Top 150+ Solved Principles of Food Preservation MCQ Questions Answer
Q. When the crystallization process takes place for a long time, the size of the crystals is
a. small
b. large
c. no crystals formed
d. none of the mentioned
Q. Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.
a. true, false
b. true, true
c. false, false
d. false, true
Q. Heat loss in the storage chamber of foods is in which of the following forms?
a. heat loss from the walls of the chamber
b. heat loss due to opening and closing of the frozen food chamber
c. heat loss due to the person in charge of the maintenance
d. all of the mentioned
Q. Work required in maintaining a chamber at a certain temperature is dependent on
a. temperature of outside air
b. surface area of the storage chamber
c. amount and kind of insulation material
d. all of the mentioned
Q. Which of the following is true about packaging food prior to freezing?
a. insulates the food
b. controls dehydration
c. insulates the food & controls dehydration
d. neither of the mentioned
Q. Which of the following is a result of freezer burn?
a. irreversibly changes color, texture, flavor and nutritive values of frozen foods
b. roast beef turns light brown
c. dehydration of food items takes place
d. all of the mentioned
Q. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
a. minerals
b. vitamins
c. fats
d. proteins
Q. Which process in the refrigeration diagram is represented as the heat rejection process?
a. 3-4-5-6
b. 2-3’-3-4
c. 3’-3-4-5
d. 3’-3-4
Q. The process 2-3’ is known as the
a. evaporation
b. de-superheating process
c. condensation
d. superheating process