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MCQs

Total Questions : 57 | Page 2 of 6 pages
Question 11. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________
  1.    Hydrolytic rancidity
  2.    Auto- oxidation
  3.    Thermal decomposition
  4.    Lipolysis
 Discuss Question
Answer: Option C. -> Thermal decomposition
Answer: (c).Thermal decomposition
Question 12. Which of the following operation reduces the dietary fibre content in cereals?
  1.    Drying
  2.    Retro gradation
  3.    Grinding
  4.    Milling
 Discuss Question
Answer: Option D. -> Milling
Answer: (d).Milling
Question 13. Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –
  1.    Meat had an off-odor
  2.    Fish had a slimy skin
  3.    Bananas and melons had an odor
  4.    None of the mentioned
 Discuss Question
Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned
Question 14. Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?
  1.    Contamination by moulds/fungi is called Mycotoxin
  2.    The most common fungus toxin is Alpha toxin
  3.    Ergotin is a mycotoxin
  4.    None of the mentioned
 Discuss Question
Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned
Question 15. Statement 1: Foreign objects entering food is called physical contamination of food.
Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option A. -> True, False
Answer: (a).True, False
Question 16. Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.
Statement 2: Packaging materials also cause contamination.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 17. Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.
Statement 2: To multiply, bacteria require warmth, food, moisture and time.
Which of the following holds true for statement 1 and statement 2 respectively?
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 18. A substance intentionally added that affects the nature and quality of food is called _____
  1.    Food poison
  2.    Food adulterant
  3.    Food contaminant
  4.    Food material
 Discuss Question
Answer: Option D. -> Food material
Answer: (d).Food material
Question 19. Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.
Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 20. Statement 1: In the process of making certain oils, nickel is added as a catalyst.
Statement 2: Nickel is injurious for consumption.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True

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