Explore topic-wise MCQs in Food Engineering.

This section includes 6 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.

Statement 1: At temperatures just below 0 deg C, staling of bread is rapid.Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» B. True, True
Discussion
2.

Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.Statement 2: Decomposition in beef is not desirable.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» D. False, True
Discussion
3.

Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

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

Which of the following is correct with respect to carotenes?

A. Carotenes are converted to vitamin A in the body
B. Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place
C. Blanching of plant tissues improves the storage stability of carotenes
D. All of the mentioned
Answer» E.
Discussion
5.

_____ is added to fruits prior to freezing commercially to protect their quality.

A. Vitamin C
B. Ascorbic acid
C. Water
D. None of the mentioned
Answer» C. Water
Discussion
6.

Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

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