Explore topic-wise MCQs in Food Engineering.

This section includes 23 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.

Knowledge of which of the following is required for products under category I – Completely new product?

A. Prototype product
B. Public health clearance
C. Develop advertising claims
D. All of the mentioned
Answer» E.
Discussion
2.

Which of the following categories are present in a company for any product?

A. ‘Completely new product’
B. ‘New product for company-existing competitor product’
C. Completely new product & New product for company-existing competitor product
D. Neither of the mentioned
Answer» D. Neither of the mentioned
Discussion
3.

Which of the following is a step under process development?

A. Establish tentative process specifications
B. Organize necessary pilot plant facilities
C. Produce pilot plant products and submit to taste panels
D. All of the mentioned
Answer» E.
Discussion
4.

Which of the following is NOT covered under ‘Finished Product Quality Assurance’?

A. Finished product monitoring
B. Special finished product survey
C. Factory visits
D. None of the mentioned
Answer» E.
Discussion
5.

The effort of QA to little day-to-day jobs is related to which of the following sector?

A. Service
B. Vendor’s appraisal
C. Complaint handling
D. All of the mentioned
Answer» B. Vendor’s appraisal
Discussion
6.

Which of the following is covered under ‘Raw Material Quality Assurance’?

A. Specifications
B. Survey program
C. Service
D. All of the mentioned
Answer» E.
Discussion
7.

Which of the following is an objective of ‘Quality assurance’?

A. To establish, issue and maintain standards and specifications for all raw materials and finished goods
B. To assure all ingredients and all finished goods adhere to the company’s quality standards
C. To be of service to the company in all areas related to product quality
D. All of the mentioned
Answer» E.
Discussion
8.

‘A company must be on guard against violations’. This is covered under _____

A. Inspections and safety incidents
B. Auditing
C. Product integrity
D. All of the mentioned
Answer» D. All of the mentioned
Discussion
9.

Which does the following task come under? – Maintaining inventory of food processing systems and their environments.

A. Product specifications
B. Physical systems hazards control
C. Purchasing requirements
D. All of the mentioned
Answer» C. Purchasing requirements
Discussion
10.

THE_EFFORT_OF_QA_TO_LITTLE_DAY-TO-DAY_JOBS_IS_RELATED_TO_WHICH_OF_THE_FOLLOWING_SECTOR??$

A. Service
B. Vendor’s appraisal
C. Complaint handling
D. All of the mentioned
Answer» B. Vendor‚Äö√Ñ√∂‚àö√ë‚àö¬•s appraisal
Discussion
11.

Which of the following is a step under process development?$

A. Establish tentative process specifications
B. Organize necessary pilot plant facilities
C. Produce pilot plant products and submit to taste panels
D. All of the mentioned
Answer» E.
Discussion
12.

Which_of_the_following_is_NOT_covered_under_‘Finished_Product_Quality_Assurance’?$#

A. Finished product monitoring
B. Special finished product survey
C. Factory visits
D. None of the mentioned
Answer» E.
Discussion
13.

Knowledge of which of the following is required for products under category I – Completely new product?$

A. Prototype product
B. Public health clearance
C. Develop advertising claims
D. All of the mentioned
Answer» E.
Discussion
14.

Which of the following information is required prior to launching a new product?

A. Product and raw material specifications
B. Process development
C. Plant location and operation
D. All of the mentioned
Answer» E.
Discussion
15.

Which_of_the_following_categories_are_present_in_a_company_for_any_product?

A. ‘Completely new product’
B. ‘New product for company-existing competitor product’
C. Completely new product & New product for company-existing competitor product
D. Neither of the mentioned
Answer» D. Neither of the mentioned
Discussion
16.

Which of the following is covered under ‘Raw Material Quality Assurance’?#

A. Specifications
B. Survey program
C. Service
D. All of the mentioned
Answer» E.
Discussion
17.

Which of the following is an objective of ‘Quality assurance’?$

A. To establish, issue and maintain standards and specifications for all raw materials and finished goods
B. To assure all ingredients and all finished goods adhere to the company’s quality standards
C. To be of service to the company in all areas related to product quality
D. All of the mentioned
Answer» E.
Discussion
18.

‘A company must be on guard against violations’. This is covered under _____$

A. Inspections and safety incidents
B. Auditing
C. Product integrity
D. All of the mentioned
Answer» D. All of the mentioned
Discussion
19.

Which of the following is useful in trouble shooting for physical systems hazard?

A. Developing and maintaining flow diagrams to cover all food processing and physical systems and environment
B. Identifying all physical system hazards to safety and integrity of products
C. Establishing systems of control for all hazards and maintaining records of the same
D. All of the mentioned
Answer» E.
Discussion
20.

Which does the following task come under? – Maintaining inventory of food processing systems and their environments.$

A. Product specifications
B. Physical systems hazards control
C. Purchasing requirements
D. All of the mentioned
Answer» C. Purchasing requirements
Discussion
21.

Which of the following is a major role for the industry?

A. GMP compliance
B. Product recall System
C. Costumer service
D. All of the mentioned
Answer» E.
Discussion
22.

Which of the following techniques are used by the FDA in determining the manner in which industry accepts its responsibilities?

A. Establishment inspection
B. Sample Collection and analysis of product in process
C. Surveillance intended to identify new problems
D. All of the mentioned
Answer» E.
Discussion
23.

The outbreaks traced to foods from food processing plants are contributed due to which of the following factor?

A. Inadequate refrigeration
B. Preparing food items too far in advance
C. Food items re-infected after final heat processing
D. All of the mentioned
Answer» E.
Discussion