Top 150+ Solved Principles of Food Preservation MCQ Questions Answer
Q. Which of the following is a must in food labeling?
a. name
b. standard specification
c. place of origin
d. all of the mentioned
Q. Food Authenticity means
a. the food should match the description
b. the food should taste good
c. it should be cheap
d. none of the mentioned
Q. Which of the following is a form of mis- description?
a. incorrect origin
b. incorrect quantitative description
c. extending the food
d. all of the mentioned
Q. The dough, in refrigerated dough making is stacked and packed in
a. air-tight container
b. dough tight container
c. none of the mentioned
d. air-tight & dough tight container
Q. The disc shaped dough is dusted with rice flour to
a. reduce its stickiness and prevent them from sticking together
b. to increase the flavor
c. flour is a basic ingredient
d. none of the mentioned
Q. With the increase in temperature, the holding time of the dough for cooling needs to be
a. increased
b. decreased
c. kept constant
d. none of the mentioned
Q. Modification of carbon dioxide and oxygen levels for storage is worth it only if
a. the fruit/vegetable is more commercial than its storage in air
b. storage time is brief
c. storage temperature is optimal
d. all of the mentioned
Q. Which of the following is NOT the correct method to enhance storage?
a. reducing pressure
b. increasing ethylene
c. decreasing respiration
d. none of the mentioned
Q. Which of the following statements is true?
a. polyethylene films have a good heat- sealability
b. polyvinylidene chloride films are gas and water vapor impermeable
c. nylon films have high physical strength
d. all of the mentioned
Q. Which of the following is a technique applied to the processing of fresh meat?
a. chopping
b. protein extraction
c. none of the mentioned
d. chopping & protein extraction
Q. Coated meat products require
a. breading
b. pre-dusting
c. battering
d. all three are methods of making coated meat products