Food Contamination and Hazards MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Food Contamination and Hazards, 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 Contamination and Hazards 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 Contamination and Hazards mcq questions that explore various aspects of Food Contamination and Hazards problems. Each MCQ is crafted to challenge your understanding of Food Contamination and Hazards 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 Contamination and Hazards 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 Contamination and Hazards. 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 Contamination and Hazards knowledge to the test? Let's get started with our carefully curated MCQs!

Food Contamination and Hazards MCQs | Page 1 of 6

Discover more Topics under Food Engineering

Q1.
Which of the following is untrue about grilling meat?

a.

The advantage of this process is that it reduces the saturated fat in the meat

b.

It produces Hetero cyclic amines which are carcinogenic

c.

It produces poly cyclic aromatic hydrocarbons which are carcinogenic

d.

None of the mentioned

Discuss
Answer: (d).None of the mentioned
Q2.
Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (b).False
Q3.
Which information is incorrect when it comes to dehydration affecting vitamins?

a.

Beta-carotene and B-vitamin do not get affected

b.

Vitamin C does not get affected

c.

Vitamin C is retained during pickling of vegetables

d.

None of the mentioned

Discuss
Answer: (b).Vitamin C does not get affected
Q4.
Which of the following is untrue?

a.

Many Vitamin Bs like Vitamin B6 are affected by heating

b.

Vitamin C is lost in almost all food processing steps

c.

Vitamin C degradation decreases by enzymes and also metals like Cu and Fe

d.

Vitamin A is stable in absence of oxygen

Discuss
Answer: (c).Vitamin C degradation decreases by enzymes and also metals like Cu and Fe
Q5.
Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?

a.

Vitamin C

b.

Vitamin D

c.

Vitamin B

d.

None of the mentioned

Discuss
Answer: (b).Vitamin D
Q6.
Which of the following shows the propagation step in auto-oxidation?

a.

R∙ + R∙ → R-R

b.

RH → R∙ + H∙

c.

R∙ + O₂ → RO₂∙
RO₂∙ + RH → ROOH + R∙

d.

None of the mentioned

Discuss
Answer: (c).R∙ + O₂ → RO₂∙
RO₂∙ + RH → ROOH + R∙
Q7.
Which of the following is a food safety tool?

a.

Good Hygiene Practice

b.

Hazard Analysis Critical Control Point

c.

Total Quality Management

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q8.
Hazards affecting food are _____

a.

Chemical, Biological, Physical

b.

Additives, Colour

c.

Pollutants

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q9.
Which of the following statements is true with respect to food processing?

a.

Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing

b.

Vitamins can be removed from food via leaching

c.

Mineral losses in food processing are more compared to Vitamins

d.

Boiling has less mineral losses as compared to steaming

Discuss
Answer: (a).Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing
Q10.
Which is correct with respect to staling of bread?

a.

It is temperature dependent

b.

It is called retro gradation

c.

It is the reverse of gelatinization

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Page 1 of 6