1. The main objective of food processing is to:
(A) Reduce nutritional value
(B) Increase cost
(C) Increase shelf life and safety
(D) Change food color only
2. The removal of moisture from food to prevent microbial growth is known as:
(A) Blanching
(B) Dehydration
(C) Sterilization
(D) Pasteurization
3. Pasteurization is named after:
(A) Louis Pasteur
(B) Nicolas Appert
(C) Robert Koch
(D) Joseph Lister
4. The process of heating food to destroy all microorganisms including spores is:
(A) Pasteurization
(B) Sterilization
(C) Freezing
(D) Blanching
5. The primary purpose of blanching vegetables is to:
(A) Improve flavor
(B) Remove moisture
(C) Add color
(D) Inactivate enzymes
6. Which of the following is NOT a thermal process?
(A) Canning
(B) Freezing
(C) Pasteurization
(D) Sterilization
7. The process of preserving food by rapid freezing and then drying under vacuum is called:
(A) Freeze-drying
(B) Dehydration
(C) Osmotic drying
(D) Spray drying
8. The main purpose of food freezing is to:
(A) Destroy microorganisms
(B) Inactivate enzymes
(C) Slow down microbial growth and chemical reactions
(D) Remove water completely
9. Canning was first developed by:
(A) Louis Pasteur
(B) Nicolas Appert
(C) Robert Hooke
(D) Charles Darwin
10. The process of heating milk at 72°C for 15 seconds is called:
(A) Flash pasteurization
(B) UHT processing
(C) Sterilization
(D) Double boiling
11. Which food preservation method is based on osmotic pressure?
(A) Blanching
(B) Freezing
(C) Canning
(D) Salting
12. The thermal process that kills pathogenic but not all microorganisms is:
(A) Sterilization
(B) Pasteurization
(C) Drying
(D) Irradiation
13. The term “unit operations” in food processing refers to:
(A) Nutritional evaluation
(B) Packaging design
(C) Individual steps in the overall process
(D) Marketing strategies
14. Which of the following is a mechanical process?
(A) Irradiation
(B) Fermentation
(C) Pasteurization
(D) Filtration
15. The process of separating solids from liquids using centrifugal force is called:
(A) Filtration
(B) Centrifugation
(C) Sedimentation
(D) Crystallization
16. The main purpose of homogenization of milk is to:
(A) Distribute fat evenly
(B) Pasteurize milk
(C) Remove microorganisms
(D) Add color
17. The UHT (Ultra High Temperature) process involves heating milk at:
(A) 60°C for 30 min
(B) 72°C for 15 sec
(C) 135–150°C for 2–5 sec
(D) 100°C for 10 min
18. Spray drying is commonly used for:
(A) Fruit juices
(B) Meat products
(C) Frozen foods
(D) Milk and coffee
19. Which of the following is a non-thermal processing method?
(A) Canning
(B) Irradiation
(C) Sterilization
(D) Blanching
20. The principle of canning is based on:
(A) High temperature and airtight sealing
(B) Low temperature storage
(C) Sun drying
(D) Vacuum frying
21. Which of the following gases is commonly used in Modified Atmosphere Packaging (MAP)?
(A) Hydrogen
(B) Sulfur dioxide
(C) Helium
(D) Carbon dioxide
22. The process of reducing the size of food particles is called:
(A) Mixing
(B) Emulsification
(C) Size reduction
(D) Dehydration
23. The process of removing suspended impurities from liquids using a porous medium is:
(A) Filtration
(B) Distillation
(C) Crystallization
(D) Evaporation
24. The main purpose of food irradiation is to:
(A) Improve taste
(B) Add nutrients
(C) Increase weight
(D) Kill pathogens and pests
25. In evaporation, water is removed by:
(A) Condensation
(B) Cooling
(C) Heating
(D) Freezing
26. Which preservation technique involves the use of vinegar?
(A) Pickling
(B) Drying
(C) Smoking
(D) Canning
27. The term “food fortification” means:
(A) Removing harmful ingredients
(B) Adding nutrients to food
(C) Coloring food
(D) Sterilizing food
28. The process of removing air from food packaging before sealing is:
(A) Deaeration
(B) Condensation
(C) Aeration
(D) Coagulation
29. The most heat-resistant bacteria in canned food is:
(A) Lactobacillus bulgaricus
(B) Clostridium botulinum
(C) Salmonella enterica
(D) Bacillus cereus
30. Osmotic dehydration involves:
(A) Using hot air
(B) Using vacuum
(C) Using microwave energy
(D) Using concentrated sugar or salt solution
31. Which of the following processes uses pressure instead of heat for food preservation?
(A) Fermentation
(B) Blanching
(C) High Pressure Processing (HPP)
(D) Evaporation
32. The main principle behind drying is:
(A) Removal of moisture to prevent microbial activity
(B) Increase water content
(C) Chemical modification
(D) Cooling the product
33. The process of concentrating fruit juice is achieved by:
(A) Evaporation
(B) Freezing
(C) Filtration
(D) Blanching
34. Which of the following is a preliminary step before freezing vegetables?
(A) Frying
(B) Sterilization
(C) Smoking
(D) Blanching
35. Smoking of meat helps in:
(A) Improving color
(B) Adding flavor and preservation
(C) Softening texture
(D) Increasing fat content
36. The purpose of emulsification is to:
(A) Separate immiscible liquids
(B) Dry the food
(C) Mix immiscible liquids
(D) Sterilize liquids
37. The process of cooling food to temperatures below freezing point is:
(A) Blanching
(B) Refrigeration
(C) Freezing
(D) Dehydration
38. Which of the following is NOT a chemical method of preservation?
(A) Irradiation
(B) Pickling
(C) Salting
(D) Smoking
39. The use of sugar syrup in preservation helps by:
(A) Increasing microbial growth
(B) Lowering water activity
(C) Increasing moisture
(D) Promoting spoilage
40. The drying of milk to form milk powder is an example of:
(A) Spray drying
(B) Freeze-drying
(C) Sun drying
(D) Vacuum drying
41. The concentration of tomato pulp is done through:
(A) Filtration
(B) Evaporation
(C) Cooling
(D) Crystallization
42. Which type of microorganism is most resistant to heat?
(A) Bacteria
(B) Yeast
(C) Mold
(D) Bacterial spores
43. The main factor influencing heat transfer during pasteurization is:
(A) Food density
(B) Color
(C) pH
(D) Salt content
44. The conversion of raw materials into edible products is called:
(A) Food fermentation
(B) Food processing
(C) Food microbiology
(D) Food preservation
45. The purpose of sedimentation in food processing is to:
(A) Separate solids from liquids by gravity
(B) Mix liquids
(C) Remove odor
(D) Concentrate juice
46. Which of the following methods prevents rancidity in fats?
(A) Heating
(B) Vacuum packaging
(C) Fermentation
(D) Smoking
47. The removal of microorganisms by membrane filtration is known as:
(A) Microfiltration
(B) Distillation
(C) Evaporation
(D) Centrifugation
48. The main disadvantage of high-temperature processing is:
(A) Short shelf life
(B) Loss of heat-sensitive nutrients
(C) Poor packaging
(D) Incomplete sterilization
49. The moisture content of dried foods should generally be:
(A) 1–5%
(B) 5–15%
(C) 20–30%
(D) 40–50%
50. The process that converts fruit juice into a concentrated form by freezing out water is:
(A) Cryoconcentration
(B) Blanching
(C) Filtration
(D) Drying