Explore topic-wise MCQs in Food Engineering.

This section includes 3 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.

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.
Discussion
2.

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
Discussion
3.

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
Answer» B. False
Discussion