Certificate In Food Canning Business

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Certificate In Food Canning Business

Online Examination Detail:
Duration- 60 minutes.
Number of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking.

Candidate Details

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1. Which of the following is true about clostridium botulinum?

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2. Enamel coating in cans containing zinc oxide cannot be used to store;

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3. In canning of vegetables, concentration of brine varies from;

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4. Heating of cans can be done;

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5. The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____

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6. Which of the following sentences is NOT true?

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7. . For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

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8. Canning is also sometimes called as;

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9. In canning of vegetables, brine concentration is tested with;

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10. Which of the following comes under the categories of food – broken curve heating food?

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11. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

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12. The success of canning depends on;

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13. In canning of fruits, concentration of sugar syrup varies;

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14. Which of the following is a notion about open canned food?

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15. Which of the following is true about corn?

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16. Which of the following is true about death time curve method to sterilize canned food?

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17. What does the extent of deterioration of vitamins in dried up food items depend upon?

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18. What change in pH should be made to tomato soup to increase its preservation?

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19. Tomato fruits for canning are harvested at:

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20. In canning of peas, ————————-sugar concentration is used to improve the taste

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21. What could be the possible reason for the minimal use of MSG in preserved/ canned food items?

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22. Who developed the process of canning:

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23. Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?

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24. In canning, the objective of exhausting is;

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25. The target microorganism in canning is

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26. The non-functioning of the enzymes in bacteria is a major reason of death of bacteria.

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27. In canning, syrup or brine is filled in containers at a temperature of;

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28. Which of the following food items is the lowest in heating up?

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29. Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to:

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30. Which of the following spore forming bacteria may lead to overcooked and degraded canned food?

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