Questions and answers for exam Preparation

MCQs

Total Questions : 84 | Page 3 of 9 pages

Question 21. An antimycotic can be added to the product by _____

Application as esters of the parabens
Sprayed onto the surface by diluting in water
Application as esters of the parabens & Sprayed onto the surface by diluting in water
Neither of the mentioned

Discuss Question

Answer: Option C. -> Application as esters of the parabens & Sprayed onto the surface by diluting in water
Answer: (c).Application as esters of the parabens & Sprayed onto the surface by diluting in water

Question 22. Dog and cat food are prepared for the consumer in _____ form.

Dry cereal-like texture and high moisture content
Meat-like texture and high moisture content
None of the mentioned
Neither of the mentioned

Discuss Question

Answer: Option B. -> Meat-like texture and high moisture content
Answer: (b).Meat-like texture and high moisture content

Question 23. Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

Antibodies
Antibacteria
Antimycotic
All of the mentioned

Discuss Question

Answer: Option C. -> Antimycotic
Answer: (c).Antimycotic

Question 24. _____ is known to discolor when held at high temperatures for extended periods.

Sorbic acid
Potassium sorbate
Sorbic acid & Potassium sorbate
Neither of the mentioned

Discuss Question

Answer: Option C. -> Sorbic acid & Potassium sorbate
Answer: (c).Sorbic acid & Potassium sorbate

Question 25. Which of the following about vinegar making and manufacturing is true?

Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface
After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water
All storage tanks/ units of vinegar should be closed
All of the mentioned

Discuss Question

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

Question 26. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is a use of salt in food?

Solar Salt, exerts a growth repressing action on certain microorganisms
Rock Salt, can limit moisture availability
Welled Salt, exerts a growth repressing action on certain microorganisms
All of the mentioned, neither of the mentioned

Discuss Question

Answer: Option A. -> Solar Salt, exerts a growth repressing action on certain microorganisms
Answer: (a).Solar Salt, exerts a growth repressing action on certain microorganisms

Question 27. The principle of adding salt to meat to preserve it is called _____

Pickling
Curing
Pickling & Curing
Neither of the mentioned

Discuss Question

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

Question 28. The rate of conversion of alcohol to acetic acid depends on _____

The activity of the organism
The amount of alcohol present and the amount of surface exposed per unit of volume
The temperature
All of the mentioned

Discuss Question

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

Question 29. Which of the following is the source of salt used for preservation of food items?

Solar salt
Welled salt
Rock salt
All of the mentioned

Discuss Question

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

Question 30. The addition of salt during pickling ____________ hence supplementing the action of salt.

Permits the naturally present lactic acid bacteria to grow
Prevents the naturally present lactic acid bacteria to grow
Neither of the mentioned
None of the mentioned

Discuss Question

Answer: Option A. -> Permits the naturally present lactic acid bacteria to grow
Answer: (a).Permits the naturally present lactic acid bacteria to grow