MCQOPTIONS
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MCQOPTIONS
This section includes 11 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:_FRUITS_AND_VEGETABLE_TISSUES_ARE_MORE_PRONE_TO_FREEZING_AND_THAWING_DAMAGES_THAN_ANIMAL_TISSUES.?$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 2. |
Statement 1: At temperatures just below 0 deg C, staling of bread is rapid.$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» B. True, False | |
| 3. |
Statement_1:_Changes_in_chicken_and_fish_flesh_such_as_decomposition_due_to_enzymes_is_desirable.$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» D. | |
| 4. |
Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb? |
| A. | True |
| B. | False |
| Answer» B. False | |
| 5. |
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. | |
| 6. |
_____ 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 | |
| 7. |
Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)? |
| A. | Minerals |
| B. | Vitamins |
| C. | Fats |
| D. | Proteins |
| Answer» C. Fats | |
| 8. |
Pork has a higher shelf life than beef. |
| A. | True |
| B. | False |
| Answer» C. | |
| 9. |
Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 10. |
Enzyme activity is more in super cooled water than in crystallized water at the same temperature. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 11. |
Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |