Explore topic-wise MCQs in Food Engineering.

This section includes 6 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.

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
Discussion
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
Discussion
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.
Discussion
4.

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.
Discussion
5.

Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.Statement 2: Prolonged boiling causes loss of color and flavor.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
6.

Statement 1: Gel formation is favorable in more acidic medium.Statement 2: Syneresis is used to describe jelly which have _____

A. True, free liquid
B. True, bound liquid
C. False, bound liquid
D. False, free liquid
Answer» C. False, bound liquid
Discussion