This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Fruits, Vegetables and Milk Processing”.
1. Which of the following is true about fruits and vegetable processing?
a) They get spoil very fast and hence need to be consumed soon
b) They have high moisture content and should be kept in a cold, dark place
c) They’re tender and hence get spoiled easily
d) All of the mentioned
View Answer
Explanation: Fruits and vegetables get spoil very fast and hence need to be consumed soon. They’re tender and hence get spoiled easily. They have high moisture content and should be kept in a cold, dark place.
2. Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.
Statement 2: Post harvest loss is non-existent.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: It is true that coconuts and certain citrus fruits can be easily handled and shipped. Post harvest loss is existent and sophisticated technologies are needed to manage losses.
3. Which of the following is not related to Post Harvest losses?
a) Post harvest losses can be reduced by adding value to products
b) Packaging, storage, transportation areas are where losses take place
c) Farmers don’t earn much after adding value to products
d) Value can be added to products by converting raw form into a more processed/refined form
View Answer
Explanation: It is false that farmers don’t earn money after adding value to products. E.g. – Shelf life increase.
4. Following are ways in which losses take place. Which of the following is untrue?
a) Mechanical abrasion
b) Inadequate methods of storage and transportation
c) Respiration in plants leads to drying, less sweetness, less valued product
d) None of the mentioned
View Answer
Explanation: Mechanical abrasion, Inadequate methods of storage and transportation and Respiration in plants that leads to drying, less sweetness, less valued product are all ways in which losses take place.
5. Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.
Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements are true.
6. Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.
Statement 2: Ginger is added sometimes to marmalade.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements are true.
7. Statement 1: Jam cannot be made using pulp of more than one fruit.
Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: The true statements are- Jam can be made using pulp of more than one fruit. Acid and Pectin content is more in under-ripe fruits than in over-ripe fruits.
8. Which of the following holds untrue with respect to jam making?
a) Boiling water to concentrate the mixture is an important step
b) The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%
c) High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products
d) None of the mentioned
View Answer
Explanation: All the mentioned statements are true.
9. If while packing of jams, the temperature is too high, they thicken to a large extent and then they’re difficult to remove.
a) True
b) False
View Answer
Explanation: If while packing of jams, the temperature is too low, they thicken to a large extent and then they’re difficult to remove. If the temperature is too high, water condenses on the inside of the container and sugar dilutes and stays on the top of the jam.
10. Clarification of milk works on the principle of a centrifuge.
a) True
b) False
View Answer
Explanation: Clarification of milk works on the principle of a centrifuge.
11. Which of the following are Milk Processing Operations?
a) Clarification
b) Pasteurization
c) Homogenization
d) All of the mentioned
View Answer
Explanation: Clarification, Homogenization and Pasteurization are Milk Processing Operations.
12. Which of the following is true?
a) In Clarification, all the dirt and filth is removed
b) Standardization is to adjust the amount of fat in the milk
c) A stable emulsion of milk fat and serum is not made
d) None of the mentioned
View Answer
Explanation: It is correct that Standardization is to adjust the amount of fat in the milk. But, in Clarification, all the dirt and filth is not removed and a stable emulsion of milk fat and serum is made in the process of homogenization.
13. Homogenized milk has ______
a) Creamier structure
b) Whiter appearance
c) Bland flavor
d) All of the mentioned
View Answer
Explanation: Homogenized milk has Creamier structure, Whiter appearance and Bland flavour. This is because the fat globules that have low density, agglomerate (after homogenization)and rise to the top to give the properties as mentioned.
14. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
a) True
b) False
View Answer
Explanation: Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
15. How is milk pasteurized?
a) Low temperature, Long time
b) High temperature, Short time
c) Ultrahigh temperature
d) All of the mentioned
View Answer
Explanation: Pasteurized milk is pasteurized by all the mentioned methods.
Sanfoundry Global Education & Learning Series – Food Engineering.
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