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MCQs

Total Questions : 125 | Page 5 of 13 pages
Question 41. Statistics show that -1° C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 42. Which of the following is an important criteria for the packaging of a food material?
  1.    Economy and convenience of the package
  2.    Appearance of the package
  3.    Protection of the food
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 43. Statement 1: Meat is more perishable than fish.
Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option D. -> False, True
Answer: (d).False, True
Question 44. Statement 1: Packaging material test is followed by formed container test.
Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____
  1.    True, Packaging material
  2.    True, Formed container
  3.    False, Packaging material
  4.    False, Formed container
 Discuss Question
Answer: Option B. -> True, Formed container
Answer: (b).True, Formed container
Question 45. Shell thickness is directly proportional to the effect of storage of eggs.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 46. When the protein content is reduced, the moisture content is harder to control.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 47. Statement 1: α- amylase increases in the harvested grain which turns wet.
Statement 2: Damaged starch has _____ α- amylase.
  1.    True, more
  2.    True, less
  3.    False, more
  4.    False, less
 Discuss Question
Answer: Option A. -> True, more
Answer: (a).True, more
Question 48. The physical property that influences the deterioration of grain is _____
  1.    Its flow properties
  2.    Absorption, adsorption and desorption
  3.    Porosity and its tendency towards layering
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 49. Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.
Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 50. With the increase in temperature, the amount of relative moisture in the atmosphere decreases.
  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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