This set of Food Engineering Puzzles focuses on “Principles of Food Concentrates-3”.
1. Which of the following materials is present in majority and minority respectively in sweetened condensed milk?
a) Milk fat, Milk-solids-not-fat (MSNF)
b) Milk-solids-not-fat (MSNF), Sugar
c) Sugar, Moisture
d) Moisture, Milk fat
View Answer
Explanation: Milk-solids-not-fat (MSNF) is present in majority and sugar is present in minority in sweetened condensed milk.
2. Sugar is to milk solids as _____ is to jelly.
a) Fruit juice
b) Fruits
c) Fruit paste
d) Any of the mentioned
View Answer
Explanation: Sugar preserves milk solids and fruit juice preserves jelly.
3. For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____
a) Control crystallization of sugar present
b) Enhance crystallization of sugar
c) For preservation purpose
d) None of the mentioned
View Answer
Explanation: For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to control crystallization of sugar present.
4. Which of the following is added in the making of peanut butter to prevent oil separation?
a) Salt
b) Dextrose
c) Water
d) Lecithin
View Answer
Explanation: Salt is added to improve flavor. Dextrose and some hydrogenated fats are added to prevent oil separation and lecithin is added to prevent rancidity.
5. Which of the following is the advantage of batch roasters over others?
a) Blending of different varieties of peanuts require different roasting procedures
b) Saving labor
c) Smoother operations and decreased spillage
d) All of the mentioned
View Answer
Explanation: Batch roasters offer blending of different varieties of peanuts by different roasting procedures. All the other statements pertain to advantages of continuous roasters over batch roasters.
6. Roasted peanut kernels have lower oil content than raw kernels.
a) True
b) False
View Answer
Explanation: Roasted peanut kernels have higher oil content than raw kernels.
7. Which of the following activity refers to removal germs and other foreign bodies?
a) Blanching
b) Pickling
c) Inspecting
d) All of the mentioned
View Answer
Explanation: Blanching refers to removal of germs and other foreign bodies.
8. Which of the following statements with respect to peanut butter manufacturing is true?
a) A second mill is required for texturing and homogenizing in a production of peanut butter
b) Votator is a type of heat exchanger used to cool peanut before packaging
c) If setting of peanut butter is not taken care of, separation of oil on the surface takes place
d) All of the mentioned
View Answer
Explanation: All of the mentioned statements with respect to peanut butter manufacturing are true.
9. What are the ill effects of improper cooling in the manufacturing of peanut butter?
a) Cracking and shrinking in the center
b) Pulling away from the container
c) Increase in firmness and separation of oil on the surface
d) All of the mentioned
View Answer
Explanation: All of the mentioned are the ill effects of improper cooling in the manufacturing of peanut butter.
10. The advantage of vacuum packing of peanut butter _____
a) Reduced firmness
b) More uniform texture
c) Lesser tendency for oil separation
d) All of the mentioned
View Answer
Explanation: All of the mentioned are advantages of vacuum packing of peanut butter.
Sanfoundry Global Education & Learning Series – Food Engineering.
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