Food Engineering Questions and Answers – Tea and Coffee Processing

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Tea and Coffee Processing”.

1. Plucking table is when a tea is pruned and kept at a considerable height to be plucked by tea pluckers.
a) True
b) False
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2. Statement 1: Fine plucking is the earlier half of tea plucking and the quality of tea is good.
Statement 2: Coarse plucking is the second half of tea plucking and the quality of tea is not so good.
a) True, False
b) True, True
c) False, False
d) False, True
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3. Which of the following is NOT a step in Black tea manufacture?
a) Drying/Firing
b) Rolling
c) Withering
d) Lump formation
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4. Which of the following is NOT a step in Black tea manufacture?
a) Rolling of the leaves on a horizontal roller
b) Putting the leaves in a vacuum drier to remove moisture
c) Roll breaking using sieves
d) None of the mentioned
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5. Oxidation/ fermentation of tea leaves is done for Black tea manufacture such that the enzymes in the leaves come out and start to oxidize. This gives tea its flavour.
a) True
b) False
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6. Difference of Green tea from Black tea is that ________
a) The oxidation process is omitted
b) The tea leaves are steamed in a pan before being rolled so that the enzymes don’t interact with air and oxidize
c) The oxidation process is omitted & the tea leaves are steamed in a pan before being rolled so that the enzymes don’t interact with air and oxidize
d) None of the mentioned
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7. Oolong Tea is _____
a) Mixture of Green and Black teas
b) Partial Oxidation takes place
c) The leaves are greenish brown
d) All of the mentioned
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8. Company xyz claims that its Coffee is really expensive because they only choose the best coffee beans. What does that mean?
a) The coffee beans have been strip picked
b) The coffee beans have been selectively picked
c) The coffee cherry beans irrespective of how ripe they’re, are picked
d) None of the mentioned
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9. Which of the following sentences is untrue?
a) The ideal moisture content in the coffee beans ready to be packed is about 11%
b) In wet type of process, the pulp is first removed and then washed away with water
c) The remaining bean is made wet and passed through rotating drums which separate them in size
d) None of the mentioned
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10. Ripened berries sink in water and unripe ones float on water.
a) True
b) False
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11. Which of the following is untrue?
a) Bean size is expressed in terms of 1/64 of an inch
b) Hulling and polishing of beans is done
c) Bean size is expressed in terms of 1/64 of an inch & Hulling and polishing of beans is done
d) None of the mentioned
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12. The process of tasting coffee is called _____
a) Cupping
b) Green Coffee
c) Cupping & Green Coffee
d) None of the mentioned
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13. Which of the following tests do coffee beans have to undergo?
a) Visual test
b) Aroma test
c) Tasting by a cupper
d) All of the mentioned
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14. Which of the following is untrue?
a) The coffee beans after milling are called ‘Green Coffee’
b) Roasting converts green coffee into brown coffee beans
c) During roasting, the coffee beans are heated in absence of oxygen called pyrolysis. They’re kept moving so that they’re de-void of moisture but at the same time don’t get burnt
d) None of the mentioned
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15. Statement 1: Finer the grind, faster is the coffee prepared.
Statement 2: Roasting of coffee beans gives it their aroma and flavour.
a) True, False
b) True, True
c) False, False
d) False, True
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Sanfoundry Global Education & Learning Series – Food Engineering.

To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.

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