Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQ’s – Principles of Food Freezing-3
1 - Question
Which of the following steps in making ice-cream is not present?
a) Adding liquid materials to batch
b) Add solids to batch and stir it and mix till dispersed in a liquid
c) Add sugar at high temperatures but before pasteurization
d) None of the mentioned
View Answer
Explanation: All of the mentioned are the correct steps in making of ice cream.
2 - Question
Holding time for pasteurization is more in continuous than that in batch pasteurization.
a) True
b) False
View Answer
Explanation: Holding time for pasteurization is more in batch than that in continuous pasteurization. This is because HTST- high temperature short time is used in continuous whereas in batch operations, the exposure time is almost half an hour.
3 - Question
Which of the following change takes place during the ageing process in the making of ice creams?
a) Decrease in viscosity
b) Proteins change slightly
c) Fats turn into liquids
d) All of the mentioned
View Answer
Explanation: During the aging process of ice cream making, the viscosity increases, proteins change slightly and fats turn into solids
4 - Question
Without which of the given steps, would ice cream be an inedible hard frozen mass?
a) Freezing
b) Whipping with air
c) Hardening of ice cream
d) All of the mentioned
View Answer
Explanation: Whipping the ice-cream after a portion of it has been frozen is a very important step otherwise the ice cream would just be a hard frozen inedible mass like ice.
5 - Question
Statement 1: The step of freezing of ice cream can be done by both continuous and batch process.
Statement 2: Hardening is not a separate process in the making of ice cream. It is incorporated in the step of freezing itself.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: The step of freezing of ice cream can be done by both continuous and batch process. Hardening is a separate process in the making of ice cream. After freezing, the mix is kept in a separate room for hardening at low temperatures.
6 - Question
Which of the following risk is associated with a frozen material tagged ‘00+’?
a) Contains a sensitive element that might be damaged with poor care
b) Is prone to harmful bacteria if not maintained at the instructed conditions
c) Chances of spoiling to take place by the mishandling of consumers
d) All of the mentioned
View Answer
Explanation: ‘00+’ means that there are chances of spoiling to take place by the handling of consumers. The fact that the first two symbols are a 0, the risks of it containing a sensitive element that might be damaged with poor care and that it is prone to harmful bacteria if not maintained at the instructed conditions are negligible.
7 - Question
Use of fish for battering with sauce comes under which of the following categories of processes?
a) Single component, single-product process
b) Multi component blended products
c) Multi component products with add-ons
d) Multi component, multi process assembly operations
View Answer
Explanation: Use of fish for battering comes under the category of multi component products with add-ons. The sauce is the add-on.
8 - Question
Frozen prepared chicken dinner comes under which of the following categories of processes?
a) Single component, single-product process
b) Multi component blended products
c) Multi component products with add-ons
d) Multi component, multi process assembly operations
View Answer
Explanation: Frozen prepared chicken dinner comes under multi component, multi process assembly operations.
9 - Question
Categories of food that is represented by category I is _____
a) A special category of non-sterile food items for infants
b) +++foods
c) 000 foods
d) All of the mentioned
View Answer
Explanation: Categories of food that is represented by category I is a special category of non-sterile food items for infants.
10 - Question
Which of the following indicators has a graduated scale?
a) Defrost
b) Time-temperature integrators
c) Time-temperature integrators/indicators
d) All of the mentioned
View Answer
Explanation: Time-temperature integrators/indicators have a graduated scale. They start to react as soon as the activated temperature is reached. Defrost indicators are set to a temperature when the frozen food gets spoiled/starts de freezing. Time-temperature integrators react as soon as they’re activated to the preselected time and temperature.