This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Food Preservation – Gelatin and Pickling”.
1. Gelatin is derived from _______
a) Keratin
b) Elastin
c) Collagen
d) Laminin
View Answer
Explanation: Gelatin is a permanently hydrolyzed form of collagen. This can be obtained from animals. It is most commonly used as a gelling agent.
2. The ______ test is used to quantify the gel strength.
a) Bloom
b) Pasteur
c) Capri
d) Alec
View Answer
Explanation: The Bloom test measures the weight needed to puncture the gel upto a certain depth at a certain temperature without breaking it. The higher the weight needed, the shorter is the gelling time.
3. Gelatin can be made at home.
a) True
b) False
View Answer
Explanation: Cartilaginous cuts of meat and bones can be used to make gelatin. Boiling them will cause the formation of gel. This method is used to make aspic.
4. Gelatin which is obtained from alkali-based pretreatment is called ________
a) Type-A gelatin
b) Type-B gelatin
c) Type-C gelatin
d) Type-D gelatin
View Answer
Explanation: Alkali pretreatment is used for raw material with complex collagen bonding. Type-B gelatin is obtained using alkali pretreatment, whereas Type-A is derived from acid-based pretreatment.
5. __________ is a vegetarian alternative to gelatin.
a) Hymoprollose
b) Hyprogallose
c) Hyperlactate
d) Hypromellose
View Answer
Explanation: Hypromellose is used in place of gelatin to make coatings for medicine capsules. It is more expensive to produce.
6. What language is the word ‘pickle’ derived from?
a) Hindi
b) French
c) Greek
d) Dutch
View Answer
Explanation: The word ‘pickle’ is derived from a Dutch word ‘pekel’. It translates to brine which is the most common constituent of pickles.
7. Pre-soaking of vegetables in brine is preferred.
a) True
b) False
View Answer
Explanation: When the vegetables are pre-soaked in brine, the water content in them is reduced. This prevents the dilution of vinegar when the vegetables are added to it.
8. Which of the following is added to pickles to make them crisp?
a) Salt
b) Sorbitol
c) Baking soda
d) Alum
View Answer
Explanation: Alum is now approved by the FDA and is used as an additive. It makes the vegetables in the pickle crisp. This firmness is due to the calcium present in it. However, an excess of alum may cause bitterness and stomach upset.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]
