Explore topic-wise MCQs in Food Engineering.

This section includes 6 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 rate of conversion of alcohol to acetic acid depends on _____

A. The activity of the organism
B. The amount of alcohol present and the amount of surface exposed per unit of volume
C. The temperature
D. All of the mentioned
Answer» E.
Discussion
2.

Which of the following about vinegar making and manufacturing is true?

A. Vinegar bacteria grow in the fermented juice liquid and on the surface. They don t always form a film on the surface
B. After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water
C. All storage tanks/ units of vinegar should be closed
D. All of the mentioned
Answer» E.
Discussion
3.

The best means of preventing growth of undesirable organisms in fermented juice is to _____

A. Add strong, unpasteurized vinegar after alcoholic fermentation is complete
B. Add sugar
C. All of the mentioned
D. Neither of the mentioned
Answer» B. Add sugar
Discussion
4.

Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.Statement 2: Cider vinegar is the most popular type of vinegar used.

A. True, true
B. True, false
C. False, true
D. False, false
Answer» B. True, false
Discussion
5.

Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.Statement 2: All kinds of beers are pasteurized.

A. True, true
B. True, false
C. False, true
D. False, false
Answer» C. False, true
Discussion
6.

Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.Statement 2: Sulphur dioxide is added to crushed grapes to _____

A. True, retard growth of contaminating organisms
B. True, prevent escape of gases
C. None of the mentioned
D. False, neither of the mentioned
Answer» B. True, prevent escape of gases
Discussion