Explore topic-wise MCQs in Food Engineering.

This section includes 4 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Food Engineering.

Statement 1: At temperatures just below 0 deg C, staling of bread is rapid.Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.Statement 2: Decomposition in beef is not desirable.

Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

Statement 1: At temperatures just below 0 deg C, staling of bread is rapid.
Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.
Statement 2: Decomposition in beef is not desirable.

Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.
Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.
Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.