Questions and answers for exam Preparation

MCQs

Total Questions : 57 | Page 1 of 6 pages

Question 1. Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt.
Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used.

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

Discuss Question

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

Question 2. Which of the following need not be in the same vision of field?

Product name
Quantity
Date mark
Place of Origin

Discuss Question

Answer: Option D. -> Place of Origin
Answer: (d).Place of Origin

Question 3. Which of the following is incorrect?

Packages designed for uniform shipping cannot be loaded into mixed shipping
Waste prevention is the most sought after option and disposal, the least sought after
Shrink wraps is one of the forms of packing used
None of the mentioned

Discuss Question

Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned

Question 4. Which of the following is a must in food labeling?

Name
Standard Specification
Place of Origin
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 5. It is legal for a label to say – ‘this product cures xyz disease’.

True
False
May be True or False
Can't say

Discuss Question

Answer: Option B. -> False
Answer: (b).False

Question 6. Food Authenticity means _____

The food should match the description
The food should taste good
It should be cheap
None of the mentioned

Discuss Question

Answer: Option A. -> The food should match the description
Answer: (a).The food should match the description

Question 7. Which of the following is a form of mis-description?

Incorrect Origin
Incorrect Quantitative Description
Extending the food
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 8. Which of the following is true with respect to gelatinization?

It allows starch to be easily digested
In this process, on heating, the crystalline structure of starch is lost and gel is formed
In this process, on cooling, the digestibility of starch in the intestine decreases
None of the mentioned

Discuss Question

Answer: Option C. -> In this process, on cooling, the digestibility of starch in the intestine decreases
Answer: (c).In this process, on cooling, the digestibility of starch in the intestine decreases

Question 9. Which among the following statements is untrue?

Self oxidation of lipids is called ‘auto-oxidation’
High content of PUFA losing flavour is called rancidity
Heating and frying lead to polymerization of fats
None of the mentioned

Discuss Question

Answer: Option B. -> High content of PUFA losing flavour is called rancidity
Answer: (b).High content of PUFA losing flavour is called rancidity

Question 10. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?