FST MCQs Set 3
1. MEMS stands for;
a) Macro electric Magnetic System
b) Micro electro Mechanical System
c) Micro Electric Magnetic System
d) Mini Electric Magnetic System
2. Dimensions of food security can be categorized as
a) Inadequacy of food
b) Minimal access to food
c) Equivocal supply & access
d) None of these
3. Spoilage in foods as result of microbial activity may be prevented or delayed by
a) Prohibiting the entry of microbes
b) Hindering their growth
c) Physical removal & Destruction
d) All of these
4. Factors involved in Prevention or delay of autolysis are
a) pH
b) Use of Low Temperature
c) Use of High Temperature
d) Moisture
e) All of these
5. Blanching is a pre-treatment in food preservation methods like:
a) Canning
b) Dehydration
c) Freezing
d) All of these
6. The moisture in foods can be removed by employing methods like
a) Hydration
b) Concentration
c) Sun Drying
d) Both B and C
7. Which of the following can act as humectant
a) Glycerin
b) Sugar
c) Both A & B
d) None of these
8. In sealed containers, fruit juices can be prevented from spoilage by using preservatives like:
a) Potassium Metabisulphite
b) Sodium Benzoate
c) Both A and B
d) None of These
9. Which of the following rays have germicidal properties?
a) Gamma Rays
b) UV Rays
c) Both A and B
d) None of these
10. In food industry, in order to control insects & pests fumigation is employed. Chemicals involved during this process are:
a) Phostoxin
b) Ethylene Oxide
c) Sodium Chloride
d) Both A & B
11. In some tropical countries, which of the following birds proved to have devastating effects on corn fields?
a) Weaver Bird
b) Budgerigar Bird
c) Canary Bird
d) All of these
12. Unwanted sugar crystallization in foods can be prevented by using mixture of sugars. To get effective results, concentration of these solutions should be
a) 60% total sugars
b) 65% total sugars
c) 70% total sugars
d) 75% total sugars
13. In food industry different preparatory operations are employed. These include
a) Handling of raw materials
b) Cleaning, Sorting & Grading
c) Size Reduction, prevention of enzymatic browning
d) All of these
14. If densities of food raw material and contaminants are different then which of the following dry cleaning method will be effective?
a) Screening
b) Aspiration
c) Both A and B
d) None of these
15. Commonly used household dry cleaning method for wheat and rice is:
a) Aspiration
b) Filtration
c) Winnowing
d) All of these
16. Electronic metal detectors can remove
a) Ferrous Particles
b) Non-ferrous Particles
c) Both A and B
d) Dirt
17. Dry cleaning methods used for Heavily Contaminated Foods are Abrasion and Brushing. Mostly these are employed for crops like:
a) Tuber Crops
b) Roots Crops
c) Both A and B
d) None of these
18. Ultrasonic Waves can be used for wet cleaning in food industry. This statement is True or False?
a) True
b) False
c) Probably False
d) Both A and B
19. During cleaning procedures, Medium used in aspiration is …. while in flotation & sedimentation … is used as medium respectively
a) Air, Water
b) Water, Air
c) Pressure, UV Rays
d) All of these
20. After wet cleaning, dewatering is an important step. Which method given below can be employed for dewatering purposes?
a) Vibrating Screens
b) Dewatering Reels
c) Centrifuges
d) All of these
21. Sorting is separation of raw materials into categories of different physical characteristics like:
a) Size & Shape
b) Weight & Color
c) Quality & Quantity
d) Both A & B
22. Which type of peelers are mostly used for peeling onion, garlic, tomatoes & peppers?
a) Air Peelers
b) Abrasion Peelers
c) Flame Peelers
d) All of these
23. In lye peeling, sodium hydroxide solution of (1-2%) is used. The time employed in this process is
a) 120 seconds
b) 300 seconds
c) 250 seconds
d) Both A and C
24. In groundnuts, which of the following methods will be employed
a) Coring
b) Trimming
c) Shelling
d) Puncturing
25. In pineapples, the edible/inedible portion will be gathered through applying method of:
a) Pitting
b) Coring
c) Peeling
d) Shelling