Category Archives: Food Engineering MCQ

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Food Quality factors and Principles of Quality Assurance and application of technology”. 1. The outbreaks traced to foods from food processing plants are contributed due to which of the following factor? a) Inadequate refrigeration b) Preparing food items too far in advance … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Storage Stability”. 1. Which of the following physical qualities of storage food can be tested? a) Odor measurement b) Mechanical texture-meter c) Odor measurement & Mechanical texture-meter d) Neither of the mentioned 2. Statement 1: Certain meats like beef … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on ” Principles of Food Irradiation-2″. 1. Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Statement 2: _____ balance is important in condensing and canning process. a) True, Water b) … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Irradiation-1”. 1. Which of the following fact about radiation/ irradiation is true? a) All food items consumed by man are radioactive b) Alpha and beta particles and gamma photons are the radiations available for food preservation applications c) Energy … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on ” Principles of Chemical Preservation of Food-2″. 1. Which of the following is true about mold inhibition? a) Sorbic acid is used as a mold inhibitor in cheese b) The quantity of Sorbic acid required for mold inhibition is one third the … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Chemical Preservation of Food-1”. 1. Which of the following defines a food additive? a) Substance which is/ may become a part of food b) A substance or a mixture of substances which is present in food as a result of … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on ” Principles of Food Pickling and Curing-2″. 1. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively? a) Sucrose, garlic powder b) Glucose, red pepper c) Red pepper, anise seed d) All of the mentioned 2. Which … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Pickling and Curing-1”. 1. The principle of adding salt to meat to preserve it is called _____ a) Pickling b) Curing c) Pickling & Curing d) Neither of the mentioned 2. Which of the following is the source of … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on ” Principles of Food Preservation by Fermentation-2″. 1. Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts. Statement 2: Sulphur dioxide is added to crushed grapes to _____ a) True, retard growth of … Read more

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Preservation by Fermentation-1”. 1. Which of the following is the process of anaerobic degradation of proteinaceous materials? a) Respiration b) Fermentation c) Putrefaction d) All of the mentioned 2. Which of the following gases are evolved during putrefaction? a) … Read more