Multiple Choice Questions on Sources of Food | ANIMAL BASED FOOD PRODUCTS: Processing & Quality Aspects

Multiple Choice Questions on Sources of Food ANIMAL BASED FOOD PRODUCTS Processing & Quality Aspects
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Multiple Choice Questions on Sources of Food

1. Blue cheese is also called as:

a. Roquefort cheese

b. Cottage cheese

c. Camember cheese

d. Soft cheese

Ans. a

2. Lactometer can be used to:

a. Find adulteration of milk by water

b. Find the specific gravity of milk

c. Both a and b

d. None

Ans. c

3. As per FSSAI, minimum SNF content of buffalo milk is:

a. 5%

b. 7%

c. 9%

d. 13%

Ans. c

4. As per FSSAI, minimum amount of fat in toned milk should be:

a. 3%

b. 7%

c. 9%

d. 13%

Ans. a

5. The product remaining after the removal of most of the casein and fat from milk process of cheese making:

a. Whey butter

b. Whey cheese

c. Whey

d. Condensed whey

Ans. c

6. Milk fat is:

a. Oil-in-water type emulsion

b. Water-in-oil type emulsion

c. Colloidal state

d. None

Ans. a

7. Which of the following test is used to detect sesame oil in milk?

a. Halphen test

b. Baudouin test

c. Kreis test

d. Polenske value

Ans. b

8. The coagulation of milk proteins by heat consists of :

a. Denaturation

b. Agglutination

c. Denaturation and agglutination

d. None

Ans. c

9. Phosphatase test is not applicable for:

a. Pasteurized milk

b. Sterilized milk

c. Both a and b

d. None

Ans. b

10. Which of the following is a lactic acid alcohol fermented milk, originated in Russia?

a. Kumiss

b. Kefir

c. Yoghurt

d. Bulgarian Buttermilk

Ans.. a

Multiple Choice Questions on Meat

11. While manufacturing the toned milk:

a. Both the aft and solid -not-fat are reduced

b. Fat content is reduced and solid-not-fat is increased

c. Fat content is increased and solid-not-fat is reduced

d. None

Ans. d

12. Churning is a process of phase reversal in which:

a. Water-in-oil type emulsion is changed to oil-in-water type emulsion

b. Oil-in-water type emulsion is changed to water-in-oil type emlsion

c. Oil-in-water type emulsion is changed to colloidal suspension

d. None

Ans. b

13. Sugar as constituent of ice cream has following limitation:

a. High calorific value

b. Lowers whipping ability

c. Excess body and melting resistance

d. None

Ans. b

14. The only carbohydrates present in the milk is:

a. Maltose

b. Sucrose

c. Glucose

d. None

Ans. d

15. Cheese is classified on the basis of:

a. The fat content

b. The moisture content

c. Both a and b

d. The protein content

Ans. b

16. The father of White Revolution is:

a. Dr. M. S. Kurien

b. Dr. V. Kurien

c. Dr. S. Kurien

d. Dr. A. Kurien

Ans. b

17. As per the FSSAI, minimum fat % in double toned milk is:

a. 0.5

b. 1.5

cc. .5

d. 3.5

Ans. b

18. Marinades are prepared from:

a. Egg

b. Meat

c. Fish

d. Cereals

Ans. c

19. Nitrate and nitrite are helpful in meat processing as it:

a. Increases tenderness

b. Increases juiciness

c. Improves color

d. Prevents from microbial deterioration

Ans. c

20. Nitrate and Nitrite along with Sodium Chloride is called as:

a. Cruing agent

b. Emulsifier

c. Anticaking agent

d. Fumigating agent

Ans. a

Which of the following is a technique applied to the processing of fresh meat

21. Veal is obtained from:

a. Sheep

b. Buffalo

c. Goat

d. Calf

Ans. d

22. Condition of toughening of the muscle of the meal after slaughtering of animals is called:

a. Rigor toughening

b. Rigor mortis

c. Rigor hardening

d. Rigor tightening

Ans. b

23. The chief muscle pigment is:

a. Myoglobin

b. Myoerythrim

c. Myocyanin

d. Myocholine

Ans. a

24. Smoking in used for the preservation of:

a. Cereals

b. Meat

c. Egg

d. Fruits

Ans. b

25. Deposition of fat within the lean muscle is called:

a. Curing

b. Marbling

c. Homogenization

d. None

Ans. b

26. Tenderization of meat leads to the:

a. Softening of muscles

b. Retaining the color of meat

c. Prevention of microbial deterioration

d. All of the above

Ans. a

27. Pork is never aged because:

a. It is not consumed largely

b. Ageing of pork is not likely by consumers

c. It has high fat content

d. None

Ans. c

28. The tenderness of meat is determined by:

a. The amount and distribution of connective tissues

b. The size of both muscle fibres and bundles of fibres

c. Moisture content of muscle

d. Both a and b

Ans. c

29. Meat is tenderized by:

a. Using proteolytic enzymes

b. Using low levels of salts

c. Changing the pH of meat

d. All of the above

Ans. d

30. The proteolytic enzymes used in tenderizaion of meat are:

a. Papain

b. Bromelin

c. Ficin

d. All of the above

Ans. d

Meat Quiz Questions and Answers

31. A component of the egg which is responsible for holding the yolk in the centre of egg is:

a. Air cell

b. Chalazae

c. Shey

d. Vitelline membrane

Ans. b

32. Which of the following statement is correct?

a. As the egg becomes older, white of the egg becomes thinner and yolk membrane becomes weaker

