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MCQs

Total Questions : 151 | Page 7 of 16 pages
Question 61. When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 62. Advantage of agitation _____
  1.    Reduces the time of exposure for heat penetration
  2.    Successful canning of low acid foods in large containers
  3.    Higher temperatures May be used with lesser danger of cooking
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 63. Which of the following is true about end-over-end rotation?
  1.    Rate of penetration is slightly influenced by the speed of rotation
  2.    For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation
  3.    All of the mentioned
  4.    Neither of the mentioned
 Discuss Question
Answer: Option A. -> Rate of penetration is slightly influenced by the speed of rotation
Answer: (a).Rate of penetration is slightly influenced by the speed of rotation
Question 64. Disadvantage of agitation _____
  1.    Improved retention quality
  2.    Improved color and texture of product
  3.    Small canning operations in processing relatively unexploited heat sensitive food products
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 65. Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?
  1.    Sterilization by heating and cooling by a tubular heat exchanger
  2.    Sterilization of containers and covers with super heated steam
  3.    Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 66. Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.
Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 67. Flavor reversion occurs in saturated fats and oils.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 68. Statement 1: Sugar and starches are degraded by prolonged heating.
Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 69. Which is true about fats heated in the presence of oxygen?
  1.    Lowered melting point
  2.    Lower iodine number
  3.    Increased acidity
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 70. The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?
  1.    Oxygen
  2.    Copper ions
  3.    Ascorbic acid oxidase enzyme
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

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