MCQOPTIONS
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MCQOPTIONS
This section includes 4 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: At temperatures just below 0 deg C, staling of bread is rapid.Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 2. |
Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.Statement 2: Decomposition in beef is not desirable. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 3. |
Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 4. |
Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |