1. : The main purpose of food processing is
(A) To increase food spoilage
(B) To preserve food and enhance shelf life
(C) To reduce nutrients
(D) To increase water content
2. : Pasteurization is mainly used for
(A) Destroying all microorganisms including spores
(B) Killing pathogenic microorganisms
(C) Dehydrating food
(D) Freezing food
3. : The process of removing moisture from food is called
(A) Sterilization
(B) Dehydration
(C) Pasteurization
(D) Fermentation
4. : The process of freezing food rapidly at very low temperatures is known as
(A) Cryogenic freezing
(B) Blanching
(C) Pasteurization
(D) Sterilization
5. : The blanching process is mainly applied to
(A) Stop enzymatic activity in vegetables
(B) Improve color of meat
(C) Dry fruits
(D) Kill all bacteria
6. : The main objective of canning is to
(A) Kill all microorganisms and spores
(B) Reduce food flavor
(C) Lower temperature
(D) Increase sugar content
7. : High-temperature short-time (HTST) pasteurization is generally used for
(A) Milk
(B) Meat
(C) Cereals
(D) Dried fruits
8. : The preservation method involving salt or sugar is known as
(A) Osmotic dehydration
(B) Fermentation
(C) Filtration
(D) Irradiation
9. : Freezing preserves food by
(A) Removing nutrients
(B) Slowing down microbial activity
(C) Adding preservatives
(D) Heating food
10. : The term “aseptic packaging” means
(A) Packaging under sterile conditions
(B) Packaging with air exposure
(C) Non-hygienic packaging
(D) Manual packaging
11. : The process of converting liquid foods into powder form by hot air is
(A) Spray drying
(B) Freeze drying
(C) Evaporation
(D) Osmosis
12. : The unit operation of size reduction in food processing involves
(A) Grinding and milling
(B) Mixing and blending
(C) Heating
(D) Cooling
13. : The principle of filtration is based on
(A) Particle size difference
(B) Density
(C) Taste
(D) Temperature
14. : The method of heating food under pressure above 100°C is
(A) Sterilization
(B) Blanching
(C) Pasteurization
(D) Evaporation
15. : The removal of unwanted solid materials from liquids is called
(A) Clarification
(B) Mixing
(C) Cooling
(D) Homogenization
16. : The process used to maintain uniform fat distribution in milk is
(A) Homogenization
(B) Pasteurization
(C) Sterilization
(D) Blanching
17. : The term “fermentation” refers to
(A) Conversion of carbohydrates into alcohol or acids by microorganisms
(B) Addition of preservatives
(C) Removal of oxygen
(D) Heating process
18. : The process of heating food in sealed containers to destroy microorganisms is
(A) Canning
(B) Dehydration
(C) Evaporation
(D) Irradiation
19. : The drying technique that uses sublimation is
(A) Freeze drying
(B) Spray drying
(C) Oven drying
(D) Sun drying
20. : The main purpose of food irradiation is to
(A) Kill microorganisms and insects
(B) Decrease shelf life
(C) Change food color
(D) Reduce nutrients
21. : The process used to concentrate fruit juices is
(A) Evaporation
(B) Filtration
(C) Fermentation
(D) Blanching
22. : Dehydration increases food shelf life by
(A) Reducing water activity
(B) Increasing microbial growth
(C) Adding moisture
(D) Lowering acidity
23. : Cold storage temperature for most perishable foods is around
(A) 0°C to 4°C
(B) 10°C to 15°C
(C) 25°C to 30°C
(D) -20°C
24. : A unit operation used for separating solid particles from liquids using centrifugal force is
(A) Centrifugation
(B) Filtration
(C) Sedimentation
(D) Precipitation
25. : The process of removing dissolved gases from liquids is called
(A) Deaeration
(B) Filtration
(C) Pasteurization
(D) Condensation
26. : The most heat-resistant microorganisms in food are
(A) Bacterial spores
(B) Yeasts
(C) Molds
(D) Vegetative bacteria
27. : Which of the following is a low-temperature preservation method?
(A) Freezing
(B) Canning
(C) Dehydration
(D) Frying
28. : The process of removing impurities by settling under gravity is
(A) Sedimentation
(B) Homogenization
(C) Filtration
(D) Agitation
29. : Water activity (aw) measures
(A) Free water available for microbial growth
(B) Total moisture content
(C) Bound water
(D) Food texture
30. : Enzymatic browning in fruits can be prevented by
(A) Blanching or acidification
(B) Freezing
(C) Dehydration
(D) Homogenization
31. : The process of removing impurities by using membranes is called
(A) Ultrafiltration
(B) Evaporation
(C) Blanching
(D) Irradiation
32. : The main type of heat transfer in pasteurization is
(A) Conduction and convection
(B) Radiation
(C) Evaporation
(D) Osmosis
33. : The process that uses ionizing radiation for preservation is
(A) Irradiation
(B) Dehydration
(C) Evaporation
(D) Sterilization
34. : The equipment used for evaporation in the food industry is
(A) Falling film evaporator
(B) Mixer
(C) Pasteurizer
(D) Freezer
35. : The process that combines heat and pressure to sterilize food is
(A) Retort processing
(B) Freezing
(C) Blanching
(D) Filtration
36. : The principle of concentration is based on
(A) Removal of water
(B) Addition of sugar
(C) Cooling
(D) Blanching
37. : The shelf life of canned foods mainly depends on
(A) Sterilization temperature and time
(B) Labeling
(C) Size of can
(D) pH only
38. : The main function of preservatives is to
(A) Inhibit microbial growth
(B) Increase moisture
(C) Change color
(D) Reduce flavor
39. : Milk pasteurization is carried out at
(A) 72°C for 15 seconds (HTST)
(B) 90°C for 1 hour
(C) 45°C for 10 minutes
(D) 120°C for 5 seconds
40. : The term “unit operations” in food processing means
(A) Basic physical steps used in food manufacturing
(B) Specific recipes
(C) Chemical additives
(D) Machinery only
41. : The purpose of freezing food quickly is to
(A) Prevent large ice crystal formation
(B) Increase microbial growth
(C) Reduce weight
(D) Improve color
42. : The process that destroys both vegetative cells and spores is
(A) Sterilization
(B) Pasteurization
(C) Blanching
(D) Cooling
43. : Enzyme inactivation during processing is achieved by
(A) Heat treatment
(B) Cooling
(C) Freezing
(D) Dehydration
44. : Vacuum packaging helps preserve food by
(A) Removing oxygen
(B) Adding preservatives
(C) Lowering moisture
(D) Increasing pressure
45. : Which of the following is a non-thermal food processing method?
(A) High Pressure Processing (HPP)
(B) Sterilization
(C) Blanching
(D) Canning
46. : The texture of frozen food mainly depends on
(A) Freezing rate
(B) Packaging color
(C) Storage time only
(D) Product weight
47. : Osmotic dehydration is mostly applied to
(A) Fruits
(B) Meat
(C) Dairy products
(D) Cereals
48. : The principle of drying is based on
(A) Evaporation of moisture
(B) Addition of salt
(C) Cooling
(D) Pressurizing
49. : Which of the following is an emerging food preservation technique?
(A) Pulsed Electric Field (PEF)
(B) Canning
(C) Blanching
(D) Boiling
50. : The key factor controlling microbial growth in processed food is
(A) Water activity
(B) Label design
(C) Packaging color
(D) Storage rack position