Principles of Food Pickling and Curing-1

Question 1
Marks : +2 | -2
Pass Ratio : 100%
The principle of adding salt to meat to preserve it is called _____
Pickling
Curing
Pickling & Curing
Neither of the mentioned
Explanation:
The principle of adding salt to meat to preserve it is called curing. The principle of adding salt to fruits and vegetables to preserve them is called pickling.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer
Inoculation of brine with a starter culture of L. Plant arum
Purging of dissolved carbon dioxide from the brine with nitrogen
All of the mentioned
Explanation:
All of the mentioned are involved in controlled fermentation of cucumbers brined in bulk.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
Oxygen
Carbon dioxide
Water
All of the mentioned
Explanation:
Microorganisms which have higher amount of carbon dioxide have been implicated as causes of bloater damage in natural fermentation commercially.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is the source of salt used for preservation of food items?
Solar salt
Welled salt
Rock salt
All of the mentioned
Explanation:
All of the mentioned are sources of salt used for preservation of food items. Solar salt is obtained by evaporation from the sea. Welled salt is from deeper subterranean salt deposits. Rock salt is from certain mined deposits.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
The addition of salt during pickling ____________ hence supplementing the action of salt.
Permits the naturally present lactic acid bacteria to grow
Prevents the naturally present lactic acid bacteria to grow
Neither of the mentioned
None of the mentioned
Explanation:
The addition of salt during pickling permits the naturally present lactic acid bacteria to grow, hence supplementing the action of salt.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Which among the following types of salts contain chemical impurities?
Solar Salt, exerts a growth repressing action on certain microorganisms
Rock Salt, can limit moisture availability
Welled Salt, exerts a growth repressing action on certain microorganisms
All of the mentioned, neither of the mentioned
Explanation:
Solar Salt contains chemical impurities. The mentioned are uses of salt in food.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
True
False
Explanation:
Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
The bitterness of olives is treated by treating olives with 2% _____
Sodium chloride
Sodium Hydroxide
Barium chloride
Either of the mentioned
Explanation:
The bitterness of olives is treated by treating olives with 2% Sodium Hydroxide.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is NOT a step in commercial curing of cucumber?
Salt is added to it where carbohydrates get converted into acid which supplements the action of salt
After sufficient aging of salt, it is leached out of the cucumber with warm water
Alum is added to the cucumber to firm the tissue and turmeric is added to improve color
Neither of the mentioned
Explanation:
All of the mentioned are steps in curing of cucumbers. Salt is added to it where carbohydrates get converted into acid which supplements the action of salt. After sufficient aging of salt, it is leached out of the cucumber with warm water for 10-14 hours. Then, alum is added to the cucumber to firm the tissue and turmeric is added to improve color.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Which of the following statements about salting are true?
Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process
There are two methods of salting fish- brine-salting and dry-salting
Dry-salting is more commonly used than dry salting because it is more efficient
All of the mentioned
Explanation:
All of the mentioned statements about salting are true.