Food and Nutrition MCQ

In this Article, we have provided the Food and Nutrition MCQ Question Papers along with Solutions. So, the interested candidates who applied for jobs in Food and Nutrition can download Food and Nutrition MCQs Question Papers for free of cost. Get all the Food and Nutrition MCQ Question Papers with just one click.

Click on the enclosed links below to download the Food and Nutrition MCQ Question Papers. Check the Last five years Food and Nutrition MCQ Question Papers to get a clear idea of the exam pattern. Along with Food and Nutrition MCQs Question Papers, it’s better to refer Food and Nutrition Syllabus & Exam Pattern before starting preparation. So, click on link to check and download Food and Nutrition MCQ Question Papers PDF.

MCQ Question Papers on Food and Nutrition

1. In pre-cooling, water is mostly removed by:
a. Convection
b. Conduction
c. Radiation
d. None of these

2. Albinism is an important physiological disorder of:
a. Plum
b. Peach
c. Strawberry
d. Cherry

3. Calliper grade is the maturity measurement for :
a. Apple
b. Mango
c. Banana
d. Pineapple

4. Formation of abscission layer is maturity index of :
a. Tomato
b. Leafy vegetables
c. Melons
d. Onion

5. What is the maturity index for Avocado?
a. Sugar content
b. Acid content
c. TSS
d. Oil content

6. Which of the following is biodegredable plastic?
a. Poly propylene
b. LDPE
c. Polythene
d. Polyhydroxy butyrate

7. As fruits mature, the specific gravity will:
a. Increase
b. Decrease
c. Remains constant
d. None of these

8. ‘Solidity’ is the maturity index for:
a. Root vegetables
b. Seed vegetables
c. Leafy vegetables
d. Cucurbits

9. Which of the following plant hormone is considered as ripen?
a. Cytokinin
b. GA3
c. Ethylene
d. IAA

10. Maximum density of water is at a temperature of :
a. 0°C
b. 4°C
c. 4°C
d. -7°C

11. Guava fruit is botanically known as:
a. Drupe
b. Sorosis
c. Berry
d. Pome

12. In onion pink colour is due to:
a. Anthocyanin
b. Carotene
c. Xanthophyll
d. Quercitin

13. Secondary metabolites:
a. are essential to microbe function
b. are by-products of metabolism that are not important to microbe function
c. are products that require additional processing before they can be packaged
d. are harvested during the exponential phase of growth

14. Hen and Chicken disorder is associated with:
a. Mango
b. Tomato
c. Grapes
d. Guava

15. The membrane lipid hypothesis was given by:
a. Kidd & West
b. James Harrison
c. Raison & Lyons
d. Graham & Patterson

16. The point at which the dried products just become lumpy is known as?
a. Danger Point
b. Saturated Point
c. Critical Point
d. Safety Point

17. What is the percentage of sugars in Honey?
a. 42%
b. 82%
c. 65%
d. 62%

18. Fungus which mostly grown on grapes:
a. Geotrichum
b. Penicillium
c. Botrytis
d. Colletotrichum

19. Vitamin D is chemically known as:
a. Retinol
b. Cobalamin
c. Calciferol
d. Tocopherol

20. Lye peeling is done at a temperature of:
a. 75°C
b. 84°C
c. 93°C
d. 105°C

21. Which of the following is associated with ‘browning’ disorder?
a. Apple
b. Cabbage
c. Cauliflower
d. Citrus

22. What is the threshold level of ethylene in fruit and vegetable?
a. 0.01 μL/L
b. 0.02 μL/L
c. 0.03 μL/L
d. 0.04 μL/L

23. Which of the following is a rapid precooling method?
a. Forced air Cooling
b. Hydro Cooling
c. Vacuum Cooling
d. Evaporative Cooling

