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 5 of 9

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Q41.
Advantage of cold pasteurization of alcohol over hot pasteurization?

a.

Can be used for heat sensitive alcohols

b.

Can be used to preserve the flavor and aroma of alcohol

c.

Neither of the mentioned

d.

Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol

Discuss
Answer: (d).Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol
Q42.
A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____

a.

0.5 grain

b.

5 grain

c.

50 grain

d.

500 grain

Discuss
Answer: (c).50 grain
Q43.
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.

a.

True, true

b.

True, false

c.

False, true

d.

False, false

Discuss
Answer: (a).True, true
Q44.
Which of the following is included in vinegar fermentation?

a.

Transform sugar into alcohol, by yeast

b.

Change alcohol into acetic acid using vinegar bacteria

c.

Transform sugar into alcohol, by yeast & Changing alcohol into acetic acid using vinegar bacteria

d.

Neither of the mentioned

Discuss
Answer: (c).Transform sugar into alcohol, by yeast & Changing alcohol into acetic acid using vinegar bacteria
Q45.
The best means of preventing growth of undesirable organisms in fermented juice is to _____

a.

Add strong, unpasteurized vinegar after alcoholic fermentation is complete

b.

Add sugar

c.

All of the mentioned

d.

Neither of the mentioned

Discuss
Answer: (a).Add strong, unpasteurized vinegar after alcoholic fermentation is complete
Q46.
Which of the following about vinegar making and manufacturing is true?

a.

Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface

b.

After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water

c.

All storage tanks/ units of vinegar should be closed

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q47.
The rate of conversion of alcohol to acetic acid depends on _____

a.

The activity of the organism

b.

The amount of alcohol present and the amount of surface exposed per unit of volume

c.

The temperature

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q48.
The principle of adding salt to meat to preserve it is called _____

a.

Pickling

b.

Curing

c.

Pickling & Curing

d.

Neither of the mentioned

Discuss
Answer: (b).Curing
Q49.
Which of the following is the source of salt used for preservation of food items?

a.

Solar salt

b.

Welled salt

c.

Rock salt

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q50.
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?

a.

Solar Salt, exerts a growth repressing action on certain microorganisms

b.

Rock Salt, can limit moisture availability

c.

Welled Salt, exerts a growth repressing action on certain microorganisms

d.

All of the mentioned, neither of the mentioned

Discuss
Answer: (a).Solar Salt, exerts a growth repressing action on certain microorganisms
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