Food Preservation MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Food Preservation, a fundamental topic in the field of Food Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Food Preservation MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Food Preservation mcq questions that explore various aspects of Food Preservation problems. Each MCQ is crafted to challenge your understanding of Food Preservation principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Food Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Food Preservation MCQs are your pathway to success in mastering this essential Food Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Food Preservation. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Food Preservation knowledge to the test? Let's get started with our carefully curated MCQs!

Food Preservation MCQs | Page 1 of 13

Q1.
Which of the following is a factor that affects the storage stability of food?
Discuss
Answer: (d).All of the mentioned
Discuss
Answer: (a).Each food type has a potential storage life
Discuss
Answer: (a).Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
Q4.
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.
Discuss
Answer: (b).True, True
Discuss
Answer: (d).All of the mentioned
Q6.
Cereals are the major source of food in the world.
Discuss
Answer: (a).True
Q7.
Cereals are a major source of carbohydrates.
Discuss
Answer: (a).True
Q8.
Statement 1: Majority of the fish have more proteins than water.
Statement 2: Whole milk has more water than fat.
Discuss
Answer: (b).True, True
Q9.
Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate.
Statement 2: Cashew nuts come under the high-carbohydrate category.
Discuss
Answer: (a).True, False
Q10.
Statement 1: Are almonds high-fat or high-protein nuts?
Statement 2: Tiny fat globules in water are called butter.
Discuss
Answer: (c).High-protein, False
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