Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQ’s – Principles of Food Concentrates-1
1 - Question
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.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Jams and jellies with concentrated sugars can be stored without hermetic sealing. A jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.
2 - Question
Which of the following ingredients is added to a jelly?
a) Pectin
b) Acid
c) Sugar
d) All of the mentioned
View Answer
Explanation: All of the mentioned ingredients are added to a jelly.
3 - Question
Which of the following uses the fruit ingredient and not the fruit juice?
a) Jam
b) Jelly
c) Jam & Jelly
d) Neither of the mentioned
View Answer
Explanation: Jam uses the fruit ingredient and not the fruit juice.
4 - Question
Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
View Answer
Explanation: Fruit Butter is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar.
5 - Question
This is a product made from citrus fruit, juice and peel and added with sugar.
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
View Answer
Explanation: Marmalade’s made from citrus fruit, juice and peel and added with sugar.
6 - Question
Which of the following in a jelly/ jam is responsible for the formation of gel?
a) Pectin
b) Acid
c) Water
d) Sugar
View Answer
Explanation: Pectin in a jelly/ jam is responsible for the formation of a gel.
7 - Question
This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
a) Pectin
b) Protopectin
c) Methyl alcohol
d) Pectic acid
View Answer
Explanation: Protopectin is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin
8 - Question
Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.
a) True, pectin
b) True, protopectin
c) False, methyl alcohol
d) False, pectic acid
View Answer
Explanation: Pectin is the soluble part whereas protopectin is the insoluble part. Protopectin is the binding agent between growing cells.
9 - Question
In the presence of _____ and _____ protopectin is unable to form a gel.
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol
View Answer
Explanation: In the presence of sugar and acid, protopectin is unable to form a gel.
10 - Question
After obtaining from protopectin, pectin is further converted into _____ and _____
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol
View Answer
Explanation: In the presence of methyl alcohol and insoluble pectic acid, protopectin is unable to form a gel.
11 - Question
Which acid is pectin made from?
a) Pectic acid
b) Polygalacturonic acid
c) Pectic & Polygalacturonic acid
d) Neither of the mentioned
View Answer
Explanation: Pectin is made up of polygalacturonic acid.
12 - Question
The pectin of fruits vary in _____ and _____
a) Methyl alcohol, methoxyl content
b) Methoxyl content, jellying powder
c) Jellying powder, acid
d) Acid, methyl alcohol
View Answer
Explanation: The pectin of fruits vary in methoxyl content and jellying powder.