Food Processing Unit Operations MCQs
Food Processing Unit Operations MCQs
Our team has conducted extensive research to compile a set of Food Processing Unit Operations MCQs. We encourage you to test your Food Processing Unit Operations knowledge by answering these multiple-choice questions provided below.
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1: How much fat is desirable to provide flavor, eating quality, etc.?
A. A lot
B. None
C. Too much fat
D. A certain amount of fat
E. No specific amount of fat is desirable
2: What does excessive absorption of fat do?
A. Causes an unhealthy increase in cholesterol levels
B. Causes an overproduction of oil
C. Imparts an unpleasant greasiness
D. Causes abdominal obesity
E. Causes a decrease in the production of natural sweat
3: What is the acceptable daily intake of a substance?
A. Quantity of a drug
B. Quantity of a contaminant
C. Amount of a protein
D. Quantity of a food additive
E. Amount of a carbohydrate
4: What is acesulfame potassium 200 times sweeter than?
A. Maltose
B. Aspartame
C. Acesulfame potassium
D. Sucrose
5: How much sweeter is Ace K than sugar?
A. 10 times
B. 1/10th of the amount
C. 1,000 times
D. 200 times
6: What sort of substance has a pH of less than 7.0?
A. Acid
B. Saline
C. Base
D. Salty
E. Alkaline
7: What is the most common pH?
A. 8.0 to 8.9
B. Less than 7.0
C. 7.0 to 7.9
D. 8.5 to 9.9
E. 7.0 to 8.4
8: What does the term "acidified food" mean?
A. Product with a pH of less than 4.6
B. Product with a pH below 4.6
C. Product that has been treated with sulfur dioxide to make it sour
D. Food that has been treated with a souring agent
E. Product with a natural pH of 4.6 or below
9: What kind of food does not have an optimal pH?
A. Condensed
B. Vinegar
C. Alkaline
D. Salty
E. Acidified
10: What are used to alter and control the acidity or alkalinity levels for different desired effects?
A. Buffers
B. Acidity regulators
C. Alkalinity regulators
D. PH buffers
11: What is the term for the amount of energy it takes to change the temperature of a system by 1 Kelvin?
A. Thermodynamic equilibrium
B. Activation energy constant
C. Binding energy
D. Temperature of equilibrium
E. Absolute temperature
12: What is the term for the slope of the ln(k) versus 1/TA plot?
A. Slope
B. Intercept
C. Zero intercept
D. Temperature coefficient
13: What is the value of V?
A. Voltage drop
B. Activation volume constant
C. Capacitance
D. Volume of gas
E. Voltage
14: What variable is the pressure coefficient calculated from?
A. Q
B. P
C. Ln (k)
D. Pcoeff
15: What does active packaging allow a controlled interaction between the food, package and?
A. Protection from light and oxygen
B. Water vapor barrier
C. Thermal insulation
D. Temperature control
E. Internal gaseous environment
16: What component in an active packaging retains its effectiveness in an airless space?
A. Packing
B. Sealant
C. Inert component
D. Active component
E. Filling
17: What are pesticides considered to be?
A. Herbal medicines
B. Medicines
C. Additives
D. Chemicals
E. Herbal remedies
18: Without heat transfer, what do compression and decompression processes have in common?
A. Adiabatic
B. Thermal
C. Mechanical
19: Without heat transfer what could be considered an adiabatic compression?
A. A gas passing through a porous material
B. Heat transfer between two objects
C. A gas
D. A refrigerant
E. Compression or decompression processes
20: What constitutes adulteration?
A. Adding substances not intended to be present in food
B. Failing to meet sanitation requirements
C. Adding water, ice, or other additives to a food without first boiling it
D. Deliberate contamination of foods with materials of low quality
E. Mixing different foods together
21: What sort of contamination is adulteration?
A. Deliberate
B. Unintentional
C. Natural
D. Accidental
22: What does Aerobe need to live?
A. Water
B. Nitrogen
C. Air
D. Hydrogen
E. Oxygen
23: What does the term Aerobe mean?
A. Air-breathing animal
B. Breathing air
C. Arose in the air
D. Organism, especially a Gram E bacterium
E. Air pollutant
24: What is the name of the method used to measure the concentration of aerobic bacteria in food products?
A. Aerobic florescence
B. Anaerobic plate count
C. Aerobic respiration
D. Aerobic respiration rate
E. Aerobic plate count
25: What does the term "Aerobic plate count" mean?
A. Method for determining the presence and concentration of aerobic bacteria in food products
B. A test to determine the presence of pollutants in water
C. Method for determining the presence and concentration of aerobic bacteria in water
D. A test used to measure the ability of bacteria to produce energy through aerobic respiration
E. Method for determining the presence and concentration of aerobic bacteria in air
26: What kind of poisons are produced by Aspergillus molds?
A. Ergotamines
B. Penicillins
C. Carbamates
D. Aflatoxins
27: What are bacteria?
A. Small multicellular creatures that live in water
B. Beneficial type of bacteria that helps break down food during digestion
C. Single-celled micro-organism
D. Large group of single-celled micro-organisms which can be both harmful and helpful to food
E. Single-celled micro-organism that causes food to spoil
28: What can be both harmful and helpful to food?
A. Carbon dioxide
B. Oxygen
C. Salt
D. Sugar
E. Bacteria
29: What does bacteriocin effectively protect bacteria from?
A. Destruction by the host's immune system
B. Competing organisms
C. Destruction of the cell membrane
D. Inhibition of cell wall synthesis
E. Inhibition of growth by other bacteria
30: A "bacteriophage" is a virus capable of infecting what?
A. Virus
B. Eukarya
C. Bacteria
D. Cell
E. Archaea
31: What is the primary use of baking chocolate?
A. As an ingredient
B. As a coating
C. As a decoration
D. As a flavoring
32: What is the primary use for baking chocolate?
A. A payback
B. A form of currency
C. An ingredient
D. A coating
33: What is the relation of malt to hops in a beer called?
A. Bitterness
B. Balance
C. Alcohol
D. Flavor
34: What is the relation of malt to hops in a beer?
A. Balanced
B. Positive
C. Quadruple
D. Half and Half
E. Negative
35: Who devised the Balling hydrometer scale?
A. J S Balling
B. A K Balling
C. C J N Balling
D. G F Balling
36: What is primarily used by brewers?
A. Mash tun
B. Jar funnel
C. Brewery thermometer
D. Liquid thermometer
E. Balling hydrometer scale
37: What has a pH of 10.0?
A. A battery
B. A vinegar
C. Soap
D. A lemon
E. A fruit
38: What is a base?
A. Substance with a pH above 7.0
B. Glass
C. A unit of currency in some countries
D. A mineral with a silver color
E. Mineral
39: What is the pH of ammonia?
A. 10.0
B. 11
C. 12.1
D. 11.2
E. 9.5
40: What is a kitchen known as in the business world?
A. A regional kitchen
B. A centralized kitchen
C. A
D. A food delivery kitchen
41: What is the term for treating food in bulk?
A. Home canning
B. Natural treatment
C. Raw food processing
D. Packaging
E. Batch treatment
42: What kind of processing is done with a batch?
A. Cooking
B. Treatment
C. Separation
D. Administration
E. Screening
43: What color is beta-carotene?
A. Orange
B. Yellow
C. Brown
D. Green
44: Where is the cacao tree native?
A. The Amazon rainforest
B. The Congo
C. Africa
D. South America
45: What does the name of the phenol in question mean?
A. Ferulic acid
B. Hydroxycinnamic acid
C. Quinaldic acid
D. Caffeic acid
E. Oxalic acid
46: What does the word "caffeic" mean?
A. Antioxidant like activities
B. A wine
C. Diuretic like activities
D. Stimulant like activities
E. A type of coffee
47: What type of stimulant effect can occur at certain doses of caffeine?
A. Mild stimulant effect
B. Enhanced alertness
C. Moderate central nervous system
D. Mild central nervous system
E. Euphoric feelings
48: What is the most commonly known source of caffeine?
A. Coffee and cocoa beans
B. Cola drinks
C. Guarana berries
D. Tea leaves
E. Tea and other berries
49: What type of stimulant can be?
A. Central nervous system
B. Cardiovascular system
C. Gastrointestinal system
D. Cardiovascular
E. Gastrointestinal
50: How much caffeine is contained in a cup of decaf coffee?
A. 9 mg
B. 12 mg
C. 6 mg
D. 10 mg
List of Food Processing Unit O...
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Food Processing Unit Operations MCQs
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