Multiple choice question for engineering
Set 1
1. Which of the following is a factor that affects the storage stability of food?
a) Type of raw material used
b) Quality of raw material used
c) Method/effectiveness of packaging
d) All of the mentioned
Answer
Answer: d [Reason:] All of the above mentioned factors are true. They all affect the storage stability of food.
2. Which of the following sentence is true with respect to food storage/preservation?
a) Each food type has a potential storage life
b) The mechanical abuse that food has received during storage/distribution affects its storage stability
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: c [Reason:] Both of the mentioned sentences are true with respect to food storage/preservation.
3. Choose the true statement.
a) Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
b) Proteins are held in an emulsion state in a water system
c) Fats are in colloidal state
d) All of the mentioned
Answer
Answer: a [Reason:] Proteins are held in a colloidal state in a water system. Fats are an emulsion.
4. Statement 1: Foods of plant origin can be used as additives for food preservation.
Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the statements pertaining to food preservation are true.
5. Which of the following statement with respect to food preservation is true?
a) Leafy vegetables perish fast due to their high moisture content
b) Cereals have the highest requirements of moisture and soil types
c) Cereal can be grown with less labour and yield of food is high
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned statements with respect to food preservation are true.
6. Cereals are the major source of food in the world.
a) True
b) False
Answer
Answer: a [Reason:] Cereals are the major source of food in the world.
7. Cereals are a major source of carbohydrates.
a) True
b) False
Answer
Answer: a [Reason:] Cereals are a major source of carbohydrates, although, they provide fats, proteins and some vitamins also.
8. Statement 1: Majority of the fish have more proteins than water.
Statement 2: Whole milk has more water than fat.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Whole milk has slightly more water than fat.
9. Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate.
Statement 2: Cashew nuts come under the high-carbohydrate category.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: a [Reason:] Cashew nuts come under the high-fat category.
10. Statement 1: Are almonds high-fat or high-protein nuts?
Statement 2: Tiny fat globules in water are called butter.
a) High-fat, False
b) High-fat, True
c) High-protein, False
d) High-protein, True
Answer
Answer: c [Reason:] Almonds are high-protein nuts. Tiny water globules in fat are called butter.
Set 2
1. The outbreaks traced to foods from food processing plants are contributed due to which of the following factor?
a) Inadequate refrigeration
b) Preparing food items too far in advance
c) Food items re-infected after final heat processing
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned factors contribute to the outbreaks that are traced to foods from food processing plants.
2. Which of the following techniques are used by FDA in determining the manner in which industry accepts its responsibilities?
a) Establishment inspection
b) Sample Collection and analysis of product in process
c) Surveillance intended to identify new problems
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned techniques are used by FDA in determining the manner in which industry accepts its responsibilities.
3. Which of the following is a major role for the industry?
a) GMP compliance
b) Product recall System
c) Costumer service
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned are major roles for the industry.
4. Which does the following task come under? – Maintaining inventory of food processing systems and their environments.
a) Product specifications
b) Physical systems hazards control
c) Purchasing requirements
d) All of the mentioned
Answer
Answer: b [Reason:] Maintaining inventory of food processing systems comes under physical systems hazards control.
5. Which of the following is useful in trouble shooting for physical systems hazard?
a) Developing and maintaining flow diagrams to cover all food processing and physical systems and environment
b) Identifying all physical system hazards to safety and integrity of products
c) Establishing systems of control for all hazards and maintaining records of the same
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned are useful in trouble shooting for physical systems hazard.
6. ‘A company must be on guard against violations’. This is covered under _____
a) Inspections and safety incidents
b) Auditing
c) Product integrity
d) All of the mentioned
Answer
Answer: c [Reason:] ‘A company must be on guard against violations’. This is covered under product integrity.
7. Which of the following is an objective of ‘Quality assurance’?
a) To establish, issue and maintain standards and specifications for all raw materials and finished goods
b) To assure all ingredients and all finished goods adhere to the company’s quality standards
c) To be of service to the company in all areas related to product quality
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned are objectives of ‘Quality assurance’.
8. Which of the following is covered under ‘Raw Material Quality Assurance’?
a) Specifications
b) Survey program
c) Service
d) All of the mentioned
Answer
Answer: d [Reason:] The entire mentioned are covered under ‘Raw Material Quality Assurance’.
9. The effort of QA to little day-to-day jobs is related to which of the following sector?
a) Service
b) Vendor’s appraisal
c) Complaint handling
d) All of the mentioned
Answer
Answer: a [Reason:] The effort of QA to little day-to-day jobs is comes under service sector.
10. Which of the following is NOT covered under ‘Finished Product Quality Assurance’?
a) Finished product monitoring
b) Special finished product survey
c) Factory visits
d) None of the mentioned
Answer
Answer: d [Reason:] All of the mentioned is covered under ‘Finished Product Quality Assurance’.
11. Which of the following is a step under process development?
a) Establish tentative process specifications
b) Organize necessary pilot plant facilities
c) Produce pilot plant products and submit to taste panels
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned steps are covered under process development.
12. Which of the following categories are present in a company for any product?
a) ‘Completely new product’
b) ‘New product for company-existing competitor product’
c) Both of the mentioned
d) Neither of the mentioned
Answer
Answer: c [Reason:] Both of the mentioned categories are present in a company for any product
13. Which of the following information is required prior to launching a new product?
a) Product and raw material specifications
b) Process development
c) Plant location and operation
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned information is required prior to launching a new product.
14. Knowledge of which of the following is required for products under category I – Completely new product?
a) Prototype product
b) Public health clearance
c) Develop advertising claims
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned is required for products under category I – Completely new product.
Set 3
1. Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.
Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Jams and jellies with concentrated sugars can be stored without hermetic sealing. A jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.
2. Which of the following ingredients is added to a jelly?
a) Pectin
b) Acid
c) Sugar
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned ingredients are added to a jelly.
3. Which of the following uses the fruit ingredient and not the fruit juice?
a) Jam
b) Jelly
c) Both of the mentioned
d) Neither of the mentioned
Answer
Answer: a [Reason:] Jam uses the fruit ingredient and not the fruit juice.
4. Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar.
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
Answer
Answer: c [Reason:] Fruit Butter is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar.
5. This is a product made from citrus fruit, juice and peel and added with sugar.
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
Answer
Answer: d [Reason:] Marmalade’s made from citrus fruit, juice and peel and added with sugar.
6. Which of the following in a jelly/ jam is responsible for the formation of gel?
a) Pectin
b) Acid
c) Water
d) Sugar
Answer
Answer: a [Reason:] Pectin in a jelly/ jam is responsible for the formation of gel.
7. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
a) Pectin
b) Protopectin
c) Methyl alcohol
d) Pectic acid
Answer
Answer: b [Reason:] Protopectin is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
8. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2:_____is the binding agent between growing cells.
a) True, pectin
b) True, protopectin
c) False, methyl alcohol
d) False, pectic acid
Answer
Answer: b [Reason:] Pectin is the soluble part whereas protopectin is the insoluble part. Protopectin is the binding agent between growing cells.
9. In the presence of _____ and _____ protopectin is unable to form a gel.
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol
Answer
Answer: c [Reason:] In the presence of sugar and acid, protopectin is unable to form a gel.
10. After obtaining from protopectin, pectin is further converted into _____ and _____
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol
Answer
Answer: a [Reason:] In the presence of methyl alcohol and insoluble pectic acid, protopectin is unable to form a gel.
11. Which acid is pectin made from?
a) Pectic acid
b) Polygalacturonic acid
c) Both of the mentioned
d) Neither of the mentioned
Answer
Answer: b [Reason:] Pectin is made up of polygalacturonic acid
12. The pectin of fruits vary in _____ and _____
a) Methyl alcohol, methoxyl content
b) Methoxyl content, jellying powder
c) Jellying powder, acid
d) Acid, methyl alcohol
Answer
Answer: b [Reason:] The pectin of fruits vary in methoxyl content and jellying powder.
Set 4
1. Which of the following statements are true?
a) Pectin is a reversible colloid
b) Addition of sugar influences the pectin-water equilibrium
c) With the increase in acidity, the pectin structure fibers are tougher
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned details of pectin are true.
2. Statement 1: Gel formation is favorable in more acidic medium.
Statement 2: Syneresis is used to describe jelly which have _____
a) True, free liquid
b) True, bound liquid
c) False, bound liquid
d) False, free liquid
Answer
Answer: b [Reason:] Gel formation is favorable in more acidic medium. Syneresis is used to describe jelly which have free liquid.
3. When sucrose is converted into _____ it is called _____
a) Glucose, sugar
b) Reducing sugar, invert sugar
c) Maltose, glucose
d) All of the mentioned, all of the mentioned
Answer
Answer: b [Reason:] When sucrose is converted into reducing sugar, it is called invert sugar.
4. Which of the following statements about sucrose is true?
a) Low inversion of sucrose does not result in crystallization
b) High inversion results in granulation of dextrose in the gel
c) The amount of invert sugar should be more than sucrose
d) All of the mentioned
Answer
Answer: b [Reason:] Low inversion of sucrose does results in crystallization. The amount of invert sugar should be lesser than sucrose.
5. Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?
a) It gives a better taste
b) To solidify the juice to form jelly
c) Uniform distribution and prevent lumping
d) All of the mentioned
Answer
Answer: c [Reason:] Powdered pectin is mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice for uniform distribution and to prevent lumping.
6. Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.
Statement 2: Prolonged boiling causes loss of color and flavor.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Prolonged boiling causes hydrolysis of pectin and volatilization of acid. Prolonged boiling causes loss of color and flavor.
7. In vacuum concentration or normal concentration, the soluble solid content is determined by _____
a) Refractometer
b) Hydrometer
c) Both of the mentioned
d) Neither of the mentioned
Answer
Answer: c [Reason:] In vacuum concentration or normal concentration, the soluble solid content is determined by both of the mentioned.
8. Which of the following is true about jellies?
a) If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle
b) Addition of acid late to the jelly allows formation of it in the container before gel formation
c) Setting of jelly can be controlled by part by the addition of sodium citrate
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned statements are true about jellies.
9. Which of the following points out the difference between other fruit products and jellies?
a) Initial material in fruit preserves
b) Gel development in fruit pastes
c) Solid content in fruit pastes
d) All of the mentioned
Answer
Answer: d [Reason:] Fruit preserves have fruit pulp and fruit as the initial material which is different from jellies which have fruit juice as their starting material. Gel development does not take place in fruit pastes. Solid content in jellies in not as high as it is in fruit pastes.
10. Which of the following statements is true with respect to cherries?
a) Sulphur di oxide bleaches the color
b) Calcium hardens tissues
c) Boiling in citric acid reduces their tendency to bleed in color and stain other fruits
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned statements about cherries are true.
11. Which of the following is not true about leaching of cherries?
a) It is done to remove sulphur di oxide
b) It is done to remove calcium
c) It removes natural fruit acid
d) Enhances penetration of dye into the flesh
Answer
Answer: b [Reason:] Leaching of cherries is done to remove sulphur di oxide, remove natural fruit acid and enhance penetration of dye into the flesh.
12. For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.
a) True
b) False
Answer
Answer: a [Reason:] For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.
Set 5
1. Statement 1: Freezing with nitrogen or carbon di oxide gas is rapid freezing.
Statement 2: Super cooling is a property of food products.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Freezing with nitrogen or carbon di oxide gas is rapid freezing. Super cooling is a property of food products.
2. Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.
Statement 2: Fish should be rapidly frozen, not slowly frozen.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: d [Reason:] When food items are frozen, there is a drop in temperature due to super cooling followed by a rise in temperature when they freeze.
3. Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C.
Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.
4. When crystallization process takes place for a long time, the size of the crystals is _____
a) Small
b) Large
c) No crystals formed
d) None of the mentioned
Answer
Answer: b [Reason:] When crystallization process takes place for a long time, the size of the crystals is large.
5. Ice crystals in frozen meat should be formed by rapid crystallization.
a) True
b) False
Answer
Answer: a [Reason:] Ice crystals in frozen meat should be formed by rapid crystallization because rapidly formed ice crystals, when thawed, are absorbed by the meat. Large ice crystals which are formed due to prolonged crystallization damage the tissue of the meat and when they melt, the structure of the meat is not restored.
6. Statement 1: When sugar is added to water, water does not or negligibly expands.
Statement 2: Jams do not expand on solidifying.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] When sugar is added to water, water does not or negligibly expands. Jams do not expand on solidifying.
7. The heat required to bring down the temperature of the food is directly proportional _____
a) Specific heat of the food
b) Weight of the food
c) Temperature difference
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned are directly proportional to the heat required to bring down the temperature of the food.
8. Heat loss in storage chamber of foods is in which of the following forms?
a) Heat loss from the walls of the chamber
b) Heat loss due to opening and closing of the frozen food chamber
c) Heat loss due to the person in charge of the maintenance
d) All of the mentioned
Answer
Answer: d [Reason:] Heat loss in storage chamber of foods is via all of the mentioned ways.
9. Work required in maintaining a chamber at a certain temperature is dependent on _____
a) Temperature of outside air
b) Surface area of the storage chamber
c) Amount and kind of insulation material
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned are factors on which work required in maintaining a chamber at a certain temperature is dependent on.
10. Which of the following is true about packaging food prior to freezing?
a) Insulates the food
b) Controls dehydration
c) Both of the mentioned
d) Neither of the mentioned
Answer
Answer: c [Reason:] Both of the mentioned are true about packaging food prior to freezing.
11. Which of the following is a result of freezer burn?
a) Irreversibly changes color, texture, flavor and nutritive values of frozen foods
b) Roast beef turns light brown
c) Dehydration of food items takes place
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned are results of freezer burn.