Questions and answers for exam Preparation

MCQs

Total Questions : 84 | Page 4 of 9 pages

Question 31. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

True
False
May be True or False
Can't say

Discuss Question

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

Question 32. The bitterness of olives is treated by treating olives with 2% _____

Sodium chloride
Sodium Hydroxide
Barium chloride
Either of the mentioned

Discuss Question

Answer: Option B. -> Sodium Hydroxide
Answer: (b).Sodium Hydroxide

Question 33. Which of the following is NOT a step in commercial curing of cucumber?

Salt is added to it where carbohydrates get converted into acid which supplements the action of salt
After sufficient aging of salt, it is leached out of the cucumber with warm water
Alum is added to the cucumber to firm the tissue and turmeric is added to improve color
Neither of the mentioned

Discuss Question

Answer: Option D. -> Neither of the mentioned
Answer: (d).Neither of the mentioned

Question 34. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

Oxygen
Carbon dioxide
Water
All of the mentioned

Discuss Question

Answer: Option B. -> Carbon dioxide
Answer: (b).Carbon dioxide

Question 35. Which of the following is involved in controlled fermentation of cucumbers brined in bulk?

Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer
Inoculation of brine with a starter culture of L. Plant arum
Purging of dissolved carbon dioxide from the brine with nitrogen
All of the mentioned

Discuss Question

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

Question 36. Which of the following statements about salting are true?

Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process
There are two methods of salting fish- brine-salting and dry-salting
Dry-salting is more commonly used than dry salting because it is more efficient
All of the mentioned

Discuss Question

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

Question 37. Which of the following steps is not included in hard-smoked salmon procedure?

Soaking in fresh water for a few hours to remove slight excess salt
Hard-salted salmon must be soaked for 24-48 hours
After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days
None of the mentioned

Discuss Question

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

Question 38. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

True
False
May be True or False
Can't say

Discuss Question

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

Question 39. Only the best quality fish or shellfish should be used for smoke-curing. Why?

The bad quality might interfere with the process
Smoking will not conceal the bad quality or poor flavor
It proves to be expensive
All of the mentioned

Discuss Question

Answer: Option B. -> Smoking will not conceal the bad quality or poor flavor
Answer: (b).Smoking will not conceal the bad quality or poor flavor

Question 40. Statement 1: Hard-smoked salmon products can be kept without refrigeration.
Statement 2: The drying effect of smoke and smoke components is to _____