Question: Which of the following statement with respect to food preservation is true? A. leafy vegetables perish fast due to their high moisture content B. cereals have the highest requirements of moisture and soil types C. cereal can be grown…

Question: Which of the following holds untrue with respect to jam making? A. boiling water to concentrate the mixture is an important step B. the fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar…

Question: Which of the following sentence is true with respect to food storage/preservation? A. each food type has a potential storage life B. the mechanical abuse that food has received during storage/distribution does not affects its storage stability C. all…

Question: Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply. A. true B. false Answer» a. true Note: The above multiple-choice question is for all general and Competitive Exams in India. 

Question: Statement 1: Nuts can be classified as high- fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category. A. true, false B. true, true C. false, false D. false, true Answer» a. true, false Note: The…

Question: Which of the following combination of processing and preservation techniques works best for smoked products? A. salt and acidification B. heat and solid content C. heat, salt, acidification/minimal moisture content D. heat, salt, dipping in brine/ minimal moisture content…

Question: In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained. A. true B. false Answer» a. true Note: The above multiple-choice question is for all general and Competitive Exams in India. 

Question: Choose the true statement. A. food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there B. proteins are held in an emulsion state in a water system C. fats are…

Question: A substance intentionally added that affects the nature and quality of food is called   A. food poison B. food adulterant C. food contaminant D. food material Answer» d. food material Note: The above multiple-choice question is for all…

Question: Methods for detection of common adulterants are   A. visual tests B. chemical tests C. physical tests D. all of the mentioned Answer» d. all of the mentioned Note: The above multiple-choice question is for all general and Competitive…