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 8 of 13

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Q71.
Which of the following is a reason for the rejection of baked goods?

a.

Uneven coloration

b.

Glass-like appearance

c.

Uneven coloration & Glass-like appearance

d.

None of the mentioned

Discuss
Answer: (c).Uneven coloration & Glass-like appearance
Q72.
Statement 1: Proofing is making the dough water proof.
Statement 2: Proofing increases the temperature of the dough from 7-10 °C to 14-20 °C.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q73.
Proofing allows the required chemical reactions to take place to allow enough CO₂ to leave the container and make the dough to fill the container so as to close the gas vents.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q74.
Statement 1: Canned dough is frozen below 0 °C.
Statement 2: Canned dough is frozen above -6 °C.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q75.
Proper conditioning of the dough at temperatures such as -7 °C to -5 °C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

a.

Sodium potassium magnate

b.

Sodium acid pyrophosphate

c.

Sodium bicarbonate

d.

Phosphate dodecahydrate

Discuss
Answer: (d).Phosphate dodecahydrate
Q76.
With the increase in temperature, the holding time of the dough for cooling needs to be_____

a.

Increased

b.

Decreased

c.

Kept constant

d.

None of the mentioned

Discuss
Answer: (a).Increased
Q77.
After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q78.
Modification of carbon dioxide and oxygen levels for storage is worth it only if_____

a.

The fruit/vegetable is more commercial than its storage in air

b.

Storage time is brief

c.

Storage temperature is optimal

d.

All of the mentioned

Discuss
Answer: (a).The fruit/vegetable is more commercial than its storage in air
Q79.
Controlled atmosphere has more oxygen than carbon dioxide.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q80.
Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)?

a.

Delay ripening of fruits

b.

Retard spread of diseases

c.

Toughing

d.

Incidence of storage disorders

Discuss
Answer: (c).Toughing
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