Food Engineering Questions and Answers – Effect of Food Processing on Nutrition and Food Safety

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This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Effect of Food Processing on Nutrition and Food Safety”.

1. Which of the following is untrue about grilling meat?
a) The advantage of this process is that it reduces the saturated fat in the meat
b) It produces Hetero cyclic amines which are carcinogenic
c) It produces poly cyclic aromatic hydrocarbons which are carcinogenic
d) None of the mentioned
View Answer

Answer: d
Explanation: All the given points about grilling of meat are correct.
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2. Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures.
a) True
b) False
View Answer

Answer: b
Explanation: Hetero cyclic amines are formed when the meat is exposed to very high temperatures.
Poly cyclic Aromatic Hydrocarbons are formed when fat from the meat ignites/ drips on the coal.

3. Which information is incorrect when it comes to dehydration affecting vitamins?
a) Beta-carotene and B-vitamin do not get affected
b) Vitamin C does not get affected
c) Vitamin C is retained during pickling of vegetables
d) None of the mentioned
View Answer

Answer: b
Explanation: Vitamin C is lost during dehydration.
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4. Which of the following is untrue?
a) Many Vitamin Bs like Vitamin B6 are affected by heating
b) Vitamin C is lost in almost all food processing steps
c) Vitamin C degradation decreases by enzymes and also metals like Cu and Fe
d) Vitamin A is stable in absence of oxygen
View Answer

Answer: c
Explanation: Vitamin C degradation increases by metals like Cu and Fe and also by the action of enzymes.

5. Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?
a) Vitamin C
b) Vitamin D
c) Vitamin B
d) None of the mentioned
View Answer

Answer: b
Explanation: Vitamin D is not affected by any processing and is very stable.
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6. Which of the following statements is true with respect to food processing?
a) Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing
b) Vitamins can be removed from food via leaching
c) Mineral losses in food processing are more compared to Vitamins
d) Boiling has less mineral losses as compared to steaming
View Answer

Answer: a
Explanation: Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing. Minerals can be removed from food via leaching. Vitamin losses in food processing are more compared to minerals. Boiling has more mineral losses as compared to steaming.

7. Which is correct with respect to staling of bread?
a) It is temperature dependent
b) It is called retro gradation
c) It is the reverse of gelatinization
d) All of the mentioned
View Answer

Answer: d
Explanation: The given statements are true.
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8. Which of the following is true with respect to gelatinization?
a) It allows starch to be easily digested
b) In this process, on heating, the crystalline structure of starch is lost and gel is formed
c) In this process, on cooling, the digestibility of starch in the intestine decreases
d) None of the mentioned
View Answer

Answer: c
Explanation: The process mentioned in c is retro grading which is the opposite of gelatinization.

9. Which of the following operation reduces the dietary fibre content in cereals?
a) Drying
b) Retro gradation
c) Grinding
d) Milling
View Answer

Answer: d
Explanation: Milling reduces the dietary fiber content in cereals.
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10. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?
a) Oxidation is necessary for products like cheese
b) Lipid Oxidation is otherwise a major concern for the food industry
c) Deterioration of fats and oils is called rancidity
d) All of the mentioned
View Answer

Answer: d
Explanation: The given statements are true.

11. Which among the following statements is untrue?
a) Self oxidation of lipids is called ‘auto-oxidation’
b) High content of PUFA losing flavour is called rancidity
c) Heating and frying lead to polymerization of fats
d) None of the mentioned
View Answer

Answer: b
Explanation: High content of PUFA losing flavour is called flavour reversion.

12. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________
a) Hydrolytic rancidity
b) Auto- oxidation
c) Thermal decomposition
d) Lipolysis
View Answer

Answer: c
Explanation: Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called thermal decomposition.

13. Which of the following shows the propagation step in auto-oxidation?
a) R∙ + R∙ → R-R
b) RH → R∙ + H∙
c)

R∙ + O2 → RO2∙
RO2∙ + RH → ROOH + R∙

d) None of the mentioned
View Answer

Answer: c
Explanation: R∙ + O2 → RO2∙, RO2∙ + RH → ROOH + R∙ shows propagation step.

14. Which of the following is a food safety tool?
a) Good Hygiene Practice
b) Hazard Analysis Critical Control Point
c) Total Quality Management
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the above mentioned are food safety tools.

15. Hazards affecting food are _____
a) Chemical, Biological, Physical
b) Additives, Colour
c) Pollutants
d) All of the mentioned
View Answer

Answer: d
Explanation: All the mentioned are safety hazards.

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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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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