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Refrigerated Storage Food MCQ Questions & Answers

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




Question 1

With the increase in temperature, the holding time of the dough for cooling needs to be_____

A. Increased
B. Decreased
C. Kept constant
D. None of the mentioned

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Question 2

Which of the following statements is true?

A. Polyethylene films have a good heat-sealability
B. Polyvinylidene chloride films are gas and water vapor impermeable
C. Nylon films have high physical strength
D. All of the mentioned

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Question 3

Which of the following is NOT the correct method to enhance storage?

A. Reducing pressure
B. Increasing ethylene
C. Decreasing respiration
D. None of the mentioned

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Question 4

Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)?

A. Delay ripening of fruits
B. Retard spread of diseases
C. Toughing
D. Incidence of storage disorders

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Question 5

Which of the following is a reason for the rejection of baked goods?

A. Uneven coloration
B. Glass-like appearance
C. Uneven coloration & Glass-like appearance
D. None of the mentioned

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Question 6

Phosphate based leavening agents in dough crystallize.

A. TRUE
B. FALSE

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Question 7

Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.

A. TRUE
B. FALSE

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Question 8

Which of the following is true with respect to volatile by controlling oxygen content in storage?

A. Lowing in endogenous concentration increases rate of volatile formation
B. Anaerobiosis favors its production if it is a highly reduced compound
C. Limiting the amount of energy available
D. All of the mentioned

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Question 9

Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

A. Increase by ten folds, decreases to one-tenth
B. Decreases to one-tenth, increase by ten folds
C. Stays constant, stays constant
D. None of the mentioned

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Question 10

Which of the following variables affect gas exchanges into and out of the package?

A. Weight of apples
B. Ethylene concentration
C. Structure of the packaging film
D. All of the mentioned

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Question 11

Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

A. Sodium potassium magnate
B. Sodium acid pyrophosphate
C. Sodium bicarbonate
D. Phosphate dodecahydrate

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Question 12

Meats stored in _____ environment have a better color than _____

A. CO2, O2
B. O2, CO2
C. CO2, N2
D. N2, O2

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Question 13

After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.

A. TRUE
B. FALSE

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Question 14

Which of the following steps is NOT a step in the making of refrigerated dough?

A. Sodium acid pyrophosphate and sodium bicarbonate is mixed
B. The dough is rolled and cut into disc shapes
C. Temperature maintained for the process is about 10 to 15 deg C
D. None of the mentioned

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Question 15

Three level packaging is done for rice. Which bag is for quality control?

A. Inner most bag 1
B. Middle bag 2
C. Outermost bag 3
D. All of the mentioned

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Question 16

Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump.

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

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Question 17

The dough, in refrigerated dough making is stacked and packed in _____

A. Air-tight container
B. Dough tight container
C. None of the mentioned
D. Air-tight & Dough tight container

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Question 18

The disc shaped dough is dusted with rice flour to ______

A. Reduce its stickiness and prevent them from sticking together
B. To increase the flavor
C. Flour is a basic ingredient
D. None of the mentioned

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Question 19

Controlled atmosphere has more oxygen than carbon dioxide.

A. TRUE
B. FALSE

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Question 20

Modification of carbon dioxide and oxygen levels for storage is worth it only if_____

A. The fruit/vegetable is more commercial than its storage in air
B. Storage time is brief
C. Storage temperature is optimal
D. All of the mentioned

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