This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Preservation by Canning-2”.
1. Artificial media weakens cultures of organisms.
a) True
b) False
View Answer
Explanation: A good example would be- soil organism last on a contaminated tissue for 7 years but only for 3 months on artificial ones.
2. For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.
a) True
b) False
View Answer
Explanation: A rich/enhanced/artificial culture supports any organism colony for a very limited time although the heat resistant properties of the organism grown in this condition might be highly advanced. Hence, a mediocre level environment should be chosen to get both optimal properties.
3. Which of the following falls in the low acidic group?
a) Plant and animal tissues
b) Manufactured items
c) Fruits
d) Jams and jellies
View Answer
Explanation: Plant and animal tissues fall under the low acidic group. Manufactured items are medium acidic. Fruits are acidic and jams and jellies are highly acidic.
4. Which of the following is true about clostridium botulinum?
a) It is at a pH of 4.5
b) Foods containing this require good heat treatment
c) One millionth of a gram of toxin produced also will kill man
d) All of the mentioned
View Answer
Explanation: All of the mentioned is true about clostridium botulinum.
5. Which of the following is true about corn?
a) Whole corn is called lye hominy
b) It is the only food product which is above 7 in pH naturally occurring
c) When the lye is washed away the alkalinity reduces
d) All of the mentioned
View Answer
Explanation: All of the mentioned is true about corn.
6. Which of the following organisms have a high resisting effect at high temperatures?
a) Mesophiles
b) Psychrophiles
c) Thermophiles
d) Thermoduric
View Answer
Explanation: Thermoduric organisms have a high resisting effect at high temperatures.
7. Which of the following is true about clostridrium botulinum?
a) Mesophilic
b) Spore-forming
c) Anaerobic
d) All of the mentioned
View Answer
Explanation: All of the mentioned is true about clostridrium botulinum.
8. Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
a) Mesophiles
b) Psychrophiles
c) Thermophiles
d) All of the mentioned
View Answer
Explanation: Thermophiles are present at high temperatures and hence to kill those at that temperatures might lead to overcooked and degraded canned food.
9. Thermophilic flat sour spoilage is due to _____
a) Storing conditions
b) Temperature
c) Equipment or ingredients
d) All of the mentioned
View Answer
Explanation: Thermophilic flat sour spoilage is due to equipment or ingredients.
10. Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.
Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Thermophilic flat sour spoilage generally doesn’t take place at home. Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.
11. Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?
a) Acid is produced
b) Gas is released
c) Decomposition
d) All of the mentioned
View Answer
Explanation: The bulging of containers of high to very high acidic food takes place due to the release of gas.
12. Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?
a) Tomato soup packet
b) Pickle
c) Both tomato soup packet and pickle
d) Neither tomato soup packet nor pickle
View Answer
Explanation: Tomato soup packet went through something known as flat sour spoilage. In this kind of spoilage, only an acid is produced. This cannot be physically noticed without opening the packet. The pickle on the other hand produces acid upon spoilage and hence its package swells up due to which it is easily evident that it’s spoiled.
13. What change in pH should be made to tomato soup to increase its preservation?
a) Make it acidic
b) Make it basic
c) Make it neutral
d) Make no changes
View Answer
Explanation: Increasing the pH of tomato soup from low acidic to neutral kills the bacteria faster as spore formation of bacteria doesn’t take place at neutral conditions.
14. Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?
a) Decrease enzymes
b) Coagulation of certain mechanisms
c) Reduces heat resistance of spores
d) All of the mentioned
View Answer
Explanation: Spice oil reduces heat resistance of spores.
15. Statement 1: Salt inhibits the heat resistance of bacteria.
Statement 2: Phosphate ions are important in spore formation.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Salt inhibits the heat resistance of spores. Phosphate ions are important in spore formation.
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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