Questions and answers for exam Preparation

MCQs

Total Questions : 151 | Page 15 of 16 pages

Question 141. Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.
Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

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

Discuss Question

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

Question 142. Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?

Acid is produced
Gas is released
Decomposition
All of the mentioned

Discuss Question

Answer: Option B. -> Gas is released
Answer: (b).Gas is released

Question 143. Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?

Decrease enzymes
Coagulation of certain mechanisms
Reduces heat resistance of spores
All of the mentioned

Discuss Question

Answer: Option C. -> Reduces heat resistance of spores
Answer: (c).Reduces heat resistance of spores

Question 144. Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?

Tomato soup packet
Pickle
Both tomato soup packet and pickle
Neither tomato soup packet nor pickle

Discuss Question

Answer: Option A. -> Tomato soup packet
Answer: (a).Tomato soup packet

Question 145. What change in pH should be made to tomato soup to increase its preservation?

Make it acidic
Make it basic
Make it neutral
Make no changes

Discuss Question

Answer: Option C. -> Make it neutral
Answer: (c).Make it neutral

Question 146. Statement 1: Salt inhibits the heat resistance of bacteria.
Statement 2: Phosphate ions are important in spore formation.

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

Discuss Question

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

Question 147. Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.
Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.

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

Discuss Question

Answer: Option C. -> False, False
Answer: (c).False, False

Question 148. For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

True
False
May be True or False
Can't say

Discuss Question

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

Question 149. The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____

Slope of cooling curve, fc
Slope of heating curve, fh
Zero time
Come-up-time

Discuss Question

Answer: Option D. -> Come-up-time
Answer: (d).Come-up-time

Question 150. Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.
Statement 2: The time when heating started is called the zero time.