MCQOPTIONS
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MCQOPTIONS
This section includes 362 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated? |
| A. | Vitamin A |
| B. | Vitamin D |
| C. | Vitamin E |
| D. | All of the mentioned |
| Answer» E. | |
| 52. |
Statement 1: Case hardening is controlled by _____ and _____Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value. |
| A. | Increases, humidity, temperature |
| B. | Decreases, humidity, concentration |
| C. | Increases, temperature, concentration |
| D. | Decreases, temperature, concentration |
| Answer» B. Decreases, humidity, concentration | |
| 53. |
Advantage of agitation _____ |
| A. | Reduces the time of exposure for heat penetration |
| B. | Successful canning of low acid foods in large containers |
| C. | Higher temperatures May be used with lesser danger of cooking |
| D. | All of the mentioned |
| Answer» E. | |
| 54. |
Which of the following activity refers to removal germs and other foreign bodies? |
| A. | Blanching |
| B. | Pickling |
| C. | Inspecting |
| D. | All of the mentioned |
| Answer» B. Pickling | |
| 55. |
Which of the following statements with respect to peanut butter manufacturing is true? |
| A. | A second mill is required for texturing and homogenizing in a production of peanut butter |
| B. | Votator is a type of heat exchanger used to cool peanut before packaging |
| C. | If setting of peanut butter is not taken care of, separation of oil on the surface takes place |
| D. | All of the mentioned |
| Answer» E. | |
| 56. |
_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning. |
| A. | Magnesium chloride |
| B. | Sodium chloride |
| C. | Calcium chloride |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 57. |
It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____ |
| A. | Freeze dehydration |
| B. | Freeze rehydration |
| C. | Freezing |
| D. | None of the mentioned |
| Answer» B. Freeze rehydration | |
| 58. |
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 | |
| 59. |
Roasted peanut kernels have lower oil content than raw kernels. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 60. |
Which of the following is added in the making of peanut butter to prevent oil separation? |
| A. | Salt |
| B. | Dextrose |
| C. | Water |
| D. | Lecithin |
| Answer» C. Water | |
| 61. |
Which of the following is NOT a characteristic of freeze-dehydration? |
| A. | Moisture loss by sublimation from boundary of ever receding ice crystal zone |
| B. | Continuous process |
| C. | Temperatures sufficiently low to prevent thawing used |
| D. | None of the mentioned |
| Answer» C. Temperatures sufficiently low to prevent thawing used | |
| 62. |
Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning? |
| A. | Sterilization by heating and cooling by a tubular heat exchanger |
| B. | Sterilization of containers and covers with super heated steam |
| C. | Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam |
| D. | All of the mentioned |
| Answer» E. | |
| 63. |
Statement 1: Glass packed food might be spoiled by light.Statement 2: When canned foods with vacuum are taking onto flights, they _____ |
| A. | True, contract |
| B. | True, expand |
| C. | False, contract |
| D. | False, expand |
| Answer» C. False, contract | |
| 64. |
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 | |
| 65. |
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. | |
| 66. |
Which of the following test does the seal of food item go through? |
| A. | Fusion testing |
| B. | Burst testing |
| C. | Tensile testing |
| D. | All of the mentioned |
| Answer» E. | |
| 67. |
Which of the following does the critical point in a canning operation vary with? |
| A. | Product packed |
| B. | Container in which it is packed |
| C. | Cooling and storage systems used |
| D. | All of the mentioned |
| Answer» E. | |
| 68. |
Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.Statement 2: Heat impairs the nutritive value of protein. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 69. |
Which of the following is true about ptomaine? |
| A. | Produced in putrefying meat and other proteinaceous foods |
| B. | It belongs to the group of amines |
| C. | It results from the decarboxylation of amino acids |
| D. | All of the mentioned |
| Answer» E. | |
| 70. |
Evaporation, desiccation and dehydration all mean the same thing. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |
| 71. |
Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 72. |
When a CUT is 10 minutes and the calculated process was 60 minutes at 116 °C, then the corrected process time is _____ |
| A. | 60 minutes |
| B. | 55 minutes |
| C. | 55.8 minutes |
| D. | 54.2 minutes |
| Answer» D. 54.2 minutes | |
| 73. |
Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity? |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» E. | |
| 74. |
Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in? |
| A. | Slowest heating-fastest cooling composite data from heat penetration studies will be excess under sanitary conditions |
| B. | Inoculated pack studies, will be inadequate under poor processing conditions |
| C. | Statistical evaluation, will be inadequate under poor processing conditions |
| D. | All of the mentioned, all of the mentioned |
| Answer» E. | |
| 75. |
Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 76. |
Which of the following is true about jellies? |
| A. | If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle |
| B. | Addition of acid late to the jelly allows formation of it in the container before gel formation |
| C. | Setting of jelly can be controlled by part by the addition of sodium citrate |
| D. | All of the mentioned |
| Answer» E. | |
| 77. |
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 | |
| 78. |
When sucrose is converted into _____ it is called _____ |
| A. | Glucose, sugar |
| B. | Reducing sugar, invert sugar |
| C. | Maltose, glucose |
| D. | None of the mentioned |
| Answer» C. Maltose, glucose | |
| 79. |
Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____ |
| A. | Heating time in minutes |
| B. | Initial number of spores |
| C. | Number of positive TDT cans or tubes at a time |
| D. | All of the mentioned |
| Answer» B. Initial number of spores | |
| 80. |
Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying? |
| A. | Cost |
| B. | Time of drying |
| C. | Quality of drying |
| D. | None of the mentioned |
| Answer» B. Time of drying | |
| 81. |
Which of the following points out the difference between other fruit products and jellies? |
| A. | Initial material in fruit preserves |
| B. | Gel development in fruit pastes |
| C. | Solid content in fruit pastes |
| D. | All of the mentioned |
| Answer» E. | |
| 82. |
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 | |
| 83. |
Which of the following is NOT a method of controlling enzymatic browning? |
| A. | Sulphuring of fruits |
| B. | Vacuum dehydration |
| C. | In-package desiccation |
| D. | None of the mentioned |
| Answer» E. | |
| 84. |
Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.Statement 2: Prolonged boiling causes loss of color and flavor. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 85. |
Statement 1: In low and medium acid foods, spore forming organisms are observed.Statement 2: In acidic products, the organisms must be yeasts, molds etc. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 86. |
For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 87. |
For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____ |
| A. | Control crystallization of sugar present |
| B. | Enhance crystallization of sugar |
| C. | For preservation purpose |
| D. | None of the mentioned |
| Answer» B. Enhance crystallization of sugar | |
| 88. |
Statement 1: Gel formation is favorable in more acidic medium.Statement 2: Syneresis is used to describe jelly which have _____ |
| A. | True, free liquid |
| B. | True, bound liquid |
| C. | False, bound liquid |
| D. | False, free liquid |
| Answer» C. False, bound liquid | |
| 89. |
Disadvantage of agitation _____ |
| A. | Improved retention quality |
| B. | Improved color and texture of product |
| C. | Small canning operations in processing relatively unexploited heat sensitive food products |
| D. | All of the mentioned |
| Answer» E. | |
| 90. |
Which of the following statements is true with respect to cherries? |
| A. | Sulphur dioxide bleaches the color |
| B. | Calcium hardens tissues |
| C. | Boiling in citric acid reduces their tendency to bleed in color and stain other fruits |
| D. | All of the mentioned |
| Answer» E. | |
| 91. |
Which of the following is an important criteria for a pet food to have storage stability? |
| A. | Water activity is less than one |
| B. | Water activity is less than one & High mold inhibitor |
| C. | High mold inhibitor |
| D. | Neither of the mentioned |
| Answer» C. High mold inhibitor | |
| 92. |
The rate of conversion of alcohol to acetic acid depends on _____ |
| A. | The activity of the organism |
| B. | The amount of alcohol present and the amount of surface exposed per unit of volume |
| C. | The temperature |
| D. | All of the mentioned |
| Answer» E. | |
| 93. |
The principle of adding salt to meat to preserve it is called _____ |
| A. | Pickling |
| B. | Curing |
| C. | Pickling & Curing |
| D. | Neither of the mentioned |
| Answer» C. Pickling & Curing | |
| 94. |
Statement 1: Which among the following types of salts contain chemical impurities?Statement 2: Which of the following is a use of salt in food? |
| A. | Solar Salt, exerts a growth repressing action on certain microorganisms |
| B. | Rock Salt, can limit moisture availability |
| C. | Welled Salt, exerts a growth repressing action on certain microorganisms |
| D. | All of the mentioned, neither of the mentioned |
| Answer» B. Rock Salt, can limit moisture availability | |
| 95. |
The bitterness of olives is treated by treating olives with 2% _____ |
| A. | Sodium chloride |
| B. | Sodium Hydroxide |
| C. | Barium chloride |
| D. | Either of the mentioned |
| Answer» C. Barium chloride | |
| 96. |
The addition of salt during pickling ____________ hence supplementing the action of salt. |
| A. | Permits the naturally present lactic acid bacteria to grow |
| B. | Prevents the naturally present lactic acid bacteria to grow |
| C. | Neither of the mentioned |
| D. | None of the mentioned |
| Answer» B. Prevents the naturally present lactic acid bacteria to grow | |
| 97. |
Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 98. |
Which of the following statements about salting are true? |
| A. | Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process |
| B. | There are two methods of salting fish- brine-salting and dry-salting |
| C. | Dry-salting is more commonly used than dry salting because it is more efficient |
| D. | All of the mentioned |
| Answer» E. | |
| 99. |
Only the best quality fish or shellfish should be used for smoke-curing. Why? |
| A. | The bad quality might interfere with the process |
| B. | Smoking will not conceal the bad quality or poor flavor |
| C. | It proves to be expensive |
| D. | All of the mentioned |
| Answer» C. It proves to be expensive | |
| 100. |
Rice has a higher water activity than apples. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» C. May be True or False | |