MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 17 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. |
Hazards affecting food are _____ |
| A. | Chemical, Biological, Physical |
| B. | Additives, Colour |
| C. | Pollutants |
| D. | All of the mentioned |
| Answer» E. | |
| 2. |
Which among the following statements is untrue? |
| A. | Self oxidation of lipids is called ‘auto-oxidation’ |
| B. | High content of PUFA losing flavour is called rancidity |
| C. | Heating and frying lead to polymerization of fats |
| D. | None of the mentioned |
| Answer» C. Heating and frying lead to polymerization of fats | |
| 3. |
Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct? |
| A. | Oxidation is necessary for products like cheese |
| B. | Lipid Oxidation is otherwise a major concern for the food industry |
| C. | Deterioration of fats and oils is called rancidity |
| D. | All of the mentioned |
| Answer» E. | |
| 4. |
Which of the following operation reduces the dietary fibre content in cereals? |
| A. | Drying |
| B. | Retro gradation |
| C. | Grinding |
| D. | Milling |
| Answer» E. | |
| 5. |
WHICH_OF_THE_FOLLOWING_OPERATION_REDUCES_THE_DIETARY_FIBRE_CONTENT_IN_CEREALS??$ |
| A. | Drying |
| B. | Retro gradation |
| C. | Grinding |
| D. | Milling |
| Answer» E. | |
| 6. |
Which among the following statements is untrue?$ |
| A. | Self oxidation of lipids is called ‘auto-oxidation’ |
| B. | High content of PUFA losing flavour is called rancidity |
| C. | Heating and frying lead to polymerization of fats |
| D. | None of the mentioned |
| Answer» C. Heating and frying lead to polymerization of fats | |
| 7. |
Nancy_works_at_a_cheese_processing_unit._They_subject_the_cheese_to_oxidation._Which_of_the_following_comments_pertaining_to_the_above_scenario_are_correct?$ |
| A. | Oxidation is necessary for products like cheese |
| B. | Lipid Oxidation is otherwise a major concern for the food industry |
| C. | Deterioration of fats and oils is called rancidity |
| D. | All of the mentioned |
| Answer» E. | |
| 8. |
Which of the following is a food safety tool? |
| A. | Good Hygiene Practice |
| B. | Hazard Analysis Critical Control Point |
| C. | Total Quality Management |
| D. | All of the mentioned |
| Answer» E. | |
| 9. |
Which of the following shows the propagation step in auto-oxidation? |
| A. | R‚àô + R‚àô ‚Üí R-R |
| B. | RH ‚Üí R‚àô + H‚àô |
| C. | |
| Answer» D. | |
| 10. |
Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________ |
| A. | Hydrolytic rancidity |
| B. | Auto- oxidation |
| C. | Thermal decomposition |
| D. | Lipolysis |
| Answer» D. Lipolysis | |
| 11. |
Which of the following is true with respect to gelatinization? |
| A. | It allows starch to be easily digested |
| B. | In this process, on heating, the crystalline structure of starch is lost and gel is formed |
| C. | In this process, on cooling, the digestibility of starch in the intestine decreases |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 12. |
Which is correct with respect to staling of bread? |
| A. | It is temperature dependent |
| B. | It is called retro gradation |
| C. | It is the reverse of gelatinization |
| D. | All of the mentioned |
| Answer» E. | |
| 13. |
Which of the following statements is true with respect to food processing? |
| A. | Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing |
| B. | Vitamins can be removed from food via leaching |
| C. | Mineral losses in food processing are more compared to Vitamins |
| D. | Boiling has less mineral losses as compared to steaming |
| Answer» B. Vitamins can be removed from food via leaching | |
| 14. |
Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it? |
| A. | Vitamin C |
| B. | Vitamin D |
| C. | Vitamin B |
| D. | None of the mentioned |
| Answer» C. Vitamin B | |
| 15. |
Which information is incorrect when it comes to dehydration affecting vitamins? |
| A. | Beta-carotene and B-vitamin do not get affected |
| B. | Vitamin C does not get affected |
| C. | Vitamin C is retained during pickling of vegetables |
| D. | None of the mentioned |
| Answer» C. Vitamin C is retained during pickling of vegetables | |
| 16. |
Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures. |
| A. | True |
| B. | False |
| Answer» C. | |
| 17. |
Which of the following is untrue about grilling meat? |
| A. | The advantage of this process is that it reduces the saturated fat in the meat |
| B. | It produces Hetero cyclic amines which are carcinogenic |
| C. | It produces poly cyclic aromatic hydrocarbons which are carcinogenic |
| D. | None of the mentioned |
| Answer» E. | |