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.

Statement 1: Oleoresins are used as flavouring agents in the food industry.Statement 2: Hard, big pieces and clean ones fetch a premium price when it comes to turmeric.

Spice oils are used in toothpastes and perfumes.

Statement 1: Spices along with spice oils are called Spice Oleoresins.Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.

The aromatic volatile components of spices are called _____

Statement 1: Chillies are pungent in nature.Statement 2: Chillies are pungent due to the presence of the compound capsaicin.

Statement 1: Black pepper is obtained from ripened berries by removing the pulp.Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.

Statement 1: Oleoresins are used as flavouring agents in the food industry.
Statement 2: Hard, big pieces and clean ones fetch a premium price when it comes to turmeric.

Statement 1: Spices along with spice oils are called Spice Oleoresins.
Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.

Statement 1: Chillies are pungent in nature.
Statement 2: Chillies are pungent due to the presence of the compound capsaicin.

Statement 1: Black pepper is obtained from ripened berries by removing the pulp.
Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.