Food Engineering Questions and Answers – Principles of Food Preservation by Fermentation-2

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This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on ” Principles of Food Preservation by Fermentation-2″.

1. Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.
Statement 2: Sulphur dioxide is added to crushed grapes to _____
a) True, retard growth of contaminating organisms
b) True, prevent escape of gases
c) None of the mentioned
d) False, neither of the mentioned
View Answer

Answer: a
Explanation: White wines do not contain the red pigments due to the lack of tannin and extracts. Sulphur dioxide is added to crush grapes to retard growth of contaminating organisms.
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2. Pasteurization is applied in which of the following ways?
a) Flash pasteurization and returning to storage tank
b) Flash pasteurization and into the final bottle
c) Pasteurization by heating the filled and sealed bottle
d) All of the mentioned
View Answer

Answer: d
Explanation: Pasteurization is applied in all of the mentioned ways.

3. The purpose of bulk pasteurization is _____
a) To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids
b) To stabilize it microbiologically by destroying bacteria and yeasts
c) To hasten aging
d) All of the mentioned
View Answer

Answer: d
Explanation: The purpose of bulk pasteurization is all of the mentioned reasons.

4. Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.
Statement 2: All kinds of beers are pasteurized.
a) True, true
b) True, false
c) False, true
d) False, false
View Answer

Answer: b
Explanation: Packaged beer is pasteurized whereas barrelled beer is not is the correct answer.

5. Advantage of cold pasteurization of alcohol over hot pasteurization?
a) Can be used for heat sensitive alcohols
b) Can be used to preserve the flavor and aroma of alcohol
c) Neither of the mentioned
d) Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol
View Answer

Answer: d
Explanation: Advantage of cold pasteurization of alcohol over hot pasteurization is both of the mentioned.
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6. A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____
a) 0.5 grain
b) 5 grain
c) 50 grain
d) 500 grain
View Answer

Answer: c
Explanation: A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as 50 grain. Percentage times ten gives the strength of vinegar in grain. Hence 5*10=50.

7. Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.
Statement 2: Cider vinegar is the most popular type of vinegar used.
a) True, true
b) True, false
c) False, true
d) False, false
View Answer

Answer: a
Explanation: Cider vinegar can be used with strength lesser than 4% of acetic acid. Cider vinegar is the most popular type of vinegar used, although it can be made from juices of most fruits.

8. Which of the following is included in vinegar fermentation?
a) Transform sugar into alcohol, by yeast
b) Change alcohol into acetic acid using vinegar bacteria
c) Transform sugar into alcohol, by yeast & Changing alcohol into acetic acid using vinegar bacteria
d) Neither of the mentioned
View Answer

Answer: c
Explanation: In Vinegar fermentation, first, sugar is transformed into alcohol, by yeast. This is followed by changing alcohol into acetic acid using vinegar bacteria. The second process can only start after the first one has ended.

9. The best means of preventing growth of undesirable organisms in fermented juice is to _____
a) Add strong, unpasteurized vinegar after alcoholic fermentation is complete
b) Add sugar
c) All of the mentioned
d) Neither of the mentioned
View Answer

Answer: a
Explanation: The best means of preventing growth of undesirable organisms in fermented juice is to add strong, unpasteurized vinegar after alcoholic fermentation is complete.
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10. Which of the following about vinegar making and manufacturing is true?
a) Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface
b) After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water
c) All storage tanks/ units of vinegar should be closed
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned is true about vinegar making and manufacturing.

11. The rate of conversion of alcohol to acetic acid depends on _____
a) The activity of the organism
b) The amount of alcohol present and the amount of surface exposed per unit of volume
c) The temperature
d) All of the mentioned
View Answer

Answer: d
Explanation: The rate of conversion of alcohol to acetic acid depends on all of the mentioned.

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, 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