MCQOPTIONS
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MCQOPTIONS
This section includes 104 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
Meat based bioactive peptides have certain nutraceutical effects. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 52. |
Which of the following parts of a plant are spices NOT made from? |
| A. | Bark |
| B. | Leaf |
| C. | Root |
| D. | Cell |
| Answer» E. | |
| 53. |
Which of the following statements is untrue? |
| A. | Rice can be milled by a solvent method in which the solvent softens the bran layer of the rice |
| B. | Advantage of the solvent process is that it has lesser fat content |
| C. | Lesser fat content increases the shelf life of the rice |
| D. | None of the mentioned |
| Answer» E. | |
| 54. |
Oil is extracted by _____ |
| A. | Mechanical Extraction |
| B. | Pre- Press Solvent Extraction |
| C. | None of the mentioned |
| D. | Mechanical Extraction & Pre- Press Solvent Extraction |
| Answer» E. | |
| 55. |
Company xyz claims that its Coffee is really expensive because they only choose the best coffee beans. What does that mean? |
| A. | The coffee beans have been strip picked |
| B. | The coffee beans have been selectively picked |
| C. | The coffee cherry beans irrespective of how ripe they’re, are picked |
| D. | None of the mentioned |
| Answer» C. The coffee cherry beans irrespective of how ripe they’re, are picked | |
| 56. |
Ripened berries sink in water and unripe ones float on water. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 57. |
In Oil refining, oil is __________ |
| A. | De-odorized |
| B. | Bleached |
| C. | De-odorized & Bleached |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 58. |
Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product? |
| A. | This is called Luncheon meat |
| B. | This is pasteurized and stored in refrigerators |
| C. | All of the mentioned |
| D. | Water binding agents are essential as re-heating tends to water loss |
| Answer» D. Water binding agents are essential as re-heating tends to water loss | |
| 59. |
Which of the following is NOT a part of a Wheat kernel? |
| A. | Bran |
| B. | Endosperm |
| C. | Germ |
| D. | None of the mentioned |
| Answer» E. | |
| 60. |
SEM- Solvent Extraction Milling of brown rice is healthier than that obtained by conventional methods as it has a moderate protein content and less fat content. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 61. |
Which of the following methods pertaining to wheat milling refers to reduction of moisture content in the wheat? |
| A. | Cleaning |
| B. | Flour formation |
| C. | Separation of endosperms |
| D. | Wheat Conditioning |
| Answer» E. | |
| 62. |
Nutrition claim means _____ |
| A. | A food has certain nutritional properties including but not limited to the energy value |
| B. | A food has certain limitations |
| C. | All of the mentioned |
| D. | None of the mentioned |
| Answer» B. A food has certain limitations | |
| 63. |
Which of the following is NOT a step in the process involved in dry milling of maize? |
| A. | Degermination |
| B. | Sifting |
| C. | Removal of moisture |
| D. | Diluting |
| Answer» E. | |
| 64. |
Which among the following claims is prohibited? |
| A. | Substantiated Claims |
| B. | Claims of Veg/non- veg |
| C. | All of the mentioned |
| D. | None of the mentioned |
| Answer» B. Claims of Veg/non- veg | |
| 65. |
Statement 1: For children under 2, the infant formula doesn’t contain fat value as infants don’t have problem with consumption of fat.Statement 2: Nutrient claim- free means that food item is physiologically devoid of that substance. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 66. |
According to CODEX standards, which of the following food item is hypersensitive? |
| A. | Cereals |
| B. | Nuts |
| C. | Milk Products |
| D. | All of the mentioned |
| Answer» E. | |
| 67. |
Statement 1: Jam cannot be made using pulp of more than one fruit.Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 68. |
Generally the ‘% Daily Value’ is based on a 2000 – 2500 cal diet. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 69. |
Food processing in India is concentrated in which sector, maximum? |
| A. | Organized Sector |
| B. | Unorganized sector |
| C. | Small Scale |
| D. | None of the mentioned |
| Answer» C. Small Scale | |
| 70. |
Which among these is a factor for processed food in India? |
| A. | Changing lifestyles |
| B. | Food habits |
| C. | Organized food retail |
| D. | All of the mentioned |
| Answer» E. | |
| 71. |
Which of the following are NOT key constraints of the food processing industry? |
| A. | Inadequate quality control |
| B. | High packaging cost |
| C. | Low demand |
| D. | Poor infrastructure as in no cold storage, warehouse etc |
| Answer» D. Poor infrastructure as in no cold storage, warehouse etc | |
| 72. |
There has been a shift from carbohydrate staple to animal sources and sugar in developed countries. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 73. |
Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food.Statement 2: High taxation is a constraint for the food processing industry. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 74. |
If while packing of jams, the temperature is too high, they thicken to a large extent and then they’re difficult to remove. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 75. |
Clarification of milk works on the principle of a centrifuge. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 76. |
