Food Engineering Mock Test 2

10%

Question 1 of 10

1. 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.

True

False

Question 1 of 10

Question 2 of 10

2. In Oil refining, oil is __________

Bleached

De-odorized

None of the mentioned

De-odorized & Bleached

Question 2 of 10

Question 3 of 10

3. Which of the following is true about Seed Flaking in Pre-press Solvent Extraction?

The flakes have to be very thin

None of the mentioned

The flakes have to be an optimum size- neither to thick nor too thin

The flakes have to be very thick

Question 3 of 10

Question 4 of 10

4. Clarification of milk works on the principle of a centrifuge.

False

True

Question 4 of 10

Question 5 of 10

5. Which of the following is untrue?

None of the mentioned

Bean size is expressed in terms of 1/64 of an inch

Bean size is expressed in terms of 1/64 of an inch & Hulling and polishing of beans is done

Hulling and polishing of beans is done

Question 5 of 10

Question 6 of 10

6. Which of the following need not be in the same vision of field?

Product name

Date mark

Quantity

Place of Origin

Question 6 of 10

Question 7 of 10

7. Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects.
Statement 2: Packaging can be arbitrarily classified into Primary, Secondary and Tertiary Packaging.

False, True

True, True

True, False

False, False

Question 7 of 10

Question 8 of 10

8. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

True

False

Question 8 of 10

Question 9 of 10

9. Which of the following is NOT a step in Modern Milling of Wheat?

Wheat Conditioning

Stone Grinding

Cleaning

Wheat milling

Question 9 of 10

Question 10 of 10

10. Coated meat products require _____

Pre-dusting

All three are methods of making Coated meat products

Breading

Battering

Question 10 of 10