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 2 of 6

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Q11.
Which of the following is true with respect to gelatinization?

a.

It allows starch to be easily digested

b.

In this process, on heating, the crystalline structure of starch is lost and gel is formed

c.

In this process, on cooling, the digestibility of starch in the intestine decreases

d.

None of the mentioned

Discuss
Answer: (c).In this process, on cooling, the digestibility of starch in the intestine decreases
Q12.
Which of the following operation reduces the dietary fibre content in cereals?

a.

Drying

b.

Retro gradation

c.

Grinding

d.

Milling

Discuss
Answer: (d).Milling
Q13.
Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?

a.

Oxidation is necessary for products like cheese

b.

Lipid Oxidation is otherwise a major concern for the food industry

c.

Deterioration of fats and oils is called rancidity

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q14.
Which among the following statements is untrue?

a.

Self oxidation of lipids is called ‘auto-oxidation’

b.

High content of PUFA losing flavour is called rancidity

c.

Heating and frying lead to polymerization of fats

d.

None of the mentioned

Discuss
Answer: (b).High content of PUFA losing flavour is called rancidity
Q15.
Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________

a.

Hydrolytic rancidity

b.

Auto- oxidation

c.

Thermal decomposition

d.

Lipolysis

Discuss
Answer: (c).Thermal decomposition
Q16.
Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?

a.

Her observation was wrong

b.

Fruits have old cells as they were not meant to be survived by nature

c.

They can heal wounds

d.

They can live longer

Discuss
Answer: (b).Fruits have old cells as they were not meant to be survived by nature
Q17.
The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?

a.

Cold, presence, Purification

b.

Warm, absence, Putrefaction

c.

Cold, presence, Putrefaction

d.

Warm, absence, Purification

Discuss
Answer: (b).Warm, absence, Putrefaction
Q18.
Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?

a.

When milk is exposed to sun, it losses Vitamin B-2

b.

Unless refrigerated immediately, meat losses Vitamin C

c.

Fats and oil in cold conditions, get spoilt

d.

Microorganisms are a major threat to the food industry

Discuss
Answer: (c).Fats and oil in cold conditions, get spoilt
Q19.
Which of the following is NOT a process wherein the food becomes toxin before ingestion?

a.

Botulism

b.

Staphylococcus

c.

Bacterial Intoxication

d.

Bacterial infection

Discuss
Answer: (d).Bacterial infection
Q20.
Statement 1: Botulism is more dangerous than Staphylococcus.
Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
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