1. Homogenized milk has ______
a) Creamier structure
b) Whiter appearance
c) Bland flavor
d) All of the mentioned
Discussion
Explanation: Homogenized milk has Creamier structure, Whiter appearance and Bland flavour. This is because the fat globules that have low density, agglomerate (after homogenization)and rise to the top to give the properties as mentioned.
2. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
a) True
b) False
Discussion
Explanation: Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply
3. How is milk pasteurized?
a) Low temperature, Long time
b) High temperature, Short time
c) Ultrahigh temperature
d) All of the mentioned
Discussion
Explanation: Pasteurized milk is pasteurized by all the mentioned methods.
4. Which of the following is a technique applied to the processing of fresh meat?
a) Chopping
b) Protein Extraction
c) None of the mentioned
d) Chopping & Protein Extraction
Discussion
Explanation: Both of the processes mentioned are techniques to process fresh meat.
5. Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.
Statement 2: The above process is called ageing or conditioning.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the given statements are true
6. Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: All the mentioned meats are the types of meat present.
7. Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
Statement 2: Canning is a process in which steam is sent in to sterilize the products.
Which of the following holds true for statement 1 and statement 2 respectively?
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Canning is a process in which steam is sent in to sterilize the products. Sterilized products are kept at room temperature and Pasteurized products are kept in refrigeration.
8. Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
Statement 2: The above makes the meat hard.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.
9. Statement 1: Ham is from pork bellies. Bacon is from pork thighs.
Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Statement 1 is supposed to be Bacon is from pork bellies. Ham is from pork thighs
10. Statement 1: Sausages are minced. A lot of spices are added to it.
Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They’re then packed.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both sentences are true.