MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 14 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:_CANNED_DOUGH_IS_FROZEN_BELOW_0_DEG_C.?$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 2. |
With the increase in temperature, the holding time of the dough for cooling needs to be_____$ |
| A. | Increased |
| B. | Decreased |
| C. | Kept constant |
| D. | None of the mentioned |
| Answer» B. Decreased | |
| 3. |
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.$ |
| A. | Sodium potassium magnate |
| B. | Sodium acid pyrophosphate |
| C. | Sodium bicarbonate |
| D. | Phosphate dodecahydrate |
| Answer» E. | |
| 4. |
Controlled atmosphere has more oxygen than carbon dioxide. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 5. |
Modification of carbon dioxide and oxygen levels for storage is worth it only if_____ |
| A. | The fruit/vegetable is more commercial than its storage in air |
| B. | Storage time is brief |
| C. | Storage temperature is optimal |
| D. | All of the mentioned |
| Answer» B. Storage time is brief | |
| 6. |
After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 7. |
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? |
| A. | True |
| B. | False |
| Answer» B. False | |
| 8. |
Statement 1: Proofing is making the dough water proof. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 9. |
Which of the following is a reason for the rejection of baked goods? |
| A. | Uneven coloration |
| B. | Glass-like appearance |
| C. | Uneven coloration & Glass-like appearance |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 10. |
Phosphate based leavening agents in dough crystallize. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 11. |
The disc shaped dough is dusted with rice flour to ______ |
| A. | Reduce its stickiness and prevent them from sticking together |
| B. | To increase the flavor |
| C. | Flour is a basic ingredient |
| D. | None of the mentioned |
| Answer» B. To increase the flavor | |
| 12. |
The dough, in refrigerated dough making is stacked and packed in _____ |
| A. | Air-tight container |
| B. | Dough tight container |
| C. | None of the mentioned |
| D. | Air-tight & Dough tight container |
| Answer» C. None of the mentioned | |
| 13. |
Which of the following steps is NOT a step in the making of refrigerated dough? |
| A. | Sodium acid pyrophosphate and sodium bicarbonate is mixed |
| B. | The dough is rolled and cut into disc shapes |
| C. | Temperature maintained for the process is about 10 to 15 deg C |
| D. | None of the mentioned |
| Answer» E. | |
| 14. |
Statement 1: Storage life of soft baked products is generally lesser than a week. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |