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Multiple choice question for engineering

Set 1

1. Fats consist of compounds soluble in organic solvents and insoluble in water.
a) True
b) False

View Answer

Answer: a [Reason:] Fats consist of compounds soluble in organic solvents and insoluble in water.

2. Which of the following is false?
a) Fats provide insulation
b) Fats maintain healthy skin and hair
c) Vitamin A, D , E and K are fat soluble only
d) Fats provide instant energy

View Answer

Answer: d [Reason:] Fats are the slowest energy suppliers.

3. Which of the following is untrue about Essential fatty Acids ?
a) EFAs are also called Vitamin F
b) EFAs can be synthesized by the body
c) EFAs cannot be synthesized by the body
d) Omega-3 and Omega-6 are the two families of EFAs

View Answer

Answer: b [Reason:] EFAs cannot be synthesized by the body and have to be supplied by an external source.

4. Omega-3 18:4 means that the chain has 18 carbons with 3 double bonds and the first double bond is at the fourth place.
a) True
b) False

View Answer

Answer: b [Reason:] Omega-3 18:4 means that the chain has 18 carbons with 4 double bonds and the first double bond is at the third place.

5. Which of the following is true?
a) Fats naturally occurring unless mentioned otherwise are trans in nature.
b) Trans fats are essential and needed for the human body
c) LC-PUFA stands for long chain poly saturated fatty acids
d) SC-PUFA stands for long chain poly unsaturated fatty acids

View Answer

Answer: d [Reason:] Most of the fats are cis. Trans fats are trans in nature. The ‘PU’ in LC-PUFA stands for poly unsaturated.

6. The class of trans-fat present in meat is _________
a) Oleic acid
b) Vaccenic acid
c) Eicosapentaenoic acid
d) Arachidonic acid

View Answer

Answer: b [Reason:] The class of trans-fat present in meat is Vaccenic acid.

7. Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one?
a) Long shelf life
b) Less refrigeration required
c) Inexpensive
d) Healthy

View Answer

Answer: d [Reason:] Hydrogenated oils used in fast foods are unhealthy but they’ve long shelf life and hence less refrigeration is required. They’re also inexpensive as compared to oils such as palm oil. Hence they’re popular in the food industry.

8. Which of the following is NOT a culinary use of oil in the food industry?
a) Flavor
b) Texture
c) Softening
d) Shortening

View Answer

Answer: c [Reason:] Flavor, texture and shortening are all major culinary uses of oil in the food industry.

9. Which of the following is untrue with respect to this sentence – proteins are popularly used in food processing industry because -?
a) Water binding capacity
b) Oil binding capacity
c) Ability to coagulate on heating
d) None of the mentioned

View Answer

Answer: b [Reason:] Proteins are popularly used in food processing industry because of their water binding capacity and ability to coagulate on heating.

10. Which of the following sentences is correct?
a) Animal sources are high quality proteins
b) Animal sources are low quality proteins
c) Plant sources are high quality proteins
d) None of the mentioned

View Answer

Answer: a [Reason:] Animal sources are high quality proteins.

11. Plant proteins contain a better balance of essential amino acids.
a) True
b) False

View Answer

Answer: b [Reason:] Animal proteins contain a better balance of essential amino acids.

Set 2

1. A substance intentionally added that preserves flavour and improves taste is called _____
a) Food additive
b) Food adulterant
c) Food contaminant
d) Food material

View Answer

Answer: a [Reason:] A substance intentionally added that preserves flavour and improves taste is called a food additive.

2. Which of the following is NOT a function of a food additive _____
a) To maintain product consistency
b) Maintain nutritive value
c) Controlling acidity/alkalinity
d) None of the mentioned

View Answer

Answer: d [Reason:] All the mentioned are functions of food additives.

3. Statement 1: Stabilizers, Emulsifiers are certain examples of food additives.
Statement 2: Antioxidant is a class of food additive.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

4. Statement 1: Food additives are divided into direct and indirect types.
Statement 2: Direct food additives become a part of the food during packaging. These are in trace amounts.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] Statement 1 is true. Statement 2 is false. Indirect food additives become a part of the food during packaging. These are in trace amounts. Direct food additives are added intentionally for a specific purpose.

5. What is “carryover” principle?
a) Additives added in the raw materials are present in the final products
b) Antioxidant added to oil is present in all oil based products made from it
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: c [Reason:] Both the statements are true.

6. What are Sequestrants?
a) They are added to keep the food stable
b) Form a complex ion with metals like copper, iron etc
c) Added for color
d) They keep the food oxidized

View Answer

Answer: b [Reason:] Sequestrants form a complex ion with metals like iron etc. These metals trigger auto-oxidation. Hence, forming complexes prevents them from reacting with oxygen and leading to rancidity etc.

7. _____ help in maintaining / controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.
a) Buffering agents
b) Sequestrants
c) Anti-caking agents
d) Anti-foaming agents

View Answer

Answer: a [Reason:] Buffering agents help in maintaining / controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

8. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes.
Statement 2: Baking soda is a leavening agent. It is an additive.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

9. Statement 1: Preservatives are food additives.
Statement 2: Sweeteners consist of calorie, low-calorie and non-calorie sweeteners.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

10. Which sentence is untrue?
a) GRAS stands for ‘generally recognized as safe’
b) Boric acid has been banned
c) High levels of MSG leads to ‘Chinese Restaurant Syndrome’
d) Food additives need not be numbered or labelled

View Answer

Answer: d [Reason:] Food additives have to be numbered or labelled properly.

11. Statement 1: All food additives are carcinogenic.
Statement 2: Food additives must be avoided as far as possible.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: d [Reason:] Few food additives are carcinogenic. Food additives must be avoided as far as possible as most of them have certain side effects.

Set 3

1. A substance intentionally added that affects the nature and quality of food is called _____
a) Food poison
b) Food adulterant
c) Food contaminant
d) Food material

View Answer

Answer: d [Reason:] A substance intentionally added that affects the nature and quality of food is called Food material.

2. When do we say that food is adulterated under PFA Act?
a) If it is obtained from a diseased animal
b) If spices are sold without their essence
c) If any ingredient is injurious to health
d) All of the mentioned

View Answer

Answer: d [Reason:] All the mentioned points are correct.

3. Statement 1: In the process of making certain oils, nickel is added as a catalyst.
Statement 2: Nickel is injurious for consumption.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

4. Statement 1: Adulteration takes place more in loosely sold items than those sold packed.
Statement 2: Powder and paste forms are more adulterated than solid lumps.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

5. Which stage does adulteration take place in?
a) Producer
b) Distributor
c) Retailer
d) All of the mentioned

View Answer

Answer: d [Reason:] Adulteration takes place at all the three stages.

6. Which of the following is an adulterant?
a) Urea
b) Pesticides
c) Iron filings in tea
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are adulterants.

7. Why are adulterants added?
a) To increase shelf-life of products. E.g.- Urea
b) To improve flavor color and appearance
c) To sell lesser quantity at the same price
d) All the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are reasons as to why adulterants are added.

8. Which of the following reason shows the impact of adulteration on the economy?
a) Adulteration → People falling sick → Spending money on treatment
b) Adulteration → People falling sick → Court cases
c) Both the reasons
d) None of the mentioned

View Answer

Answer: c [Reason:] Both the reasons are valid.

9. Methods for detection of common adulterants are _____
a) Visual tests
b) Chemical tests
c) Physical tests
d) All of the mentioned

View Answer

Answer: d [Reason:] Methods for detection of common adulterants are visual tests, chemical tests and physical tests.

10. Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk?
a) Yes, definitely
b) No, definitely unsafe
c) Maybe safe, maybe unsafe
d) None of the above

View Answer

Answer: c [Reason:] We cannot be sure whether it is pure unadulterated milk because the specific gravity of the adulterated milk(with water) can be easily increased using other unseen adulterants such as urea, sugar etc.

Set 4

1. Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?
a) Her observation was wrong
b) Fruits have old cells as they were not meant to be survived by nature
c) They can heal wounds
d) They can live longer

View Answer

Answer: b [Reason:] Alisha’s observation was right. Fruits have old cells as they were not meant to be survived by nature. They’re incapable of healing themselves and hence cannot heal wounds.

2. The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?
a) Cold, presence, Purification
b) Warm, absence, Putrefaction
c) Cold, presence, Putrefaction
d) Warm, absence, Purification

View Answer

Answer: b [Reason:] The storage of prepared food in warm areas in the absence of oxygen creates conditions for Putrefaction.

3. Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?
a) When milk is exposed to sun, it losses Vitamin B-2
b) Unless refrigerated immediately, meat losses Vitamin C
c) Fats and oil in cold conditions, get spoilt
d) Microorganisms are a major threat to the food industry

View Answer

Answer: c [Reason:] Fats and oil in warm conditions, get spoilt.

4. Which of the following is NOT a process wherein the food becomes toxin before ingestion?
a) Botulism
b) Staphylococcus
c) Bacterial Intoxication
d) Bacterial infection

View Answer

Answer: d [Reason:] Bacterial infection takes place when a bacteria consumed by the human body grows in it and becomes a toxin inside. All the other three refer to bacteria becoming toxin before ingestion.

5. Statement 1: Botulism is more dangerous than Staphylococcus
Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

6. Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –
a) Meat had an off-odor
b) Fish had a slimy skin
c) Bananas and melons had an odor
d) None of the mentioned

View Answer

Answer: d [Reason:] According to the observations made, none of the food items were fit for consumption. Hence our sense organs can guide us a lot about food quality.

7. Statement 1 : Pathogenic bacteria look, smell and taste perfectly normal.
Statement 2 : To multiply, bacteria require warmth, food, moisture and time.
Which of the following holds true for statement 1 and statement 2 respectively?
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Pathogenic bacteria look, smell and taste perfectly normal. That’s how we end up consuming up them and getting infections. To multiply, bacteria require food, warmth, moisture and time. Hence, we should avoid subjecting prepared food to these conditions.

8. Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?
a) Contamination by moulds/fungi is called Mycotoxin
b) The most common fungus toxin is Alpha toxin
c) Ergotin is a mycotoxin
d) None of the mentioned

View Answer

Answer: d [Reason:] All the statements are true.

9. Statement 1 : Foreign objects entering food is called physical contamination of food.
Statement 2 : Controlling moisture is the only precaution to be taken to prevent food contamination.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] Foreign objects entering food is called physical contamination of food. Controlling moisture is one of the precautions to be taken to prevent food contamination. Temperature, time and exposure to physical contaminants are other ways of infection.

10. Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.
Statement 2 : Packaging materials also cause contamination.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

11. Statement 1 : Certain new contaminants called emerging contaminants are contaminants which are relatively new discovery.
Statement 2 : Packaging materials should have sanitary precautions and agricultural products should be sterilized.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Packaging materials should be sterilized and agricultural products should have sanitary precautions.

Set 5

1.In the history of packaging of the food industry, which among these was never a material of packaging?
a) Bakelite
b) Pottery and vases
c) Iron and tin plated steel
d) None of the mentioned

View Answer

Answer: d [Reason:] Bakelite, Pottery and vases and Iron and tin plated steel, all have been used in packaging.

2. Which of the given reasons, is NOT valid reason for packaging of food items?
a) Security and portion control
b) Marketing and convenience
c) Protection and information transmission
d) None of the mentioned

View Answer

Answer: d [Reason:] Security, Portion control, Marketing, Convenience, Protection and Information transmission are all valid reasons for packaging.

3. Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects.
Statement 2: Packaging can be arbitrarily classified into Primary, Secondary and Tertiary Packaging.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are correct.

4. Which of the following is incorrect?
a) Packages designed for uniform shipping cannot be loaded into mixed shipping
b) Waste prevention is the most sought after option and disposal, the least sought after.
c) Shrink wraps is one of the forms of packing used
d) None of the mentioned

View Answer

Answer: d [Reason:] All the statements given are true.

5. Which of the following is a must in food labeling?
a) Name
b) Standard Specification
c) Place of Origin
d) All of the mentioned

View Answer

Answer: d [Reason:] All the mentioned are requisites on a food label.

6. Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt.
Statement 2: Instruction of use need not be necessary unless the it is not obvious how to be used.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

7. Which of the following need not be in the same vision of field?
a) Product name
b) Quantity
c) Date mark
d) Place of Origin

View Answer

Answer: d [Reason:] Place of origin need not be written with the other three titles.

8. It is legal for a label to say – ‘this product cures xyz disease’.
a) True
b) False

View Answer

Answer: b [Reason:] It is prohibited for a label to read ‘this product cures xyz disease’.

9. Food Authenticity means _____
a) The food should match the description
b) The food should taste good
c) It should be cheap
d) None of the mentioned

View Answer

Answer: a [Reason:] Food Authenticity means the food should match the description on the labels.

10. Which of the following is a form of mis-description?
a) Incorrect Origin
b) Incorrect Quantitative Description
c) Extending the food
d) All of the mentioned

View Answer

Answer: d [Reason:] Incorrect Origin, Incorrect Quantitative Description and Extending the food are all forms of mis-description.