Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing

This is an MCQ-based quiz on the topic of Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods, and Principles of Food Freezing.

This includes the following:-

Preservatives
Controlled atmosphere
Structure of the packaging film
Under hypobaric storage
Myoglobin

Start Quiz

Which of the following is a factor that affects the storage stability of food?

Type of raw material used Quality of raw material used Method/effectiveness of packaging All of the mentioned

Which of the following sentence is true with respect to food storage/preservation?

Each food type has a potential storage life The mechanical abuse that food has received during storage/distribution does not affects its storage stability All of the mentioned None of the mentioned

Choose the true statement.

Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there Proteins are held in an emulsion state in a water system Fats are in colloidal state All of the mentioned

Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

True, False True, True False, False False, True

Which of the following statement with respect to food preservation is true?

Leafy vegetables perish fast due to their high moisture content Cereals have the highest requirements of moisture and soil types Cereal can be grown with less labour and yield of food is high All of the mentioned

Cereals are the major source of food in the world.

True False

Cereals are a major source of carbohydrates.

True False

Statement 1: Majority of the fish have more proteins than water. Statement 2: Whole milk has more water than fat.

True, False True, True False, False False, True

Statement 1: Are almonds high-fat or high-protein nuts? Statement 2: Tiny fat globules in water are called butter.

High-fat, False High-fat, True High-protein, False High-protein, True

Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.

True, False True, True False, False False, True

Which of the following is a method to delay the onset of spoilage on storage?

Spray/dip in water/ wax formulations Fumigation Spray/dip in water/wax formulations/Fumigation None of the mentioned

Which of the following holds well as a reason for the storage of food at low temperatures?

Respiration rate decreases Growth of microbes decreases Humidity is less All of the mentioned

Which of the following microorganism is popular for spoilage in fruits and vegetables?

Mesophile Thermophile Psychrophile All of the mentioned

Which of the following is needed in order to establish a refrigeration requirement?

Initial temperature of food Specific heat of food Amount of food to be placed in a room All of the mentioned

Which of the following is true when it comes to meat carcass?

It is kept under ultraviolet rays such that mold formation takes place It is kept at a relative humidity such that excessive weight loss doesn’t take place All of the mentioned None of the mentioned

Quiz/Test Summary

Title: Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing

Questions: 15

Contributed by:

NEO Fri, Apr 15, 2022 12:39 PM UTC

Book a Trial Class

Sedimentation and Centrifuge, Mixing, Size Reduction and Separation and Material Handling and Transportation

Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration

Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates

Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration

Food Processing Techniques, Fluid Mechanics and Rheology of Foods

Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability

Regulations and Labelling Requirement and Food Processing

Heat Transfer by Conduction, Convection and Radiation