Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
nmims post
Objective Type Set
Online MCQ Assignment
Question Solution
Solved Question
Uncategorized

Multiple choice question for engineering

Set 1

1. Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.
Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Proteins which undergo proteolysis do not vary by nutritious values from native protein. Proteins which undergo proteolysis vary by appearance and quality of food.

2. Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
a) True
b) False

View Answer

Answer: a [Reason:] Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

3. Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
a) True
b) False

View Answer

Answer: a [Reason:] Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

4. Pork has a higher shelf life than beef.
a) True
b) False

View Answer

Answer: b [Reason:] Beef has a higher shelf life than pork. Beef can stay for two years without becoming rancid whereas pork cannot stay after six months of storage.

5. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing?)
a) Minerals
b) Vitamins
c) Fats
d) Proteins

View Answer

Answer: b [Reason:] Vitamin loses are there in all stages of the food industry.

6. _____ is added to fruits prior to freezing commercially to protect their quality.
a) Vitamin C
b) Ascorbic acid
c) Water
d) None of the mentioned

View Answer

Answer: b [Reason:] Ascorbic acid is added to fruits prior to freezing commercially to protect their quality.

7. Which of the following is correct with respect to carotenes?
a) Carotenes are converted to vitamin A in the body
b) Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place
c) Blanching of plant tissues improves the storage stability of carotenes
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is correct with respect to carotenes.

8. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
a) True
b) False

View Answer

Answer: a [Reason:] There is no change in the freezing curve of lamb but there is a notable change in the freezing curve of beef.

9. Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.
Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

10. Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.
Statement 2: Decomposition in beef is not desirable..
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] Changes in chicken and fish flesh such as decomposition due to enzymes is NOT desirable as it leads to aging. Whereas Decomposition in beef is desirable as it makes the beef more tender.

11. Statement 1: At temperatures just below 0 deg C, staling of bread is rapid.
Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] At low temperatures, bread does not get spoiled, but, just below 0 deg C, staling of bread is rapid. Composing and blending of the mix for production of ice-cream is a batch process where each ingredient is measured and added for every batch.

Set 2

1. Which of the following fact about radiation/ irradiation is true?
a) All food items consumed by man are radioactive
b) Alpha and beta particles and gamma photons are the radiations available for food preservation applications
c) Energy lost per ion pair formed is greater than the ionization energy
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true about radiation/ irradiation.

2. Which of the following is correct about alpha particles?
a) High ionization due to relative size and carrying of double positive charge
b) Low penetration power
c) In air, they have a range of few centimeters
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is correct about alpha particles.

3. Which of the following is correct about beta particles?
a) High specific ionization ability
b) Low penetrating power
c) Higher ionization ability than gamma radiation
d) All of the mentioned

View Answer

Answer: c [Reason:] Beta particles have low specific ionization ability and high penetrating power. They’ve higher ionization ability than gamma radiation.

4. In which of the following ways does absorption of gamma radiation take place?
a) Photoelectric effect
b) Compton effect
c) Pair production
d) All of the mentioned

View Answer

Answer: d [Reason:] The absorption of gamma radiation takes place in all of the mentioned ways.

5. Statement 1:_____ radiation is also called cathode radiation.
Statement 2: In _____ radiation, spent fuel elements are used.
a) Alpha, beta
b) Gamma, alpha
c) Beta, gamma
d) All of the mentioned, all of the mentioned

View Answer

Answer: c [Reason:] Beta radiation is also called cathode radiation. In gamma radiation, spent fuel elements are used.

6. Which of the following reasons is why machine produced ionizing radiations are preferred over fission products?
a) Fission products require extensive shielding and dose supplied may be so low that prolonged exposure times are required
b) Machine produced radiations are unidirectional and can be turned off
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: c [Reason:] Both of the mentioned are reasons why machine produced ionizing radiations are preferred over fission products.

7. Which of the following dosimeters are used?
a) Primary standard
b) Operating standard
c) Production control devices
d) All of the mentioned

View Answer

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

8. Which of the following is a production control dosimeter?
a) Cobalt glass
b) Colored plastic tapes
c) Ferrous dosimeters
d) All of the mentioned

View Answer

Answer: b [Reason:] Cobalt glass and ferrous dosimeters are operating standard dosimeters. Colored plastic tapes and colored marking on containers are production control dosimeters.

9. Which of the following is true about ferrous sulphate dosimeter?
a) It is the most standard dosimeters. Radiation ionizes water forming H20+. This dissociates into OH- and H+ ion
b) The formation of Fe+++ is the key effect which permits the determination of the radiation dose
c) Determination of ferric ion concentration gives a direct measure of energy absorbed
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true about ferrous sulphate dosimeter.

10. Statement 1:_____ induce radioactivity in food items.
Statement 2: Variations in dose distributions in many types of containers and with all types of sources range between 100-125%.
a) Protons, False
b) Electrons, False
c) Neutrons, True
d) Any of the mentioned, True

View Answer

Answer: c [Reason:] Neutrons induce radioactivity in food items. Variations in dose distributions in many types of containers and with all types of sources range between 100-125%.

11. Which of the following is given by the Herschman Equation?
a) Maximum radioactivity which can be produced in a foodstuff which has been isotope formed
b) Percentage composition of food in regard to isotope’s parent atom
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: c [Reason:] Both of the mentioned is given by the Herschman Equation

12. Statement 1: It is safe to consume radiation stabilized food processed with gamma photons of less than 2.3 M electron volt.
Statement 2: Provisions must be made to limit neutron fluxes in all radiation sources.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] It is safe to consume radiation stabilized food processed with gamma photons of less than 2.3 M electron volt. Provisions must be made to limit neutron fluxes in all radiation sources.

13. Statement 1: When matter is traversed by any of the forms of ionizing radiations, _____
Statement 2: Ionization radiations produce _____
a) Energy is absorbed, negligible temperature rise
b) Ion pairs are produced, chemical changes in irradiated materials
c) Both of the mentioned, both of the mentioned
d) Neither of the mentioned, neither of the mentioned

View Answer

Answer: c [Reason:] When matter is traversed by any of the forms of ionizing radiations, energy is absorbed and ion pairs are produced. Ionization radiations produce negligible temperature rise and chemical changes in irradiated materials.

14. Ion pair production by ionizing radiations is more efficient than the thermal process.
a) True
b) False

View Answer

Answer: a [Reason:] Ion pair production by ionizing radiations is more efficient than the thermal process.

15. What change does ionizing radiation produce in milk casein?
a) Increase in rennet coagulation
b) Reduction of its stability to heat
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: c [Reason:] Both of the mentioned changes are produced by ionizing radiation in milk casein.

Set 3

1. Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time.
Statement 2:_____ balance is important in condensing and canning process.
a) True, Water
b) True, Calcium
c) False, Fat
d) False, All of the mentioned

View Answer

Answer: b [Reason:] Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Calcium balance is important in condensing and canning process.

2. Irradiation _____ the relative viscosity of albumin in solutions.
a) Increases
b) Decreases
c) Remains constant
d) None of the mentioned

View Answer

Answer: a [Reason:] Irradiation increases the relative viscosity of albumin in solutions.

3. Ionizing radiation _____ the thickness of albumin.
a) Increases
b) Decreases
c) Remains constant
d) None of the mentioned

View Answer

Answer: b [Reason:] Ionizing radiation decreases the thickness of albumin, but increases the relative viscosity of albumin in solutions.

4. Statement 1: Radiation sterilization might be used for baking since it indicates that the baking quality of eggs is not impaired during doses of ionizing radiations.
Statement 2: Enzymes are _____ by ionizing radiations.
a) True, activated
b) True, inactivated
c) False, no change observed
d) False, all of the mentioned

View Answer

Answer: b [Reason:] Radiation sterilization might be used for baking since it indicates that the baking quality of eggs is not impaired during doses of ionizing radiations. Enzymes are inactivated by ionizing radiations.

5. Statement 1: Radiation has no influence in promoting tin rot or tin disease.
Statement 2: Tin coatings over base steel are suitable for food irradiation.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Radiation has no influence in promoting tin rot or tin disease. Tin coatings over base steel are suitable for food irradiation.

6. Container shape plays an important role for radiation source utilization.
a) True
b) False

View Answer

Answer: a [Reason:] Container shape plays an important role for radiation source utilization.

7. Statement 1: Plastic films and other foils might get damaged due to irradiation.
Statement 2: By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Plastic films and other foils might get damaged due to irradiation. By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.

8. Which of the following is important in estimating decimal reduction dose (D value)?
a) Observations made in the food itself
b) Desirable to experiment with the largest feasible initial number of cells and to follow their destruction to the lowest level which can be observed within the limits of statistical significance
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: c [Reason:] Both of the mentioned are important in estimating decimal reduction dose (D value).

9. Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation.
Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?
a) True, Synthesis of vitamin C
b) True, Aging of wines
c) False, Increasing the yield of crops
d) False, All of the mentioned

View Answer

Answer: d [Reason:] Very young chickens cannot be irradiated as it leads to fragile bones. All of the mentioned are examples of ionizing radiation as a unit operation in the field of food and agriculture.

10. With respect to which of the following properties of food does food irradiation prove a disadvantage?
a) Flavor
b) Tenderness
c) Microbial growth
d) All of the mentioned

View Answer

Answer: a [Reason:] Food irradiation has proved as a disadvantage in the flavor of food. It leads to off-flavor of food.

11. Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.
a) True
b) False

View Answer

Answer: a [Reason:] Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.

12. Viruses can be eliminated by irradiation.
a) True
b) False

View Answer

Answer: b [Reason:] Viruses have very high resistance to irradiation and hence cannot be eliminated by irradiation.

13. Which of the following is true with respect to irradiation for fresh fish?
a) The odor caused by volatile formed in irradiated fresh fish decreases with storage time if the product is packed in a gas permeable container
b) The expected shelf life at a given storage temperature would depend on the irradiation dose
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: c [Reason:] Both of the mentioned is true with respect to irradiation for fresh fish.

14. Statement 1: The microbial deterioration of fresh fish is _____ by irradiation.
Statement 2: The _____ of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.
a) Increased, presence
b) Decreased, absence
c) Increased, absence
d) Decreased, absence

View Answer

Answer: a [Reason:] The microbial deterioration of fresh fish is increased by irradiation. The presence of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.

15. Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food.
Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food. Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.

Set 4

1. The principle of adding salt to meat to preserve it is called _____
a) Pickling
b) Curing
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: b [Reason:] The principle of adding salt to meat to preserve it is called curing. The principle of adding salt to fruits and vegetables to preserve them is called pickling.

2. Which of the following is the source of salt used for preservation of food items?
a) Solar salt
b) Welled salt
c) Rock salt
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are sources of salt used for preservation of food items. Solar salt is obtained by evaporation from the sea. Welled salt is from deeper subterranean salt deposits. Rock salt is from certain mined deposits.

3. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is a use of salt in food?
a) Welled Salt, exerts a growth repressing action on certain microorganisms
b) Rock Salt, can limit moisture availability
c) Solar Salt, both of the mentioned
d) All of the mentioned, neither of the mentioned

View Answer

Answer: c [Reason:] Solar Salt contains chemical impurities. Both of the mentioned are uses of salt in food.

4. The addition of salt during pickling _____, hence supplementing the action of salt.
a) Permits the naturally present lactic acid bacteria to grow
b) Prevents the naturally present lactic acid bacteria to grow
c) Neither of the mentioned
d) Both of the mentioned

View Answer

Answer: a [Reason:] The addition of salt during pickling permits the naturally present lactic acid bacteria to grow, hence supplementing the action of salt

5. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
a) True
b) False

View Answer

Answer: a [Reason:] Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

6. Which of the following is NOT a step in commercial curing of cucumber?
a) Salt is added to it where carbohydrates get converted into acid which supplements the action of salt
b) After sufficient aging of salt, it is leached out of the cucumber with warm water
c) Alum is added to the cucumber to firm the tissue and turmeric is added to improve color
d) Neither of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are steps in curing of cucumbers. Salt is added to it where carbohydrates get converted into acid which supplements the action of salt. After sufficient aging of salt, it is leached out of the cucumber with warm water for 10-14 hours. Then, alum is added to the cucumber to firm the tissue and turmeric is added to improve color.

7. The bitterness of olives is treated by treating olives with 2% _____
a) Sodium chloride
b) Sodium Hydroxide
c) Barium chloride
d) Either of the mentioned

View Answer

Answer: b [Reason:] The bitterness of olives is treated by treating olives with 2% Sodium Hydroxide.

8. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
a) Oxygen
b) Carbon dioxide
c) Water
d) All of the mentioned

View Answer

Answer: b [Reason:] Microorganisms which have higher amount of carbon dioxide have been implicated as causes of bloater damage in natural fermentation commercially.

9. Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
a) Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer
b) Inoculation of brine with a starter culture of L. Plant arum
c) Purging of dissolved carbon dioxide from the brine with nitrogen
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are involved in controlled fermentation of cucumbers brined in bulk.

10. Which of the following statements about salting are true?
a) Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process
b) There are two methods of salting fish- brine-salting and dry-salting
c) Dry-salting is more commonly used than dry salting because it is more efficient
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned statements about salting are true

11. Only the best quality fish or shellfish should be used for smoke-curing. Why?
a) The bad quality might interfere with the process
b) Smoking will not conceal the bad quality or poor flavor
c) It proves to be expensive
d) All of the mentioned

View Answer

Answer: b [Reason:] Smoking will not conceal the bad quality or poor flavor of the fish and hence the bad quality fish, in spite of being smoke-cured, will stay of bad quality itself.

12. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.
a) True
b) False

View Answer

Answer: a [Reason:] Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

13. Which of the following steps is not included in hard-smoked salmon procedure?
a) Soaking in fresh water for a few hours to remove slight excess salt
b) Hard-salted salmon must be soaked for 24-48 hours
c) After the salmon has been split into two sides with backbone removed, and thoroughly cleaned, it is salted in barrels for 3-4 days
d) None of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned steps are included in hard-smoked salmon procedure.

14. Statement 1: Hard-smoked salmon products can be kept without refrigeration.
Statement 2: The drying effect of smoke and smoke components is to _____
a) True, Inhibit bacteria
b) True, Both of the mentioned
c) False, Retard fat oxidation
d) False, Neither of the mentioned

View Answer

Answer: b [Reason:] Hard-smoked salmon products are fairly dry and can be kept without refrigeration. The drying effect of smoke and smoke components is to inhibit bacteria and retard fat oxidation.

Set 5

1. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?
a) Sucrose, garlic powder
b) Glucose, red pepper
c) Red pepper, anise seed
d) All of the mentioned

View Answer

Answer: a [Reason:] Sucrose/ Glucose are present maximum in pepperoni and garlic powder is present least in sugars-spice-cure for pepperoni.

2. Which of the following is the curing agent in manufacture of pepperoni?
a) Ground cayenne pepper
b) Lactic acid
c) Sodium nitrate
d) All of the mentioned

View Answer

Answer: c [Reason:] Sodium nitrate is the curing agent in manufacture of pepperoni. Lactic acid is needed for fermentation. Ground cayenne pepper is an ingredient in sugars-spice-cure for curing.

3. Which of the following is a reason of smoking meat?
a) Development of flavor and preservation
b) Creation of new products
c) Development of color and protection from oxidation
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are reasons for smoking meat.

4. Which of the following meat products is NOT cured before smoking?
a) Breakfast bacon
b) Ham
c) Virginia ham
d) Neither of the mentioned

View Answer

Answer: c [Reason:] Virginia ham is not smoked but barrel cured.

5. How is the smoke needed in smoking meat in industries generated?
a) It is remotely generated and then circulated into a smoke room or smoke tunnel
b) High speed frictional contact of wood
c) Electric charge and electrostatic deposition onto meat surface
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned methods are used for generating the smoke needed for smoking meat in different industries. The method of generation varies according to the use and product manufactured.

6. Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.
a) True
b) False

View Answer

Answer: a [Reason:] Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

7. Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature
a) Yes
b) No
c) No data available
d) Work under progress

View Answer

Answer: d [Reason:] According to the chemical reaction and chemistry involved, reaction of amines with nitrous acid should yield Nitrosamine. Also, it is proven that these are carcinogenic. But the manufacturers refuse to accept their presence in cured meats and that they are isolated during the curing process. Hence this concern is still under progress.

8. Which of the following is a role of nitrate/ nitrite in curing?
a) Stabilizing color of the lean tissue
b) Contributing to the characteristic flavor of cured meat
c) Inhibiting growth of a number of food poisoning and spoilage microorganisms
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are roles of nitrate/ nitrite in curing.

9. Which of the following is a role of Ascorbic acid in curing?
a) Take part in reduction of metmyoglobin to myoglobin and accelerate the rate of curing
b) Ascorbates react chemically with nitrite to increase the yield of nitric oxide from nitrous acid
c) Excess ascorbate acts as antioxidants and stabilizes color and flavor
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are roles of Ascorbic acid in curing.

10. Which of the following is NOT a function of phosphates in curing?
a) Retarding development of rancidity
b) Raising pH and causing unfolding of muscle proteins. Hence making more sites available for water binding
c) Improve retention of brine and improvement in yield
d) None of the mentioned

View Answer

Answer: a [Reason:] Retarding development of rancidity is a function of nitrates. Other mentioned functions are functions of phosphates.

11. Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?
a) Haemoglobin
b) Myoglobin
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: b [Reason:] Myoglobin is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level. Haemoglobin is a red pigment found in blood that acts as a carrier for oxygen to tissues.

12. Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?
a) Function
b) Structure
c) Both can be oxidized and oxygenated
d) None of the mentioned

View Answer

Answer: c [Reason:] Both myoglobin and haemoglobin can be oxidized and oxygenated.

13. Which of the following is NOT a major advantage of continuous smoking system for meat?
a) Space saving
b) Speed of processing and labor costs
c) Access to specific control of processing conditions
d) Neither of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are advantages of continuous smoking system for meat.