Explore topic-wise MCQs in Food Engineering Questions and Answers.

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

1.

Statement 1: At temperatures just below 0 deg C, staling of bread is rapid.

A. Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» B. True, False
Discussion
2.

Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.

A. Statement 2: Decomposition in beef is not desirable.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» D. False, False
Discussion
3.

Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.

A. Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
4.

Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

A. True
B. False
Answer» B. False
Discussion