Food Engineering Practice Test 9

1. Dog and cat food are prepared for the consumer in _____ form.

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

3. Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____

4. Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.
Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

5. Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.
Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

6. The best means of preventing growth of undesirable organisms in fermented juice is to _____

7. Which of the following is not true about leaching of cherries?

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

9. Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

10. The interaction of _____ and _____ occurs during conventional dehydration of food.