Explore topic-wise MCQs in Food Engineering.

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
Discussion
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
Discussion
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
Discussion
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.
Discussion
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
Discussion
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
Discussion
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.
Discussion
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.
Discussion
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.
Discussion
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
Discussion
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.
Discussion
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
Discussion
13.

Flavor reversion occurs in saturated fats and oils.

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