24. In cucumber, chilling- injury symptoms occur at:
a. <7°C
b. 7°C
c. 10°C
d. >10°C

25. Degreening is not applicable in:
a. Banana
b. Guava
c. Mango
d. Citrus

26. Under normal conditions Orchid can be stored upto 2 weeks at:
a. 2-4°C
b. 5-7°C
c. 7.5- 10°C
d. >10°C

27. What is the operating principle behind oven drying for determining moisture content of foods?
a. Colour change is measured
b. Loss of weight represents loss of water
c. Change in refractive index is measured
d. Change in light absorbance is measured

28. Which of the following packages is an example of aseptic packaging?
a. Tetra Pak drinking boxes
b. Paper bag
c. Milk carton
d. Plastic bread bag

29. Which of the following ingredients in chocolate milk comes from seaweed?
a. Carrageenan
b. Cocoa
c. Sucrose
d. Glucose

30. Which microorganism is commonly associated with fecal contamination?
a. Clostridium botulinum
b. Campylobacter jejuni
c. Bacillus cereus
d. Trichinella spiralis

31. Which of the following analytical methods can be used to distinguish flavour compounds?
a. Hydrometry
b. Near infrared spectroscopy
c. Polarimetry
d. Gas chromatography

32. Which of the following microorganisms cannot tolerate oxygen?
a. Clostridium botulinum
b. Staphylococcus aureus
c. Penicillium roquefortii
d. E. coli

33. Which of the following methods is a quick test for sugar content during the early stages of the brewing process for beer?
a. Hydrometry
b. Babcock test
c. Wet ashing
d. Soxhlet extraction

34. Which of the following processing methods involves heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoning?
a. Blanching
b. Ohmic heating
c. Irradiation
d. Pasteurization

35. Which of the following does not have antimicrobial activity?
a. Chlorophyll
b. Organic acids
c. Spice extracts
d. Hydrogen peroxide

36. What is the percent of acetic acid in commercially available vinegar?
a. 2%
b. 4%
c. 6%
d. 10%

37. Which of the following is not an intrinsic factor in food spoilage?
a. pH
b. Moisture
c. Temperature
d. available nutrients

38. Lyophilization is synonymous with:
a. Freeze-drying
b. Pasteurization
c. Filtration
d. Spoilage

39. Antibiotics tend to be:
a. Primary metabolites
b. Secondary metabolites
c. Tertiary metabolites
d. Quaternary metabolites

40. Amino acids are used as food additives for which of the following reasons?
a. As natural antibiotics
b. As natural growth inhibitors
c. For nutritive purposes
d. As antioxidants

41. Grinding and mixing of foods such as sausage and hamburger:
a. Increase the food surface area
b. Alter cellular structure
c. Distribute contaminating microorganisms throughout the food
d. All of the above

42. Louis Pasteur established the modern era of food microbiology in 1857 when he showed that microorganisms cause ______ spoilage:
a. Beer
b. Wine
c. Juice
d. Milk

43. Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to:
a. Spoilage before canning
b. Underprocessing during canning
c. Leakage of contaminated water through can seams during cooling
d. All of the above.

44. The effectiveness of many chemical preservatives depends primarily on the food:
a. Temperature
b. pH.
c. Water content
d. Acidity.

45. Which type of fermentation is used to produce yogurt?
a. Mesophilic
b. Thermophilic
c. Therapeutic
d. Yeast-lactic fermentations

46. Which of the following refers to the addition of microorganisms to the diet in order to provide health benefits beyond basic nutritive value?
a. Antibiotics
b. Prebiotics
c. Probiotics
d. All the above

47. Moisture content in intermediate moisture food (IMF) is:
a. 10-20%
b. 20-25%
c. 20-40%
d. 15-50%

48. Deep frying of potato chips lead to generation of carcinogen:
a. Acrylamide
b. Acefamide
c. Formamide
d. Antioxidants

49. Which of the amino acid is not essential in diet:
a. Tyrosine
b. Tryptophan
c. Phenyl alanine
d. Lysine

50. Material suitable for micro-wave heating:
a. EPP
b. LDPE
c. PET
d. DAIP