Practice Tricky Food Engineering Multiple Choice Questions with Answers Quiz-1

Q.1.

StatementDenaturation of proteins is followed by coagulation and then flocculation.

a) True, False
b) True, True
c) False, False
d) False, True

Explanation

Q.2.

Which is true about fats heated in the presence of oxygen?

a) Lowered melting point
b) Lower iodine number
c) Increased acidity
d) All of the mentioned

Explanation

Q.3.

Flavor reversion occurs in saturated fats and oils.

a) True
b) False

Explanation

Q.4.

StatementSugar and starches are degraded by prolonged heating.

a) True, False
b) True, True
c) False, False
d) False, True

Explanation

Q.5.

The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?

a) Oxygen
b) Copper ions
c) Ascorbic acid oxidase enzyme
d) All of the mentioned

Explanation

Q.6.

StatementGlass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.

a) True, False
b) True, True
c) False, False
d) False, True

Explanation

Q.7.

Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

a) Vitamin A
b) Vitamin D
c) Vitamin E
d) All of the mentioned

Explanation

Q.8.

Which of the following is true about ptomaine?

a) Produced in putrefying meat and other proteinaceous foods
b) It belongs to the group of amines
c) It results from the decarboxylation of amino acids
d) All of the mentioned

Explanation

Q.9.

Which of the following is untrue about ptomaine?

a) Alanine loses carbon dioxide yielding ptomaine ethylamine
b) Other common ptomaines in decomposed flesh are cadaverine
c) Foods with these materials are to decomposed to be held in the stomach
d) None of the mentioned

Explanation

Q.10.

Which of the following is a notion about open canned food?

a) It is highly poisonous
b) Tin flavor from the cans is sometimes toxic
c) It is highly poisonous and also tin flavor from the cans is sometimes toxic
d) All of the mentioned

Explanation

Q.11.

Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

a) True
b) False

Explanation

Q.12.

Which of the following step is NOT included in the commercial canning?

a) Receiving raw products and preparing product
b) Filling food into containers and exhausting
c) Sealing lids, heat process, cool containers and finally store
d) None of the mentioned

Explanation

Q.13.

StatementCaramelization is a process resulting from heating polyhydroxycarbonyl compounds.

a) True, False
b) True, True
c) False, False
d) False, True

Explanation

Q.14.

HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

a) True
b) False

Explanation

Q.15.

StatementDuring denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.

a) True, False
b) True, True
c) False, False
d) False, True

Explanation

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