Explore topic-wise MCQs in Food Engineering.

This section includes 6 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Food Engineering.

With the increase in temperature, the holding time of the dough for cooling needs to be_____

Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

Statement 1: Canned dough is frozen below 0 deg C.Statement 2: Canned dough is frozen above -6 deg C.

Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.

Statement 1: Proofing is making the dough water proof.Statement 2: Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C.

Statement 1: Storage life of soft baked products is generally lesser than a week.Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.

Statement 1: Canned dough is frozen below 0 deg C.
Statement 2: Canned dough is frozen above -6 deg C.

Proofing allows the required chemical reactions to take place to allow enough CO₂ to leave the container and make the dough to fill the container so as to close the gas vents.

Statement 1: Proofing is making the dough water proof.
Statement 2: Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C.

Statement 1: Storage life of soft baked products is generally lesser than a week.
Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.