This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Food Adulteration”.
1. A substance intentionally added that affects the nature and quality of food is called _____
a) Food poison
b) Food adulterant
c) Food contaminant
d) Food material
View Answer
Explanation: A substance intentionally added that affects the nature and quality of food are called Food material.
2. When do we say that food is adulterated under the PFA Act?
a) If it is obtained from a diseased animal
b) If spices are sold without their essence
c) If any ingredient is injurious to health
d) All of the mentioned
View Answer
Explanation: All the mentioned points are correct.
3. Statement 1: In the process of making certain oils, nickel is added as a catalyst.
Statement 2: Nickel is injurious for consumption.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements are true.
4. Statement 1: Adulteration takes place more in loosely sold items than those sold packed.
Statement 2: Powder and paste forms are more adulterated than solid lumps.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements are true.
5. Which stage does adulteration take place in?
a) Producer
b) Distributor
c) Retailer
d) All of the mentioned
View Answer
Explanation: Adulteration takes place at all three stages.
6. Which of the following is an adulterant?
a) Urea
b) Pesticides
c) Iron filings in tea
d) All of the mentioned
View Answer
Explanation: All of the mentioned are adulterants.
7. Why are adulterants added?
a) To increase shelf-life of products. E.g.- Urea
b) To improve flavor color and appearance
c) To sell lesser quantity at the same price
d) All the mentioned
View Answer
Explanation: All of the mentioned are reasons as to why adulterants are added.
8. Which of the following reason shows the impact of adulteration on the economy?
a) Adulteration → People falling sick → Spending money on treatment
b) Adulteration → People falling sick → Court cases
c) Adulteration → People falling sick → Spending money on treatment or Court cases
d) None of the mentioned
View Answer
Explanation: Both the reasons are valid.
9. Methods for detection of common adulterants are _____
a) Visual tests
b) Chemical tests
c) Physical tests
d) All of the mentioned
View Answer
Explanation: Methods for detection of common adulterants are visual tests, chemical tests and physical tests.
10. Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk?
a) Yes, definitely
b) No, definitely unsafe
c) Maybe safe, maybe unsafe
d) None of the mentioned
View Answer
Explanation: We cannot be sure whether it is pure unadulterated milk because the specific gravity of the adulterated milk(with water) can be easily increased using other unseen adulterants such as urea, sugar etc.
Sanfoundry Global Education & Learning Series – Food Engineering.
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