Food Contamination And Hazards(Engineering > Food Engineering ) Questions and Answers

Question 1. Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt.
Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
Explanation:-
Answer: Option B. -> True, True
Answer: (b).True, True
Question 2. Which of the following need not be in the same vision of field?
  1.    Product name
  2.    Quantity
  3.    Date mark
  4.    Place of Origin
Explanation:-
Answer: Option D. -> Place of Origin
Answer: (d).Place of Origin
Question 3. Which of the following is incorrect?
  1.    Packages designed for uniform shipping cannot be loaded into mixed shipping
  2.    Waste prevention is the most sought after option and disposal, the least sought after
  3.    Shrink wraps is one of the forms of packing used
  4.    None of the mentioned
Explanation:-
Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned
Question 4. Which of the following is a must in food labeling?
  1.    Name
  2.    Standard Specification
  3.    Place of Origin
  4.    All of the mentioned
Explanation:-
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 5. It is legal for a label to say – ‘this product cures xyz disease’.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
Explanation:-
Answer: Option B. -> False
Answer: (b).False
Question 6. Food Authenticity means _____
  1.    The food should match the description
  2.    The food should taste good
  3.    It should be cheap
  4.    None of the mentioned
Explanation:-
Answer: Option A. -> The food should match the description
Answer: (a).The food should match the description
Question 7. Which of the following is a form of mis-description?
  1.    Incorrect Origin
  2.    Incorrect Quantitative Description
  3.    Extending the food
  4.    All of the mentioned
Explanation:-
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 8. Which of the following is true with respect to gelatinization?
  1.    It allows starch to be easily digested
  2.    In this process, on heating, the crystalline structure of starch is lost and gel is formed
  3.    In this process, on cooling, the digestibility of starch in the intestine decreases
  4.    None of the mentioned
Explanation:-
Answer: Option C. -> In this process, on cooling, the digestibility of starch in the intestine decreases
Answer: (c).In this process, on cooling, the digestibility of starch in the intestine decreases
Question 9. Which among the following statements is untrue?
  1.    Self oxidation of lipids is called ‘auto-oxidation’
  2.    High content of PUFA losing flavour is called rancidity
  3.    Heating and frying lead to polymerization of fats
  4.    None of the mentioned
Explanation:-
Answer: Option B. -> High content of PUFA losing flavour is called rancidity
Answer: (b).High content of PUFA losing flavour is called rancidity
Question 10. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?
  1.    Oxidation is necessary for products like cheese
  2.    Lipid Oxidation is otherwise a major concern for the food industry
  3.    Deterioration of fats and oils is called rancidity
  4.    All of the mentioned
Explanation:-
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
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