MCQOPTIONS
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MCQOPTIONS
This section includes 67 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
Which of the following information is required prior to launching a new product? |
| A. | Product and raw material specifications |
| B. | Process development |
| C. | Plant location and operation |
| D. | All of the mentioned |
| Answer» E. | |
| 52. |
Which of the following is a step under process development? |
| A. | Establish tentative process specifications |
| B. | Organize necessary pilot plant facilities |
| C. | Produce pilot plant products and submit to taste panels |
| D. | All of the mentioned |
| Answer» E. | |
| 53. |
Which of the following is a function of a chemical additive? |
| A. | Preservation |
| B. | Serve as nutritional supplement |
| C. | Color modifiers |
| D. | All of the mentioned |
| Answer» E. | |
| 54. |
Which of the following undesirable quality pertains to the undesirable use of additives? |
| A. | To disguise the use of faulty processing and handling techniques |
| B. | To deceive consumers and result in a substantial reduction of the nutritive value of the food |
| C. | When the desired effect can be obtained by good manufacturing practices which are economically feasible |
| D. | All of the mentioned |
| Answer» E. | |
| 55. |
Which of the following is a use of food additive? |
| A. | Maintenance of nutritional quality of food and providing essential aids in food processing |
| B. | Enhancement of keeping quality or stability with resulting reduction in food losses |
| C. | Making food attractive to the consumer in a manner which does not lead to deception |
| D. | All of the mentioned |
| Answer» E. | |
| 56. |
Which of the following defines a food additive? |
| A. | Substance which is/ may become a part of food |
| B. | A substance or a mixture of substances which is present in food as a result of any aspect of production, processing, storage or packaging |
| C. | A substance, the intended use of which results or may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food with certain exceptions |
| D. | All of the mentioned |
| Answer» E. | |
| 57. |
Which of the following terms/ food items are NOT included in the definition of a food additive? |
| A. | Food items that find their way accidentally or unintentionally |
| B. | Pesticides, color additives |
| C. | New animal drugs or any substance used in accordance with a sanction or approval granted prior to effective date of food additives amendment of 1958 |
| D. | All of the mentioned |
| Answer» E. | |
| 58. |
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 |
| Answer» E. | |
| 59. |
When_the_coloring_is_truly_artificial,_the_food_statement_“food_color_added”_needs_to_be_added.$# |
| A. | True |
| B. | False |
| Answer» C. | |
| 60. |
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 |
| Answer» E. | |
| 61. |
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 |
| Answer» E. | |
| 62. |
_____ salts are used in many fruit processing operations in concentrations below 0.1%. |
| A. | Calcium |
| B. | Magnesium |
| C. | Sodium |
| D. | All of the mentioned |
| Answer» B. Magnesium | |
| 63. |
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 |
| Answer» E. | |
| 64. |
Statement 1: None of the naturally occurring antioxidant phenols are permitted as food additives. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 65. |
Which of the following is a naturally occurring antioxidant? |
| A. | Hydroquinone |
| B. | Ascorbic acid |
| C. | Vitamin E |
| D. | All of the mentioned |
| Answer» E. | |
| 66. |
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 |
| Answer» E. | |
| 67. |
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 |
| Answer» E. | |