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:
a. ICMUSA
b. IUCMSA
c. ICUMSA
d. ISUCMA
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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