MCQOPTIONS
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MCQOPTIONS
This section includes 48 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. |
Food industry is a high volume industry. Hence, any losses may be a major loss to the producer. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
Food industry is a high volume industry. Hence, any losses May be True or False a major loss to the producer. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 3. |
Which of the following is true? |
| A. | Fats naturally occurring unless mentioned otherwise are trans in nature |
| B. | Trans fats are essential and needed for the human body |
| C. | LC-PUFA stands for long chain poly saturated fatty acids |
| D. | SC-PUFA stands for long chain poly unsaturated fatty acids |
| Answer» E. | |
| 4. |
Which of the following is NOT a culinary use of oil in the food industry? |
| A. | Flavor |
| B. | Texture |
| C. | Softening |
| D. | Shortening |
| Answer» D. Shortening | |
| 5. |
Reduction of absorption of certain minerals is due to the presence of the following:- |
| A. | Insoluble fiber |
| B. | Phytate |
| C. | Soluble fiber |
| D. | None of the mentioned |
| Answer» C. Soluble fiber | |
| 6. |
Tina eats a few legumes and walnuts and on some days she has egg with grains and nuts as breakfast. The first set are plant sources and the second a mixture of plant and animal sources. Are both the sets high quality proteins? Does this sentence stand true or False? |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 7. |
Which of the following is incorrect with respect to the advancement in sugar technology? |
| A. | An enzymatic process can convert glucose to fructose which is way sweeter and can be used in making syrups |
| B. | The glucose is first obtained by hydrolyzing corn starch |
| C. | This technology is cheaper |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 8. |
Which of the following is the general formula for carbohydrates? |
| A. | Cₘ(H₂O)ₙ |
| B. | Cₘ₊₁(H₂O)ₙ |
| C. | Cₘ(H₂O)ₙ₊₁ |
| D. | Cₘ₋₁(H₂O)ₙ |
| Answer» B. Cₘ₊₁(H₂O)ₙ | |
| 9. |
Which of the following sentences is untrue with respect to proteins? |
| A. | Lysine is an essential amino acid. |
| B. | The requirement of essential amino acids per kg of protein is called ‘reference pattern of amino acids’ |
| C. | Limiting amino acid content is the amino acid found in maximum quantity in the protein |
| D. | There are 20 amino acids in the protein we require everyday |
| Answer» D. There are 20 amino acids in the protein we require everyday | |
| 10. |
Which of the following is not a function of Carbohydrates? |
| A. | Storage of energy |
| B. | Fuel for metabolism |
| C. | Structural components |
| D. | None of the mentioned |
| Answer» E. | |
| 11. |
This carbohydrate is used during intense exercising. Which among the following is it? |
| A. | Starch |
| B. | Sucrose |
| C. | Fructose |
| D. | Glycogen |
| Answer» E. | |
| 12. |
Which of the following sentences is correct? |
| A. | Animal sources are high quality proteins |
| B. | Animal sources are low quality proteins |
| C. | Plant sources are high quality proteins |
| D. | None of the mentioned |
| Answer» B. Animal sources are low quality proteins | |
| 13. |
Omega-3 18:4 means that the chain has 18 carbons with 3 double bonds and the first double bond is at the fourth place. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 14. |
Which of the following is untrue with respect to this sentence – proteins are popularly used in food processing industry because? |
| A. | Water binding capacity |
| B. | Oil binding capacity |
| C. | Ability to coagulate on heating |
| D. | None of the mentioned |
| Answer» C. Ability to coagulate on heating | |
| 15. |
Sheila has to tell her teacher points as to why sugars are used in the food industry. Following is what she tells. Which point is incorrect? |
| A. | Easily soluble in water and forms syrups, used for their sweetness, they supply energy |
| B. | Form crystals when water is evaporated |
| C. | Fermented by microorganisms and prevent growth of microorganisms |
| D. | None of the mentioned |
| Answer» E. | |
| 16. |
Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one? |
| A. | Long shelf life |
| B. | Less refrigeration required |
| C. | Inexpensive |
| D. | Healthy |
| Answer» E. | |
| 17. |
Increasing agricultural efficiency is the most important way to make sure food production meets the necessity. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 18. |
Fruits contain fructose which is a primary carbohydrate. These increase the blood sugar level. Why are fruits still recommended to be eaten? |
| A. | They have exceptionally low Glycemic Index |
| B. | They have exceptionally highly Glycemic Index |
| C. | They’re secondary carbohydrates |
| D. | None of the mentioned |
| Answer» B. They have exceptionally highly Glycemic Index | |
| 19. |
Mina notices various changes in proteins when they’re subjected to chemical physical change. Which of the following was wrongly understood by her? |
| A. | When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes |
| B. | When milk is coagulated by acid and heat, protein precipitates which is curd |
| C. | When meat is cooked, protein chains shrink and hence it shrinks |
| D. | Mina perfectly understood all the concepts |
| Answer» E. | |
| 20. |
Sham is over-weight. Which of the following carbohydrates is he consuming maximum? |
| A. | Refined |
| B. | Unrefined |
| C. | Glycogen |
| D. | None of the mentioned |
| Answer» B. Unrefined | |
| 21. |
Fats consist of compounds soluble in organic solvents and insoluble in water. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 22. |
Plant proteins contain a better balance of essential amino acids. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 23. |
Mina is a diabetics patient. One day she is tempted to eat junk food. Which is a relatively a better food product to eat – pasta or candy? Why? |
| A. | Pasta- contains primary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level |
| B. | Pasta- contains secondary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level |
| C. | Candy – contains primary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level |
| D. | Candy- contains secondary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level |
| Answer» C. Candy – contains primary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level | |
| 24. |
Insoluble fibers fasten to bile acid and prevent it from entering the body and hence reduce the cholesterol levels. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 25. |
Oligosaccharides are called Sugars. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 26. |
What is the main action of dietary fibers? |
| A. | To ensure proper functioning of the liver |
| B. | To secrete hormones |
| C. | To maintain pH |
| D. | To make changes to how nutrients and chemicals are absorbed |
| Answer» E. | |
| 27. |
The class of trans-fat present in meat is _________ |
| A. | Oleic acid |
| B. | Vaccenic acid |
| C. | Eicosapentaenoic acid |
| D. | Arachidonic acid |
| Answer» C. Eicosapentaenoic acid | |
| 28. |
Which of the following sentences is untrue? |
| A. | Free aldehyde or ketone group are called reducing sugars |
| B. | Maltose is a reducing sugar |
| C. | Sucrose is a non-reducing sugar |
| D. | None of the mentioned |
| Answer» E. | |
| 29. |
Mina’s understanding of proteins in various food items is as given. Which of the following is untrue? |
| A. | The difference in the taste and texture in milk curd and chicken muscle is due to the arrangement of amino acids in the long chains of theirs to form proteins |
| B. | Protein chains are perpendicular in a chicken breast |
| C. | Proteins are changed physically from precipitate to gel and solution or vice-versa |
| D. | Egg-white is an example of gel to precipitate |
| Answer» C. Proteins are changed physically from precipitate to gel and solution or vice-versa | |
| 30. |
Which of the following is correct? |
| A. | Sucrose is made of galactose and glucose |
| B. | Lactose is made up of glucose and fructose |
| C. | Lactose is made up of galactose and fructose |
| D. | Sucrose is made up of glucose and fructose |
| Answer» E. | |
| 31. |
Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect? |
| A. | Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated |
| B. | The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown |
| C. | Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction. |
| D. | None of the mentioned |
| Answer» E. | |
