MCQOPTIONS
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MCQOPTIONS
This section includes 10 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 advantage of vacuum packing of peanut butter _____ |
| A. | Reduced firmness |
| B. | More uniform texture |
| C. | Lesser tendency for oil separation |
| D. | All of the mentioned |
| Answer» E. | |
| 2. |
What are the ill effects of improper cooling in the manufacturing of peanut butter? |
| A. | Cracking and shrinking in the center |
| B. | Pulling away from the container |
| C. | Increase in firmness and separation of oil on the surface |
| D. | All of the mentioned |
| Answer» E. | |
| 3. |
Which of the following statements with respect to peanut butter manufacturing is true? |
| A. | A second mill is required for texturing and homogenizing in a production of peanut butter |
| B. | Votator is a type of heat exchanger used to cool peanut before packaging |
| C. | If setting of peanut butter is not taken care of, separation of oil on the surface takes place |
| D. | All of the mentioned |
| Answer» E. | |
| 4. |
Which of the following activity refers to removal germs and other foreign bodies? |
| A. | Blanching |
| B. | Pickling |
| C. | Inspecting |
| D. | All of the mentioned |
| Answer» B. Pickling | |
| 5. |
Roasted peanut kernels have lower oil content than raw kernels. |
| A. | True |
| B. | False |
| Answer» C. | |
| 6. |
Which of the following is the advantage of batch roasters over others? |
| A. | Blending of different varieties of peanuts require different roasting procedures |
| B. | Saving labor |
| C. | Smoother operations and decreased spillage |
| D. | All of the mentioned |
| Answer» B. Saving labor | |
| 7. |
Which of the following is added in the making of peanut butter to prevent oil separation? |
| A. | Salt |
| B. | Dextrose |
| C. | Water |
| D. | Lecithin |
| Answer» C. Water | |
| 8. |
For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____ |
| A. | Control crystallization of sugar present |
| B. | Enhance crystallization of sugar |
| C. | For preservation purpose |
| D. | None of the mentioned |
| Answer» B. Enhance crystallization of sugar | |
| 9. |
Sugar is to milk solids as _____ is to jelly. |
| A. | Fruit juice |
| B. | Fruits |
| C. | Fruit paste |
| D. | Any of the mentioned |
| Answer» B. Fruits | |
| 10. |
Which of the following materials is present in majority and minority respectively in sweetened condensed milk? |
| A. | Milk fat, Milk-solids-not-fat (MSNF) |
| B. | Milk-solids-not-fat (MSNF), Sugar |
| C. | Sugar, Moisture |
| D. | Moisture, Milk fat |
| Answer» C. Sugar, Moisture | |