MCQOPTIONS
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MCQOPTIONS
This section includes 12 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. |
The pectin of fruits vary in _____ and _____ |
| A. | Methyl alcohol, methoxyl content |
| B. | Methoxyl content, jellying powder |
| C. | Jellying powder, acid |
| D. | Acid, methyl alcohol |
| Answer» C. Jellying powder, acid | |
| 2. |
Which acid is pectin made from? |
| A. | Pectic acid |
| B. | Polygalacturonic acid |
| C. | Pectic & Polygalacturonic acid |
| D. | Neither of the mentioned |
| Answer» C. Pectic & Polygalacturonic acid | |
| 3. |
After obtaining from protopectin, pectin is further converted into _____ and _____ |
| A. | Methyl alcohol, pectic acid |
| B. | Pectic acid, sugar |
| C. | Sugar, acid |
| D. | Acid, methyl alcohol |
| Answer» B. Pectic acid, sugar | |
| 4. |
In the presence of _____ and _____ protopectin is unable to form a gel. |
| A. | Methyl alcohol, pectic acid |
| B. | Pectic acid, sugar |
| C. | Sugar, acid |
| D. | Acid, methyl alcohol |
| Answer» D. Acid, methyl alcohol | |
| 5. |
Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.Statement 2: _____is the binding agent between growing cells. |
| A. | True, pectin |
| B. | True, protopectin |
| C. | False, methyl alcohol |
| D. | False, pectic acid |
| Answer» C. False, methyl alcohol | |
| 6. |
This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin. |
| A. | Pectin |
| B. | Protopectin |
| C. | Methyl alcohol |
| D. | Pectic acid |
| Answer» C. Methyl alcohol | |
| 7. |
Which of the following in a jelly/ jam is responsible for the formation of gel? |
| A. | Pectin |
| B. | Acid |
| C. | Water |
| D. | Sugar |
| Answer» B. Acid | |
| 8. |
This is a product made from citrus fruit, juice and peel and added with sugar. |
| A. | Jam |
| B. | Jelly |
| C. | Fruit Butter |
| D. | Marmalade |
| Answer» E. | |
| 9. |
Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar? |
| A. | Jam |
| B. | Jelly |
| C. | Fruit Butter |
| D. | Marmalade |
| Answer» D. Marmalade | |
| 10. |
Which of the following uses the fruit ingredient and not the fruit juice? |
| A. | Jam |
| B. | Jelly |
| C. | Jam & Jelly |
| D. | Neither of the mentioned |
| Answer» B. Jelly | |
| 11. |
Which of the following ingredients is added to a jelly? |
| A. | Pectin |
| B. | Acid |
| C. | Sugar |
| D. | All of the mentioned |
| Answer» E. | |
| 12. |
Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |