Food Engineering Mock Test 7

1. Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

2. The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

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

4. Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.
Statement 2: Fish should be rapidly frozen, not slowly frozen.

5. Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C.
Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

6. Phosphate based leavening agents in dough crystallize.

7. Statement 1: Meat is more perishable than fish.
Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.

8. Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.
Statement 2: Super cooling is a property of food products.

9. Which of the following steps in making ice-cream is not present?

10. When the crystallization process takes place for a long time, the size of the crystals is _____