Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQs-Characteristics & Composition of Food
1 - Question
Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts. Statement 2: Vitamins deterioration takes place in dried up food items.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts. Vitamins deterioration takes place in dried up food items.
2 - Question
What does the extent of deterioration of vitamins in dried up food items depend upon?
a) Caution exercised during the preparation of food by dehydration
b) Dehydration process selected and the care in its execution
c) Conditions of the dried food
d) All of the mentioned
View Answer
Explanation: All of the mentioned statements determine the extent of deterioration of vitamins in dried up food items.
3 - Question
Statement 1: High temperatures may affect proteins to a large extent. Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.
a) True, Fish
b) True, Fruits
c) False, Meat
d) False, Milk
View Answer
Explanation: High temperatures may affect proteins to a large extent. Carbohydrate loss is the maximum in fruits and may lead to browning or caramelization. This is because fruits are a rich source of carbohydrates and any damage to fruits is directly/indirectly a loss to carbohydrates.
4 - Question
Statement 1: Enzyme reaction decrease with the decrease in moisture levels. Statement 2: Enzymes get inactivated near the boiling point of water.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Enzyme reaction decrease with the decrease in moisture levels. Enzymes get inactivated near the boiling point of water.
5 - Question
Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate. Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Enzyme reaction is dependent on the concentration of both, enzyme and substrate. Enzymes catalase and peroxidase show residual enzyme activity unlike other enzymes when subjected to harsh conditions like low moisture environment.
6 - Question
The interaction of _____ and _____ occurs during conventional dehydration of food.
a) Amino acids and proteins
b) Amino acids and reducing sugars
c) Carboxylic acids and alcohols
d) Alcohols and minerals
View Answer
Explanation: The interaction of amino acids and reducing sugars occurs during conventional dehydration of food.
7 - Question
Which of the following is NOT a method of controlling enzymatic browning?
a) Sulphuring of fruits
b) Vacuum dehydration
c) In-package desiccation
d) None of the mentioned
View Answer
Explanation: All of the mentioned are methods of controlling enzymatic browning.
8 - Question
Statement 1: _____ undergoes considerable drying on trees itself. Statement 2: Which of the following is not lye peeled.
a) Apple, potatoes
b) Orange, carrots
c) Pomegranate, beets
d) Figs, none of the mentioned
View Answer
Explanation: Figs undergo considerable drying on trees itself. All of the mentioned are lye peeled.
9 - Question
_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
a) Magnesium chloride
b) Sodium chloride
c) Calcium chloride
d) All of the mentioned
View Answer
Explanation: Calcium chloride treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
10 - Question
The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.
a) Chocolate
b) Milk
c) Eggs
d) Idli batter
View Answer
Explanation: The glucose content of eggs needs to be reduced before fermentation/ enzyme treatment.
11 - Question
Statement 1: The retention of ______ is improved at approximately 48 deg C and in either nitrogen or air. Statement 2: In _____ food items sulphite content is greatly retarded.
a) Citric acid, treated
b) Sulphides, untreated
c) Ascorbic acid, treated
d) All of the mentioned, untreated
View Answer
Explanation: The retention of ascorbic acid is improved at approximately 48 deg C and in either nitrogen or air. In treated food items sulphite content is greatly retarded.
12 - Question
Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material. Statement 2: The low cost of dried meat, fish and eggs is because _____
a) Increase, they aren’t dried properly
b) Decrease, it’s expensive
c) Increase, fresh and frozen has a higher quality
d) Decrease, All of the mentioned
View Answer
Explanation: Chemical reactions increase during dehydration and storage of dehydrated material. The low cost of dried meat, fish and eggs is because fresh and frozen has a higher quality.