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MCQs

Total Questions : 125 | Page 12 of 13 pages
Question 111. Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.
Statement 2: Standard refrigeration temperature in storage units is around -34 °C. Above that, certain changes are observed.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 112. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 113. Which of the following is correct with respect to carotenes?
  1.    Carotenes are converted to vitamin A in the body
  2.    Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place
  3.    Blanching of plant tissues improves the storage stability of carotenes
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 114. Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.
Statement 2: Decomposition in beef is not desirable.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option C. -> False, False
Answer: (c).False, False
Question 115. Statement 1: At temperatures just below 0 °C, staling of bread is rapid.
Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option A. -> True, False
Answer: (a).True, False
Question 116. Statement 1: Time is an important parameter for the growth of spoilage organisms.
Statement 2: Temperature is an important parameter for the growth of spoilage organisms.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 117. The length of storage of fruits and vegetables is a function of _____
  1.    Resistance to attack by microorganisms
  2.    Composition
  3.    Gases in the environment
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 118. In the climacteric, the ratio of the highest peak to the minimum _____ with temperature.
  1.    Increases
  2.    Decreases
  3.    Stays constant
  4.    Exponentially varies
 Discuss Question
Answer: Option A. -> Increases
Answer: (a).Increases
Question 119. Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature.
Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 120. Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.
Statement 2: Different species of fruits have different patterns of respiration. This is called as _____
  1.    True, climacteric
  2.    True, botulism
  3.    False, climacteric
  4.    False, botulism
 Discuss Question
Answer: Option A. -> True, climacteric
Answer: (a).True, climacteric

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