Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQs-Characteristics & Composition of Food
1 - Question
Statement 1: Denaturation of proteins is followed by coagulation and then flocculation. Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Denaturation of proteins is followed by coagulation and then flocculation. Oxidative rancidity is accelerated by heat, metallic ions and light.
2 - Question
Which is true about fats heated in the presence of oxygen?
a) Lowered melting point
b) Lower iodine number
c) Increased acidity
d) All of the mentioned
View Answer
Explanation: All of the mentioned is true about fats heated in the presence of oxygen.
3 - Question
Flavor reversion occurs in saturated fats and oils.
a) True
b) False
View Answer
Explanation: Flavor reversion occurs in unsaturated fats and oils.
4 - Question
Statement 1: Sugar and starches are degraded by prolonged heating. Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Sugar and starches are degraded by prolonged heating. Acid foods retain a higher percentage of thiamine during caning preservation.
5 - Question
The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?
a) Oxygen
b) Copper ions
c) Ascorbic acid oxidase enzyme
d) All of the mentioned
View Answer
Explanation: All of the mentioned accelerate the destruction of vitamin ascorbic acid.
6 - Question
Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin. Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin. Ascorbic acid is destroyed by heating at low temperatures for a long time.
7 - Question
Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?
a) Vitamin A
b) Vitamin D
c) Vitamin E
d) All of the mentioned
View Answer
Explanation: All of the mentioned fat soluble vitamins are stable in absence of oxygen and when they aren’t heated.
8 - Question
Which of the following is true about ptomaine?
a) Produced in putrefying meat and other proteinaceous foods
b) It belongs to the group of amines
c) It results from the decarboxylation of amino acids
d) All of the mentioned
View Answer
Explanation: All of the mentioned is true about ptomaine.
9 - Question
Which of the following is untrue about ptomaine?
a) Alanine loses carbon dioxide yielding ptomaine ethylamine
b) Other common ptomaines in decomposed flesh are cadaverine
c) Foods with these materials are to decomposed to be held in the stomach
d) None of the mentioned
View Answer
Explanation: None of the mentioned is untrue about ptomaine.
10 - Question
Which of the following is a notion about open canned food?
a) It is highly poisonous
b) Tin flavor from the cans is sometimes toxic
c) It is highly poisonous and also tin flavor from the cans is sometimes toxic
d) All of the mentioned
View Answer
Explanation: Both of the mentioned are notions about open canned food but they need not necessarily be true.
11 - Question
Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.
a) True
b) False
View Answer
Explanation: Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.
12 - Question
Which of the following step is NOT included in the commercial canning?
a) Receiving raw products and preparing product
b) Filling food into containers and exhausting
c) Sealing lids, heat process, cool containers and finally store
d) None of the mentioned
View Answer
Explanation: All of the mentioned steps are included in the commercial canning.
13 - Question
Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds. Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds. Oxidative browning may occur in foods heated in the presence of oxygen.
14 - Question
HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.
a) True
b) False
View Answer
Explanation: High temperature short time HTST exposures to heat are less destructive to texture, flavor and color of food than low temperature long time LTLT exposure.
15 - Question
Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups. Statement 2: Heat impairs the nutritive value of protein.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups. Heat impairs the nutritive value of protein.