MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 12 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: Chemical reactions _____ during dehydration and storage of dehydrated material.Statement 2: The low cost of dried meat, fish and eggs is because _____ |
| A. | Increase, they aren t dried properly |
| B. | Decrease, it s expensive |
| C. | Increase, fresh and frozen has a higher quality |
| D. | Decrease, All of the mentioned |
| Answer» D. Decrease, All of the mentioned | |
| 2. |
Statement 1: The retention of ______ is improved at approximately 48 deg C and in either nitrogen or air.Statement 2: In _____ food items sulphite content is greatly retarded. |
| A. | Citric acid, treated |
| B. | Sulphides, untreated |
| C. | Ascorbic acid, treated |
| D. | All of the mentioned, untreated |
| Answer» D. All of the mentioned, untreated | |
| 3. |
The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment. |
| A. | Chocolate |
| B. | Milk |
| C. | Eggs |
| D. | Idli batter |
| Answer» D. Idli batter | |
| 4. |
_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning. |
| A. | Magnesium chloride |
| B. | Sodium chloride |
| C. | Calcium chloride |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 5. |
Statement 1: _____ undergoes considerable drying on trees itself.Statement 2: Which of the following is not lye peeled. |
| A. | Apple, potatoes |
| B. | Orange, carrots |
| C. | Pomegranate, beets |
| D. | Figs, none of the mentioned |
| Answer» E. | |
| 6. |
Which of the following is NOT a method of controlling enzymatic browning? |
| A. | Sulphuring of fruits |
| B. | Vacuum dehydration |
| C. | In-package desiccation |
| D. | None of the mentioned |
| Answer» E. | |
| 7. |
The interaction of _____ and _____ occurs during conventional dehydration of food. |
| A. | Amino acids and proteins |
| B. | Amino acids and reducing sugars |
| C. | Carboxylic acids and alcohols |
| D. | Alcohols and minerals |
| Answer» C. Carboxylic acids and alcohols | |
| 8. |
Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity? |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» E. | |
| 9. |
Statement 1: Enzyme reaction decrease with the decrease in moisture levels.Statement 2: Enzymes get inactivated near the boiling point of water. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 10. |
Statement 1: High temperatures may affect proteins to a large extent.Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization. |
| A. | True, Fish |
| B. | True, Fruits |
| C. | False, Meat |
| D. | False, Milk |
| Answer» C. False, Meat | |
| 11. |
What does the extent of deterioration of vitamins in dried up food items depend upon? |
| A. | Caution exercised during the preparation of food by dehydration |
| B. | Dehydration process selected and the care in its execution |
| C. | Conditions of the dried food |
| D. | All of the mentioned |
| Answer» E. | |
| 12. |
Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.Statement 2: Vitamins deterioration takes place in dried up food items. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |