This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Food Preservation-1”.
1. Which of the following is a factor that affects the storage stability of food?
a) Type of raw material used
b) Quality of raw material used
c) Method/effectiveness of packaging
d) All of the mentioned
View Answer
Explanation: All of the above mentioned factors are true. They all affect the storage stability of food.
2. Which of the following sentence is true with respect to food storage/preservation?
a) Each food type has a potential storage life
b) The mechanical abuse that food has received during storage/distribution does not affects its storage stability
c) All of the mentioned
d) None of the mentioned
View Answer
Explanation: Both of the mentioned sentences are true with respect to food storage/preservation.
3. Choose the true statement.
a) Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
b) Proteins are held in an emulsion state in a water system
c) Fats are in colloidal state
d) All of the mentioned
View Answer
Explanation: Proteins are held in a colloidal state in a water system. Fats are an emulsion.
4. Statement 1: Foods of plant origin can be used as additives for food preservation.
Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements pertaining to food preservation are true.
5. Which of the following statement with respect to food preservation is true?
a) Leafy vegetables perish fast due to their high moisture content
b) Cereals have the highest requirements of moisture and soil types
c) Cereal can be grown with less labour and yield of food is high
d) All of the mentioned
View Answer
Explanation: All of the mentioned statements with respect to food preservation are true.
6. Cereals are the major source of food in the world.
a) True
b) False
View Answer
Explanation: Cereals are the major source of food in the world.
7. Cereals are a major source of carbohydrates.
a) True
b) False
View Answer
Explanation: Cereals are a major source of carbohydrates, although, they provide fats, proteins and some vitamins also.
8. Statement 1: Majority of the fish have more proteins than water.
Statement 2: Whole milk has more water than fat.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Whole milk has slightly more water than fat.
9. Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate.
Statement 2: Cashew nuts come under the high-carbohydrate category.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Cashew nuts come under the high-fat category.
10. Statement 1: Are almonds high-fat or high-protein nuts?
Statement 2: Tiny fat globules in water are called butter.
a) High-fat, False
b) High-fat, True
c) High-protein, False
d) High-protein, True
View Answer
Explanation: Almonds are high-protein nuts. Tiny water globules in fat are called butter.
Sanfoundry Global Education & Learning Series – Food Engineering.
To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.
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