1. Which of the following is a factor that affects the storage stability of food?
Correct : D. all of the mentioned
2. Which of the following sentence is true with respect to food storage/preservation?
Correct : A. each food type has a potential storage life
3. Choose the true statement.
Correct : A. food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
4. Which of the following statement with respect to food preservation is true?
Correct : D. all of the mentioned
5. 1 INTRODUCTION TO FOOD PRESERVATION
Correct : A. true
6. Cereals are a major source of carbohydrates.
Correct : A. true
7. Statement 1: Nuts can be classified as high- fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.
Correct : A. true, false
8. Which of the following is true about Sound Ultrasound?
Correct : C. generates mechanical energy to enhance chemical action on surfaces & scrubbing action loosens the dirt particles and cleans the food particle
9. Which of the following methods refers to deactivation of microbes in food using electricity?
Correct : B. pulsed electric field
10. Which of the following holds true for Pulsed Electric field?
Correct : D. all of the mentioned
11. In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.
Correct : A. true
12. Which of the following combination of processing and preservation techniques works best for smoked products?
Correct : D. heat, salt, dipping in brine/ minimal moisture content
13. Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. Statement 2: Post harvest loss is non-existent.
Correct : A. true, false
14. Which of the following is not related to Post Harvest losses?
Correct : C. farmers don’t earn much after adding value to products
15. Which of the following holds untrue with respect to jam making?
Correct : D. none of the mentioned
16. Which of the following are Milk Processing Operations?
Correct : D. all of the mentioned
17. Which of the following is true?
Correct : B. standardization is to adjust the amount of fat in the milk
18. Homogenized milk has
Correct : D. all of the mentioned
19. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
Correct : A. true
20. How is milk pasteurized?
Correct : D. all of the mentioned
21. Cereals are the major source of food in the world.
Correct : A. true
22. A substance intentionally added that affects the nature and quality of food is called
Correct : D. food material
23. When do we say that food is adulterated under the PFA Act?
Correct : D. all of the mentioned
24. Statement 1: In the process of making certain oils, nickel is added as a catalyst. Statement 2: Nickel is injurious for consumption.
Correct : B. true, true
25. Which stage does adulteration take place in?
Correct : D. all of the mentioned
26. Which of the following is an adulterant?
Correct : D. all of the mentioned
27. Methods for detection of common adulterants are
Correct : D. all of the mentioned
28. In the history of packaging of the food industry, which among these was never a material of packaging?
Correct : D. none of the mentioned
29. Which of the given reasons, is NOT a valid reason for packaging of food items?
Correct : D. none of the mentioned
30. Which of the following is incorrect?
Correct : D. none of the mentioned
31. Which of the following is a must in food labeling?
Correct : D. all of the mentioned
32. It is legal for a label to say – ‘this product cures xyz disease’.
Correct : B. false
33. Food Authenticity means
Correct : A. the food should match the description
34. Which of the following is a form of mis- description?
Correct : D. all of the mentioned
35. The dough, in refrigerated dough making is stacked and packed in
Correct : B. dough tight container
36. The disc shaped dough is dusted with rice flour to
Correct : A. reduce its stickiness and prevent them from sticking together
37. Phosphate based leavening agents in dough crystallize.
Correct : A. true
38. Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.
Correct : A. true
39. With the increase in temperature, the holding time of the dough for cooling needs to be
Correct : A. increased
40. Modification of carbon dioxide and oxygen levels for storage is worth it only if
Correct : A. the fruit/vegetable is more commercial than its storage in air
41. Controlled atmosphere has more oxygen than carbon dioxide.
Correct : A. true
42. Which of the following is NOT the correct method to enhance storage?
Correct : B. increasing ethylene
43. Which of the following statements is true?
Correct : D. all of the mentioned
44. Which of the following is a technique applied to the processing of fresh meat?
Correct : D. chopping & protein extraction
45. Coated meat products require
Correct : D. all three are methods of making coated meat products
46. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
Correct : D. fermentation
47. Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
Correct : C. all of the mentioned
48. Oil/Lemon/Vinegar + Spices applied to meat is called
Correct : A. marinating
49. Meat based bioactive peptides have certain nutraceutical effects.
Correct : A. true
50. Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.
