Principles of Chemical Preservation MCQs

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

Principles of Chemical Preservation MCQs | Page 1 of 7

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Q1.
Which of the following defines a food additive?

a.

Substance which is/ may become a part of food

b.

A substance or a mixture of substances which is present in food as a result of any aspect of production, processing, storage or packaging

c.

A substance, the intended use of which results or may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food with certain exceptions

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q2.
Which of the following terms/ food items are NOT included in the definition of a food additive?

a.

Food items that find their way accidentally or unintentionally

b.

Pesticides, color additives

c.

New animal drugs or any substance used in accordance with a sanction or approval granted prior to effective date of food additives amendment of 1958

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q3.
Which of the following is a use of food additive?

a.

Maintenance of nutritional quality of food and providing essential aids in food processing

b.

Enhancement of keeping quality or stability with resulting reduction in food losses

c.

Making food attractive to the consumer in a manner which does not lead to deception

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q4.
Which of the following undesirable quality pertains to the undesirable use of additives?

a.

To disguise the use of faulty processing and handling techniques

b.

To deceive consumers and result in a substantial reduction of the nutritive value of the food

c.

When the desired effect can be obtained by good manufacturing practices which are economically feasible

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q5.
Which of the following is a function of a chemical additive?

a.

Preservation

b.

Serve as nutritional supplement

c.

Color modifiers

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q6.
Which of the following chemical additive is banned in the United States and in most of the other countries?

a.

Brandy

b.

Olestra

c.

Baking Soda

d.

None of the mentioned

Discuss
Answer: (b).Olestra
Q7.
In canning, if the air in the head space is displaced with nitrogen, the gas is considered as a chemical preservative added to the food.

a.

True

b.

False

c.

May be

d.

Can't say

Discuss
Answer: (b).False
Q8.
Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents.
Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q9.
Sodium chloride which is the formula of common salt in large quantities is poisonous to man as is carbon dioxide.

a.

True

b.

False

c.

May be

d.

Can't say

Discuss
Answer: (a).True
Q10.
Which of the following food additive can be used for mold inhibition/ killing?

a.

Propionates

b.

Sulphur dioxide

c.

Propionates & Sulphur dioxide

d.

Neither of the mentioned

Discuss
Answer: (c).Propionates & Sulphur dioxide
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