Questions and answers for exam Preparation

MCQs

Total Questions : 107 | Page 1 of 11 pages

Question 1. Statement 1: Black pepper is obtained from ripened berries by removing the pulp.
Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option C. -> False, False
Answer: (c).False, False

Question 2. Green Cardamom is preserved by dipping the harvested capsules in baking soda for 10 minutes (with minimum moisture content), spreading them and keeping them in gunny bags lined with polythene.

True
False
May be True or False
Can't say

Discuss Question

Answer: Option A. -> True
Answer: (a).True

Question 3. Bleaching of Cardamom is done by passing sulphur dioxide released by burning sulphur.

True
False
May be True or False
Can't Say

Discuss Question

Answer: Option A. -> True
Answer: (a).True

Question 4. The Queen of spices is _____

Cardamom
Pepper
Ginger
Chilly

Discuss Question

Answer: Option A. -> Cardamom
Answer: (a).Cardamom

Question 5. Statement 1: Chillies are pungent in nature.
Statement 2: Chillies are pungent due to the presence of the compound capsaicin.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 6. Which of the following is a technique applied to the processing of fresh meat?

Chopping
Protein Extraction
None of the mentioned
Chopping & Protein Extraction

Discuss Question

Answer: Option D. -> Chopping & Protein Extraction
Answer: (d).Chopping & Protein Extraction

Question 7. Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
Statement 2: Canning is a process in which steam is sent in to sterilize the products.
Which of the following holds true for statement 1 and statement 2 respectively?

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option C. -> False, False
Answer: (c).False, False

Question 8. Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
Statement 2: The above makes the meat hard.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 9. Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 10. Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.
Statement 2: The above process is called ageing or conditioning.