Explore topic-wise MCQs in Food Engineering Questions and Answers.

This section includes 4 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering Questions and Answers knowledge and support exam preparation. Choose a topic below to get started.

1.

Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.

A. Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
2.

Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?

A. Coating
B. Freezing
C. Curing
D. Fermentation
Answer» E.
Discussion
3.

Statement 1: Sausages are minced. A lot of spices are added to it.

A. Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They’re then packed.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
4.

Statement 1: Ham is from pork bellies. Bacon is from pork thighs.

A. Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» E. False, True
Discussion