Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQs-Characteristics & Composition of Food
1 - Question
Which of the following is true about mold inhibition?
a) Sorbic acid is used as a mold inhibitor in cheese
b) The quantity of Sorbic acid required for mold inhibition is one third the amount of sodium benzoate required
c) Propylene glycol and tri ethylene glycol have germicidal properties
d) All of the mentioned
View Answer
Explanation: All of the mentioned is true about mold inhibition.
2 - Question
Which of the following is valid when it comes to the future of antibiotics in food?
a) Should have no harmful effect on man when taken by mouth and preferably should be metabolizable
b) The economy of use, ease of use and reliability of control and detection must exist
c) Preferably compatible with other methods of permanent preservation
d) All of the mentioned
View Answer
Explanation: All of the mentioned are valid when it comes to the future of antibiotics in food.
3 - Question
Which of the following is a naturally occurring antioxidant?
a) Hydroquinone
b) Ascorbic acid
c) Vitamin E
d) All of the mentioned
View Answer
Explanation: All of the mentioned are naturally occurring antioxidants.
4 - Question
Statement 1: None of the naturally occurring antioxidant phenols are permitted as food additives. Statement 2: Benzoic acid has certain antioxidant properties.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: None of the naturally occurring antioxidant phenols are permitted as food additives. Benzoic acid has certain antioxidant properties.
5 - Question
Which of the following is true about synergism?
a) The mechanism of synergism depends on the nature of synergist, the antioxidant and the fat
b) Synergists do not have antioxidant properties alone
c) When two or more antioxidants combine, a greater effect than a single antioxidant is produced. This is referred to as synergism
d) All of the mentioned
View Answer
Explanation: All of the mentioned is true about synergism.
6 - Question
_____ salts are used in many fruit processing operations in concentrations below 0.1%.
a) Calcium
b) Magnesium
c) Sodium
d) All of the mentioned
View Answer
Explanation: Calcium salts are used in many fruit processing operations in concentrations below 0.1%.
7 - Question
Which of the following is the use of waxing in plant tissues?
a) Reduces shrinkage losses
b) Reducing water losses due to evaporation
c) Thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses
d) All of the mentioned
View Answer
Explanation: All of the mentioned are uses of waxing in plant tissues.
8 - Question
Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?
a) Aluminium sodium sulphate
b) Vitamin D-2
c) Sodium polyphosphate
d) All of the mentioned
View Answer
Explanation: The entire mentioned are permitted food additives by the FDA when not in violation with other sections of the act.
9 - Question
Which of the following is NOT true about artificial coloring with respect to food?
a) It is defined as any material which contains a dye or a pigment
b) This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources
c) Caramel falls under its definition
d) None of the mentioned
View Answer
Explanation: Artificial coloring is defined as any material which contains a dye or a pigment. This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources. Caramel falls under its definition as it is a pigment obtained from sugar.
10 - Question
When the coloring is truly artificial, the food statement “food color added” needs to be added.
a) True
b) False
View Answer
Explanation: When the coloring is truly artificial, the food statement “food color added” is insufficient as the consumer may assume that the color has been derived from the food itself. The statement required is “artificial coloring”.