MCQOPTIONS
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MCQOPTIONS
This section includes 5 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. |
Work required in maintaining a chamber at a certain temperature is dependent on _____ |
| A. | Temperature of outside air |
| B. | Surface area of the storage chamber |
| C. | Amount and kind of insulation material |
| D. | All of the mentioned |
| Answer» E. | |
| 2. |
Statement 1: When sugar is added to water, water does not or negligibly expands.Statement 2: Jams do not expand on solidifying. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 3. |
Statement 1: Certain definitions define bound water as water that doesn t freeze at -20 deg C.Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 4. |
Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.Statement 2: Fish should be rapidly frozen, not slowly frozen. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» E. | |
| 5. |
Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.Statement 2: Super cooling is a property of food products. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |