Food Engineering Questions and Answers – Principles of Food Preservation by Fermentation-1

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This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Preservation by Fermentation-1”.

1. Which of the following is the process of anaerobic degradation of proteinaceous materials?
a) Respiration
b) Fermentation
c) Putrefaction
d) All of the mentioned
View Answer

Answer: c
Explanation: Putrefaction is the process of anaerobic degradation of proteinaceous materials. Fermentation is the process of anaerobic oxidation of carbohydrates. Respiration is the process where carbohydrates are converted aerobically to carbon dioxide and water with the release of large amounts of energy.
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2. Which of the following gases are evolved during putrefaction?
a) Carbon dioxide
b) Hydrogen sulfide
c) Neither of the mentioned
d) Carbon dioxide & Hydrogen sulfide
View Answer

Answer: d
Explanation: Both of the mentioned gases are evolved during putrefaction but only hydrogen sulphide has a characteristic odor.

3. Which of the following is a requisite for a microorganism to be used in fermentation and pickling?
a) Microorganisms must be able to grow on the substrate
b) Organism must have the ability to maintain physiological constancy under growing conditions
c) Desired chemical changes should take place in the required conditions
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned are the requisites for a microorganism to be used in fermentation and pickling.
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4. Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
Statement 2: Microorganisms first attack _____
a) True, carbohydrates
b) True, fats
c) False, proteins
d) False, vitamins
View Answer

Answer: a
Explanation: Generation of lactose fermenting enzymes can occur in a few minutes. Microorganisms first attack carbohydrates.

5. Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____
a) True, Butryic fermenters
b) True, Lactic acid fermenters
c) False, Alcoholic fermenters
d) False, Yeast
View Answer

Answer: a
Explanation: The process of fermentation is – Sugar to acid to carbon dioxide and water. The fermenters that infect human and cause diseases are Butryic fermenters.
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6. Which of the following is true about fermentation involving gas production?
a) The disadvantage of gas is that energy wise it is less efficient as they’ve no preserving power in concentrations found in comparison with lactic acid
b) Sugar molecules are altered to form acids, alcohols and carbon dioxide
c) Sodium chloride is added as a substrate as a controlling influence
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned is true about fermentation involving gas production.

7. Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.
a) Cellulose, texture
b) Pectin, flavor
c) Hemicelluloses, quality
d) All of the mentioned, all of the mentioned
View Answer

Answer: d
Explanation: Organisms such as cellulose, pectin and hemicelluloses which attack higher carbohydrates injure the texture, flavor and quality of treated foods.
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8. Statement 1: Cheese foods have a lower aw than the natural foods.
Statement 2: _____ cheese is coagulated with lactic acid.
a) True, Blue
b) True, Cottage
c) False, Swiss
d) False, All of the mentioned
View Answer

Answer: b
Explanation: Cheese foods have a lower aw than the natural foods. Cottage cheese is coagulated with lactic acid.

9. Statement 1: What is the use of salt in cheese?
Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.
a) Removing water from cheese surface, false
b) Produces heavy protective rind, false
c) None of the mentioned
d) Neither of the mentioned, false
View Answer

Answer: b
Explanation: The use of salt in cheese is in removing water from cheese surface and producing heavy protective rind.
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10. Statement 1: Which of the following cheeses have a semi soft texture?
Statement 2: Which of the following blue cheese is made up of sheep milk?
a) Cottage, Blue cheese
b) Swiss, Stilton
c) Blue, Roquefort
d) Neither of the mentioned, Gorgonzola
View Answer

Answer: c
Explanation: Blue cheese has a semi soft texture and a blue mold growing on it. Roquefort is made up of sheep milk. Blue cheese, Stilton and Gorgonzola are made up of cow milk.

11. Which of the following is true about cheeses?
a) To encourage growth throughout cheese mass
b) Fatty acids and ketones give rise to the sharp, peppery flavor of cheese
c) It is a common practice to pierce the pressed cheese when it is placed in a curing room
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned is true about cheese.

12. Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____
a) True, increases
b) True, decreases
c) False, increases
d) False, decreases
View Answer

Answer: b
Explanation: Dry wines are the wines which contain little unfermented sugar. With the increase in the alcohol content, the growth of yeasts decreases.

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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 is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter