Multiple Choice Questions on Food Processing | Quality Control

food processing and quality control mcqs
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Multiple Choice Questions on Food Processing

1. Saffron is obtained from:

a. Seed

b. Root

c. Fruit

d. Flower

Ans. d

2. Clove is:

a. Root

b. Bark

c. Bud

d. Fruit

Ans. c

3. Extraction of aromatic compound into fat is called:

a. Expression

b. Super critical extraction

c. Enfluerage

d. Soxhlet extraction

Ans. c

4. Limonene is present in:

a. Orange

b. Mandarin

c. Lime

d. Lemon

Ans. a

5. Linalool is present in:

a. Clove

b. Coriander

c. ardamom

d. Cinnamon

Ans. b

6. Which of the following is used as sparkling agent in carbonated beverages?

a. Sodium benzoate

b. Sparkling colorant

c. Sugar

d. CO2

Ans. d

7. Edible portion of apple is:

a. Epicarp

b. Mesocarp

c. Thalamus

d. Leaf

Ans. c

8. Which of the following is observed exclusively in meat?

a. Rigor mortis

b. Fat bloom

c. Enzymatic browning

d. All of the above

Ans. a

9. Which of the following is least nutritive?

a. Mango

b. Asparagus

c. Cucumber

d. Papaya

Ans. c

10. If potato is stored at more than 10 degree C:

a. There is increase in starch content

b. There is increase in glucose content

c. There is increase in both glucose and starch

d. No change in either glucose or starch

Ans. a

MCQs on Quality Control pdf

11. Which of the following preservatives should not be used for the mango pulp which is to be canned?

a. KMS

b. Vinegar

c. Citric acid

d. Benzoic acid

Ans. a

12. Which of the following compounds is said to be “the doctor” in confectionary?

a. Invertase

b. Mono Sodium Glutamate

c. Sorbitol

d. Aspartame

Ans. a

13. In high fructose corn syrup preparation the enzyme used for the conversion of glucose to fructose is:

a. Epimerase

b. Isomerase

c. Invertase

d. Amylase

Ans. b

14. Liquorice as a confectionary contains:

a. Wheat flour

b. Gelatin

c. Caramel

d. All of the above

Ans. d

15. Quality of sugar is determined by the process specifies by:





Ans. c

food technology multiple choice questions and answers pdf

16. Which of the following makes excellent whipping agent?

a. Carbohydrates

b. Protein

c. Inorganic acid

d. Fat

Ans. b

17. Unplanned crystallization of sugar in a confection is called:

a. Winnowing

b. Panning

c. Engrossing

d. Fudging

Ans. d

18. Silver coating in confectionary is also called as:

a. Panning

b. Gilding

c. Polishing

d. None

Ans. b

19. Which of the following statements describes the characteristics of a good jelly?

a. Should be cut easily

b. Retain shape of edge and show clear cut surface

c. Tender enough to quiver

d. All of the above

Ans. d

20. Syneresis is a defect seen in:

a. Egg

b. Jelly

c. Chocolate

d. None

Ans. b

Quality Control MCQ

21. In fruit candy, the mode of preservation is:

a. Osmosis

b. Decrease in temperature

c. Addition of Class 2 preservation

d. Decrease in pH

Ans. a

22. Which of the following statements is/are correct?

a. Optical isomers have different organoleptic properties

b. Threshold quantity of two optical isomers are same under constant condition

c. Dill caraway have(-)ve carvone

d. All of the above

Ans. a

23. Spear mint and dill caraway have:

a. Flavouring compounds which are optical isomers of each other

b. Carvone as the flavouring compound

c. Different threshold quantity

d. All of the above

Ans. a

24. Sausage is:

a. An emulsion

b. A solution

c. A precipitate

d. None

Ans. a

25. Poor quality egg floats in the water due to:

a. Microbial spoilage

b. Increase in air cell

c. Decrease in air cell

d. Air cell has no relation to quality of egg

Ans. b

Quality Control and Quality Assurance mcq

26. The major duty of two muscle proteins filaments actin and myosin is:

a. To provide color to muscle

b. To facilitate muscle contraction

c. To bind the endomysium to the sacrolemma

d. None

Ans. d

27. When two isoprenes are joined it is called:

a. Monoterpene

b. Diterpene

c. Triterpene

d. None

Ans. a

28. Sharp smell of onion is due to:

a. Ammonia

b. Sulphur

c. Chlorine

d. Combined effect of above

Ans. a

29. Lard is obtained from:

a. Coconut

b. Pigs

c. Soybean

d. Beet

Ans. b

30. While deposition on the surface of the chocolate is due to faulty:

a. Winterization

b. Plasticization

c. Tempering

d. None

Ans. c

Food Processing and Preservation mcqs

31. Which type of fat would you prefer for the chocolate manufacture?

a. Fat with high linolenic content

b. Fat with short plastic range

c. Fat with a crystal form

d. All of the above

Ans. b

32. The surface active agents used in water in oil emulsion have:

a. Higher HLB value

b. Lower HLB value

c. Higher peroxide value

d. All of the above

Ans. b

33. What is HLB value?

a. Hydrogen linolenic bond

b. High lipophilic bond

c. Hydrophilic lipophilic balance

d. None

Ans. c

34. Fat bloom is the defect found in:

a. Margarine

b. Chocolate

c. Ghee

d. Yoghurt

Ans. b

Processing and Food Engineering Objective Questions and Answers pdf

35. Decrease in smoke point is the indication of:

a. High shelf life of oil

b. Low quality of oil

c. High quality of oil

d. It has no relation with the quality of oil

Ans. b

36. During the extraction of oil from oil seeds the process of removal of muccilaginous material is termed as:

a. Tempering

b. Winterizing

c. Bleaching

d. Degumming

Ans. d

37. Storage of food under reduced pressure is called:

a. Aseptic packaing

b. Hyperbaric storage

c. Hypobaric storage

d. Gas packaging

Ans. c

38. Lacquering of cans helps in:

a. Preventing cans from discolouration

b. Providing cheaper way of coloring the can

c. Providing mechanical strength

d. Preventing can from shock during transportation

Ans. a

39. Lamination is:

a. The method of wrapping the food article with certain packaing material and storing them at ambient temperature

b. Combination of two or ore materials into a sinle homogenous packaging web by means of adhesive, solvent or heat

c. A type of packaging where the material used for packaing is made from substance obtained from middle lamella of cell wall

d. Coatin of zinc on the surface of iron to prevent it from rustin

Ans. b

40. Shrink wrapping is:

a. Dehydration the food material to reduce the volume so that it can be adjusted in a iven volume of packaging material

b. Method of packaging the material to give skin tight wrap

c. Type of packaging material used for pack marine foods wrap

d. None

Ans. b

Food Production Multiple Choice Questions

41. Retort pouches are:

a. Equipment used fro the sterilization of products

b. Pouch shaped retort used for the sterilization of packaging material

c. Type of color used for printing the LDPE used to pack low acid food

d. Heat sterilizable flexible peacks

Ans. d

42. What is WVTR?

a. Water to vapour transient rate

b. Water to vapour transfer rate

c. Water vapour transfer rate

d. Water to vapour transfer rate

Ans. c

43. What is OTR?

a. Odour tranfer rate

b. Oxyygen transfer rate

c. Oxygen testing result

d. Odour testing result

Ans. b

44. WVTR is expressed as:

a. g/cm2/24hr

b. g/cm2

c. g/m2

d. g/m2/24hr

Ans. a

45. Aluminium foil acts:

a. As good barrier for vapour

b. As good barrier for oxygen

c. As good barrier for light

d. All of the above

Ans. d

food processing and preservation mcqs

46. Which of the following packaging material has perfect barrier properties?

a. Paper and board

b. Metal

c. Glass

d. Plastics

Ans. c

47. A secondary package is that:

a. Directly holds the product for sale

b. Contains the primary packagge

c. Whose prime purpose is to protect the product during distribution

d. None

Ans. b

48. Modified atmospheric packaging (MAP) involves:

a. Monitoring adjustment of the gases

b. Introduction of a as mixture other than air into a package

c. Introduction of a as mixture same as the air into a package

d. Both a and b

Ans. b

49. What is the first thing the consumer notices about a package?

a. What is this and what is it going to do for me

b. Who guarantees that

c. Both a and b

d. Which packaging material is used in package

Ans. c

50. EVOH stands for:

a. Ethylated Vinyl Alcohol

b. Ethylene Vinyl Alcohol

c. Ethyl Vinyl Alcohol

d. Ethylidene Vinyl Alcohol

Ans. b

Food Analysis Exam Questions

51. Which chemical preservative is added to tomato sauce to extend the shelf life?

a. Sodium benzoate

b. Calcium propionate

c. Tocopherol

d. All of the above

Ans. a

52. Nisin is a:

a. Narrow spectrum antibiotic

b. Broad spectrum antibiotic

c. Stabilizer

d. Nutrient supplement

Ans. b

53. Sorbic acid is mostly used as preservatives in which of the following food products?

a. Meat

b. Milk

c. Baked products

d. All of the above

Ans. c

54. Which of the following preservatives has found to be much effective to prevent ropiness of bread?

a. Sugar

b. Sulphite

c. Propionicc acid

d. Acetic acid

Ans. c

55. Which component of cinnamon has antimicrobial effect?

a. Eugenol aldehyde

b. Eugenol

c. Cinnamic acid

d. Thymol

Ans. c

56. Which of the following is/are the class1 preservative?

a. Sugar

b. Sorbic acid

c. Calcium propionates

d. All of the above

Ans. a

57. Which acid is found in carbonated non-alcoholic beverages?

a. Propionic acid

b. Acetic acid

c. Citric acid

d. Phosphoric acid

Ans. d

58. What is the proposed mode of action of citric acid?

a. Dehydration

b. Osmosis

c. Chelation

d. None

Ans. c

59. Mustard shows antimicrobial effect because it contains:

a. Allyl sulphide

b. Allyl isosulphide

c. Allyl isothiocyanate

d. Allyl thiocyanate

Ans. c

60. Hydrogen peroxide is used as the preservative ion for which of the following food commodity?

a. Meat

b. Bread

c. Confectionary

d. Milk

Ans. d

Multiple Choice Questions on Quality Control

61. In Aseptic packaging, the most the preservative used to sterilize the packaging material is:

a. Phosphoric acid

b. Sulphuric acid

c. Hydrogen peroxide

d. All of the above

Ans. c

62. Which of the following compounds acts as both synergists and antioxidants?

a. Ascorbic acid

b. Citric acid

c. Phosphoric acid

d. Tartaric acid

Ans. a

63. Dimethyl dicarbonate has got application in preservation of:

a. Bread

b. Jellies

c. Oils

d. Wine

Ans. d

64. Sucrose esters are:

a. Emulsifiers

b. Antimicrobial agents

c. Both a and b

d. None

Ans. c

65. Which component of garlic have antimicrobial effect?

a. Allicin

b. Allyl isothicyanate

c. Methyl sulphide

d. All of the above

Ans. a

66. Cyclamate is:

a. A leavning agent

b. An antimicrobial agent

c. A non-nutritive sweetner

d. A shortening

Ans. c

Multiple Choice Questions on Food Packaging

67. Anticaking agents are:

a. Those used to destroy the cake while disposing the spoiled cakes

b. Those used to maintain the free flowing nature of granular or powdered products

c. Those used to kill microorganisms growing cakes

d. Those used to maintain the shape of cakes and pastries

Ans. b

68. Calcium stearate is used as an:

a. Anticaking agent

b. Antifungal agent

c. Antifoaming agent

d. Antibacterial agent

Ans. a

69. Which of the following is used as the clarifying agent?

a. Gelatin

b. Bentonite

c. Diatomacious earth

d. All of the above

Ans. d

70. Monosodium glutamate is used as:

a. Artificial sweetner

b. Anticaking agent

c. Flavour enhancer

d. Cleaning agent

Ans. c

MCQs on Quality Control pdf

71. Which of the following preservatives is NOT recommended in food application?

a. Formaldehyde

b. Sorbic aid

c. Benzoic acid

d. None

Ans. a

72. Lecithin is used as:

a. Stabilizer

b. Emulsifier

c. Leavening agent

d. None

Ans. b

73. Carboy methyl cellulose is used as:

a. Stabilizer

b. Colouring agent

c. Detergent

d. Emulsifier

Ans. a

74. Which of the following colorant is NOT recommended for food applications?

a. Malachite green

b. Carotenoids

c. Coal tar

d. None

Ans. a

75. Baking powder is used in baking as:

a. antimirobial agent

b. anticakin agent

c. Leavening agent

d. None

Ans. c

76. Vinegar is used as preservatives in:

a. Confectionary

b. Ketchup

c. Jelly

d. Oil

Ans. b

Food Production Questions and Answers pdf

77. Which of the following acts as a chelating agent?

a. Sulphur dioxide

b. Chromium oxide

c. Sorbic acid

d. Citric acid

Ans. d

78. Process responsible for the preservative nature of sugar is:

a. Osmosis

b. Reverse osmosis

c. Cheation

d. Toxicity

Ans. a

79. Nitrate and Nitrite is helpful in meat processing as a:

a. Increase tenderness

b. Increase juiciness

c. Improves color

d. Prevents from microbial deterioration

Ans. c

80. Which of the following acts as a dough softener?

a. Benzene hexachloride

b. Sodium metabisulphide

c. Calcium oxalate

d. All of the above

Ans. b

81. Bacterial cells shows maximum resistance against the heat during:

a. Logarithmic phase

b. Lag phase

c. Late Lag phase

d. Decline phase

Ans. c

82. Canning is also sometimes called as:

a. Appertization

b. Pateurization

c. Sterilization

d. Cold sterilization

Ans. a

83. The time of heating at a temperature to cause 90% reduction in count of viable spores is called:

a. D value

b. F value

c. Z value

d. Lethal rate

Ans. a

Quality Control mcq

84. The degree in Fahrenheit required to reduce the thermal death time tenfold is:

a. D value

b. F value

c. Z value

d. Lethal rate

Ans. c

85. Time in minute required to destroy the organism in a specified medium at 250 degree F is:

a. D value

b. F value

c. Z value

d. Lethal rate

Ans. b

86. The lethal rate is reciprocal of:

a. Z vaue

b. Thermal death rate

c. F value

d. None

Ans. b

87. Both extra cellular and intracellular crystellization takes place in:

a. Slow freezing only

b. Fast freezing only

c. Both in fast as well as slow freezing

d. Neither slow nor fast freezing

Ans. b

88. Blast freezing is preferred to slow freezing because:

a. Large ice crystals are formed in food

b. Very small crystals are formed

c. Food freezes gradually in a blast of cold air

d. Fod can be stored indefinitely in the refrigerator

Ans. b

89. What is the strength of the brine solution for the canning of vegetables?

a. 2%

b. 8%

c. 15%

d. 67%

Ans. a

90. In slow freezing:

a. Crystal size is big

b. Crystal size is small

c. Both extra cellular and intracellular crystellization takes place

d. Quality of product is better than fast freezing

Ans. a

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3 Thoughts to “Multiple Choice Questions on Food Processing | Quality Control”

    1. admin

      thank you P.Shalini

  1. Khedkar Dnyaneshwar haribhau

    Bhmct first year first semester food production mcq

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