This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Refrigerated Gas Storage of Foods-1”.
1. Statement 1: Storage life of soft baked products is generally lesser than a week.
Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Storage life of soft baked products is generally lesser than a week. Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.
2. Which of the following steps is NOT a step in the making of refrigerated dough?
a) Sodium acid pyrophosphate and sodium bicarbonate is mixed
b) The dough is rolled and cut into disc shapes
c) Temperature maintained for the process is about 10 to 15 deg C
d) None of the mentioned
View Answer
Explanation: All of the above mentioned are steps in making a dough.
3. The dough, in refrigerated dough making is stacked and packed in _____
a) Air-tight container
b) Dough tight container
c) None of the mentioned
d) Air-tight & Dough tight container
View Answer
Explanation: The dough, in refrigerated dough making is stacked and packed in dough tight container not air tight container so that the carbon dioxide escapes from it till the dough reaches and blocks the gas outlets.
4. The disc shaped dough is dusted with rice flour to ______
a) Reduce its stickiness and prevent them from sticking together
b) To increase the flavor
c) Flour is a basic ingredient
d) None of the mentioned
View Answer
Explanation: The disc shaped dough is dusted with rice flour to reduce its stickiness and prevent them from sticking together.
5. Phosphate based leavening agents in dough crystallize.
a) True
b) False
View Answer
Explanation: Phosphate based leavening agents in dough crystallize which leads consumer rejection of these goods.
6. Which of the following is a reason for the rejection of baked goods?
a) Uneven coloration
b) Glass-like appearance
c) Uneven coloration & Glass-like appearance
d) None of the mentioned
View Answer
Explanation: Uneven coloration and glass-like appearance due to the presence of phosphate based agents leads to rejection of baked dough products.
7. Statement 1: Proofing is making the dough water proof.
Statement 2: Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Proofing is making the dough water proof. Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C that is the temperature from where phosphate agents affect the dough to temperatures they don’t affect the dough.
8. Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.
a) True
b) False
View Answer
Explanation: Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.
9. Statement 1: Canned dough is frozen below 0 deg C.
Statement 2: Canned dough is frozen above -6 deg C.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Canned dough is frozen below 0 deg C but above -6 deg C which is its freezing point.
10. Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.
a) Sodium potassium magnate
b) Sodium acid pyrophosphate
c) Sodium bicarbonate
d) Phosphate dodecahydrate
View Answer
Explanation: Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that phosphate dodecahydrate is formed that prevents baked products from appearing glass-like.
11. With the increase in temperature, the holding time of the dough for cooling needs to be_____
a) Increased
b) Decreased
c) Kept constant
d) None of the mentioned
View Answer
Explanation: With the increase in temperature, the holding time of the dough for cooling needs to be increased. When the temperature is decreased, the formation of phosphate dodecahydrate which is required to prevent effects of phosphates is speedier.
12. After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.
a) True
b) False
View Answer
Explanation: After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.
13. Modification of carbon dioxide and oxygen levels for storage is worth it only if_____
a) The fruit/vegetable is more commercial than its storage in air
b) Storage time is brief
c) Storage temperature is optimal
d) All of the mentioned
View Answer
Explanation: Modification of carbon dioxide and oxygen levels for storage is worth it only if the fruit/vegetable is more commercial than its storage in air. It is not required if storage time is brief and/or storage temperature is optimal.
14. Controlled atmosphere has more oxygen than carbon dioxide.
a) True
b) False
View Answer
Explanation: Both the modified atmosphere (MA) and controlled atmosphere (CA) have more oxygen than carbon dioxide. It is due to the formation of dry ice in the former and due to manual/automated control in the latter.
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