MCQOPTIONS
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MCQOPTIONS
This section includes 15 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. |
Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.Statement 2: Heat impairs the nutritive value of protein. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 2. |
HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 3. |
Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds.Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 4. |
Which of the following step is NOT included in the commercial canning? |
| A. | Receiving raw products and preparing product |
| B. | Filling food into containers and exhausting |
| C. | Sealing lids, heat process, cool containers and finally store |
| D. | None of the mentioned |
| Answer» E. | |
| 5. |
Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 6. |
Which of the following is a notion about open canned food? |
| A. | It is highly poisonous |
| B. | Tin flavor from the cans is sometimes toxic |
| C. | It is highly poisonous and also tin flavor from the cans is sometimes toxic |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 7. |
Which of the following is untrue about ptomaine? |
| A. | Alanine loses carbon dioxide yielding ptomaine ethylamine |
| B. | Other common ptomaines in decomposed flesh are cadaverine |
| C. | Foods with these materials are to decomposed to be held in the stomach |
| D. | None of the mentioned |
| Answer» E. | |
| 8. |
Which of the following is true about ptomaine? |
| A. | Produced in putrefying meat and other proteinaceous foods |
| B. | It belongs to the group of amines |
| C. | It results from the decarboxylation of amino acids |
| D. | All of the mentioned |
| Answer» E. | |
| 9. |
Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren t heated? |
| A. | Vitamin A |
| B. | Vitamin D |
| C. | Vitamin E |
| D. | All of the mentioned |
| Answer» E. | |
| 10. |
Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 11. |
The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons? |
| A. | Oxygen |
| B. | Copper ions |
| C. | Ascorbic acid oxidase enzyme |
| D. | All of the mentioned |
| Answer» E. | |
| 12. |
Statement 1: Sugar and starches are degraded by prolonged heating.Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 13. |
Flavor reversion occurs in saturated fats and oils. |
| A. | True |
| B. | False |
| Answer» C. | |
| 14. |
Which is true about fats heated in the presence of oxygen? |
| A. | Lowered melting point |
| B. | Lower iodine number |
| C. | Increased acidity |
| D. | All of the mentioned |
| Answer» E. | |
| 15. |
Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |