MCQOPTIONS

Explore topic-wise MCQs in Food Engineering.

This section includes 15 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.	WHICH_OF_THE_FOLLOWING_COMES_UNDER_THE_CATEGORIES_OF_FOOD_‚ÄÖ√Ñ√∂‚ÀÖ√Ë‚ÀÖ¬®_BROKEN_CURVE_HEATING_FOOD??$#
A.	Evaporated milk
B.	Fruits packed without water/syrup
C.	Syrup packed with sweet potatoes
D.	All of the mentioned
Answer» D. All of the mentioned

2.	Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.$
A.
B.	True, False
C.	True, True
Answer» D.

3.	Statement_1:_In_a_thermocouple,_two_wires_are_of_different_materials_and_a_voltage_difference_is_created_due_to_the_conduction_of_each_material_at_the_juncture_and_this_gives_us_the_difference_in_temperature_in_both_metals_and_hence_the_temperature_of_the_liquid.$
A.
B.	True, False
C.	True, True
Answer» C. True, True

4.	Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.
A.
B.	True, False
C.	True, True
Answer» B. True, False

5.	The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____
A.	Slope of cooling curve, f<sub>c</sub>
B.	Slope of heating curve, f<sub>h</sub>
C.	Zero time
D.	Come-up-time
Answer» E.

6.	Which of the following parameter is important to know and to plot the heating and cooling curves?
A.	fh
B.	fc
C.	Initial temperature (IT) and retort temperature(RT)
D.	All of the mentioned
Answer» E.

7.	For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.
A.	True
B.	False
Answer» B. False

8.	Which of the following food items is the lowest in heating up?
A.	Broths and thin soup with negligible starch in it
B.	Fruits packed in water/syrup with large pieces
C.	Evaporated milk
D.	Chopped vegetables with high starch content packed with free liquid
Answer» E.

9.	Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
A.
B.	True, False
C.	True, True
Answer» C. True, True

10.	Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.
A.
B.	True, False
C.	True, True
Answer» C. True, True

11.	Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
A.	Pickle with vinegar
B.	Pickle without vinegar
C.	Pear
D.	Tomato with slight salt
Answer» B. Pickle without vinegar

12.	Statement 1: With the increase in temperature, the enzyme gets deactivated.
A.
B.	True, False
C.	True, True
Answer» C. True, True

13.	Which of the following statements with respect to activation energy are true/is true?
A.	With every 10 deg C increase in temperature, the velocity of the substrate-enzyme reaction doubles
B.	With the increase in temperature, the enzyme itself gets destroyed as it is proteinous and the rate decreases
C.	The optimal temperature for the carrying of the substrate-enzyme reaction is when the coefficient of the ratio at increased temperature ( by 10 deg C) to the present temperature is 1
D.	All of the mentioned
Answer» E.

14.	If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?
A.	Because the bacteria get stuck in the oil phase
B.	This statement is incorrect
C.	It is relative with respect to waster and hence better preserver
D.	None of the mentioned
Answer» B. This statement is incorrect

15.	Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.
A.
B.	True, False
C.	True, True
Answer» B. True, False