Agriculture/Food Engineering Mcq Questions Set 2 Sample Test,Sample questions

Question:
 According to CODEX standards, which of the following food item is hypersensitive?

1.Cereals

2.Nuts

3.Milk Products

4.All of the mentioned


Question:
 How is milk pasteurized?

1.Low temperature, Long time

2.High temperature, Short time

3.Ultrahigh temperature

4.All of the mentioned


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

1.Bakelite

2.Pottery and vases

3.Iron and tin plated steel

4.None of the mentioned


Question:
 Statement 1: All food additives are carcinogenic.
Statement 2: Food additives must be avoided as far as possible.

1.True, False

2. True, True

3.False, False

4.False, True


Question:
 Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

1. True, False

2. True, True

3.False, False

4.False, True


Question:
 Statement 1: Codex Alimentarius is an international commission for food labeling.
Statement 2: Coffee, Tea and Spices have been exempted from food labeling.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
 Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
Statement 2: The above makes the meat hard.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
 Statement 1: For children under 2, the infant formula doesn’t contain fat value as infants don’t have problem with consumption of fat.
Statement 2: Nutrient claim- free means that food item is physiologically devoid of that substance.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
 Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
 Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.
Statement 2: Ginger is added sometimes to marmalade.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
 Which of the following are Milk Processing Operations?

1.Clarification

2.Pasteurization

3.Homogenization

4.All of the mentioned


Question:
 Which of the following comes under grain processing in India?

1.Oil seed processing

2.Wheat processing

3.Oil seed & Wheat processing

4.None of the mentioned


Question:
 Which of the following comes under grain processing in India?

1.Oil seed processing

2.Wheat processing

3.Oil seed & Wheat processing

4.None of the mentioned


Question:
 Which of the following do you think is a valid reason for decline of export of marine products to USA?

1. Emerging markets in USA

2.Anti- dumping procedure by US government on many marine products

3.Emerging markets in USA & Anti- dumping procedure by US government on many marine products

4.None of the mentioned


Question:
 Which of the following is a must in food labeling?

1.Name

2.Standard Specification

3.Place of Origin

4.All of the mentioned


Question:
 Which of the following is incorrect?
a) 

1.Packages designed for uniform shipping cannot be loaded into mixed shipping

2.Waste prevention is the most sought after option and disposal, the least sought after

3.Shrink wraps is one of the forms of packing used

4.None of the mentioned


Question:
 Which of the following is true about fruits and vegetable processing?

1.They get spoil very fast and hence need to be consumed soon

2.They have high moisture content and should be kept in a cold, dark place

3.They’re tender and hence get spoiled easily

4.All of the mentioned


Question:
 Which of the following is true?

1.In Clarification, all the dirt and filth is removed

2.Standardization is to adjust the amount of fat in the milk

3.A stable emulsion of milk fat and serum is not made

4.None of the mentioned


Question:
 Which of the following is untrue?

1.Basmati rice has gained international recognition

2.Wine industry is gaining support in India, especially Maharashtra

3.Dairy industry of India is the largest in the world

4.None of the mentioned


Question:
 Which sentence is untrue?

1.GRAS stands for ‘generally recognized as safe’

2.Boric acid has been banned

3.High levels of MSG leads to ‘Chinese Restaurant Syndrome’

4.Food additives need not be numbered or labelled


Question:
 Which sentence is untrue?

1.GRAS stands for ‘generally recognized as safe’

2.Boric acid has been banned

3.High levels of MSG leads to ‘Chinese Restaurant Syndrome

4.Food additives need not be numbered or labelled


Question:
 Which stage does adulteration take place in?

1.roducer

2.Distributor

3.Retailer

4.All of the mentioned


Question:
 Why are adulterants added?

1.To increase shelf-life of products. E.g.- Urea

2.To improve flavor color and appearance

3.To sell lesser quantity at the same price

4.All of the mentioned


Question:
. A substance intentionally added that affects the nature and quality of food is called _____

1.Food poison

2.Food adulterant

3.Food contaminant

4.Food material


Question:
. Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt.
Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
. Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk

1.Yes, definitely

2.No, definitely unsafe

3.Maybe safe, maybe unsafe

4.None of the mentioned


Question:
. Which of the following is NOT a function of a food additive _____

1.To maintain product consistency

2.Maintain nutritive value

3.Controlling acidity/alkalinity

4.None of the mentioned


Question:
Food Authenticity means _____

1.The food should match the description

2.The food should taste good

3.It should be cheap

4.None of the mentioned


Question:
Food Authenticity means _____

1.The food should match the description

2.The food should taste good

3.It should be cheap

4.None of the mentioned


Question:
Food processing in India is concentrated in which sector, maximum?

1.Organized Sector

2.Unorganized sector

3. Small Scale

4.None of the mentioned


Question:
Homogenized milk has ______

1.Creamier structure

2.Whiter appearance

3.Bland flavor

4.All of the mentioned


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

1.Bakelite

2.Pottery and vases

3.Iron and tin plated steel

4.None of the mentioned


Question:
Methods for detection of common adulterants are _____

1.Visual tests

2.Chemical tests

3.Physical tests

4.All of the mentioned


Question:
Nutrition claim means _____

1.A food has certain nutritional properties including but not limited to the energy value

2.A food has certain limitations

3.All of the mentioned

4.None of the mentioned


Question:
Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.
Statement 2: The above process is called ageing or conditioning.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: A nutrition fact panel is present where the nutrition information has to be given in the same order that has been instructed.
Statement 2: ‘% Daily Value’ is present at the right corner to inform consumers about the quantity to be consumed.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: A nutrition fact panel is present where the nutrition information has to be given in the same order that has been instructed.
Statement 2: ‘% Daily Value’ is present at the right corner to inform consumers about the quantity to be consumed.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: All food additives are carcinogenic.
Statement 2: Food additives must be avoided as far as possible.

