Questions and answers for exam Preparation

MCQs

Total Questions : 125 | Page 4 of 13 pages

Question 31. Which of the following is a factor that affects the storage stability of food?

Type of raw material used
Quality of raw material used
Method/effectiveness of packaging
All of the mentioned

Discuss Question

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

Question 32. Which of the following sentence is true with respect to food storage/preservation?

Each food type has a potential storage life
The mechanical abuse that food has received during storage/distribution does not affects its storage stability
All of the mentioned
None of the mentioned

Discuss Question

Answer: Option A. -> Each food type has a potential storage life
Answer: (a).Each food type has a potential storage life

Question 33. Choose the true statement.

Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
Proteins are held in an emulsion state in a water system
Fats are in colloidal state
All of the mentioned

Discuss Question

Answer: Option A. -> Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
Answer: (a).Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there

Question 34. Statement 1: Foods of plant origin can be used as additives for food preservation.
Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

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

Discuss Question

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

Question 35. Which of the following statement with respect to food preservation is true?

Leafy vegetables perish fast due to their high moisture content
Cereals have the highest requirements of moisture and soil types
Cereal can be grown with less labour and yield of food is high
All of the mentioned

Discuss Question

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

Question 36. Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic.
Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization.

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

Discuss Question

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

Question 37. Statement 1: _____ packaging helps increase shelf-life of milk.
Statement 2: Spoilage patterns for milk, eggs and meat is the same.

Septic, False
Aseptic, True
Aseptic, False
Septic, True

Discuss Question

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

Question 38. Beef carcasses need to be made devoid of their body heat before they’re sent for retail.

True
False
May be True or False
Can't say

Discuss Question

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

Question 39. Albumen thickness is directly proportional to the temperature at which egg solidifies.

True
False
May be True or False
Can't say

Discuss Question

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

Question 40. Which of the following is true when it comes to meat carcass?

It is kept under ultraviolet rays such that mold formation takes place
It is kept at a relative humidity such that excessive weight loss doesn’t take place
All of the mentioned
None of the mentioned

Discuss Question

Answer: Option B. -> It is kept at a relative humidity such that excessive weight loss doesn’t take place
Answer: (b).It is kept at a relative humidity such that excessive weight loss doesn’t take place