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MCQs

Total Questions : 125 | Page 2 of 13 pages
Question 11. Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 12. Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 13. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
  1.    Minerals
  2.    Vitamins
  3.    Fats
  4.    Proteins
 Discuss Question
Answer: Option B. -> Vitamins
Answer: (b).Vitamins
Question 14. _____ is added to fruits prior to freezing commercially to protect their quality.
  1.    Vitamin C
  2.    Ascorbic acid
  3.    Water
  4.    None of the mentioned
 Discuss Question
Answer: Option B. -> Ascorbic acid
Answer: (b).Ascorbic acid
Question 15. Pork has a higher shelf life than beef.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 16. With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 17. Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 18. As a thumb rule in the food industry, reducing the temperature of storage by 10°C increases the life of food item by twice and increasing by 10°C reduces by half.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 19. Statement 1: Shellfish are consumed by local people.
Statement 2: Polished rice is just as nutritious as unpolished rice.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option A. -> True, False
Answer: (a).True, False
Question 20. Shelf life is the period between processing to retail purchase to consuming of the food product.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True

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