This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Vegetable Canning”.
1. What are the two methods of canning?
a) Boiling water method and the pressure-canning method
b) Boiling water method and the immersion method
c) Immersion method and the pressure-canning method
d) Immersion method and lye peeling method
View Answer
Explanation: There are two ways of canning food. The boiling water method and the pressure-canning method are used for canning. Both canning methods work essentially the same way. The ingredients are prepared and loaded into jars with special lids that allow steam to escape.
2. What vegetable does not require pressure canning?
a) Tomato
b) Potato
c) Brinjal
d) Carrot
View Answer
Explanation: A special care should be taken for canning low-acid foods. Low-acid foods are all vegetables except tomatoes, fish, red meats and poultry. These foods help in the growth of the botulism toxin if not processed properly.
3. What food is pressure canned?
a) High acidic foods
b) Low acidic foods
c) Moderate acidic foods
d) High acidic and low acidic foods
View Answer
Explanation: Low-acid foods must be processed in a pressure canner. Low acid foods include canned corn, green beans, mushrooms, potatoes and most other vegetables. Low-acid foods have pH values higher than 4.6 up to 6.9.
4. What foods can be water bath canned?
a) High acidic foods
b) Low acidic foods
c) Moderate acidic foods
d) High acidic and low acidic foods
View Answer
Explanation: High-acid foods can be safely canned in a water bath or atmospheric steam canner. High-acid foods have pH values lower than 4. It includes dairy products, pickles and tomatoes. It has more storage life compared to low acidic foods.
5. What is the disadvantage of canning food?
a) High in sodium
b) Low in sodium
c) Maintains sodium level
d) No effect on sodium
View Answer
Explanation: Many canned foods are high in sodium. During canning process, brine solution is added to prevent the spoilage of the product. The brine solution consists of 1-2% salt solution. This added salt contributes to additional sodium levels in the product.
6. Can tomatoes be canned in a water bath?
a) True
b) False
View Answer
Explanation: Even though tomatoes are high acidic foods, it should always be treated as a low-acid food. Therefore it should be treated in water bath canning. An acid must be added to each jar of tomatoes and tomato for the safety of the product.
7. What happens if there is too much headspace when canning?
a) Food at the top is likely to discolor
b) Food at the bottom is likely to discolor
c) Food at the top is likely to grow mold
d) Food at the bottom is likely to grow mold
View Answer
Explanation: If too much headspace is allowed, the food at the top is likely to discolor. The container will not seal accurately as there will not be sufficient processing time to remove all the air out of the container. Therefore optimal head space is required during canning.
8. What is a false seal in canning?
a) Occur when jar rims are not wiped clean before processing
b) Occur after processing due to gum present on lid
c) Occur when jar rims are not wiped clean after processing
d) Occur before processing due to gum present on lid
View Answer
Explanation: A false seal occurs when the container edges are not cleaned before processing. If a container is not filled or not processed properly then false seal can happen. The containers may appear to be sealed but may come opened later.
9. Why turn canning jars upside down?
a) Uniform sterilization
b) Mixing the contents
c) Checking for cracks
d) Checking for microbes
View Answer
Explanation: If the cans are positioned upside down after taking out from the boiling water, the boiling content of the jars products will come in contact with the lid. It continues the sterilization even after the cans are removed from the boiling water.
10. What is siphoning in canning?
a) Liquid is drawn out of the jar by a rapid change in temperature
b) Liquid is drawn out of the jar by a slow change in temperature
c) Liquid is drawn inside the jar by a rapid change in temperature
d) Liquid is drawn inside the jar by a slow change in temperature
View Answer
Explanation: Siphoning is when liquid is drawn out of the jar by a rapid change in temperature and air pressure. It prevents liquid from seeping and jars from breaking. When using the boiling water canner it is important to be sure to remove the lid and turn off the heat when the time is up.
11. How to prevent canning syphoning?
a) Canning jars should be preheated
b) Canning jars should be sterilized
c) Canning jars should be cleaned
d) Canning jars should be loaded with minimum amount of the product
View Answer
Explanation: Siphoning happens more when the jars have extreme temperature differences. Therefore it is important that the canning jars are preheated before filling with hot food for canning. This not only helps limit siphoning, it also reduces other canning problems like broken or cracked jars.
12. The canned potatoes turn cloudy during the canning process.
a) True
b) False
View Answer
Explanation: Potatoes often have cloudy water especially if they weren’t cooked or blanched before canning. It comes from the starch in the potatoes. New potatoes don’t usually starch as much as russets but they still have starch.
13. Which of the following nutrients are destroyed during canning?
a) Vitamins
b) Minerals
c) Carbohydrates
d) Lipids
View Answer
Explanation: The heating process during canning destroys from one-third to one-half of vitamins A and C, thiamin, and riboflavin. The amounts of other vitamins, however, are only slightly lower in canned compared with fresh food. It does not much effect on lipids.
Sanfoundry Global Education & Learning Series – Vegetables Processing.
To practice all areas of Vegetables Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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