This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Grain Milling”.
1. Which of the following methods pertaining to wheat milling refers to adjustment of of moisture content in the wheat?
a) Cleaning
b) Flour formation
c) Separation of endosperms
d) Wheat Conditioning
View Answer
Explanation: Wheat Conditioning is adding a controlled amount of moisture content in the wheat for easier milling.
2. Which of the following is NOT a step in Modern Milling of Wheat?
a) Stone Grinding
b) Wheat Conditioning
c) Wheat milling
d) Cleaning
View Answer
Explanation: Stone Grinding is a very old method of Wheat Milling.
3. Which of the following is NOT a method of Wheat Cleaning?
a) Wheat Scouring
b) Wheat Screening
c) Wheat Scouring & Screening
d) None of the mentioned
View Answer
Explanation: Both Wheat Scouring and Wheat Screening are methods of Wheat Cleaning.
4. Which of the following is NOT a part of a Wheat kernel?
a) Bran
b) Endosperm
c) Germ
d) None of the mentioned
View Answer
Explanation: Barn, Endosperm and Germ are all a part of Wheat Kernel. Bran is the outer most covering. Endosperm is the majority of the part which is rich in starch. The germ is the inner most part which grows into another plant.
5. White Flour is made from all the three parts i.e. Bran, Germ and Endosperm of a Wheat Kernel.
a) True
b) False
View Answer
Explanation: Whole Wheat Flour is made from all the three parts i.e. Bran, Germ and Endosperm of a Wheat Kernel. White flour is made only from the endosperm.
6. Which of the following is untrue?
a) Bran, Germ and remaining Endosperm is used as animal feed
b) Flour milling is done in roller mills
c) Milling is done by sifting and 2-3 grinding stages
d) None of the mentioned
View Answer
Explanation: All the statements are true.
7. A whole rice kernel is called Brown Rice.
a) True
b) False
View Answer
Explanation: A whole rice kernel is the rice that has all its edible parts – the bran, germ, and endosperm whereas brown rice has outer hull removed.
8. Statement 1: During de-hulling of rice, shearing action is used.
Statement 2: During milling of rice, the rice kernel is subjected to rubbing action.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements are true.
9. Mina bought some rice from a local dealer, but, the rice had gone rancid. Her friend Tina said that it is because it is unpolished. Is she right?
a) True
b) False
View Answer
Explanation: Rice when unpolished becomes rancid.
10. Which of the following statements is untrue?
a) Rice can be milled by a solvent method in which the solvent softens the bran layer of the rice
b) Advantage of the solvent process is that it has lesser fat content
c) Lesser fat content increases the shelf life of the rice
d) None of the mentioned
View Answer
Explanation: All the statements are true.
11. Which of the following is NOT a step in the process involved in dry milling of maize?
a) Degermination
b) Sifting
c) Removal of moisture
d) Diluting
View Answer
Explanation: Diluting is not a step in dry milling of maize. Degermination, Sifting and Removal of moisture are all steps of dry milling of maize.
12. Statement 1: Dry Milling of Sorghum → product rich in starch.
Statement 2: Wet Milling of Sorghum → product poor in fibre.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements are false. Dry Milling of Sorghum leads to a product poor in fibre rich in starch. Wet Milling of Sorghum leads to product rich in starch.
13. Statement 1: Blocking and pearling of barley are both abrasive processes.
Statement 2: After blocking and pearling, they’re cut into portions called grits.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Both the statements are true.
14. Hull, germ and fibre are separated by stepping in the processes involving Milling of Maize.
a) True
b) False
View Answer
Explanation: The statement is true.
15. SEM- Solvent Extraction Milling of brown rice is healthier than that obtained by conventional methods as it has a moderate protein content and less fat content.
a) True
b) False
View Answer
Explanation: The statement is true.
Sanfoundry Global Education & Learning Series – Food Engineering.
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