Correct : A. true
51. Holding time for pasteurization is more in continuous than that in batch pasteurization.
Correct : B. false
52. Which of the following change takes place during the ageing process in the making of ice creams?
Correct : B. proteins change slightly
53. Without which of the given steps, would ice cream be an inedible hard frozen mass?
Correct : B. whipping with air
54. Which of the following risk is associated with a frozen material tagged ‘00+’?
Correct : C. chances of spoiling to take place by the mishandling of consumers
55. Frozen prepared chicken dinner comes under which of the following categories of processes?
Correct : D. multi component, multi process assembly operations
56. Categories of food that is represented by category I is
Correct : A. a special category of non-sterile food items for infants
57. Which of the following indicators has a graduated scale?
Correct : C. time-temperature integrators/indicators
58. Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B- 12 in the body if eaten raw due to the presence of an enzyme called thiaminase.
Correct : B. true, true
59. Bacteria and yeast can
Correct : D. all the mentioned statements can be used to fill the blanks
60. Dry storage means at a temperature about
Correct : A. 20, 50%
61. Shelf life is the period between processing to retail purchase to consuming of the food product.
Correct : A. true
62. Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.
Correct : A. true
63. Filling of sterile containers with commercially sterile product is known as
Correct : D. aseptic packaging
64. Which of the following steps is not included in aseptic packaging?
Correct : D. sterilizing product after filling
65. LTLT is used in Aseptic Packaging.
Correct : B. false
66. UHT is used in Aseptic Packaging.
Correct : A. true
67. HTST is used in Aseptic Packaging.
Correct : A. true
68. Sterilization using irradiation is done by
Correct : A. non-ionizing radiation
69. Which of the following is used for ionizing radiation?
Correct : D. gamma radiation
70. Which of the following is a chemical used in aseptic packaging?
Correct : C. hydrogen peroxide
71. Canning is also known as aseptic packaging.
Correct : B. false
72. Which of the following is used for checking integrity of aseptic packaging material?
Correct : A. sterility test
73. Which of the following is an application of cold working?
Correct : D. deep drawing
74. What does the term soaking signify?
Correct : B. holding at a constant temperature
75. Which of the following will not happen when metal is cooled fast in annealing?
Correct : D. strength increase
76. In process annealing, heating is limited to avoid excessive oxidation.
Correct : A. true
77. Which of the following does not happen when a material is annealed?
Correct : C. decrease in toughness
78. Which material is present above the upper critical temperature line in an iron carbon phase diagram?
Correct : D. austenite
79. In stress relief annealing, the annealing temperature is relatively low.
Correct : A. true
80. Which of the following is not a type of annealing?
Correct : B. tempering
81. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?
Correct : A. because the bacteria get stuck in the oil phase
82. Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.
Correct : B. true, true
83. Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
Correct : A. pickle with vinegar
84. Which of the following food items is the lowest in heating up?
Correct : D. chopped vegetables with high starch content packed with free liquid
85. Which of the following comes under the categories of food – broken curve heating food?
Correct : C. syrup packed with sweet potatoes
86. Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.
Correct : B. true, true
87. For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.
Correct : A. true
88. The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as
Correct : D. come-up-time
89. Which of the following is a synonym for loss factor of food?
Correct : C. loss tangent & dielectric loss
90. Which of the following is true about loss factor of food?
Correct : D. all of the mentioned
91. Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
Correct : A. true
92. Which of the following is untrue?
Correct : D. none of the mentioned
93. Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?
Correct : A. water should be added for even heating
94. One disadvantage of microwave cooking is that the energy efficiency in this process is less.
Correct : B. false
95. Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
Correct : D. no pasteurization & essential oils being stripped off
96. Microwave heating is good for puffed products. Why?
Correct : B. the heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed
97. Which of the following is NOT a part of the microwave heating system?
Correct : D. none of the mentioned
98. Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.
Correct : A. true
99. Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
Correct : C. raoult’s law
100. Rice has a higher water activity than apples.