MCQOPTIONS
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MCQOPTIONS
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: Which of the following cheeses have a semi soft texture? |
| A. | Statement 2: Which of the following blue cheese is made up of sheep milk? |
| B. | Cottage, Blue cheese |
| C. | Swiss, Stilton |
| D. | Blue, Roquefort |
| E. | Neither of the mentioned, Gorgonzola |
| Answer» D. Blue, Roquefort | |
| 2. |
Statement 1: What is the use of salt in cheese? |
| A. | Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round. |
| B. | Removing water from cheese surface, false |
| C. | Produces heavy protective rind, false |
| D. | None of the mentioned |
| E. | Neither of the mentioned, false |
| Answer» C. Produces heavy protective rind, false | |
| 3. |
Statement 1: Cheese foods have a lower aw than the natural foods. |
| A. | Statement 2: _____ cheese is coagulated with lactic acid. |
| B. | True, Blue |
| C. | True, Cottage |
| D. | False, Swiss |
| E. | False, All of the mentioned |
| Answer» C. True, Cottage | |
| 4. |
Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water. |
| A. | Statement 2: The fermenters that infect human and cause diseases are _____ |
| B. | True, Butryic fermenters |
| C. | True, Lactic acid fermenters |
| D. | False, Alcoholic fermenters |
| E. | False, Yeast |
| Answer» B. True, Butryic fermenters | |