Food Engineering Multiple Choice Questions on “Principles of Food Freezing-2”.
1. Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.
Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Proteins which undergo proteolysis do not vary by nutritious values from native protein. Proteins which undergo proteolysis vary by appearance and quality of food.
2. Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
a) True
b) False
Answer: a
Clarification: Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
3. Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
a) True
b) False
Answer: a
Clarification: Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
4. Pork has a higher shelf life than beef.
a) True
b) False
Answer: b
Clarification: Beef has a higher shelf life than pork. Beef can stay for two years without becoming rancid whereas pork cannot stay after six months of storage.
5. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
a) Minerals
b) Vitamins
c) Fats
d) Proteins
Answer: b
Clarification: Vitamin loses are there in all stages of the food industry.
6. _____ is added to fruits prior to freezing commercially to protect their quality.
a) Vitamin C
b) Ascorbic acid
c) Water
d) None of the mentioned
Answer: b
Clarification: Ascorbic acid is added to fruits prior to freezing commercially to protect their quality.
7. Which of the following is correct with respect to carotenes?
a) Carotenes are converted to vitamin A in the body
b) Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place
c) Blanching of plant tissues improves the storage stability of carotenes
d) All of the mentioned
Answer: d
Clarification: All of the mentioned is correct with respect to carotenes.
8. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
a) True
b) False
Answer: a
Clarification: There is no change in the freezing curve of lamb but there is a notable change in the freezing curve of beef.
9. Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.
Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.
10. Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.
Statement 2: Decomposition in beef is not desirable.
a) True, False
b) True, True
c) False, False
d) False, True