Principles of Food Preservation MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Principles of 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 Principles of 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 Principles of Food Preservation mcq questions that explore various aspects of Principles of Food Preservation problems. Each MCQ is crafted to challenge your understanding of Principles 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 Principles of 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 Principles of Food Preservation. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

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Principles of Food Preservation MCQs | Page 4 of 16

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Q31.
Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.
Statement 2: Sugar helps in the preservation of food whereas salt does not.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (a).True, False
Q32.
If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

a.

Because the bacteria get stuck in the oil phase

b.

This statement is incorrect

c.

It is relative with respect to waster and hence better preserver

d.

None of the mentioned

Discuss
Answer: (a).Because the bacteria get stuck in the oil phase
Q33.
Which of the following statements with respect to activation energy are true/is true?

a.

With every 10 °C increase in temperature, the velocity of the substrate-enzyme reaction doubles

b.

With the increase in temperature, the enzyme itself gets destroyed as it is proteinous and the rate decreases

c.

The optimal temperature for the carrying of the substrate-enzyme reaction is when the coefficient of the ratio at increased temperature ( by 10 °C) to the present temperature is 1

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q34.
Statement 1: With the increase in temperature, the enzyme gets deactivated.
Statement 2: With the increase in temperature, the enzyme gets reactivated.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q35.
Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

a.

Pickle with vinegar

b.

Pickle without vinegar

c.

Pear

d.

Tomato with slight salt

Discuss
Answer: (a).Pickle with vinegar
Q36.
Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.
Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q37.
Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q38.
Which of the following food items is the lowest in heating up?

a.

Broths and thin soup with negligible starch in it

b.

Fruits packed in water/syrup with large pieces

c.

Evaporated milk

d.

Chopped vegetables with high starch content packed with free liquid

Discuss
Answer: (d).Chopped vegetables with high starch content packed with free liquid
Q39.
Which of the following comes under the categories of food – broken curve heating food?

a.

Evaporated milk

b.

Fruits packed without water/syrup

c.

Syrup packed with sweet potatoes

d.

All of the mentioned

Discuss
Answer: (c).Syrup packed with sweet potatoes
Q40.
Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.
Statement 2: The zone of slowest heating in a container is called cold point of a container.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
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