Which of the following holds untrue with respect to jam making? |
| A. | Boiling water to concentrate the mixture is an important step |
| B. | The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70% |
| C. | High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products |
| D. | None of the mentioned |
| Answer» E. | |
| 77. |
Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.Statement 2: Ginger is added sometimes to marmalade. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 78. |
Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.Statement 2: Post harvest loss is non-existent. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 79. |
Which of the following is not related to Post Harvest losses? |
| A. | Post harvest losses can be reduced by adding value to products |
| B. | Packaging, storage, transportation areas are where losses take place |
| C. | Farmers don’t earn much after adding value to products |
| D. | Value can be added to products by converting raw form into a more processed/refined form |
| Answer» D. Value can be added to products by converting raw form into a more processed/refined form | |
| 80. |
Which of the following is true about fruits and vegetable processing? |
| A. | They get spoil very fast and hence need to be consumed soon |
| B. | They have high moisture content and should be kept in a cold, dark place |
| C. | They’re tender and hence get spoiled easily |
| D. | All of the mentioned |
| Answer» E. | |
| 81. |
Following are ways in which losses take place. Which of the following is untrue? |
| A. | Mechanical abrasion |
| B. | Inadequate methods of storage and transportation |
| C. | Respiration in plants leads to drying, less sweetness, less valued product |
| D. | None of the mentioned |
| Answer» E. | |
| 82. |
Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 83. |
Homogenized milk has ______ |
| A. | Creamier structure |
| B. | Whiter appearance |
| C. | Bland flavor |
| D. | All of the mentioned |
| Answer» E. | |
| 84. |
Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 85. |
Which of the following are Milk Processing Operations? |
| A. | Clarification |
| B. | Pasteurization |
| C. | Homogenization |
| D. | All of the mentioned |
| Answer» E. | |
| 86. |
How is milk pasteurized? |
| A. | Low temperature, Long time |
| B. | High temperature, Short time |
| C. | Ultrahigh temperature |
| D. | All of the mentioned |
| Answer» E. | |
| 87. |
Statement 1: Black pepper is obtained from ripened berries by removing the pulp.Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 88. |
Statement 1: Chillies are pungent in nature.Statement 2: Chillies are pungent due to the presence of the compound capsaicin. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 89. |
Green Cardamom is preserved by dipping the harvested capsules in baking soda for 10 minutes (with minimum moisture content), spreading them and keeping them in gunny bags lined with polythene. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 90. |
Bleaching of Cardamom is done by passing sulphur dioxide released by burning sulphur. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't Say |
| Answer» B. False | |
| 91. |
The Queen of spices is _____ |
| A. | Cardamom |
| B. | Pepper |
| C. | Ginger |
| D. | Chilly |
| Answer» B. Pepper | |
| 92. |
OIL_REFINING_IS_A_STEP___________?$ |
| A. | After Oil Extraction |
| B. | Before Oil Extraction |
| C. | Between Oil cooking and flaking in Pre- Press Solvent Extraction |
| D. | None of the mentioned |
| Answer» B. Before Oil Extraction | |
| 93. |
Oil is extracted by _____$ |
| A. | Mechanical Extraction |
| B. | Pre- Press Solvent Extraction |
| C. | None of the mentioned |
| D. | Mechanical Extraction & Pre- Press Solvent Extraction |
| Answer» E. | |
| 94. |
Which of the following does NOT refer to sparging of oil? |
| A. | Oil is kept in vacuum and heated to smoke point. Water is introduced through the bottom |
| B. | Water gets converted to steam |
| C. | The steam bubbles through the oil and separates water-insoluble impurities |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 95. |
Butter made from hydrogenated oils is flakier than naturally saturated oils. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 96. |
In_Oil_refining,_oil_is______ |
| A. | Filtered / Centrifuged |
| B. | De-acidified / Steam blown through Oil in vacuum |
| C. | Filtered / Centrifuged, De-acidified / Steam blown through Oil in vacuum |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 97. |
After toasting and before Refining, Oil is ____? |
| A. | Used |
| B. | Made into pellets by hammer mill and stored |
| C. | Washed |
| D. | All of the mentioned |
| Answer» C. Washed | |
| 98. |
Stripping Solvent off a meal is called _____ |
| A. | Toasting |
| B. | Buttering |
| C. | Jamming |
| D. | Milling |
| Answer» B. Buttering | |
| 99. |
In Solvent Extraction, the oil and miscella are moved in a ________ |
| A. | Co- current fashion |
| B. | Counter- current fashion |
| C. | Cross- current fashion |
| D. | None of the mentioned |
| Answer» C. Cross- current fashion | |
| 100. |
In the Seed Cooking step of Pre-press Solvent Extraction of oil ________ |
| A. | Reducing oil viscosity promotes oil collection |
| B. | Temperature is increased to inactive/denature the enzymes |
| C. | Sometimes, very high temperature affects meal protein |
| D. | All of the mentioned |
| Answer» E. | |