Certificate In Food Canning Business /30 0 Your Examination is Complete ! Certificate In Food Canning BusinessOnline 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 NameEmailPhone Number 1 / 301. Tomato fruits for canning are harvested at: A. Mature green stage B. Red ripe stage C. Immature green stage D. Half-ripe / pink stage 2 / 302. Which of the following is true about clostridium botulinum? A. Mesophilic B. Spore-forming C. Anaerobic D. All of the mentioned 3 / 303. What does the extent of deterioration of vitamins in dried up food items depend upon? A. Caution exercised during the preparation of food by dehydration B. Dehydration process selected and the care in its execution C. Conditions of the dried food D. All of the mentioned 4 / 304. The success of canning depends on; A. Mechanism of heat processing B. Degree of vacuum inside the containers C. Quality of seal D. All of above 5 / 305. Which of the following is a notion about open canned food? A. It is highly poisonous B. Tin flavour from the cans is sometimes toxic C. It is highly poisonous and also tin flavour from the cans is sometimes toxic D. All of the mentioned 6 / 306. In canning of peas, ————————-sugar concentration is used to improve the taste A. 1-10% B. 10-15% C. 15-20% D. 20-25% 7 / 307. Which of the following is true about corn? A. Whole corn is called lye hominy B. It is the only food product which is above 7 in pH naturally occurring C. When the lye is washed away the alkalinity reduces D. All of the mentioned 8 / 308. In canning, the objective of exhausting is; A. To expel the trapped air B. To discourage the growth of bacterial spores C. Both (a) and (b) D. None of above 9 / 309. . 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. A. True B. False 10 / 3010. Which of the following is true about death time curve method to sterilize canned food? A. It tells us the time and temperature to sterilize canned food B. It tells us about the heat penetration of the container C. It tells us about the heat conductivity of the container D. All of these 11 / 3011. Who developed the process of canning: A. Nicolas Appert B. Louis Pasteur C. Norman Borlaug D. Walter Hesse 12 / 3012. Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation? A. Reduces heat resistance of spores B. Decrease enzymes C. Coagulation of certain mechanisms D. All of the mentioned 13 / 3013. Which of the following comes under the categories of food – broken curve heating food? A. Evaporated milk B. Fruits packed without water/syrup C. Syrup packed with sweet potatoes D. All of the mentioned 14 / 3014. Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to: A. Spoilage before canning B. Under processing during canning C. Leakage of contaminated water through can seams during cooling D. All of the above. 15 / 3015. In canning of fruits, concentration of sugar syrup varies; A. 10-20% B. 20-40% C. 50-60% D. >75% 16 / 3016. Heating of cans can be done; A. In a boiling water bath B. Using a steamer C. In oven heat D. All the above 17 / 3017. In canning of vegetables, brine concentration is tested with; A. Balling hydrometer B. Refractometer C. Salometer D. Baume hydrometer 18 / 3018. Which of the following food items is the lowest in heating up? A. Broths and thin soup with negligible starch in it B. Fruits packed in water/syrup with large pieces C. Evaporated milk D. Chopped vegetables with high starch content packed with free liquid 19 / 3019. Enamel coating in cans containing zinc oxide cannot be used to store; A. Berries B. Beets C. Meat D. Corn 20 / 3020. 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 _____ A. Slope of cooling curve, fc B. Slope of heating curve, fh C. Zero time D. Come-up-time 21 / 3021. The target microorganism in canning is A. Clostridium botulinum B. Streptococcus thermophilus C. PA 3679 D. Lactobacillus bulgaricus 22 / 3022. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing? A. Because the bacteria get stuck in the oil phase B. This statement is incorrect C. It is relative with respect to waster and hence better preserver D. None of the mentioned 23 / 3023. Which of the following spore forming bacteria may lead to overcooked and degraded canned food? A. Mesophiles B. Psychrophiles C. Thermophiles D. All of the mentioned 24 / 3024. What change in pH should be made to tomato soup to increase its preservation? A. Make it acidic B. Make it basic C. Make it neutral D. Make no changes 25 / 3025. Canning is also sometimes called as; A. Appertization B. Pasteurization C. Sterilization D. Cold Sterilization 26 / 3026. In canning, syrup or brine is filled in containers at a temperature of; A. Ambient temperature B. 79-82 °C C. 100 °C D. >100 °C 27 / 3027. The non-functioning of the enzymes in bacteria is a major reason of death of bacteria. A. True B. False 28 / 3028. What could be the possible reason for the minimal use of MSG in preserved/ canned food items? A. Reduction in spore formation B. Increase in spore formation C. Facilitating multiplication of bacteria D. Facilitating multiplication of bacteria 29 / 3029. Which of the following sentences is NOT true? A. Bacteria can be killed by treating with heat, both, dry and moist heat treatment B. Cell protein coagulates in the absence of air C. Order of death by moist heat is logarithmic in nature D. None of the mentioned 30 / 3030. In canning of vegetables, concentration of brine varies from; A. 1-3% B. 3-6% C. 6-9% D. 9-12% Exit
