🟢 Easy Level (1–20)
- Which of the following is a method of food preservation?
a) Boiling
b) Freezing ✅
c) Slicing
d) Peeling
Explanation: Freezing slows down the activity of bacteria and enzymes, preserving food for longer. - Which packaging material is commonly used for milk?
a) Glass bottle
b) Tetra Pak ✅
c) Cloth
d) Wooden box
Explanation: Tetra Pak is a multi-layered packaging material ideal for liquid storage. - What is the primary purpose of food packaging?
a) Decoration
b) Making food taste better
c) Protecting food from contamination ✅
d) Making food heavier
Explanation: Packaging helps protect food from bacteria, moisture, and other contaminants. - Which gas is often used in Modified Atmosphere Packaging (MAP)?
a) Oxygen
b) Carbon Dioxide ✅
c) Hydrogen
d) Chlorine
Explanation: CO₂ helps inhibit microbial growth, prolonging shelf life. - Pasteurization is commonly used for which food product?
a) Cheese
b) Milk ✅
c) Rice
d) Meat
Explanation: Pasteurization involves heating milk to kill harmful microbes. - Which is an example of a physical method of food preservation?
a) Salting
b) Freezing ✅
c) Smoking
d) Pickling
Explanation: Freezing is a physical method that slows down microbial activity. - Vacuum packaging removes what from the package?
a) Water
b) Light
c) Oxygen ✅
d) Smell
Explanation: Removing oxygen reduces spoilage due to aerobic bacteria. - What is blanching?
a) Freezing food quickly
b) Soaking in vinegar
c) Boiling food briefly then cooling ✅
d) Cooking under high pressure
Explanation: Blanching inactivates enzymes and is often used before freezing vegetables. - Which vitamin is most sensitive to heat during processing?
a) Vitamin A
b) Vitamin B12
c) Vitamin C ✅
d) Vitamin D
Explanation: Vitamin C is highly sensitive to heat and can be destroyed during cooking. - Canning is a method of food preservation using:
a) Fermentation
b) Drying
c) Airtight containers and heat ✅
d) Cold storage
Explanation: Canning uses heat and sealed containers to destroy microbes and seal the food. - Which of the following is NOT a function of food packaging?
a) Marketing
b) Protection
c) Preservation
d) Cooking ✅
Explanation: Packaging doesn’t cook food, but it preserves and markets it. - The shelf life of packaged food is primarily affected by:
a) Color of the label
b) Temperature ✅
c) Price
d) Package shape
Explanation: Temperature can cause faster spoilage or degradation of food products. - The main advantage of vacuum packaging is:
a) Increases flavor
b) Removes water
c) Reduces spoilage ✅
d) Makes packaging shiny
Explanation: Vacuum packaging removes air, especially oxygen, which prevents microbial growth. - Which material is NOT commonly used in food packaging?
a) Plastic
b) Glass
c) Lead ✅
d) Aluminum
Explanation: Lead is toxic and not used in food packaging. - Which method involves removing moisture from food?
a) Canning
b) Dehydration ✅
c) Fermentation
d) Blanching
Explanation: Dehydration reduces water content, preventing microbial growth. - Why are preservatives added to food?
a) Add weight
b) Change color
c) Extend shelf life ✅
d) Make it sweet
Explanation: Preservatives inhibit microbial growth, keeping food safe longer. - Which of the following is biodegradable?
a) Plastic
b) Glass
c) Paper ✅
d) Aluminum
Explanation: Paper decomposes naturally and is biodegradable. - Pickling uses which of the following for preservation?
a) Sugar
b) Acid ✅
c) Ice
d) Nitrogen
Explanation: Pickling involves vinegar or natural acids to preserve food. - The term ‘aseptic packaging’ refers to:
a) Frozen food packaging
b) Sterile food and sterile package ✅
c) Contaminated packaging
d) Open packaging
Explanation: Aseptic packaging keeps both the food and package sterile. - Which of the following is an example of natural preservative?
a) Benzoate
b) Vinegar ✅
c) Formalin
d) Nitrate
Explanation: Vinegar (acetic acid) is a natural preservative used in pickles.
🟡 Moderate Level (21–40)
- The purpose of retort processing is to:
a) Freeze food
b) Dehydrate food
c) Sterilize canned food ✅
d) Ferment food
Explanation: Retort uses heat and pressure to sterilize food in sealed containers. - MAP stands for:
a) Milk and Packaging
b) Moisture Absorption Packaging
c) Modified Atmosphere Packaging ✅
d) Microwave Applicable Products
Explanation: Modified Atmosphere Packaging involves changing the atmosphere inside packaging. - Which type of packaging prevents light exposure?
a) Clear plastic
b) Cardboard
c) Opaque or metallized films ✅
d) Transparent film
Explanation: Metallized or opaque films block light, protecting sensitive nutrients. - Clostridium botulinum grows best in:
a) Acidic foods
b) Aerobic conditions
c) Anaerobic, low-acid conditions ✅
d) High-sugar foods
Explanation: This bacterium thrives in low-oxygen, low-acid environments like improperly canned foods. - The term “headspace” in packaging refers to:
a) Air gap in a container ✅
b) Shelf on top
c) A type of food
d) Lid material
Explanation: Headspace is the air space left in packaging, especially in cans and bottles. - Spoilage in canned foods is mostly due to:
a) Mold
b) Bacteria ✅
c) Yeast
d) Insects
Explanation: Bacteria that survive processing can spoil canned food. - A major drawback of plastic packaging is:
a) Too heavy
b) Biodegradable
c) Environmental pollution ✅
d) Expensive
Explanation: Most plastic isn’t biodegradable and causes pollution. - Which packaging method uses aluminum and plastic layers?
