Principles of Food Preservation MCQs | Page - 4
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.
M
Q. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?
M
Q. Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.
M
Q. Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
M
Q. Which of the following food items is the lowest in heating up?
M
Q. Which of the following comes under the categories of food – broken curve heating food?
M
Q. Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.
M
Q. For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.
M
Q. The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as
M
Q. Which of the following is a synonym for loss factor of food?
M
Q. Which of the following is true about loss factor of food?
Jump to
Download our easy to use, user friendly Android App from Play Store. And learn MCQs with one click.
