Dear candidates you will find MCQ questions of Principles of Food Preservation here. Learn these questions and prepare yourself for coming examinations and interviews. You can check the right answer of any question by clicking on any option or by clicking view answer button.
Explanation: fermentation is a technique in which certain bacteria are added to minced meat products and then dehydrated.
Explanation: all the three points are true about the description given my mina.
Explanation: oil/lemon/vinegar + spices applied to meat is called marinating.
Explanation: meat based bioactive peptides have certain nutraceutical effects.
Explanation: soya is a meat analogue. this means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. this is done with proper labeling.
Explanation: in process annealing, the material is heated to revert the effects of work hardening by recovery and recrystallization and heating is done in such a way that
Explanation: a material is annealed to relieve internal stresses, increase ductility, toughness and softness and produce specific microstructure.
Explanation: above the upper critical line in a iron carbon phase diagram, all the material is austenite while below the lower critical no austenite material exists.
Explanation: the above statement is true. annealing temperatures are low in stress relief annealing so that the useful effects of cold working are not eliminated.
Explanation: tempering is used to increase hardness by reheating and cooling the
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