b. As the egg becomes older, white of the egg becomes thicker and yolk membrane becomes weaker

c. Both a and b

d. None

Ans. a

33. The thin surface layer of proteinaceous material acts as protective layer in egg is:

a. Cuticle

b. Chalazae

c. Vitelline membrane

d. Shell membranes

Ans. a

34. Enzymatic meat tenderization methods are:

a. Injection of an enzyme into the animal before slaughter

b. Introducing enzyme through fork holes into meat after cooking

c. Dipping the meat pieces in enzyme solution

d. Freeze drying the meat and rehydrating with the water containing enzyme

Ans. a

35. A complete destruction of microorganism is achieved by:

a. Pasteurization

b. Blanching

c. Sterilization

d. Homogenization

Ans. c

36. Whey is separated from milk by:

a. Osmosis process

b. Centrifugal separation

c. Sedimentation proccess

d. Membrane separation

Ans. d

37. Heat exchangers are used to……… the product:

a. Heat

b. Cool

c. Heat or cool

d. Maintain constant temperature

Ans. c

38. Homogenization reduces the mean diameter of fat globules by a factor of:

a. 10

b. 100

c. 1000

d. 10000

Ans. a

39. During pasteurization ……….. will be destroyed:

a. All M.Os

b. Only Bacteria

c. Enzymes inactivated and pathogenic bacteria

d. Only pathogenic bacteria

Ans. c

40. Water content of skimmed milk is:

a. 60

b. 80

c. 70

d. 90

Ans. d

Multiple Choice Questions on Poultry

41. The product derived out of milk after removal of water is:

a. Skimmed milk

b. Butter milk

c. Whey

d. Curd

Ans. c

42. In HTST system milk is heated to 132 degree C for:

a. 6 sec

b. 60 sec

c. 6 min

d. 60 min

Ans. a

43. Milk sugar is:

a. Lactose

b. Glucose

c. Sucrose

d. Maltose

Ans. a

44. The yellow color of cow milk is due to the presence of :

a. Vitamin B

b. Carotene

c. Anthocyanin

d. Xanthophyll

Ans. b

45. Cow milk’s protein is:

a. Albumin

b. Zein

c. Casein

d. Lactoalbumin

Ans.. c

46. Temperature and time of LTLT pasteurization is:

a. 45-49 degree C (28min)

b. 51-59 degree C (25min)

c. 59-60 degree C (35min)

d. 61-63 degree C (30min)

Ans. d

Poultry Production Objective Questions

47. Element deficient in milk is:

a. Fe

b. Mg

c. P

d. Ca

Ans. a

48. National Dairy Research Institute is located at:

a. Delhi

b. Izatnagar

c. Jhansi

d. Karnal

Ans. d

49. Casein is …… % of total milk protein:

a. 80-83

b. 70-71

c. 60-65

d. 42-45

Ans. a

50. Operation flood is related to:

a. Milk

b. Rice

c. Potato

d. Pulses

Ans. a

51. Specific gravity of milk is:

a. 1.03

b. 1.05

c. 0.85

d. 0.93

Ans. d

Animal Based Food Products mcqs pdf

52. Oil content of shelled groundnut is…… %

a. 40-45

b. 45-50

c. 50-55

d. 55-60

Ans. a

53. A separator used to separate grains, based on thin surface texture and stickiness properties of grain is known as:

a. Magnetic separator

b. Spiral separator

c. Cyclone separator

d. Pneumatic separator

Ans. d

54. Oil content in parboiled rice bran is …… raw rice bran :

a. Very less than

b. Less than

c. Same as

d. More than

Ans. d

55. Oil content of coconut (copra) is approximately:

a. 36-45%

b. 46-55%

c. 56-65%

d. 66-70%

Ans. c

56. In pulse milling process, mixing with red earth is known as:

a. Dry milling

b. Wet milling

c. Hardening

d. Pitting

Ans. b

57. Hot pulses are tempered after each pass in tempering bin for about …. hours:

a. 4

b. 6

c. 8

d. 10

Ans. a

58. Maize oil and gluten has the following percent of protein:

a. 50

b. 55

c. 60

d. 65

Ans. a

59. The major carbohydrate present in rich is:

a. Glucose

b. Fructose

c. Starch

d. Pectin

Ans. c

60. Which of the following is a technique applied to the processing of fresh meat?

a. Chopping

b. Protein Extraction

c. None

d. Chopping & Protein Extraction

Ans. a

61. Coated meat products require:

a. Breading

b. Pre-dusting

c. Battering

d. All three methods of making coated meat products

Ans. d

Animal Based Food Products mcqs with answers

62. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?

a. Coating

b. Freezing

c. Curing

d. Fermentation

Ans. d

63. Which of the following is responsible for a musty or earthy flavour?

a. Actinomcetes

b. Flavobacteriu

c. Both a and b

d. Pseudomonas syncanea

Ans. c

64. Molds causing spoilage of eggs include species of

a. Cladosporium

b. Mucor

c. Thamnidium

d. All of these

Ans.. b

Animal Based Food Products mcqs

65. Vacuum packaged meats are spoiled by

a. B.thermosphacta

b. Lactobacilli

c. Both a and b

d. None

Ans. d


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