Q. Which of the following spore forming bacteria may lead to overcooked and degraded canned food?

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Q. Thermophilic flat sour spoilage is due to _____

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Q. 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.

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Q. 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?

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Q. 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?

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

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

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

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Q. Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.
Statement 2: Sugar helps in the preservation of food whereas salt does not.

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Q. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

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Q. Which of the following statements with respect to activation energy are true/is true?

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Q. Statement 1: With the increase in temperature, the enzyme gets deactivated.
Statement 2: With the increase in temperature, the enzyme gets reactivated.

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Q. Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

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Q. Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.
Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

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Q. Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.

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Q. Which of the following food items is the lowest in heating up?

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Q. Which of the following comes under the categories of food – broken curve heating food?

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Q. Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.
Statement 2: The zone of slowest heating in a container is called cold point of a container.

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Q. 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.

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Q. 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.

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