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Food Engineering Multiple Choice Questions | MCQs | Quiz

Food Engineering Interview Questions and Answers
Practice Food Engineering questions and answers for interviews, campus placements, online tests, aptitude tests, quizzes and competitive exams.

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•   Food Characteristics
•   Water & Carbohydrates - 1
•   Water & Carbohydrates - 2
•   Fats, Proteins & Vitamins-1
•   Fats, Proteins & Vitamins-2
•   Nutrition Food Effect
•   Food Contamination
•   Food Adulteration
•   Food Additives
•   Food Packaging & Labelling
•   Labelling Requirement
•   Food Processing
•   Fruits & Milk Processing
•   Meat Processing
•   Oil Processing
•   Grain Milling
•   Tea & Coffee Processing
•   Spices & Condiments
•   Food Techniques - 1
•   Food Techniques - 2
•   Fluid Mechanics - 1
•   Fluid Mechanics - 2
•   Rheology Foods
•   Conduction Heat Transfer
•   Convection Heat Transfer-1
•   Convection Heat Transfer-2
•   Radiation Heat Transfer
•   Equipment Heat Transfer
•   Microwave Heating
•   Evaporation - 1
•   Evaporation - 2
•   Diffusion & Mass Transfer-1
•   Diffusion & Mass Transfer-2
•   Dehydration - 1
•   Dehydration - 2
•   Equilibrium Operations-1
•   Equilibrium Operations-2
•   Extraction - 1
•   Extraction - 2
•   Crystallization - 1
•   Crystallization - 2
•   Filteration
•   Centrifuge - 1
•   Centrifuge - 2
•   Mixing - 1
•   Mixing - 2
•   Size Reduction - 1
•   Size Reduction - 2
•   Material Handling
•   Food Preservation - 1
•   Food Preservation - 2
•   Fresh Food Storage - 1
•   Fresh Food Storage - 2
•   Fresh Food Storage - 3
•   Refrigerated Storage Food-1
•   Refrigerated Storage Food-2
•   Food Freezing - 1
•   Food Freezing - 2
•   Food Freezing - 3
•   Canning Food Principles - 1
•   Canning Food Principles - 2
•   Canning Food Principles - 3
•   Canning Food Principles - 4
•   Canning Food Principles - 5
•   Canning Food Principles - 6
•   Drying Food Principles - 1
•   Drying Food Principles - 2
•   Food Concentrates - 1
•   Food Concentrates - 2
•   Food Concentrates - 3
•   Semi-Moist Foods - 1
•   Semi-Moist Foods - 2
•   Fermentation - 1
•   Fermentation - 2
•   Food Pickling & Curing-1
•   Food Pickling & Curing-2
•   Food Storage Stability
•   Food Preservation - 1
•   Food Preservation - 2
•   Food Irradiation-1
•   Food Irradiation-2
•   Food Quality Factors

Best Reference Books

Food Engineering Books

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Food Engineering Questions and Answers – Tea and Coffee Processing

Posted on June 7, 2017 by Manish

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

1. Plucking table is when tea is pruned and kept at a considerable height to be plucked by tea pluckers.
a) True
b) False
View Answer

Answer: a
Explanation: Plucking table is when tea is pruned and kept at a considerable height to be plucked by tea pluckers.
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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
View Answer

Answer: b
Explanation: Both the statements are true.

3. Which of the following is NOT a step in Black tea manufacture?
a) Drying/Firing
b) Rolling
c) Withering
d) Lump formation
View Answer

Answer: d
Explanation: Lump formation is NOT a step in Black tea manufacture.

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
View Answer

Answer: d
Explanation: All the statements given are true.

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
View Answer

Answer: a
Explanation: 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. This statement is true.

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) Both of the mentioned
d) None of the mentioned
View Answer

Answer: c
Explanation: The difference of Green tea from Black tea is that 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.
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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
View Answer

Answer: d
Explanation: All the statements given are true.

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
View Answer

Answer: b
Explanation: The coffee beans have been strip picked means that the coffee cherry beans irrespective of how ripe they’re, are picked altogether. But, in the process of being selectively picked, only the ripe coffee beans are picked. This task requires extensive amount of labour and hence the Company xyz sells coffee which is more expensive.

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
View Answer

Answer: d
Explanation: All the sentences given are true.

10. Ripened berries sink in water and unripe ones float on water.
a) True
b) False
View Answer

Answer: a
Explanation: Ripened berries (heavier ones) sink in water and unripe ones float on water.

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) Both of the mentioned
d) None of the mentioned
View Answer

Answer: c
Explanation: Both the mentioned statements about coffee are true.

12. The process of tasting coffee is called _____
a) Cupping
b) Green Coffee
c) Both of the mentioned
d) None of the mentioned
View Answer

Answer: a
Explanation: The process of tasting coffee is called Cupping.
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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
View Answer

Answer: d
Explanation: Coffee beans have to undergo all the tests mentioned before they’re packed.

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
View Answer

Answer: d
Explanation: None of the mentioned is untrue about coffee beans.

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
View Answer

Answer: b
Explanation: Both the statements are true.

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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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer and SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage & Cluster Administration, Advanced C Programming, SAN Storage Technologies, SCSI Internals and Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him below:
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