Questions and answers for exam Preparation

MCQs

Total Questions : 84 | Page 1 of 9 pages

Question 1. How is the smoke needed in smoking meat in industries generated?

It is remotely generated and then circulated into a smoke room or smoke tunnel
High speed frictional contact of wood
Electric charge and electrostatic deposition onto meat surface
All of the mentioned

Discuss Question

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

Question 2. Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

Yes
No
No data available
Work under progress

Discuss Question

Answer: Option D. -> Work under progress
Answer: (d).Work under progress

Question 3. Which of the following is the role of nitrate/ nitrite in curing?

Stabilizing color of the lean tissue
Contributing to the characteristic flavor of cured meat
Inhibiting growth of a number of food poisoning and spoilage microorganisms
All of the mentioned

Discuss Question

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

Question 4. Which of the following is a role of Ascorbic acid in curing?

Take part in reduction of metmyoglobin to myoglobin and accelerate the rate of curing
Ascorbates react chemically with nitrite to increase the yield of nitric oxide from nitrous acid
Excess ascorbate acts as antioxidants and stabilizes color and flavor
All of the mentioned

Discuss Question

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

Question 5. Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

True
False
May be True or False
Can't say

Discuss Question

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

Question 6. Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation.
Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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

Discuss Question

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

Question 7. Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.

True
False
May be True or False
Can't say

Discuss Question

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

Question 8. Damage once done to a frozen product with respect to temperature can be undone.

True
False
May be True or False
Can't say

Discuss Question

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

Question 9. With respect to frozen products, a sample held for 1 week at -3 °C will be indistinguishable from a sample of the same product at -17 °C for a year.