Which of the following holds untrue with respect to jam making?

Boiling water to concentrate the mixture is an important step

The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%

High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products

Following are ways in which losses take place. Which of the following is untrue?

Inadequate methods of storage and transportation

Respiration in plants leads to drying, less sweetness, less valued product

Which of the following is not related to Post Harvest losses?

Value can be added to products by converting raw form into a more processed/refined form

Post harvest losses can be reduced by adding value to products

Packaging, storage, transportation areas are where losses take place

Farmers don‚Äö√Ñ√∂‚àö√ë‚àö¬•t earn much after adding value to products

Value can be added to products by converting raw form into a more processed/refined form

Which of the following is true about fruits and vegetable processing?

They get spoil very fast and hence need to be consumed soon

They have high moisture content and should be kept in a cold, dark place

They‚Äö√Ñ√∂‚àö√ë‚àö¬•re tender and hence get spoiled easily

20 + Mcqs in Fruits Vegetables Milk Processing in Food Engineering Page 1 McqOptions

1.	Clarification of milk works on the principle of a centrifuge.
A.	True
B.	False
Answer» B. False

Discussion

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.

Discussion

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

Discussion

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

Discussion

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

Discussion

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

Discussion

7.	CLARIFICATION_OF_MILK_WORKS_ON_THE_PRINCIPLE_OF_A_CENTRIFUGE.?$
A.	True
B.	False
Answer» B. False

Discussion

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.

Discussion

9.	Which of the following are Milk Processing Operations?$
A.	Clarification
B.	Pasteurization
C.	Homogenization
D.	All of the mentioned
Answer» E.

Discussion

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.

Discussion

11.	Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
A.	True
B.	False
Answer» B. False

Discussion

12.	Homogenized milk has ______
A.	Creamier structure
B.	Whiter appearance
C.	Bland flavor
D.	All of the mentioned
Answer» E.

Discussion

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.

Discussion

14.	Statement 1: Jam cannot be made using pulp of more than one fruit.
A.
B.	True, False
C.	True, True
Answer» D.

Discussion

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

Discussion

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

Discussion

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.

Discussion

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‚Äö√Ñ√∂‚àö√ë‚àö¬•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

Discussion

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

Discussion

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‚Äö√Ñ√∂‚àö√ë‚àö¬•re tender and hence get spoiled easily
D.	All of the mentioned
Answer» E.

Discussion

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.

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‚ÄÖ√Ñ√∂‚ÀÖ√Ë‚ÀÖ¬•RE_DIFFICULT_TO_REMOVE.?$#

Which of the following are Milk Processing Operations?$

How is milk pasteurized?

Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

Homogenized milk has ______

Which of the following holds untrue with respect to jam making?

Statement 1: Jam cannot be made using pulp of more than one fruit.

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 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.

Following are ways in which losses take place. Which of the following is untrue?

Which of the following is not related to Post Harvest losses?

Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.

Which of the following is true about fruits and vegetable processing?