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 6 of 9

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Q51.
The addition of salt during pickling ____________ hence supplementing the action of salt.

a.

Permits the naturally present lactic acid bacteria to grow

b.

Prevents the naturally present lactic acid bacteria to grow

c.

Neither of the mentioned

d.

None of the mentioned

Discuss
Answer: (a).Permits the naturally present lactic acid bacteria to grow
Q52.
Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q53.
Which of the following is NOT a step in commercial curing of cucumber?

a.

Salt is added to it where carbohydrates get converted into acid which supplements the action of salt

b.

After sufficient aging of salt, it is leached out of the cucumber with warm water

c.

Alum is added to the cucumber to firm the tissue and turmeric is added to improve color

d.

Neither of the mentioned

Discuss
Answer: (d).Neither of the mentioned
Q54.
The bitterness of olives is treated by treating olives with 2% _____

a.

Sodium chloride

b.

Sodium Hydroxide

c.

Barium chloride

d.

Either of the mentioned

Discuss
Answer: (b).Sodium Hydroxide
Q55.
Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

a.

Oxygen

b.

Carbon dioxide

c.

Water

d.

All of the mentioned

Discuss
Answer: (b).Carbon dioxide
Q56.
Which of the following is involved in controlled fermentation of cucumbers brined in bulk?

a.

Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer

b.

Inoculation of brine with a starter culture of L. Plant arum

c.

Purging of dissolved carbon dioxide from the brine with nitrogen

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q57.
Which of the following statements about salting are true?

a.

Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process

b.

There are two methods of salting fish- brine-salting and dry-salting

c.

Dry-salting is more commonly used than dry salting because it is more efficient

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q58.
Only the best quality fish or shellfish should be used for smoke-curing. Why?

a.

The bad quality might interfere with the process

b.

Smoking will not conceal the bad quality or poor flavor

c.

It proves to be expensive

d.

All of the mentioned

Discuss
Answer: (b).Smoking will not conceal the bad quality or poor flavor
Q59.
Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q60.
Which of the following steps is not included in hard-smoked salmon procedure?

a.

Soaking in fresh water for a few hours to remove slight excess salt

b.

Hard-salted salmon must be soaked for 24-48 hours

c.

After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days

d.

None of the mentioned

Discuss
Answer: (d).None of the mentioned
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