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: all of the mentioned are factors on which work required in maintaining a chamber at a certain temperature is dependent on.
Explanation: both of the mentioned are true about packaging food prior to freezing.
Explanation: all of the mentioned are results of freezer burn.
Explanation: fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
Explanation: 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.
Explanation: vitamin loses are there in all stages of the food industry.
Explanation: enzyme activity is more in
Explanation: there is no change in the freezing curve of lamb but there is a notable change in the freezing curve of beef.
Explanation: in the thermal design of condenser it is impossible to assign a single demanding temperature difference and an
Explanation: the process 2-3’-3-4 is the cumulative heat rejection process with
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