MCQOPTIONS
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MCQOPTIONS
This section includes 16 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. |
With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
Damage once done to a frozen product with respect to temperature can be undone. |
| A. | True |
| B. | False |
| Answer» C. | |
| 3. |
Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 4. |
Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation.Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 5. |
Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid? |
| A. | Vitamin retention test |
| B. | Sensory quality test |
| C. | Either of the mentioned |
| D. | Neither of the mentioned |
| Answer» B. Sensory quality test | |
| 6. |
Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.Statement 2: It is possible to predict the stability of food products from time-temperature data. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 7. |
DAMAGE_ONCE_DONE_TO_A_FROZEN_PRODUCT_WITH_RESPECT_TO_TEMPERATURE_CAN_BE_UNDONE.?$ |
| A. | True |
| B. | False |
| Answer» C. | |
| 8. |
With_respect_to_frozen_products,_a_sample_held_for_1_week_at_-3_deg_C_will_be_indistinguishable_from_a_sample_of_the_same_product_at_-17_deg_C_for_a_year.$ |
| A. | True |
| B. | False |
| Answer» B. False | |
| 9. |
Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly? |
| A. | True |
| B. | False |
| Answer» B. False | |
| 10. |
Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 11. |
Results and objectives of an investigation are given in one of the points. Which could the correct answer be? |
| A. | Need for broadening coverage so as to take account of geographical and seasonal variations in products |
| B. | To determine how frozen food products behave under conditions of time and temperature |
| C. | To discover and devise improvements in raw material selection, handling, processing and packaging |
| D. | All of the mentioned |
| Answer» E. | |
| 12. |
Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?$ |
| A. | Vitamin retention test |
| B. | Sensory quality test |
| C. | Either of the mentioned |
| D. | Neither of the mentioned |
| Answer» B. Sensory quality test | |
| 13. |
Three samples were subjected to certain treatments. Which among the following is unfit for consumption? |
| A. | Air cool, air hold |
| B. | Nitrogen cold, nitrogen hold |
| C. | Air cool, nitrogen hold |
| D. | All the mentioned are fit for consumption |
| Answer» B. Nitrogen cold, nitrogen hold | |
| 14. |
Relations between time and temperature to determine the stability of food products is obtained by using which of the following data? |
| A. | Measure of product quality |
| B. | The number of days stored |
| C. | The storage temperature |
| D. | All of the mentioned |
| Answer» E. | |
| 15. |
Statement 1: Certain meats like beef and pork have a tendency to break apart when handled. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 16. |
Which of the following physical qualities of storage food can be tested? |
| A. | Odor measurement |
| B. | Mechanical texture-meter |
| C. | Odor measurement & Mechanical texture-meter |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |