Food Engineering Mock Test 9

10%

Question 1 of 10

1. For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

Enhance crystallization of sugar

For preservation purpose

None of the mentioned

Control crystallization of sugar present

Question 1 of 10

Question 2 of 10

2. The advantage of vacuum packing of peanut butter _____

Lesser tendency for oil separation

All of the mentioned

More uniform texture

Reduced firmness

Question 2 of 10

Question 3 of 10

3. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.

True, pectin

True, protopectin

False, methyl alcohol

False, pectic acid

Question 3 of 10

Question 4 of 10

4. Statement 1: The process of fermentation is - Sugar to acid to carbon dioxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____

True, Butryic fermenters

False, Alcoholic fermenters

True, Lactic acid fermenters

False, Yeast

Question 4 of 10

Question 5 of 10

5. Which of the following is the process of anaerobic degradation of proteinaceous materials?

Respiration

Fermentation

Putrefaction

All of the mentioned

Question 5 of 10

Question 6 of 10

6. Advantage of cold pasteurization of alcohol over hot pasteurization?

Neither of the mentioned

Can be used to preserve the flavor and aroma of alcohol

Can be used for heat sensitive alcohols

Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol

Question 6 of 10

Question 7 of 10

7. Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.
Statement 2: The low cost of dried meat, fish and eggs is because _____

Increase, fresh and frozen has a higher quality

Decrease, All of the mentioned

Decrease, it’s expensive

Increase, they aren’t dried properly

Question 7 of 10

Question 8 of 10

8. The restraint imposed on the behavior of water is dependent on which of the following factors?

Nature and binding capacity of polar residues

All of the mentioned

Configuration of hydrophobic and hydrophilic areas

Mechanism which alters the structure of water

Question 8 of 10

Question 9 of 10

9. Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

To solidify the juice to form jelly

It gives a better taste

Uniform distribution and prevent lumping

All of the mentioned

Question 9 of 10

Question 10 of 10

10. Which of the following materials is present in majority and minority respectively in sweetened condensed milk?

Milk fat, Milk-solids-not-fat (MSNF)

Sugar, Moisture

Moisture, Milk fat

Milk-solids-not-fat (MSNF), Sugar

Question 10 of 10