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 8 of 9

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Q71.
Which of the following is NOT a function of phosphates in curing?

a.

Retarding development of rancidity

b.

Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding

c.

Improve retention of brine and improvement in yield

d.

None of the mentioned

Discuss
Answer: (a).Retarding development of rancidity
Q72.
Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?

a.

Haemoglobin

b.

Myoglobin

c.

Haemoglobin & Myoglobin

d.

Neither of the mentioned

Discuss
Answer: (b).Myoglobin
Q73.
Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?

a.

Function

b.

Structure

c.

Both can be oxidized and oxygenated

d.

None of the mentioned

Discuss
Answer: (c).Both can be oxidized and oxygenated
Q74.
Which of the following is NOT a major advantage of continuous smoking system for meat?

a.

Space saving

b.

Speed of processing and labor costs

c.

Access to specific control of processing conditions

d.

Neither of the mentioned

Discuss
Answer: (d).Neither of the mentioned
Q75.
Which of the following physical qualities of storage food can be tested?

a.

Odor measurement

b.

Mechanical texture-meter

c.

Odor measurement & Mechanical texture-meter

d.

Neither of the mentioned

Discuss
Answer: (c).Odor measurement & Mechanical texture-meter
Q76.
Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.
Statement 2: It is possible to predict the stability of food products from time-temperature data.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q77.
Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

a.

Measure of product quality

b.

The number of days stored

c.

The storage temperature

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q78.
Three samples were subjected to certain treatments. Which among the following is unfit for consumption?

a.

Air cool, air hold

b.

Nitrogen cold, nitrogen hold

c.

Air cool, nitrogen hold

d.

All the mentioned are fit for consumption

Discuss
Answer: (a).Air cool, air hold
Q79.
Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

a.

Vitamin retention test

b.

Sensory quality test

c.

Either of the mentioned

d.

Neither of the mentioned

Discuss
Answer: (a).Vitamin retention test
Q80.
Results and objectives of an investigation are given in one of the points. Which could the correct answer be?

a.

Need for broadening coverage so as to take account of geographical and seasonal variations in products

b.

To determine how frozen food products behave under conditions of time and temperature

c.

To discover and devise improvements in raw material selection, handling, processing and packaging

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
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