MCQOPTIONS
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MCQOPTIONS
This section includes 12 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. |
STATEMENT_1:_WHAT_IS_THE_USE_OF_SALT_IN_CHEESE??$ |
| A. | |
| B. | Removing water from cheese surface, false |
| C. | Produces heavy protective rind, false |
| Answer» C. Produces heavy protective rind, false | |
| 2. |
Which of the following is true about cheeses?$ |
| A. | To encourage growth throughout cheese mass |
| B. | Fatty acids and ketones give rise to the sharp, peppery flavor of cheese |
| C. | It is a common practice to pierce the pressed cheese when it is placed in a curing room |
| D. | All of the mentioned |
| Answer» E. | |
| 3. |
Statement_1:_Which_of_the_following_cheeses_have_a_semi_soft_texture?$ |
| A. | |
| B. | Cottage, Blue cheese |
| C. | Swiss, Stilton |
| Answer» D. | |
| 4. |
Statement 1: Dry wines are the wines which contain little unfermented sugar. |
| A. | |
| B. | True, increases |
| C. | True, decreases |
| Answer» C. True, decreases | |
| 5. |
Statement 1: Cheese foods have a lower aw than the natural foods? |
| A. | |
| B. | True, Blue |
| C. | True, Cottage |
| Answer» C. True, Cottage | |
| 6. |
Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods. |
| A. | Cellulose, texture |
| B. | Pectin, flavor |
| C. | Hemicelluloses, quality |
| D. | All of the mentioned, all of the mentioned |
| Answer» E. | |
| 7. |
Which of the following is true about fermentation involving gas production? |
| A. | The disadvantage of gas is that energy wise it is less efficient as they’ve no preserving power in concentrations found in comparison with lactic acid |
| B. | Sugar molecules are altered to form acids, alcohols and carbon dioxide |
| C. | Sodium chloride is added as a substrate as a controlling influence |
| D. | All of the mentioned |
| Answer» E. | |
| 8. |
Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water.$ |
| A. | |
| B. | True, Butryic fermenters |
| C. | True, Lactic acid fermenters |
| Answer» B. True, Butryic fermenters | |
| 9. |
Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes. |
| A. | |
| B. | True, carbohydrates |
| C. | True, fats |
| Answer» B. True, carbohydrates | |
| 10. |
Which of the following is a requisite for a microorganism to be used in fermentation and pickling? |
| A. | Microorganisms must be able to grow on the substrate |
| B. | Organism must have the ability to maintain physiological constancy under growing conditions |
| C. | Desired chemical changes should take place in the required conditions |
| D. | All of the mentioned |
| Answer» E. | |
| 11. |
Which of the following gases are evolved during putrefaction? |
| A. | Carbon dioxide |
| B. | Hydrogen sulfide |
| C. | Neither of the mentioned |
| D. | Carbon dioxide & Hydrogen sulfide |
| Answer» E. | |
| 12. |
Which of the following is the process of anaerobic degradation of proteinaceous materials? |
| A. | Respiration |
| B. | Fermentation |
| C. | Putrefaction |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |