Explore topic-wise MCQs in Food Engineering.

This section includes 9 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.

Mina brought a meat product that was ready to eat and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?

Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

Coated meat products require _____

Statement 1: Sausages are minced. A lot of spices are added to it.Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They re then packed.

Statement 1: Ham is from pork bellies. Bacon is from pork thighs.Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India.

Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.Statement 2: The above makes the meat hard.

Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.Statement 2: Canning is a process in which steam is sent in to sterilize the products.

Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.Statement 2: The above process is called ageing or conditioning.