Food Processing ,MPPSC MCQ

 

1. What is the primary focus of Primary Processing in the stages of food processing?

  • A) Shaping final products

  • B) Cleaning and sorting raw materials

  • C) Separation of components

  • D) Packaging processed foods

Answer: B) Cleaning and sorting raw materials

2. Why is heat applied during the Cooking/Heat Treatment stage in Secondary Processing?

  • A) To increase raw material size

  • B) To enhance taste and flavor

  • C) To facilitate cleaning and sorting

  • D) To preserve raw materials

Answer: B) To enhance taste and flavor

3. What is the purpose of Milling and Grinding in Secondary Processing?

  • A) Separating components

  • B) Shaping final products

  • C) Processing raw materials into powders or flours

  • D) Packaging final products

Answer: C) Processing raw materials into powders or flours

4. What does Tertiary Processing involve in the stages of food processing?

  • A) Harvesting raw materials

  • B) Packaging final products

  • C) Cleaning and sorting raw materials

  • D) Cutting and chopping raw materials

Answer: B) Packaging final products

5. What occurs during the Separation stage of Secondary Processing?

  • A) Cleaning raw materials

  • B) Shaping final products

  • C) Separating different components, like oil from seeds

  • D) Cooking and heat treatment

Answer: C) Separating different components, like oil from seeds

6. In which stage are processed ingredients shaped into final products, such as forming dough into bread?

  • A) Cooking/Heat Treatment

  • B) Separation

  • C) Forming

  • D) Preservation

Answer: C) Forming

7. What is the key purpose of Preservation in Tertiary Processing?

  • A) Enhancing taste and flavor

  • B) Shaping final products

  • C) Extending shelf life and preserving quality

  • D) Cutting and chopping raw materials

Answer: C) Extending shelf life and preserving quality

8. What technique is employed in Tertiary Processing to preserve the quality of processed food?

  • A) Milling and Grinding

  • B) Canning, refrigeration, or drying

  • C) Separation

  • D) Cleaning and sorting

Answer: B) Canning, refrigeration, or drying

9. During which stage are raw materials cut into manageable sizes for further processing?

  • A) Preservation

  • B) Cooking/Heat Treatment

  • C) Cutting and Chopping in Secondary Processing

  • D) Separation

Answer: C) Cutting and Chopping in Secondary Processing

10. What is the significance of the Packaging stage in Tertiary Processing?

  • A) Enhancing taste and flavor

  • B) Extending shelf life and protecting from contamination

  • C) Shaping final products

  • D) Cooking and heat treatment

Answer: B) Extending shelf life and protecting from contamination

11. Which of the following Mechanical Methods involves breaking down grains into smaller particles?

  • A) Grinding

  • B) Mixing

  • C) Milling

  • D) Sterilization

Answer: C) Milling

12. What is the purpose of Thermal Method known as Blanching in food processing?

  • A) Eliminating microorganisms

  • B) Enhancing color retention

  • C) Inactivating enzymes

  • D) Reducing particle size

Answer: B) Enhancing color retention

13. Which Chemical Method involves the addition of substances for color, flavor, or texture enhancement?

  • A) Acidification

  • B) Additives

  • C) Preservatives

  • D) Sterilization

Answer: B) Additives

14. What is the primary function of Biological Method known as Fermentation in food processing?

  • A) Reducing waste generation

  • B) Enhancing color retention

  • C) Transforming raw materials using microorganisms

  • D) Lowering pH

Answer: C) Transforming raw materials using microorganisms

15. Which Thermal Method involves applying high heat to eliminate all microorganisms, ensuring longer shelf life?

  • A) Pasteurization

  • B) Sterilization

  • C) Blanching

  • D) Grinding

Answer: B) Sterilization

16. What is the purpose of Acidification in Chemical Methods of food processing?

  • A) Enhancing color retention

  • B) Adding substances for texture enhancement

  • C) Creating an environment unsuitable for microbial growth

  • D) Breaking down grains into smaller particles

Answer: C) Creating an environment unsuitable for microbial growth

17. In the context of food processing, what does the term "Preservatives" refer to in Chemical Methods?

  • A) Adding substances for color enhancement

  • B) Lowering pH

  • C) Inhibiting microbial growth to prevent spoilage

  • D) Breaking down grains into smaller particles

Answer: C) Inhibiting microbial growth to prevent spoilage

18. What challenge does the "Quality Control" aspect in food processing primarily address?

  • A) Increasing consumer awareness

  • B) Minimizing waste generation

  • C) Ensuring safety and nutritional value

  • D) Enhancing color retention

Answer: C) Ensuring safety and nutritional value

19. What is a concern related to Nutritional Concerns in food processing?

  • A) Minimizing waste generation

  • B) Loss of nutritional value during processing

  • C) Exploring eco-friendly packaging materials

  • D) Enhancing color retention

Answer: B) Loss of nutritional value during processing

20. How can Sustainability be addressed in food processing?

  • A) Adding preservatives

  • B) Exploring eco-friendly packaging materials

  • C) Lowering pH

  • D) Inactivating enzymes

Answer: B) Exploring eco-friendly packaging materials

21. Which comprehensive law in India consolidates various food laws, establishes the FSSAI, and regulates food safety and standards?

  • A) Food Safety and Standards (Licensing and Registration) Regulations, 2011

  • B) Prevention of Food Safety and Adulteration Act, 1954

  • C) Food Safety and Standards Act, 2006 (FSSA)

  • D) Agricultural Produce (Grading and Marking) Act, 1937

Answer: C) Food Safety and Standards Act, 2006 (FSSA)

22. What do the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, provide detailed procedures for?

  • A) Grading and marking of agricultural produce

  • B) Obtaining licenses and registrations for food businesses

  • C) Quality control and inspection of export products

  • D) Setting standards for various products by BIS

Answer: B) Obtaining licenses and registrations for food businesses

23. Which regulations specify the standards and permissible limits for various food products and additives in India?

  • A) Food Safety and Standards (Packaging and Labelling) Regulations, 2011 by Parliament

  • B) Food Safety and Standards (Licensing and Registration) Regulations, 2011 by parliament

  • C) Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 by Parliament

  • D) Prevention of Food Adulteration Act, 1954 by parliament

Answer: C) Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 by Parliament

24. What does the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, regulate in India?

  • A) Grading standards for agricultural produce

  • B) Quality control and inspection of export products

  • C) Packaging and labeling of food products

  • D) Setting standards for various products by BIS

Answer: C) Packaging and labeling of food products

25. Which Act, although repealed, had some of its provisions integrated into the Food Safety and Standards Act, 2006?

  • A) Food Safety and Standards (Licensing and Registration) Regulations by Parliament

  • B) Prevention of Food Adulteration Act by Parliament

  • C) Agricultural Produce (Grading and Marking) Act by Parliament

  • D) Export and Quality Control and Inspection Act by Parliament

Answer: B) Prevention of Food Adulteration Act by Parliament

26. Which Act empowers the central government to establish grading standards for agricultural produce, including processed food?

  • A) Export and Quality Control and Inspection Act by GOI

  • B) Food Safety and Standards (Food Products Standards and Food Additives) Regulations by GOI

  • C) Agricultural Produce (Grading and Marking) Act by GOI

  • D) Bureau of Indian Standards (BIS) System by GOI

Answer: C) Agricultural Produce (Grading and Marking) Act, 1937 by GOI

27. What does the Export and Quality Control and Inspection Act, 1963, provide for in India?

  • A) Setting standards for various products by BIS

  • B) Grading and marking of agricultural produce

  • C) Quality control and inspection of export products

  • D) Licensing and registration of food businesses

Answer: C) Quality control and inspection of export products

28. What is the role of the Bureau of Indian Standards (BIS) in relation to processed foods in India?

  • A) Establishing grading standards for agricultural produce

  • B) Setting standards for various products, including processed foods

  • C) Quality control and inspection of export products

  • D) Licensing and registration of food businesses

Answer: B) Setting standards for various products, including processed foods

29. Which law establishes the Food Safety and Standards Authority of India (FSSAI) and provides a framework for ensuring the safety and quality of food products uniformly across India?

  • A) FSS, Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011

  • B) PFAA,Prevention of Food Adulteration Act, 1954

  • C) FSSA ,Food Safety and Standards Act, 2006

  • D) Agricultural Produce (Grading and Marking) Act, 1937

Answer: C) Food Safety and Standards Act, 2006 (FSSA)

30. What is the responsibility of the State Food Safety Authority in Madhya Pradesh?

  • A) Implementing and enforcing food safety standards uniformly across India

  • B) Setting state-specific regulations for food processing

  • C) Collaborating with FSSAI for licensing procedures

  • D) Implementing and enforcing food safety standards within the state

Answer: D) Implementing and enforcing food safety standards within the state

31. Which regulations outline the specific procedures for obtaining licenses or registrations for food businesses involved in processing, manufacturing, and handling of food products?

  • A) Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011

  • B) Food Safety and Standards (Packaging ,Labelling and Assessment) Regulations, 2011

  • C) Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011

  • D) Export and Quality Control and Inspection Act, 1963

Answer: C) Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011

32. What authority do Food Safety Officers in Madhya Pradesh have under the food safety laws?

  • A) Setting state-specific regulations for food processing

  • B) Implementing and enforcing food safety standards uniformly across India

  • C) Collaborating with FSSAI for licensing procedures

  • D) Inspecting food establishments, collecting samples, and ensuring compliance with food safety standards

Answer: D) Inspecting food establishments, collecting samples, and ensuring compliance with food safety standards

33. In addition to the FSSA, what may businesses in Madhya Pradesh need to comply with regarding food processing?

  • A) State-specific regulations or policies

  • B) Bureau of Indian Standards (BIS) guidelines

  • C) Prevention of Food ,Safety,Quality and Adulteration Act, 1954

  • D) Export and Quality Control and Inspection Act, 1963

Answer: A) State-specific regulations or policies

34. How do state authorities in Madhya Pradesh typically collaborate with FSSAI in implementing and enforcing food safety standards?

  • A) By setting state-specific regulations

  • B) By implementing and enforcing standards uniformly across India

  • C) By monitoring and regulating food processing activities

  • D) By collaborating with Bureau of Indian Standards (BIS)

Answer: C) By monitoring and regulating food processing activities