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Semi-Moist Foods MCQ Questions & Answers

Semi-Moist Foods MCQs : This section focuses on the "Semi-Moist Foods". These Multiple Choice Questions (MCQs) should be practiced to improve the Semi-Moist Foods 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 property of semi-moist food?

A. Plastic, easily masticated
B. Do not produce sense of dryness
C. Less susceptible to fat oxidation
D. All of the mentioned

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Question 2

_____ is known to discolor when held at high temperatures for extended periods.

A. Sorbic acid
B. Potassium sorbate
C. Sorbic acid & Potassium sorbate
D. Neither of the mentioned

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Question 3

Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

A. Antibodies
B. Antibacteria
C. Antimycotic
D. All of the mentioned

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Question 4

The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

A. Prevent expansion of resulting plastic mass in the extruder
B. Enhancing expansion of resulting plastic mass in the extruder
C. Enhancing contraction of resulting plastic mass in the extruder
D. None of the mentioned

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Question 5

If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

A. TRUE
B. FALSE

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Question 6

Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

A. TRUE
B. FALSE

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Question 7

An antimycotic can be added to the product by _____

A. Application as esters of the parabens
B. Sprayed onto the surface by diluting in water
C. Application as esters of the parabens & Sprayed onto the surface by diluting in water
D. Neither of the mentioned

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Question 8

Which of the following is an advantage of semi moist food?

A. Ease in packaging and storage
B. Low in moisture, less bulky
C. Direct consumption and texture closer to normal food than dehydrated food
D. All of the mentioned

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Question 9

Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

A. TRUE
B. FALSE

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Question 10

Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?

A. Hallinan law
B. Burgess law
C. Raoult's law
D. None of the mentioned

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Question 11

Dog and cat food are prepared for the consumer in _____ form.

A. Dry cereal-like texture and high moisture content
B. Meat-like texture and high moisture content
C. None of the mentioned
D. Neither of the mentioned

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Question 12

Which of the following is an important criteria for a pet food to have storage stability?

A. Water activity is less than one
B. Water activity is less than one & High mold inhibitor
C. High mold inhibitor
D. Neither of the mentioned

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Question 13

Rice has a higher water activity than apples.

A. TRUE
B. FALSE

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Question 14

In a specified system, water activity is defined as the ratio of _____

A. Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure
B. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor
C. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure
D. Fugacity of water vapor

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Question 15

Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

A. Propylene glycol + sorbital impart softness to product
B. Acts as a mold inhibator
C. Serves plasticizing for texture
D. All of the mentioned

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Question 16

As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

A. TRUE
B. FALSE

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Question 17

Which of the following is true when a solute is added to water?

A. Concentration of water is increased
B. Interaction with solute may break or increase the water structures
C. None of the mentioned
D. Neither of the mentioned

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Question 18

The restraint imposed on the behavior of water is dependent on which of the following factors?

A. Nature and binding capacity of polar residues
B. Configuration of hydrophobic and hydrophilic areas
C. Mechanism which alters the structure of water
D. All of the mentioned

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