Explore topic-wise MCQs in Food Engineering.

This section includes 7 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.

Work required in maintaining a chamber at a certain temperature is dependent on _____

A. Temperature of outside air
B. Surface area of the storage chamber
C. Amount and kind of insulation material
D. All of the mentioned
Answer» E.
Discussion
2.

The heat required to bring down the temperature of the food is directly proportional to _____

A. Specific heat of the food
B. Weight of the food
C. Temperature difference
D. All of the mentioned
Answer» E.
Discussion
3.

Statement 1: When sugar is added to water, water does not or negligibly expands.Statement 2: Jams do not expand on solidifying.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
4.

When the crystallization process takes place for a long time, the size of the crystals is _____

A. Small
B. Large
C. No crystals formed
D. None of the mentioned
Answer» C. No crystals formed
Discussion
5.

Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C.Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
6.

Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.Statement 2: Fish should be rapidly frozen, not slowly frozen.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» E.
Discussion
7.

Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.Statement 2: Super cooling is a property of food products.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion