Question
Statement 2: Cider vinegar is the most popular type of vinegar used.
a.
True, true
b.
True, false
c.
False, true
d.
False, false
Posted under Food Preservation by Fermentation Food Engineering
Interact with the Community - Share Your Thoughts
Uncertain About the Answer? Seek Clarification Here.
Understand the Explanation? Include it Here.
Q. Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid. Statement 2: Cider vinegar is the most popular type of vinegar used.
Similar Questions
Explore Relevant Multiple Choice Questions (MCQs)
Q. Which of the following is included in vinegar fermentation?
View solution
Q. The best means of preventing growth of undesirable organisms in fermented juice is to _____
View solution
Q. Which of the following about vinegar making and manufacturing is true?
View solution
Q. The rate of conversion of alcohol to acetic acid depends on _____
View solution
Q. The principle of adding salt to meat to preserve it is called _____
View solution
Q. Which of the following is the source of salt used for preservation of food items?
View solution
Q. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is a use of salt in food?
View solution
Q. The addition of salt during pickling ____________ hence supplementing the action of salt.
View solution
Q. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
View solution
Q. Which of the following is NOT a step in commercial curing of cucumber?
View solution
Q. The bitterness of olives is treated by treating olives with 2% _____
View solution
Q. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
View solution
Q. Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
View solution
Q. Which of the following statements about salting are true?
View solution
Q. Only the best quality fish or shellfish should be used for smoke-curing. Why?
View solution
Q. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.
View solution
Q. Which of the following steps is not included in hard-smoked salmon procedure?
View solution
Q. Statement 1: Hard-smoked salmon products can be kept without refrigeration.
Statement 2: The drying effect of smoke and smoke components is to _____
View solution
Q. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?
View solution
Q. Which of the following is the curing agent in the manufacture of pepperoni?
View solution
Recommended Subjects
Are you eager to expand your knowledge beyond Food Engineering? We've handpicked a range of related categories that you might find intriguing.
Click on the categories below to discover a wealth of MCQs and enrich your understanding of various subjects. Happy exploring!