| 32. |
Reducing sugars help in the food industry in the following way. Which of the given sentences is untrue? |
| A. | They easily dissolve in oil |
| B. | They attach themselves to amino acids and form compounds that affect the color, flavor and other properties of food |
| C. | The reactive group of long chain sugar polymers can form a cross link which forms a basis for edible packaging in the food industry |
| D. | None of the mentioned |
| Answer» B. They attach themselves to amino acids and form compounds that affect the color, flavor and other properties of food | |
| 33. |
More than 50-55% of carbohydrates consumption is needed daily. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 34. |
Which of the following terms refers to the amount of protein absorbed by the body from a food source? |
| A. | Biological Value |
| B. | Limiting Value |
| C. | Reference pattern |
| D. | None of the mentioned |
| Answer» B. Limiting Value | |
| 35. |
Which of the following is untrue about Essential Fatty Acids? |
| A. | EFAs are also called Vitamin F |
| B. | EFAs can be synthesized by the body |
| C. | EFAs cannot be synthesized by the body |
| D. | Omega-3 and Omega-6 are the two families of EFAs |
| Answer» C. EFAs cannot be synthesized by the body | |
| 36. |
Which of the following is a function of insoluble fiber only? |
| A. | Regulating blood sugar |
| B. | Regulating the pH of the body |
| C. | Adding bulk to stool |
| D. | Lowering cholesterol |
| Answer» D. Lowering cholesterol | |
| 37. |
Metabolism is a source of water. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 38. |
What is the Glycemic Index of carbohydrates? |
| A. | It shows which other nutrient it is being ingested with |
| B. | It shows how quickly a carbohydrate is digested |
| C. | It shows how quickly a carbohydrate increases the blood sugar level |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 39. |
Which is untrue with respect to pectin, a naturally occurring polysaccharide in fruits, in the food industry? |
| A. | It forms the basis for jelly manufacture |
| B. | Pectin + Sugar + Acid = Gel |
| C. | Pectin unstabilizes particles in orange juice and makes them settle down |
| D. | They’re used as thickeners and stabilizers |
| Answer» D. They’re used as thickeners and stabilizers | |
| 40. |
FOOD_INDUSTRY_IS_A_HIGH_VOLUME_INDUSTRY._HENCE,_ANY_LOSSES_MAY_BE_A_MAJOR_LOSS_TO_THE_PRODUCER.?$ |
| A. | True |
| B. | False |
| Answer» B. False | |
| 41. |
Increasing_agricultural_efficiency_is_the_most_important_way_to_make_sure_food_production_meets_the_necessity.$ |
| A. | True |
| B. | False |
| Answer» B. False | |
| 42. |
With respect to the definition of an allied industry, which is an allied industry with the food industry? |
| A. | Explosives Industry |
| B. | Packaging Industry |
| C. | Jute Industry |
| D. | Leather Industry |
| Answer» C. Jute Industry | |
| 43. |
Storage requirements and stability, product attributes conductive to product sale etc. The above activities refer to which step of the food industry? |
| A. | Production |
| B. | Manufacture |
| C. | Distribution |
| D. | Marketing |
| Answer» D. Marketing | |
| 44. |
Which provides energy very slowly? |
| A. | Carbohydrates |
| B. | Fats |
| C. | Proteins |
| D. | Fibers |
| Answer» C. Proteins | |
| 45. |
Which sentence is untrue with respect to the human body? |
| A. | Unconsumed water broken ‚Üí fats |
| B. | Carbohydrates broken ‚Üí Sugars |
| C. | Proteins broken down ‚Üí Amino acids |
| D. | Fats broken down ‚Üí Fatty acids and glycerol |
| Answer» B. Carbohydrates broken ‚Äö√Ñ√∂‚àö√∫‚àö‚↠Sugars | |
| 46. |
Which of the following does NOT constitute 90% of dry weight of any food? |
| A. | Carbohydrates |
| B. | Fibers |
| C. | Proteins |
| D. | Fats |
| Answer» C. Proteins | |
| 47. |
Industry lobbying, local to international rules, Quality and food safety etc includes which component of the food industry? |
| A. | R&D |
| B. | Financial Services |
| C. | Regulation |
| D. | Wholesale and distribution |
| Answer» D. Wholesale and distribution | |
| 48. |
Which of the following deals with how food is adjudged by the consumer? |
| A. | Food microbiology |
| B. | Product Development |
| C. | Sensory Analysis |
| D. | Food physics |
| Answer» D. Food physics | |