Food Engineering MCQs
Food Engineering MCQs
Answer these 200+ Food Engineering MCQs and see how sharp is your knowledge of Food Engineering.
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1: What type of material is used in absorbent packing?
A. Cotton
B. Paper
C. Plastic
D. Cellulose
E. Paperboard
2: What type of packaging uses absorbent material?
A. Non-Absorbent Packaging
B. Absorbent Mats
C. Absorbent Wrap
D. Absorbent Packing
E. Potato Chip Bag
3: What is an example of a product that's made by hand trimming of bones?
A. Jewelry
B. Wine
C. Meat
D. Pottery
4: What type of equipment is used in AMR?
A. Telephone system
B. Machinery
C. Radiology machines
D. Radio equipment
E. Patient beds
5: What is another name for AMR?
A. Animal Muscle Rendering
B. Meat Reduction Technique
C. Meat and Bone Meal
D. Meat Recovery
E. Meat Reduction
6: What can't an adulterated food product enter into commerce for?
A. Plants
B. Agriculture
C. Animals
D. Human food use
E. Commercial food service
7: What is the generally accepted meaning of the term "adulterated food"?
A. Food that has been tampered with in some way
B. Impure, unsafe, or unwholesome
C. Food that has been mixed with something else
8: What can't be bought if it contains an adulterant?
A. Medicines
B. Products found to be adulterated
C. Food products
D. Foods that have been contaminated
E. Medicine that has been tampered with
9: What type of animals are subject to the Federal Meat Inspection Act or the Poultry Products Inspection Act?
A. Mammals
B. Protected
C. Inexorable
D. Inimical
E. Amenable
10: What is the ADRS commonly referred to?
A. The Animal Disposition Reporting System
B. The Animal Identification Number
C. The Animal Disease Reporting System
11: What is the Animal Disposition Reporting System called?
A. Animal Behavior Reporting System
B. Animal Disease Reporting System
C. CAPI
D. APTS
E. ADRS
12: What database contains information on condemned livestock and poultry?
A. Foreign Animal Disease Database
B. The Food and Drug Administration's Animal Feed Division
C. Animal Disposition Reporting System
D. Animal Identification System
E. National Animal Identification System
13: What is an article intended for use as food for dogs, cats, or other animals derived from the carcass or parts or products of the carcass not included in the definition?
A. Grain
B. Pet Food
C. Dog Food
D. Animal Food
14: Where is Animal Food considered to come from?
A. Carcass or parts or products of the carcass
B. Mineral
C. Soil
D. Plant
15: What does the word "manufacturing" imply?
A. Producing
B. Creating
C. Processing
D. Making
16: What term refers to the examination that US meat and poultry inspectors are required to conduct of all live animals prior to slaughter?
A. Pre- slaughter Inspection
B. Antemortem Inspection
C. Post-mortem Inspection
17: What food additive prevents oxygen from degrading food?
A. Antioxidant
B. Preservative
C. Enzyme
D. Flour
18: What could the oxygen in the air cause to change?
A. Heat
B. Structure
C. Sound
D. Flavor and/or color
E. Function
19: What type of coloring is one that was manufactured by a process of synthesis?
A. Natural Coloring
B. Pigment Coloring
C. Pigment Color
D. Mineral Coloring
E. Artificial Coloring
20: What are dyes and pigments extracted from?
A. Plants
B. Minerals
C. Animals
D. A plant or other material
21: What are the principal components of artificial flavors?
A. Alcohol, acids, and aldehyde groups
B. Esters, ketones, and aldehyde groups
C. Alcohol, water, and esters
D. Carboxylic acids and amines
E. Acids, alcohols, and aldehydes
22: What term is used to refer to products that are created by a process similar to that of artificial flavors?
A. Artificial Sweeteners
B. Artificial Colors
C. Artificial Flavoring
D. Artificially Colorized Drinks
23: What is aseptic packaging used to create?
A. Pre-packaged food
B. Fruit Roll-Up
C. Pharmaceuticals
D. Can Package
E. Shelf-stable container
24: What does the term aseptic packaging mean?
