Explore topic-wise MCQs in Food Engineering.

This section includes 17 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: Finer the grind, faster is the coffee prepared.Statement 2: Roasting of coffee beans gives it their aroma and flavour.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
2.

The process of tasting coffee is called _____

A. Cupping
B. Green Coffee
C. Cupping & Green Coffee
D. None of the mentioned
Answer» B. Green Coffee
Discussion
3.

Ripened berries sink in water and unripe ones float on water.

A. True
B. False
Answer» B. False
Discussion
4.

Which of the following sentences is untrue?

A. The ideal moisture content in the coffee beans ready to be packed is about 11%
B. In wet type of process, the pulp is first removed and then washed away with water
C. The remaining bean is made wet and passed through rotating drums which separate them in size
D. None of the mentioned
Answer» E.
Discussion
5.

Statement 1: Fine plucking is the earlier half of tea plucking and the quality of tea is good.Statement 2: Coarse plucking is the second half of tea plucking and the quality of tea is not so good.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
6.

WHICH_OF_THE_FOLLOWING_SENTENCES_IS_UNTRUE??$

A. The ideal moisture content in the coffee beans ready to be packed is about 11%
B. In wet type of process, the pulp is first removed and then washed away with water
C. The remaining bean is made wet and passed through rotating drums which separate them in size
D. None of the mentioned
Answer» E.
Discussion
7.

Ripened_berries_sink_in_water_and_unripe_ones_float_on_water.$

A. True
B. False
Answer» B. False
Discussion
8.

Statement 1: Finer the grind, faster is the coffee prepared.

A.
B. True, False
C. True, True
Answer» C. True, True
Discussion
9.

Which of the following tests do coffee beans have to undergo?

A. Visual test
B. Aroma test
C. Tasting by a cupper
D. All of the mentioned
Answer» E.
Discussion
10.

The_process_of_tasting_coffee_is_called______

A. Cupping
B. Green Coffee
C. Cupping & Green Coffee
D. None of the mentioned
Answer» B. Green Coffee
Discussion
11.

Company xyz claims that its Coffee is really expensive because they only choose the best coffee beans. What does that mean?

A. The coffee beans have been strip picked
B. The coffee beans have been selectively picked
C. The coffee cherry beans irrespective of how ripe they’re, are picked
D. None of the mentioned
Answer» C. The coffee cherry beans irrespective of how ripe they‚Äö√Ñ√∂‚àö√ë‚àö¬•re, are picked
Discussion
12.

Oolong Tea is _____

A. Mixture of Green and Black teas
B. Partial Oxidation takes place
C. The leaves are greenish brown
D. All of the mentioned
Answer» E.
Discussion
13.

Difference of Green tea from Black tea is that ________

A. The oxidation process is omitted
B. The tea leaves are steamed in a pan before being rolled so that the enzymes don’t interact with air and oxidize
C. The oxidation process is omitted & the tea leaves are steamed in a pan before being rolled so that the enzymes don’t interact with air and oxidize
D. None of the mentioned
Answer» D. None of the mentioned
Discussion
14.

Oxidation/ fermentation of tea leaves is done for Black tea manufacture such that the enzymes in the leaves come out and start to oxidize. This gives tea its flavour.

A. True
B. False
Answer» B. False
Discussion
15.

Which of the following is NOT a step in Black tea manufacture?

A. Drying/Firing
B. Rolling
C. Withering
D. Lump formation
Answer» E.
Discussion
16.

Statement 1: Fine plucking is the earlier half of tea plucking and the quality of tea is good.

A.
B. True, False
C. True, True
Answer» C. True, True
Discussion
17.

Plucking table is when a tea is pruned and kept at a considerable height to be plucked by tea pluckers.

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