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Question 26

Which of the following is true when it comes to meat carcass?

A. It is kept under ultraviolet rays such that mold formation takes place
B. It is kept at a relative humidity such that excessive weight loss doesn't take place
C. All of the mentioned
D. None of the mentioned

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Question 27

The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0 degC) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also.

A. TRUE
B. FALSE

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Question 28

In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.

A. TRUE
B. FALSE

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