Food Engineering Practice Test 2

1. It is legal for a label to say - 'this product cures xyz disease'.

2. Which of the following are NOT key constraints of the food processing industry?

3. Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.
Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

4. Coated meat products require _____

5. Clarification of milk works on the principle of a centrifuge.

6. 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.

7. When meat is passed through a coarse grinder plate it is called _____

8. Mina brought a meat product that was 'ready to eat' and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?

9. Oil/Lemon/Vinegar + Spices applied to meat is called _____

10. Which of the following is not related to Post Harvest losses?