MCQOPTIONS
Saved Bookmarks
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. |
The rate of conversion of alcohol to acetic acid depends on _____ |
| A. | The activity of the organism |
| B. | The amount of alcohol present and the amount of surface exposed per unit of volume |
| C. | The temperature |
| D. | All of the mentioned |
| Answer» E. | |
| 2. |
Which of the following about vinegar making and manufacturing is true? |
| A. | Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface |
| B. | After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water |
| C. | All storage tanks/ units of vinegar should be closed |
| D. | All of the mentioned |
| Answer» E. | |
| 3. |
The best means of preventing growth of undesirable organisms in fermented juice is to _____ |
| A. | Add strong, unpasteurized vinegar after alcoholic fermentation is complete |
| B. | Add sugar |
| C. | All of the mentioned |
| D. | Neither of the mentioned |
| Answer» B. Add sugar | |
| 4. |
Which of the following is included in vinegar fermentation? |
| A. | Transform sugar into alcohol, by yeast |
| B. | Change alcohol into acetic acid using vinegar bacteria |
| C. | Transform sugar into alcohol, by yeast & Changing alcohol into acetic acid using vinegar bacteria |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 5. |
Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.Statement 2: Cider vinegar is the most popular type of vinegar used. |
| A. | True, true |
| B. | True, false |
| C. | False, true |
| D. | False, false |
| Answer» B. True, false | |
| 6. |
A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____ |
| A. | 0.5 grain |
| B. | 5 grain |
| C. | 50 grain |
| D. | 500 grain |
| Answer» D. 500 grain | |
| 7. |
Advantage of cold pasteurization of alcohol over hot pasteurization? |
| A. | Can be used for heat sensitive alcohols |
| B. | Can be used to preserve the flavor and aroma of alcohol |
| C. | Neither of the mentioned |
| D. | Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol |
| Answer» E. | |
| 8. |
Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.Statement 2: All kinds of beers are pasteurized. |
| A. | True, true |
| B. | True, false |
| C. | False, true |
| D. | False, false |
| Answer» C. False, true | |
| 9. |
The purpose of bulk pasteurization is _____ |
| A. | To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids |
| B. | To stabilize it microbiologically by destroying bacteria and yeasts |
| C. | To hasten aging |
| D. | All of the mentioned |
| Answer» E. | |
| 10. |
Pasteurization is applied in which of the following ways? |
| A. | Flash pasteurization and returning to storage tank |
| B. | Flash pasteurization and into the final bottle |
| C. | Pasteurization by heating the filled and sealed bottle |
| D. | All of the mentioned |
| Answer» E. | |
| 11. |
Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.Statement 2: Sulphur dioxide is added to crushed grapes to _____ |
| A. | True, retard growth of contaminating organisms |
| B. | True, prevent escape of gases |
| C. | None of the mentioned |
| D. | False, neither of the mentioned |
| Answer» B. True, prevent escape of gases | |