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
51: What is a downer an animal that can't rise?
A. Knocked down
B. Arrogant
C. Blown down
D. Downed
E. Inept
52: How long does a steak typically go without refrigeration before being sold as dry aged?
A. 2 weeks
B. 10 days
C. 3 weeks
53: Dry curing is used to make what?
A. Bacon
B. Sausages
C. Country hams and prosciutto
D. Jerky
54: What process is used to make country hams and prosciutto?
A. Salting
B. Dry curing
C. Fermentation
D. Smoking
55: What does the term edible mean?
A. Not food
B. Intended for use as human food
C. Made from natural ingredients
D. Not intended for human consumption
E. Placed in a food or beverage to improve its taste
56: What kind of food does edible food supply?
A. Vegetable
B. Human
C. Plant
D. Animal
57: What is the process of filtering egg products?
A. Drying
B. Mixing
C. Cleansing
D. Separating
58: What's the process by which two or more immiscible liquids are prepared?
A. Decomposition
B. Vaporization
C. Frothing
D. Decantation
E. Emulsification
59: What food is an example of an emulsion?
A. Milk
B. Butter
C. Egg
60: What is added to meat spreads to prevent separation of components?
A. Emulsifier
B. Enzyme
C. Vitamins
D. Salt
61: What are other additives that are added to products to prevent separation of components?
A. Polyethylene glycol, and monoand diglycerides
B. Carrageenan, and Xanthan gum
C. Lecithin, and monoand diglycerides
D. Glycerin, and stearic acid
E. Polyols, and monoand diglycerides
62: What is an example of an emulsifier added to products?
A. Tomato paste
B. Egg whites
C. Meat spreads
D. Baking powder
63: What is the removal of the viscera called?
A. Dissection
B. Evisceration
C. Autopsying
D. Autopsy
E. Cadaverization
64: What do viscera refer to?
A. Body parts
B. Internal organs
C. Waste products
D. External organs
65: What type of animal is used in any research?
A. Experimental Animal
B. Hamster
C. Primate
D. Rat
66: What is an example of an experimental animal?
A. A laboratory mouse
B. Any animal used in any research investigation
C. A non-human primate
D. A monkey
E. A rat
67: What percentage fat can be put in fabricated steak?
A. 45
B. 55
C. 30
D. 50
E. 40
68: What percentage of fat may a fabricated steak not contain?
A. 40 percent
B. 30 percent
C. 45 percent
D. 50 percent
69: What is a farm-to-table continuum?
A. A multi-step journey that food travels
B. A progression of farm-to-table restaurants
C. A restaurant concept that features farm-to-table foods
D. A restaurant chain with a focus on local and sustainable ingredients
70: What type of food travels before being consumed?
A. Food Desert Continuum
B. Local/Organic Continuum
C. Fast-Food Continuum
D. Farm-to-Table Continuum
71: What does the process of pasteurization destroy?
A. Harmful micro-organisms
B. Good micro-organisms
C. Food
D. The nutrients in the food
72: How many seconds does the pasteurization process destroy harmful micro-organisms?
A. Three to 15
B. Two to 10
C. One to five
D. One second
73: What is allowed in meat, poultry, and egg products only after they are approved for use by the Food and Drug Administration?
A. Unsafe colors
B. Genetically modified organisms
C. Chemicals
D. Food additives
E. Allergens
74: What kind of approval does the FDA need to give food additives in meat, poultry, and egg products?
A. Health
B. Safety
C. Nutritional adequacy
D. Humane treatment
E. Legal requirement
75: What agency in the U.S. is charged with protecting consumers?
A. Federal Trade Commission
B. Consumer Product Safety Commission
C. Food and Drug Administration
D. Consumer Financial Protection Bureau
76: What is the USDA's public health agency?
A. The United States Department of Agriculture
B. The Food Safety and Inspection Service
C. The Federal Drug Administration
D. The Centers for Disease Control and Prevention
77: What is the name of the device that is used to measure and ensure that the food reaches a safe temperature?
A. Thermometer
B. Food Thermometer
C. Refrigerator
78: What does a Thermometer measure?
A. Humidity
B. Air pressure
C. Internal temperature of cooked foods
D. The amount of light that hits an object
E. The amount of water vapor in the air
79: What is a food thermometer used for?
A. To ensure that a specific food is cooked to the proper temperature
B. To ensure that a safe food temperature is reached
C. To determine the doneness of a steak
D. To ensure that meats are cooked properly
E. To check if a food is spoiled
80: What is another name for Free Range?
A. Cage Free
B. Free Range Livestock
C. Organic
D. Free Range Chicken
E. Free Roaming
81: What is allowed to be in the outside?
A. Livestock or poultry
B. Cars
C. No item can be outside
D. Garbage
E. Food or garbage
82: What needs no further cooking?
A. Boiled - Boiled product
B. Steamed - Steamed product
C. Fully Cooked - Fully cooked product
D. Fried - Fried product
E. Poached - Poached product
83: What are fully cooked products often called?
A. Frozen
B. Pre-packaged
C. Refrigerated
D. Ready-to-eat
84: What is done with the processed product if it was previously prepared in an official establishment?
A. It is donated
B. It is discarded
C. Agricultural production
D. Smoking, cooking, canning, curing, refining, or rendering
E. Food processing, chemical production
85: What can gelatin be used for besides food?
A. Photography and medicine
B. Jello
C. Moon pies
D. Art
E. Jellied eels
86: Giblets are inspected by what organization?
A. APHIS
B. FSIS
C. FDA
D. USDA
87: What are the heart, liver, and gizzard of a poultry carcass?
A. Heart
B. Liver
C. Giblets
88: Gizzard is the mechanical stomach of what?
A. A fish
B. A snake
C. A bird
89: Where is the gizzard located?
A. Gastrointestinal system
B. Liver
C. Pancreas
90: What is the grading of meat and poultry voluntary?
A. Grading for public health
B. Grading for safety
C. Grading for quality
D. Grading for religious reasons
E. Grading for nutrition
91: What does grading for quality within the USDA voluntary?
A. Quality assurance is conducted
B. Data collection is completed
C. Service is requested
D. Quality control is maintained
E. Quality control is carried out
92: What type of food is Halal?
A. Seafood
B. Meat
C. Vegetables
D. Mixed
93: What is the primary ingredient of headcheese?
A. Pork byproducts
B. Beef
C. Mutton
D. Lamb
94: In what kind of food can honey be used in an amount sufficient to flavor and/or affect the appearance of the finished product?
A. Preserved
B. Jam
C. Pasteurized
D. Cured
E. Cake
95: What is used in dried meat snacks to help retain moisture?
A. Sodium benzoate
B. Propylene glycol
C. Sodium nitrate
D. Glycerine
96: What can hydrolyzed protein be used in?
A. Cosmetics
B. Meat and poultry products
C. Baking
D. Bakery products
E. Pharmaceuticals
97: What are substances present in foods at insignificant levels that do not serve a technical or functional effect in that food?
A. Incidental additives
B. Enzymes
C. Flavors
D. Colors
E. Microorganisms
98: What type of additives are not technically or functionally present in the food?
A. Incidental
B. Preservatives
C. Additives used for flavor
D. Additives
E. Nutrients
99: What does "inedible" mean?
A. Not fit for human consumption
B. Does not have enough nutrition to support life
C. Not susceptible to spoilage
D. Difficult to chew
E. Adulterated, uninspected, or not intended for use as human food
100: The Inhumane Slaughter Act of what year was enacted?
A. 1906
B. 1965
C. 1996
D. 1984
E. 1978
List of Food Engineering MCQs ...
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Food Engineering MCQs
Многовариантные вопросы по инженерии пищевых продуктов
Многовариантные вопросы по инженерии пищевых продуктов
食品工学の多肢選択問題
Domande a risposta multipla di Ingegneria Alimentare
Questions à choix multiples en Ingénierie Alimentaire
Perguntas de Múltipla Escolha de Engenharia de Alimentos
Multiple-Choice-Fragen zur Lebensmitteltechnik
食品工程多项选择题
أسئلة اختيارات متعددة في هندسة الأغذية
Soal Pilihan Ganda Teknik Pangan
Gıda Mühendisliği Çoktan Seçmeli Sorular