A. Making a product safe to eat without tampering
B. Technique for creating a shelf-stable container
C. Aseptic technique for creating sterile packaging
D. Aseptic technique for creating a barrier between sterility and the environment
E. Preservation of food by preventing contamination
25: What does Baste mean in cooking?
A. To mix melted butter, oil, or other fat with flour
B. To tie together ingredients while cooking
C. To moisten meat or other food while cooking
D. To coat food with a flavored coating
E. To make a sauce or gravy
26: What type of poultry products are labeled as basted or self basted?
A. Bone-in
B. Whole
C. Self-basted
D. Boneless
27: What is the name for products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances?
A. Basted or self basted
B. Infused
C. Brined
D. Pot roast
E. Stew
28: What can beef suet be used for?
A. Proteins
B. Candles
C. Fats
D. Tallow
E. Dog food
29: What does a solution of water and salt be called?
A. Hypotermia
B. Swamp
C. Brine
D. Condensation
E. Dried Up River
30: Along with water, what is present in a brine?
A. Vinegar
B. Salt
C. Gas
D. H2O
E. Honey
31: What type of curing is wet?
A. Nitrate curing
B. Acid curing
C. Pasteurization
D. Brine curing
E. Vacuum packing
32: What is a wide-mouth glass container used for?
A. Drinking
B. Mixing colors for paint
C. Serving food
D. Processing, shipping or storage
33: What is used to pack products for shipping or storage?
A. Bag
B. Can
C. Box
34: What is the name of the instrument used to stun cattle prior to slaughter?
A. Gas Gun
B. Electric Shock
C. Captive Bolt
D. Searcn
35: What is the general term for all parts of killed livestock?
A. Meat
B. Offal
C. Livestock
D. Carcass
36: What part of the livestock is considered a carcass?
A. All parts
B. Tail
C. Head
D. The heart
E. The head
37: What is the purpose of the casing?
A. A membranous case for processed meat
B. To protect the food from spoilage
C. To keep the meat fresh
D. A container for holding food
E. A cover for a piece of equipment
38: What is the type of case for processed meat?
A. A soft case
B. A membranous case
C. An ovine case
D. A hard case
39: What does it imply that the USDA's Food Safety and Inspection Service has officially evaluated a meat product for?
A. It has been inspected
B. That it was processed in a specific way
C. Class, grade, or other quality characteristics
D. That it is fit for human consumption
E. That it is safe to eat
40: When added to a product, what tends to prevent or retard deterioration?
A. Moisture
B. Heat
C. Enzyme
D. Chemical Preservative
E. Temperature
41: What is an acceptable name to denote a short, usually plump meat food product?
A. Ribeye
B. Chub
C. Hot dog
D. Sausage
42: What does "Chub" mean in English?
A. Crab
B. Lobster
C. Whale
D. Short, usually plump meat food product
E. Fish
43: What type of packaging would be used on fruits and vegetables but not on meat products?
A. Controlled Atmosphere Packaging
B. Glass Bottles
C. Plastic Bottles
D. Plastic Bag
E. Can Package
44: What produces coarse corns when cured?
A. Potassium nitrate
B. Salt
C. Cornstarch
D. Garlic
45: What does cross contamination occur when a raw food touches?
A. Unclean surfaces
B. Cooked or ready-to-eat foods
C. Contaminated water
46: What is cured used for?
A. Meat
B. Medicine
C. Dessert
D. Flavor, or color
E. Fish
47: When curing pork, what is added besides salt?
A. Sodium nitrate
B. Red pepper flakes
C. Isinglass
48: What part of a carcass can be removed prior to the cutting up?
A. Bones
B. Liver
C. Meat
D. Surface contaminants
E. Fat
49: What is the body of livestock that has died otherwise than by slaughter?
A. Cattle
B. Dead Livestock
C. Dead Poultry
D. Pig
E. Dead Mammals
50: What term is used to describe an animal that cannot stand up?
A. Downer
B. Pig
C. Hauler
D. Sledder
E. Calf
List of Food Engineering MCQs ...
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Food Engineering MCQs
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