Engineering

Principles of Food Preservation MCQs: 152 Questions & Answers in Engineering

152 Principles of Food Preservation MCQs in Engineering with answers & explanations. Practice objective questions for competitive exams, interviews & self-as… Use the answer toggle below to show or hide all solutions, tap an option to check one question, or open a question for its own page.

Page 1 of 8

Show answers

Answers hidden — tap an option or use “View Answer” on each question.

Principles of Food Preservation MCQs: 152 Questions & Answers in Engineering

Methods for detection of common adulterants are

Which of the following is an adulterant?

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

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

Which of the following is incorrect?

Which of the following is a must in food labeling?

It is legal for a label to say – ‘this product cures xyz disease’.

Food Authenticity means

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

The dough, in refrigerated dough making is stacked and packed in

The disc shaped dough is dusted with rice flour to

Phosphate based leavening agents in dough crystallize.

Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.

With the increase in temperature, the holding time of the dough for cooling needs to be

Modification of carbon dioxide and oxygen levels for storage is worth it only if

Controlled atmosphere has more oxygen than carbon dioxide.

Which of the following is NOT the correct method to enhance storage?

Which of the following statements is true?

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

Coated meat products require

Study tips for Principles of Food Preservation