Principles of Food Preservation MCQs | Page - 3
Dear candidates you will find MCQ questions of Principles of Food Preservation here. Learn these questions and prepare yourself for coming examinations and interviews. You can check the right answer of any question by clicking on any option or by clicking view answer button.
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Q. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
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Q. Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
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Q. Oil/Lemon/Vinegar + Spices applied to meat is called
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Q. Meat based bioactive peptides have certain nutraceutical effects.
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Q. Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.
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Q. In process annealing, heating is limited to avoid excessive oxidation.
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Q. Which of the following does not happen when a material is annealed?
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Q. Which material is present above the upper critical temperature line in an iron carbon phase diagram?
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Q. In stress relief annealing, the annealing temperature is relatively low.
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Q. Which of the following is not a type of annealing?
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