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

This section includes 6 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.

Which of the following indicators has a graduated scale?

A. Defrost
B. Time-temperature integrators
C. Time-temperature integrators/indicators
D. All of the mentioned
Answer» D. All of the mentioned
Discussion
2.

Frozen prepared chicken dinner comes under which of the following categories of processes?

A. Single component, single-product process
B. Multi component blended products
C. Multi component products with add-ons
D. Multi component, multi process assembly operations
Answer» E.
Discussion
3.

Statement 1: The step of freezing of ice cream can be done by both continuous and batch process.

A. Statement 2: Hardening is not a separate process in the making of ice cream. It is incorporated in the step of freezing itself.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» B. True, False
Discussion
4.

Without which of the given steps, would ice cream be an inedible hard frozen mass?

A. Freezing
B. Whipping with air
C. Hardening of ice cream
D. All of the mentioned
Answer» C. Hardening of ice cream
Discussion
5.

Which of the following change takes place during the ageing process in the making of ice creams?

A. Decrease in viscosity
B. Proteins change slightly
C. Fats turn into liquids
D. All of the mentioned
Answer» C. Fats turn into liquids
Discussion
6.

Holding time for pasteurization is more in continuous than that in batch pasteurization.

A. True
B. False
Answer» C.
Discussion