a) Glass bottle
b) Poly pack
c) Tetra Pak ✅
d) Tin can
Explanation: Tetra Pak uses layers of aluminum, plastic, and paperboard. - What does IQF stand for in freezing?
a) Increased Quality Freezing
b) Individual Quick Freezing ✅
c) Inside Quick Freeze
d) Ice Quality Function
Explanation: IQF freezes each piece of food individually to avoid clumping. - The most common metal used in food cans is:
a) Iron
b) Tin-plated steel ✅
c) Copper
d) Lead
Explanation: Tin-plated steel prevents corrosion and preserves food. - Desiccants in packaging help to:
a) Preserve flavor
b) Absorb moisture ✅
c) Change color
d) Add nutrients
Explanation: Desiccants like silica gel remove moisture from the package. - What happens to food when it is irradiated?
a) Becomes radioactive
b) Gets cooked
c) Kills microbes without heat ✅
d) Increases water content
Explanation: Irradiation uses radiation to kill pathogens without heat. - Which preservation method causes shrinkage of food?
a) Freezing
b) Boiling
c) Drying ✅
d) Pickling
Explanation: Drying removes water and causes food to shrink. - Biodegradable packaging is made from:
a) Polyethylene
b) Corn starch ✅
c) Glass
d) Metal
Explanation: Bioplastics from corn starch are biodegradable. - Shelf-stable foods do not require:
a) Refrigeration ✅
b) Packaging
c) Preservatives
d) Labeling
Explanation: These foods can be stored at room temperature. - Laminated packaging involves:
a) Only metal layers
b) A single layer
c) Multiple layers of different materials ✅
d) Transparent plastic only
Explanation: Lamination combines layers to enhance barrier properties. - Food spoilage due to oxidation leads to:
a) Sweet taste
b) Rancidity ✅
c) Sourness
d) Hardening
Explanation: Oxidation of fats causes rancid flavor and odor. - Which of these is a chemical method of preservation?
a) Refrigeration
b) Dehydration
c) Addition of sodium benzoate ✅
d) Pasteurization
Explanation: Sodium benzoate is a chemical preservative. - Lactic acid bacteria are important in:
a) Dehydration
b) Fermentation ✅
c) Sterilization
d) Canning
Explanation: LABs are used to ferment products like yogurt and sauerkraut. - Nitrogen flushing in packaging is done to:
a) Promote fermentation
b) Maintain humidity
c) Displace oxygen ✅
d) Add pressure
Explanation: Nitrogen displaces oxygen to prevent oxidation and spoilage.
🔴 Hard Level (41–50)
- Which enzyme causes browning in cut fruits?
a) Amylase
b) Protease
c) Polyphenol oxidase ✅
d) Lipase
Explanation: PPO oxidizes phenolic compounds, causing browning. - The D-value in thermal processing refers to:
a) Nutrient density
b) Time to kill 90% of microbes ✅
c) Degree of freshness
d) Drop in pH
Explanation: D-value measures thermal resistance of microorganisms. - Which component is NOT found in multilayer food packaging?
a) Polymer
b) Metal
c) Wood ✅
d) Paper
Explanation: Wood is not typically part of multilayer food packaging. - HACCP stands for:
a) Hazard Analysis and Critical Control Points ✅
b) Heat Analysis for Canning and Packaging
c) Hygiene And Clean Cooking Protocol
d) High Accuracy Cooking Procedures
Explanation: HACCP is a safety system to prevent food hazards. - Spoilage in vacuum-packed meat is often due to:
a) Aerobic bacteria
b) Lactic acid bacteria ✅
c) Yeast
d) Fungi
Explanation: LABs can grow in anaerobic conditions of vacuum packs. - Which of the following is used for oxygen scavenging?
a) Carbon dioxide
b) Silica gel
c) Iron powder ✅
d) Nitrogen
Explanation: Iron powder absorbs oxygen inside packaging. - Aseptic filling is mostly used for:
a) Fresh vegetables
b) Bottled water
c) Juices and dairy products ✅
d) Frozen foods
Explanation: Aseptic filling is common in juices, UHT milk, etc. - Which vitamin is most susceptible to loss during drying?
a) Vitamin A
b) Vitamin B1 (thiamine) ✅
c) Vitamin D
d) Vitamin K
Explanation: Thiamine is heat-sensitive and lost during drying. - PET stands for:
a) Polyethylene Tubes
b) Polyethylene Terephthalate ✅
c) Polymerized Elastic Tape
d) Polystyrene Tubing
Explanation: PET is a type of plastic used in bottles and packaging. - Which is an example of intelligent packaging?
a) Vacuum sealing
b) Color-changing freshness label ✅
c) Shrink wrap
d) Aluminum foil wrap
Explanation: Intelligent packaging indicates food condition using sensors or indicators.