Food Preservation by Fermentation MCQs

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

Food Preservation by Fermentation MCQs | Page 1 of 9

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Q1.
Statement 1: Sorbic acid is an effective fungistatic agent.
Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q2.
_____ is known to discolor when held at high temperatures for extended periods.

a.

Sorbic acid

b.

Potassium sorbate

c.

Sorbic acid & Potassium sorbate

d.

Neither of the mentioned

Discuss
Answer: (c).Sorbic acid & Potassium sorbate
Q3.
Dog and cat food are prepared for the consumer in _____ form.

a.

Dry cereal-like texture and high moisture content

b.

Meat-like texture and high moisture content

c.

None of the mentioned

d.

Neither of the mentioned

Discuss
Answer: (b).Meat-like texture and high moisture content
Q4.
Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

a.

Antibodies

b.

Antibacteria

c.

Antimycotic

d.

All of the mentioned

Discuss
Answer: (c).Antimycotic
Q5.
An antimycotic can be added to the product by _____

a.

Application as esters of the parabens

b.

Sprayed onto the surface by diluting in water

c.

Application as esters of the parabens & Sprayed onto the surface by diluting in water

d.

Neither of the mentioned

Discuss
Answer: (c).Application as esters of the parabens & Sprayed onto the surface by diluting in water
Q6.
Which of the following is true about sugar in water soluble solids?

a.

With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect

b.

Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure

c.

None of the mentioned

d.

Neither of the mentioned

Discuss
Answer: (b).Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure
Q7.
Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

a.

Propylene glycol + sorbital impart softness to product

b.

Acts as a mold inhibator

c.

Serves plasticizing for texture

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q8.
Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 °C.
Statement 2: The white portion + red portion form an integral mass having interface between layers.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q9.
The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

a.

Prevent expansion of resulting plastic mass in the extruder

b.

Enhancing expansion of resulting plastic mass in the extruder

c.

Enhancing contraction of resulting plastic mass in the extruder

d.

None of the mentioned

Discuss
Answer: (a).Prevent expansion of resulting plastic mass in the extruder
Q10.
Which of the following is an important criteria for a pet food to have storage stability?

a.

Water activity is less than one

b.

Water activity is less than one & High mold inhibitor

c.

High mold inhibitor

d.

Neither of the mentioned

Discuss
Answer: (b).Water activity is less than one & High mold inhibitor
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