Food Engineering Mock Test 8

10%

Question 1 of 10

1. Which of the following indicators has a graduated scale?

Defrost

Time-temperature integrators

Time-temperature integrators/indicators

All of the mentioned

Question 1 of 10

Question 2 of 10

2. Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.
Statement 2: Sun dried animal flesh and fish can be highly acceptable.

False, True

True, False

True, True

False, False

Question 2 of 10

Question 3 of 10

3. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

This statement is incorrect

Because the bacteria get stuck in the oil phase

It is relative with respect to waster and hence better preserver

None of the mentioned

Question 3 of 10

Question 4 of 10

4. For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?

t/C

C/t

Question 4 of 10

Question 5 of 10

5. Which of the following food items is the lowest in heating up?

Chopped vegetables with high starch content packed with free liquid

Evaporated milk

Broths and thin soup with negligible starch in it

Fruits packed in water/syrup with large pieces

Question 5 of 10

Question 6 of 10

6. Evaporation, desiccation and dehydration all mean the same thing.

True

False

Question 6 of 10

Question 7 of 10

7. Artificial media weakens cultures of organisms.

True

False

Question 7 of 10

Question 8 of 10

8. Statement 1: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity.
Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.

True, True

False, True

True, False

False, False

Question 8 of 10

Question 9 of 10

9. Which of the following step is NOT included in the commercial canning?

Filling food into containers and exhausting

Sealing lids, heat process, cool containers and finally store

None of the mentioned

Receiving raw products and preparing product

Question 9 of 10

Question 10 of 10

10.
The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above?

Greater the spore concentration, more heat resistant the suspension

Spores of the same strain have many spores of low heat resistance

Spores of the same strain have very few spores of high heat resistance

Spores of a given strain, all have the same heat resistance

Question 10 of 10