MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Fermentation Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
The peroxide value of meat should be low. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
The water activity of dry sausage is more than 0.9. |
| A. | True |
| B. | False |
| Answer» C. | |
| 3. |
Which of the following is a semi-dry sausage? |
| A. | Salami |
| B. | Dauerwurst |
| C. | Sobrasada |
| D. | Lebanon bologna |
| Answer» E. | |
| 4. |
What is the pH range of meat? |
| A. | 5.0 5.5 |
| B. | 5.5 6.0 |
| C. | 6.0 6.5 |
| D. | 7.0 8.0 |
| Answer» C. 6.0 6.5 | |
| 5. |
Which of the following is the process of making the dough? |
| A. | Chorleywood process |
| B. | Finkelstein process |
| C. | Sandmeyer process |
| D. | Hoffmann process |
| Answer» B. Finkelstein process | |
| 6. |
Which of the following leads to staling of bread? |
| A. | Carbon-dioxide evolution |
| B. | Loss of water |
| C. | Oxygenation |
| D. | Heating |
| Answer» C. Oxygenation | |
| 7. |
Which of the following is the first step in bread production? |
| A. | Raw materials preparation |
| B. | Kneading |
| C. | Shaping |
| D. | Slicing |
| Answer» B. Kneading | |
| 8. |
Where did Rum originate? |
| A. | London |
| B. | America |
| C. | India |
| D. | Carribean |
| Answer» E. | |
| 9. |
Which of the following is obtained from blended wine spirits? |
| A. | Brandy |
| B. | Armagnac |
| C. | Cognac |
| D. | Rum |
| Answer» B. Armagnac | |
| 10. |
Which of the following is employed in the production of cognac? |
| A. | Haber s process |
| B. | Contact process |
| C. | Charente process |
| D. | Sandmeyer process |
| Answer» D. Sandmeyer process | |
| 11. |
Which of the following distilled beverage is derived from grain? |
| A. | Rum |
| B. | Whiskey |
| C. | Brandy |
| D. | Cognac |
| Answer» C. Brandy | |
| 12. |
Which of the following causes chill hazes in cider? |
| A. | Isomers production |
| B. | Polymeric glucan |
| C. | Complex formation |
| D. | Glycerol breakdown |
| Answer» D. Glycerol breakdown | |
| 13. |
Which of the following is a major component of cider apple juice? |
| A. | Glucose |
| B. | Pectin |
| C. | Sucrose |
| D. | Fructose |
| Answer» E. | |
| 14. |
Which of the following is produced by the fermentation of apples? |
| A. | Kvass |
| B. | Cider |
| C. | Kombucha |
| D. | Sauerkraut |
| Answer» C. Kombucha | |