Food Engineering Mock Test 9

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Question 1 of 10

1. What does the extent of deterioration of vitamins in dried up food items depend upon?

Conditions of the dried food

Dehydration process selected and the care in its execution

All of the mentioned

Caution exercised during the preparation of food by dehydration

Question 1 of 10

Question 2 of 10

2. Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

It gives a better taste

Uniform distribution and prevent lumping

All of the mentioned

To solidify the juice to form jelly

Question 2 of 10

Question 3 of 10

3. For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

None of the mentioned

Enhance crystallization of sugar

Control crystallization of sugar present

For preservation purpose

Question 3 of 10

Question 4 of 10

4. Statement 1: Which of the following cheeses have a semi soft texture?
Statement 2: Which of the following blue cheese is made up of sheep milk?

Cottage, Blue cheese

Blue, Roquefort

Neither of the mentioned, Gorgonzola

Swiss, Stilton

Question 4 of 10

Question 5 of 10

5. Which of the following is NOT a characteristic of freeze-dehydration?

Moisture loss by sublimation from boundary of ever receding ice crystal zone

None of the mentioned

Continuous process

Temperatures sufficiently low to prevent thawing used

Question 5 of 10

Question 6 of 10

6. The purpose of bulk pasteurization is _____

To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids

To stabilize it microbiologically by destroying bacteria and yeasts

All of the mentioned

To hasten aging

Question 6 of 10

Question 7 of 10

7. When sucrose is converted into _____ it is called _____

None of the mentioned

Reducing sugar, invert sugar

Glucose, sugar

Maltose, glucose

Question 7 of 10

Question 8 of 10

8. Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.
Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

True, True

False, False

True, False

False, True

Question 8 of 10

Question 9 of 10

9. It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

Freeze dehydration

Freeze rehydration

Freezing

None of the mentioned

Question 9 of 10

Question 10 of 10

10. Statement 1: What is the use of salt in cheese?
Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

None of the mentioned

Removing water from cheese surface, false

Produces heavy protective rind, false

Neither of the mentioned, false

Question 10 of 10