MCQOPTIONS
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MCQOPTIONS
This section includes 11 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
WHICH_OF_THE_FOLLOWING_POINTS_OUT_THE_DIFFERENCE_BETWEEN_OTHER_FRUIT_PRODUCTS_AND_JELLIES??$ |
| A. | Initial material in fruit preserves |
| B. | Gel development in fruit pastes |
| C. | Solid content in fruit pastes |
| D. | All of the mentioned |
| Answer» E. | |
| 2. |
Which of the following is not true about leaching of cherries?$ |
| A. | It is done to remove sulphur dioxide |
| B. | It is done to remove calcium |
| C. | It removes natural fruit acid |
| D. | Enhances penetration of dye into the flesh |
| Answer» C. It removes natural fruit acid | |
| 3. |
Which_of_the_following_statements_is_true_with_respect_to_cherries?$ |
| A. | Sulphur dioxide bleaches the color |
| B. | Calcium hardens tissues |
| C. | Boiling in citric acid reduces their tendency to bleed in color and stain other fruits |
| D. | All of the mentioned |
| Answer» E. | |
| 4. |
For_sweetened_condensed_milk,_the_product_of_milk_and_sugar_is_given_a_slight_heat_treatment_and_not_sterilized. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 5. |
Which of the following is true about jellies? |
| A. | If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle |
| B. | Addition of acid late to the jelly allows formation of it in the container before gel formation |
| C. | Setting of jelly can be controlled by part by the addition of sodium citrate |
| D. | All of the mentioned |
| Answer» E. | |
| 6. |
In vacuum concentration or normal concentration, the soluble solid content is determined by _____ |
| A. | Refractometer |
| B. | Hydrometer |
| C. | Refractometer & Hydrometer |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 7. |
Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 8. |
Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice? |
| A. | It gives a better taste |
| B. | To solidify the juice to form jelly |
| C. | Uniform distribution and prevent lumping |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 9. |
Which of the following statements about sucrose is true? |
| A. | Low inversion of sucrose does not result in crystallization |
| B. | High inversion results in granulation of dextrose in the gel |
| C. | The amount of invert sugar should be more than sucrose |
| D. | All of the mentioned |
| Answer» C. The amount of invert sugar should be more than sucrose | |
| 10. |
When sucrose is converted into _____ it is called _____ |
| A. | Glucose, sugar |
| B. | Reducing sugar, invert sugar |
| C. | Maltose, glucose |
| D. | None of the mentioned |
| Answer» C. Maltose, glucose | |
| 11. |
Statement 1: Gel formation is favorable in more acidic medium. |
| A. | |
| B. | True, free liquid |
| C. | True, bound liquid |
| Answer» C. True, bound liquid | |