MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 11 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. |
Modification of carbon dioxide and oxygen levels for storage is worth it only if_____ |
| A. | The fruit/vegetable is more commercial than its storage in air |
| B. | Storage time is brief |
| C. | Storage temperature is optimal |
| D. | All of the mentioned |
| Answer» B. Storage time is brief | |
| 2. |
After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 3. |
With the increase in temperature, the holding time of the dough for cooling needs to be_____ |
| A. | Increased |
| B. | Decreased |
| C. | Kept constant |
| D. | None of the mentioned |
| Answer» B. Decreased | |
| 4. |
Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like. |
| A. | Sodium potassium magnate |
| B. | Sodium acid pyrophosphate |
| C. | Sodium bicarbonate |
| D. | Phosphate dodecahydrate |
| Answer» E. | |
| 5. |
Statement 1: Canned dough is frozen below 0 deg C.Statement 2: Canned dough is frozen above -6 deg C. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 6. |
Statement 1: Proofing is making the dough water proof.Statement 2: Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 7. |
Which of the following is a reason for the rejection of baked goods? |
| A. | Uneven coloration |
| B. | Glass-like appearance |
| C. | Uneven coloration & Glass-like appearance |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 8. |
The disc shaped dough is dusted with rice flour to ______ |
| A. | Reduce its stickiness and prevent them from sticking together |
| B. | To increase the flavor |
| C. | Flour is a basic ingredient |
| D. | None of the mentioned |
| Answer» B. To increase the flavor | |
| 9. |
The dough, in refrigerated dough making is stacked and packed in _____ |
| A. | Air-tight container |
| B. | Dough tight container |
| C. | None of the mentioned |
| D. | Air-tight & Dough tight container |
| Answer» C. None of the mentioned | |
| 10. |
Which of the following steps is NOT a step in the making of refrigerated dough? |
| A. | Sodium acid pyrophosphate and sodium bicarbonate is mixed |
| B. | The dough is rolled and cut into disc shapes |
| C. | Temperature maintained for the process is about 10 to 15 deg C |
| D. | None of the mentioned |
| Answer» E. | |
| 11. |
Statement 1: Storage life of soft baked products is generally lesser than a week.Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |