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Food Engineering Mcq Questions Set 2

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1. Statement 1: Preservatives are food additives. Statement 2: Sweeteners consist of calorie, low-calorie and non-calorie sweeteners.




2. Which sentence is untrue?




3. Statement 1: All food additives are carcinogenic. Statement 2: Food additives must be avoided as far as possible.




4. In the history of packaging of the food industry, which among these was never a material of packaging?




5. Which of the following is incorrect?




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 it is not obvious how to be used.




7. Which of the following need not be in the same vision of field?




8. Food Authenticity means _____




9. Which of the following is a form of mis-description?




10. What does FSS stand for?




11. What does FSS stand for?




12. Statement 1: Codex Alimentarius is an international commission for food labeling. Statement 2: Coffee, Tea and Spices have been exempted from food labeling.




13. Which of the following food item has been exempted from labeling?




14. Statement 1: A nutrition fact panel is present where the nutrition information has to be given in the same order that has been instructed. Statement 2: ‘% Daily Value’ is present at the right corner to inform consumers about the quantity to be consumed.




15. Statement 1: A nutrition fact panel is present where the nutrition information has to be given in the same order that has been instructed. Statement 2: ‘% Daily Value’ is present at the right corner to inform consumers about the quantity to be consumed.




16. What does FSS stand for?




17. . A substance intentionally added that affects the nature and quality of food is called _____




18. When do we say that food is adulterated under the PFA Act?




19. When do we say that food is adulterated under the PFA Act?




20. Which stage does adulteration take place in?




21. Which of the following is an adulterant?




22. Why are adulterants added?




23. Methods for detection of common adulterants are _____




24. . 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




25. This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Food Additives”. 1. A substance intentionally added that preserves flavour and improves taste is called _____




26. . Which of the following is NOT a function of a food additive _____




27. Statement 1: Stabilizers, Emulsifiers are certain examples of food additives. Statement 2: Antioxidant is a class of food additive.




28. What are Sequestrants?




29. ____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.




30. 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.




31. Which sentence is untrue?




32. Statement 1: All food additives are carcinogenic. Statement 2: Food additives must be avoided as far as possible.




33. In the history of packaging of the food industry, which among these was never a material of packaging?




34. Which of the given reasons, is NOT a valid reason for packaging of food items?




35. Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects.




36. Which of the following is incorrect? a)




37. Which of the following is a must in food labeling?




38. 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 it is not obvious how to be used.




39. Which of the following need not be in the same vision of field?




40. Food Authenticity means _____




41. Which of the following is a form of mis-description?




42. What does FSS stand for?




43. Which of the following food item has been exempted from labeling?




44. Statement 1: For children under 2, the infant formula doesn’t contain fat value as infants don’t have problem with consumption of fat. Statement 2: Nutrient claim- free means that food item is physiologically devoid of that substance.




45. According to CODEX standards, which of the following food item is hypersensitive?




46. Nutrition claim means _____




47. Which among the following claims is prohibited? a)




48. Food processing in India is concentrated in which sector, maximum?




49. Which among these is a factor for processed food in India? a)




50. Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food. Statement 2: High taxation is a constraint for the food processing industry.




51. Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food. Statement 2: High taxation is a constraint for the food processing industry.




52. Which of the following are NOT key constraints of the food processing industry?




53. Which of the following is untrue?




54. Which of the following comes under grain processing in India?




55. Which of the following comes under grain processing in India?




56. Which of the following do you think is a valid reason for decline of export of marine products to USA?




57. Which of the following is true about fruits and vegetable processing?




58. Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. Statement 2: Post harvest loss is non-existent.




59. Which of the following is not related to Post Harvest losses?




60. Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products. Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.




61. Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer. Statement 2: Ginger is added sometimes to marmalade.




62. Statement 1: Jam cannot be made using pulp of more than one fruit. Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.




63. Which of the following holds untrue with respect to jam making?




64. Which of the following are Milk Processing Operations?




65. Which of the following is true?




66. Homogenized milk has ______




67. How is milk pasteurized?




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




69. Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat. Statement 2: The above process is called ageing or conditioning.




70. Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present. Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.




71. Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration. Statement 2: Canning is a process in which steam is sent in to sterilize the products. Which of the following holds true for statement 1 and statement 2 respectively?




72. Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life. Statement 2: The above makes the meat hard.