Food Preservation MCQs

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

Food Preservation MCQs | Page 11 of 13

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Q101.
Heat loss in the storage chamber of foods is in which of the following forms?

a.

Heat loss from the walls of the chamber

b.

Heat loss due to opening and closing of the frozen food chamber

c.

Heat loss due to the person in charge of the maintenance

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q102.
Work required in maintaining a chamber at a certain temperature is dependent on _____

a.

Temperature of outside air

b.

Surface area of the storage chamber

c.

Amount and kind of insulation material

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q103.
Which of the following is true about packaging food prior to freezing?

a.

Insulates the food

b.

Controls dehydration

c.

Insulates the food & Controls dehydration

d.

Neither of the mentioned

Discuss
Answer: (c).Insulates the food & Controls dehydration
Q104.
Which of the following is a result of freezer burn?

a.

Irreversibly changes color, texture, flavor and nutritive values of frozen foods

b.

Roast beef turns light brown

c.

Dehydration of food items takes place

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q105.
Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.
Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q106.
Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q107.
Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q108.
Pork has a higher shelf life than beef.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (b).False
Q109.
Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

a.

Minerals

b.

Vitamins

c.

Fats

d.

Proteins

Discuss
Answer: (b).Vitamins
Q110.
_____ is added to fruits prior to freezing commercially to protect their quality.

a.

Vitamin C

b.

Ascorbic acid

c.

Water

d.

None of the mentioned

Discuss
Answer: (b).Ascorbic acid
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