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Food Engineering Practice Test: Principles of Food Storage Stability
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Avg score: 86% • Most missed: “Statement 1:”
Food storage stability is affected by four factors: Temperature, Moisture, Atmosphere, Container.  Here are some principles of food storage: Temperature: Keep high-risk foods at 5°C or below, or above 60°C. Raw and cooked foods: Store raw foods below cooked foods. Containers: Store food in suitable, covered containers. Use-by dates: Check and observe the use-by dates on food products.    Related: Food Engineering Practice Test: Principles of Food Pickling and Curing Food Engineering Practice Test: Principles of Food Preservation by Fermentation Food Engineering Practice Test:... Show more
Food Engineering Practice Test: Principles of Food Storage Stability
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10 Questions

1. Which of the following physical qualities of storage food can be tested?
2. Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation.

Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.
3. Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?
4. Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.
5. Damage once done to a frozen product with respect to temperature can be undone.
6. Three samples were subjected to certain treatments. Which among the following is unfit for consumption?
7. With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year.
8. Results and objectives of an investigation are given in one of the points. Which could the correct answer be?
9. Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?
10. Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.

Statement 2: It is possible to predict the stability of food products from time-temperature data.

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