MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 162 Mcqs, each offering curated multiple-choice questions to sharpen your Mechanical Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 151. |
Which of the following combination of processing and preservation techniques works best for smoked products? |
| A. | salt and acidification |
| B. | heat and solid content |
| C. | heat, salt, acidification/minimal moisture content |
| D. | heat, salt, dipping in brine/ minimal moisture content |
| Answer» E. | |
| 152. |
In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 153. |
Which of the following holds true for Pulsed Electric field? |
| A. | it has been successful in pasteurizing milk, yogurt, soup etc |
| B. | if there are no air bubbles present or the if food has low electrical conductivity, pef is non-applicable |
| C. | it’s a continuous process. it cannot be applied for non-pump able solid food products |
| D. | all of the mentioned |
| Answer» E. | |
| 154. |
Which of the following methods refers to deactivation of microbes in food using electricity? |
| A. | power ultrasound |
| B. | pulsed electric field |
| C. | hurdle technology |
| D. | all of the mentioned |
| Answer» C. hurdle technology | |
| 155. |
Which of the following is true about Sound Ultrasound? |
| A. | generates mechanical energy to enhance chemical action on surfaces |
| B. | scrubbing action loosens the dirt particles and cleans the food particle |
| C. | generates mechanical energy to enhance chemical action on surfaces & scrubbing action loosens the dirt particles and cleans the food particle |
| D. | none of the mentioned |
| Answer» D. none of the mentioned | |
| 156. |
Statement 1: Nuts can be classified as high- fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |
| 157. |
1 INTRODUCTION TO FOOD PRESERVATION |
| A. | true |
| B. | false |
| Answer» B. false | |
| 158. |
Which of the following statement with respect to food preservation is true? |
| A. | leafy vegetables perish fast due to their high moisture content |
| B. | cereals have the highest requirements of moisture and soil types |
| C. | cereal can be grown with less labour and yield of food is high |
| D. | all of the mentioned |
| Answer» E. | |
| 159. |
Cereals are a major source of carbohydrates. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 160. |
Which of the following sentence is true with respect to food storage/preservation? |
| A. | each food type has a potential storage life |
| B. | the mechanical abuse that food has received during storage/distribution does not affects its storage stability |
| C. | all of the mentioned |
| D. | none of the mentioned |
| Answer» B. the mechanical abuse that food has received during storage/distribution does not affects its storage stability | |
| 161. |
Which of the following is a factor that affects the storage stability of food? |
| A. | type of raw material used |
| B. | quality of raw material used |
| C. | method/effectiveness of packaging |
| D. | all of the mentioned |
| Answer» E. | |
| 162. |
Choose the true statement. |
| A. | food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there |
| B. | proteins are held in an emulsion state in a water system |
| C. | fats are in colloidal state |
| D. | all of the mentioned |
| Answer» B. proteins are held in an emulsion state in a water system | |