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.
| 351. |
The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above? |
| A. | Greater the spore concentration, more heat resistant the suspension |
| B. | Spores of a given strain, all have the same heat resistance |
| C. | Spores of the same strain have many spores of low heat resistance |
| D. | Spores of the same strain have very few spores of high heat resistance |
| Answer» B. Spores of a given strain, all have the same heat resistance | |
| 352. |
THE_BEST_MEANS_OF_PREVENTING_GROWTH_OF_UNDESIRABLE_ORGANISMS_IN_FERMENTED_JUICE_IS_TO______?$ |
| A. | Add strong, unpasteurized vinegar after alcoholic fermentation is complete |
| B. | Add sugar |
| C. | All of the mentioned |
| D. | Neither of the mentioned |
| Answer» B. Add sugar | |
| 353. |
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. | |
| 354. |
Which_of_the_following_about_vinegar_making_and_manufacturing_is_true?$ |
| A. | Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface |
| B. | After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water |
| C. | All storage tanks/ units of vinegar should be closed |
| D. | All of the mentioned |
| Answer» E. | |
| 355. |
Which of the following is included in vinegar fermentation? |
| A. | Transform sugar into alcohol, by yeast |
| B. | Change alcohol into acetic acid using vinegar bacteria |
| C. | Transform sugar into alcohol, by yeast & Changing alcohol into acetic acid using vinegar bacteria |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 356. |
Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid. |
| A. | |
| B. | True, true |
| C. | True, false |
| Answer» B. True, true | |
| 357. |
A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____ |
| A. | 0.5 grain |
| B. | 5 grain |
| C. | 50 grain |
| D. | 500 grain |
| Answer» D. 500 grain | |
| 358. |
Advantage of cold pasteurization of alcohol over hot pasteurization? |
| A. | Can be used for heat sensitive alcohols |
| B. | Can be used to preserve the flavor and aroma of alcohol |
| C. | Neither of the mentioned |
| D. | Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol |
| Answer» E. | |
| 359. |
Statement 1: Packaged beer is pasteurized whereas barrelled beer is not. |
| A. | |
| B. | True, true |
| C. | True, false |
| Answer» C. True, false | |
| 360. |
The purpose of bulk pasteurization is _____ |
| A. | To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids |
| B. | To stabilize it microbiologically by destroying bacteria and yeasts |
| C. | To hasten aging |
| D. | All of the mentioned |
| Answer» E. | |
| 361. |
Pasteurization is applied in which of the following ways? |
| A. | Flash pasteurization and returning to storage tank |
| B. | Flash pasteurization and into the final bottle |
| C. | Pasteurization by heating the filled and sealed bottle |
| D. | All of the mentioned |
| Answer» E. | |
| 362. |
Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts. |
| A. | |
| B. | True, retard growth of contaminating organisms |
| C. | True, prevent escape of gases |
| Answer» B. True, retard growth of contaminating organisms | |