MCQOPTIONS
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MCQOPTIONS
This section includes 20 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. |
Clarification of milk works on the principle of a centrifuge. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
If while packing of jams, the temperature is too high, they thicken to a large extent and then they’re difficult to remove. |
| A. | True |
| B. | False |
| Answer» C. | |
| 3. |
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. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 4. |
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. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 5. |
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. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 6. |
Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.Statement 2: Post harvest loss is non-existent. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 7. |
CLARIFICATION_OF_MILK_WORKS_ON_THE_PRINCIPLE_OF_A_CENTRIFUGE.?$ |
| A. | True |
| B. | False |
| Answer» B. False | |
| 8. |
IF_WHILE_PACKING_OF_JAMS,_THE_TEMPERATURE_IS_TOO_HIGH,_THEY_THICKEN_TO_A_LARGE_EXTENT_AND_THEN_THEY‚ÄÖ√Ñ√∂‚ÀÖ√Ë‚ÀÖ¬•RE_DIFFICULT_TO_REMOVE.?$# |
| A. | True |
| B. | False |
| Answer» C. | |
| 9. |
Which of the following are Milk Processing Operations?$ |
| A. | Clarification |
| B. | Pasteurization |
| C. | Homogenization |
| D. | All of the mentioned |
| Answer» E. | |
| 10. |
How is milk pasteurized? |
| A. | Low temperature, Long time |
| B. | High temperature, Short time |
| C. | Ultrahigh temperature |
| D. | All of the mentioned |
| Answer» E. | |
| 11. |
Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 12. |
Homogenized milk has ______ |
| A. | Creamier structure |
| B. | Whiter appearance |
| C. | Bland flavor |
| D. | All of the mentioned |
| Answer» E. | |
| 13. |
Which of the following holds untrue with respect to jam making? |
| A. | Boiling water to concentrate the mixture is an important step |
| B. | The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70% |
| C. | High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products |
| D. | None of the mentioned |
| Answer» E. | |
| 14. |
Statement 1: Jam cannot be made using pulp of more than one fruit. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» D. | |
| 15. |
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. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 16. |
Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 17. |
Following are ways in which losses take place. Which of the following is untrue? |
| A. | Mechanical abrasion |
| B. | Inadequate methods of storage and transportation |
| C. | Respiration in plants leads to drying, less sweetness, less valued product |
| D. | None of the mentioned |
| Answer» E. | |
| 18. |
Which of the following is not related to Post Harvest losses? |
| A. | Post harvest losses can be reduced by adding value to products |
| B. | Packaging, storage, transportation areas are where losses take place |
| C. | Farmers don’t earn much after adding value to products |
| D. | Value can be added to products by converting raw form into a more processed/refined form |
| Answer» D. Value can be added to products by converting raw form into a more processed/refined form | |
| 19. |
Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» B. True, False | |
| 20. |
Which of the following is true about fruits and vegetable processing? |
| A. | They get spoil very fast and hence need to be consumed soon |
| B. | They have high moisture content and should be kept in a cold, dark place |
| C. | They’re tender and hence get spoiled easily |
| D. | All of the mentioned |
| Answer» E. | |