Food Preservation MCQs

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1. The main purpose of food preservation is to:




2. The process of heating food to destroy microorganisms is called:




3. The method of preservation that removes moisture from food is:




4. The primary agent responsible for spoilage of food is:




5. Freezing preserves food mainly by:




6. Canning was first developed by:




7. The temperature used for pasteurization of milk by LTLT method is:




8. The main principle of food preservation by refrigeration is:




9. The addition of salt or sugar to food preserves it by:




10. The process of sterilizing food in sealed containers is called:




11. The enzyme responsible for browning in fruits and vegetables is:




12. The preservation method that involves exposure to ionizing radiation is known as:




13. Chemical preservatives are used in food to:




14. Sodium benzoate is most effective in:




15. The main principle of dehydration is to:




16. The process of removing water by sublimation from frozen food is:




17. Fermentation helps in preservation by:




18. The bacteria mainly responsible for fermentation are:




19. The principle of pickling is based on:




20. The process of briefly immersing food in hot water or steam is:




21. The pH range at which most bacteria cannot grow is:




22. The common preservative used in fruit juices is:




23. The use of vinegar in pickles helps in preservation by:




24. The preservation method involving storage at −18°C or below is:




25. The process that kills all microorganisms including spores is:




26. The preservative commonly used in bakery products is:




27. The use of carbon dioxide for preservation is found in:




28. Which of the following is not a physical method of food preservation?




29. Lyophilization is another term for:




30. The purpose of blanching before freezing vegetables is to:




31. The most heat-resistant microorganisms are:




32. The temperature used for sterilization in an autoclave is:




33. The principle of food preservation by smoking includes:




34. The chemical preservative used in soft drinks is:




35. The low temperature storage that maintains food above freezing point is:




36. The principle of preservation by sugar is:




37. The spoilage of canned food is mainly due to:




38. The best preservation method for leafy vegetables is:




39. The microorganism used in yogurt production is:




40. The process of preservation by heating food in sealed containers is:




41. Food irradiation uses which type of radiation?




42. The main disadvantage of dehydration is:




43. The enzyme inactivation in fruits is achieved by:




44. The most suitable packaging for frozen foods is:




45. The chemical preservative used in meat products is:




46. The common cause of food spoilage during storage is:




47. The preservation method that maintains both texture and nutrients effectively is:




48. The principle of cold storage depends on:




49. The method suitable for long-term preservation of meat is:




50. The main advantage of food preservation is:




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