1.True, False

2.True, True

3.False, False

4. False, True


Question:
Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt.
Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.
Statement 2: Post harvest loss is non-existent.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes.
Statement 2: Baking soda is a leavening agent. It is an additive.

1.True, False

2.True, True

3.False, False

4. False, True


Question:
Statement 1: Jam cannot be made using pulp of more than one fruit.
Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
Statement 2: Canning is a process in which steam is sent in to sterilize the products.
Which of the following holds true for statement 1 and statement 2 respectively?

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: Preservatives are food additives.
Statement 2: Sweeteners consist of calorie, low-calorie and non-calorie sweeteners.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.
Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: Stabilizers, Emulsifiers are certain examples of food additives.
Statement 2: Antioxidant is a class of food additive.

1.True, False

2.True, True

3.False, False

4. False, True


Question:
Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food.
Statement 2: High taxation is a constraint for the food processing industry.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food.
Statement 2: High taxation is a constraint for the food processing industry.

1.True, False

2.True, True

3.False, False

4.False, True


Question:
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Food Additives”.

1. A substance intentionally added that preserves flavour and improves taste is called _____

1.Food additive

2.Food adulterant

3.Food contaminant

4.Food material


Question:
What are Sequestrants?

1.They are added to keep the food stable

2.Form a complex ion with metals like copper, iron etc

3.Added for color

4.They keep the food oxidized


Question:
What does FSS stand for?

1.Food set and sound

2. Food Secure and Safe

3.Food Safety and Security

4.Food sour and sign


Question:
What does FSS stand for?

1.Food set and sound

2.Food Secure and Safe

3.Food Safety and Security

4.Food sour and sign


Question:
What does FSS stand for?

1.Food set and sound

2.Food Secure and Safe

3.Food Safety and Security

4.Food sour and sign


Question:
What does FSS stand for?

1.Food set and sound

2.Food Secure and Safe

3. Food Safety and Security

4.Food sour and sign


Question:
When do we say that food is adulterated under the PFA Act?

1.If it is obtained from a diseased animal

2.If spices are sold without their essence

3.If any ingredient is injurious to health

4.All of the mentioned


Question:
When do we say that food is adulterated under the PFA Act?

1.Food poison

2.Food adulterant

3.Food contaminant

4.Food material


Question:
Which among the following claims is prohibited?
a)

1. Substantiated Claims

2.Claims of Veg/non- veg

3.All of the mentioned

4.None of the mentioned


Question:
Which among these is a factor for processed food in India?
a) 

1.Changing lifestyles

2.Food habits

3.Organized food retail

4.All of the mentioned


Question:
Which of the following are NOT key constraints of the food processing industry?

1.Inadequate quality control

2.High packaging cost

3.Low demand

4.Poor infrastructure as in no cold storage, warehouse etc


Question:
Which of the following food item has been exempted from labeling?

1.On the spot food like bakery items

2.Ready to eat food

3.Food served on plane/ vending machine

4.All of the mentioned


Question:
Which of the following food item has been exempted from labeling?

1.On the spot food like bakery items

2.Ready to eat food

3.Food served on plane/ vending machine

4.All of the mentioned


Question:
Which of the following holds untrue with respect to jam making?

1. Boiling water to concentrate the mixture is an important step

2.The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%

3.High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products

4.None of the mentioned


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

1.Incorrect Origin

2.Incorrect Quantitative Description

3.Extending the food

4. All of the mentioned


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

1. Incorrect Origin

2.Incorrect Quantitative Description

3.Extending the food

4.All of the mentioned


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

1.Chopping

2.Protein Extraction

3.None of the mentioned

4.Chopping & Protein Extraction


Question:
Which of the following is an adulterant?

1.Urea

2.Pesticides

3.Iron filings in tea

4.All of the mentioned


Question:
Which of the following is incorrect?

1.Packages designed for uniform shipping cannot be loaded into mixed shipping

2.Waste prevention is the most sought after option and disposal, the least sought after

3. Shrink wraps is one of the forms of packing used

4.None of the mentioned


Question:
Which of the following is not related to Post Harvest losses?

1.Post harvest losses can be reduced by adding value to products

2.Packaging, storage, transportation areas are where losses take place

3.Farmers don’t earn much after adding value to products

4.Value can be added to products by converting raw form into a more processed/refined form


Question:
Which of the following need not be in the same vision of field?

1.Product name

2.Quantity

3.Date mark

4.Place of Origin


Question:
Which of the following need not be in the same vision of field?

1.Product name

2.Quantity

3.Date mark

4.Place of Origin


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

1.Security and portion control

2.Marketing and convenience

3.Protection and information transmission

4.None of the mentioned


Question:
____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

1.Buffering agents

2.Sequestrants

3.Anti-caking agents

4. Anti-foaming agent


More MCQS

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  2. Agriculture Plant Pathology Set-2
  3. Agriculture Plant Pathology Set-3
  4. Agriculture Seed Science
  5. Agriculture Agriculture Genetics Plant Breeding and Biotechnology
  6. Agriculture Agriculture Genetics Plant Breeding and Biotechnology set-2
  7. Agriculture Agriculture Genetics Plant Breeding and Biotechnology set-3
  8. Agriculture Agriculture Genetics Plant Breeding and Biotechnology Set-4
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  10. Agriculture Agriculture Genetics Plant Breeding and Biotechnology Set-6.
  11. Food Engineering Mcq Questions Set 1
  12. Food Engineering Mcq Questions Set 2
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