MCQOPTIONS
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MCQOPTIONS
This section includes 7 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
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, Inhibit bacteria & Retard fat oxidation |
| C. | False, Retard fat oxidation |
| D. | False, Neither of the mentioned |
| Answer» C. False, Retard fat oxidation | |
| 2. |
Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 3. |
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 |
| Answer» C. It proves to be expensive | |
| 4. |
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 |
| Answer» E. | |
| 5. |
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 |
| Answer» E. | |
| 6. |
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 |
| Answer» C. Water | |
| 7. |
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. | Solar Salt, exerts a growth repressing action on certain microorganisms |
| B. | Rock Salt, can limit moisture availability |
| C. | Welled Salt, exerts a growth repressing action on certain microorganisms |
| D. | All of the mentioned, neither of the mentioned |
| Answer» B. Rock Salt, can limit moisture availability | |