Explore topic-wise MCQs in Food Engineering.

This section includes 6 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Food Engineering.

Clarification of milk works on the principle of a centrifuge.

If while packing of jams, the temperature is too high, they thicken to a large extent and then they re difficult to remove.

Statement 1: Jam cannot be made using pulp of more than one fruit.Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.Statement 2: Ginger is added sometimes to marmalade.

Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.Statement 2: Post harvest loss is non-existent.

Statement 1: Jam cannot be made using pulp of more than one fruit.
Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.
Statement 2: Ginger is added sometimes to marmalade.

Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.
Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.
Statement 2: Post harvest loss is non-existent.