Questions and answers for exam Preparation

MCQs

Total Questions : 84 | Page 5 of 9 pages

Question 41. Which of the following is a reason for smoking meat?

Development of flavor and preservation
Creation of new products
Development of color and protection from oxidation
All of the mentioned

Discuss Question

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

Question 42. Which of the following meat products is NOT cured before smoking?

Breakfast bacon
Ham
Virginia ham
Neither of the mentioned

Discuss Question

Answer: Option C. -> Virginia ham
Answer: (c).Virginia ham

Question 43. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

Sucrose, garlic powder
Glucose, red pepper
Red pepper, anise seed
All of the mentioned

Discuss Question

Answer: Option A. -> Sucrose, garlic powder
Answer: (a).Sucrose, garlic powder

Question 44. Which of the following is the curing agent in the manufacture of pepperoni?

Ground cayenne pepper
Lactic acid
Sodium nitrate
All of the mentioned

Discuss Question

Answer: Option C. -> Sodium nitrate
Answer: (c).Sodium nitrate

Question 45. Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.
Statement 2: It is possible to predict the stability of food products from time-temperature data.

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

Discuss Question

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

Question 46. Three samples were subjected to certain treatments. Which among the following is unfit for consumption?

Air cool, air hold
Nitrogen cold, nitrogen hold
Air cool, nitrogen hold
All the mentioned are fit for consumption

Discuss Question

Answer: Option A. -> Air cool, air hold
Answer: (a).Air cool, air hold

Question 47. Results and objectives of an investigation are given in one of the points. Which could the correct answer be?

Need for broadening coverage so as to take account of geographical and seasonal variations in products
To determine how frozen food products behave under conditions of time and temperature
To discover and devise improvements in raw material selection, handling, processing and packaging
All of the mentioned

Discuss Question

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

Question 48. Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

Vitamin retention test
Sensory quality test
Either of the mentioned
Neither of the mentioned

Discuss Question

Answer: Option A. -> Vitamin retention test
Answer: (a).Vitamin retention test

Question 49. Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

Measure of product quality
The number of days stored
The storage temperature
All of the mentioned

Discuss Question

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

Question 50. Which of the following is true about sugar in water soluble solids?

With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect
Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure
None of the mentioned
Neither of the mentioned

Discuss Question

Answer: Option B. -> Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure
Answer: (b).Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure