McqMate
These multiple-choice questions (MCQs) are designed to enhance your knowledge and understanding in the following areas: Mechanical Engineering .
| 51. |
Holding time for pasteurization is more in continuous than that in batch pasteurization. |
| A. | true |
| B. | false |
| Answer» B. false | |
| Explanation: holding time for pasteurization is more in batch than that in continuous pasteurization. this is because htst- high temperature short time is used in continuous whereas in batch operations, the exposure time is almost half an hour. | |
| 52. |
Which of the following change takes place during the ageing process in the making of ice creams? |
| A. | decrease in viscosity |
| B. | proteins change slightly |
| C. | fats turn into liquids |
| D. | all of the mentioned |
| Answer» B. proteins change slightly | |
| Explanation: during the aging process of ice cream making, the viscosity increases, proteins change slightly and fats turn into solids. | |
| 53. |
Without which of the given steps, would ice cream be an inedible hard frozen mass? |
| A. | freezing |
| B. | whipping with air |
| C. | hardening of ice cream |
| D. | all of the mentioned |
| Answer» B. whipping with air | |
| Explanation: whipping the ice-cream after a portion of it has been frozen is a very important step otherwise the ice cream would just be a hard frozen inedible mass like ice. | |
| 54. |
Which of the following risk is associated with a frozen material tagged ‘00+’? |
| A. | contains a sensitive element that might be damaged with poor care |
| B. | is prone to harmful bacteria if not maintained at the instructed conditions |
| C. | chances of spoiling to take place by the mishandling of consumers |
| D. | all of the mentioned |
| Answer» C. chances of spoiling to take place by the mishandling of consumers | |
| Explanation: ‘00+’ means that there are chances of spoiling to take place by the handling of consumers. the fact that the first two symbols are a 0, the risks of it containing a sensitive element that might be damaged with poor care and that it is prone to harmful bacteria if not maintained at the instructed conditions are negligible. | |
| 55. |
Frozen prepared chicken dinner comes under which of the following categories of processes? |
| A. | single component, single-product process |
| B. | multi component blended products |
| C. | multi component products with add-ons |
| D. | multi component, multi process assembly operations |
| Answer» D. multi component, multi process assembly operations | |
| Explanation: frozen prepared chicken dinner comes under multi component, multi process assembly operations. | |
| 56. |
Categories of food that is represented by category I is |
| A. | a special category of non-sterile food items for infants |
| B. | +++foods |
| C. | 000 foods |
| D. | all of the mentioned |
| Answer» A. a special category of non-sterile food items for infants | |
| Explanation: categories of food that is represented by category i is a special category of non-sterile food items for infants. | |
| 57. |
Which of the following indicators has a graduated scale? |
| A. | defrost |
| B. | time-temperature integrators |
| C. | time-temperature integrators/indicators |
| D. | all of the mentioned |
| Answer» C. time-temperature integrators/indicators | |
| Explanation: time-temperature integrators/indicators have a graduated scale. they start to react as soon as the activated temperature is reached. defrost indicators are set to a temperature when the frozen food gets spoiled/starts de freezing. time-temperature integrators react as soon as they’re activated | |
| 58. |
Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B- 12 in the body if eaten raw due to the presence of an enzyme called thiaminase. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |
| Explanation: the stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. certain sea-foods such as shrimps and lobsters can | |
| 59. |
Bacteria and yeast can |
| A. | grow with or without air |
| B. | need humid/warm conditions to grow |
| C. | need more moisture than molds |
| D. | all the mentioned statements can be used to fill the blanks |
| Answer» D. all the mentioned statements can be used to fill the blanks | |
| Explanation: bacteria and yeast can grow with or without air. they need humid/warm conditions to grow. they need more moisture than molds. | |
| 60. |
Dry storage means at a temperature about |
| A. | 20, 50% |
| B. | 100, 50% |
| C. | 20, 50-100% |
| D. | 100, 50-100% |
| Answer» A. 20, 50% | |
| Explanation: dry storage means at a temperature about 20 and humidity below 50%. | |
| 61. |
Shelf life is the period between processing to retail purchase to consuming of the food product. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: shelf life is the period between processing to retail purchase to consuming of the food product. | |
| 62. |
Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: animal muscles have water as the majority of the content but the aim of | |
| 63. |
Filling of sterile containers with commercially sterile product is known as |
| A. | passive packaging |
| B. | active packaging |
| C. | intelligent packaging |
| D. | aseptic packaging |
| Answer» D. aseptic packaging | |
| Explanation: filling of sterile containers | |
| 64. |
Which of the following steps is not included in aseptic packaging? |
| A. | sterilizing product before filling |
| B. | hermetic sealing |
| C. | aseptic filling |
| D. | sterilizing product after filling |
| Answer» D. sterilizing product after filling | |
| Explanation: sterilizing product after filling is not included in aseptic filling. aseptic packaging contains the following steps – | |
| 65. |
LTLT is used in Aseptic Packaging. |
| A. | true |
| B. | false |
| Answer» B. false | |
| Explanation: the given statement is false. ltlt stands for low temperature long time sterilization. ltlt process includes heating the product at low temperature for a longer time (ltlt – 63.15°c, 30 minute). this long time process makes it very slow. therefore it is not used in aseptic packaging. | |
| 66. |
UHT is used in Aseptic Packaging. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: the given statement is true. uht stands for ultra high temperature. | |
| 67. |
HTST is used in Aseptic Packaging. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: the given statement is true. htst stands for high temperature short time. htst process includes heating the product at high temperature for a short time (htst – 72° c, 15 minutes). | |
| 68. |
Sterilization using irradiation is done by |
| A. | non-ionizing radiation |
| B. | ionizing radiation |
| C. | chemical treatment |
| D. | thermal treatment |
| Answer» A. non-ionizing radiation | |
| Explanation: sterilization using irradiation is done by ionizing radiation. irradiation is done by one of the following – ionizing radiation, pulsed light or uv-c radiation. | |
| 69. |
Which of the following is used for ionizing radiation? |
| A. | infrared radiation |
| B. | microwave radiation |
| C. | radiowave radiation |
| D. | gamma radiation |
| Answer» D. gamma radiation | |
| Explanation: gamma radiation is used for ionizing radiation. it can also be done by x rays, electron beams, or higher energy rays, | |
| 70. |
Which of the following is a chemical used in aseptic packaging? |
| A. | chlorine peroxide |
| B. | lithium oxide |
| C. | hydrogen peroxide |
| D. | hydrogen sulfide |
| Answer» C. hydrogen peroxide | |
| Explanation: hydrogen peroxide is a | |
| 71. |
Canning is also known as aseptic packaging. |
| A. | true |
| B. | false |
| Answer» B. false | |
| Explanation: the given statement is false. canning is a conventional food processing method. in canning, the process starts with treating food (by brining or syruping) to inactivate the enzymes. this is followed by filling in cans and sealing. | |
| 72. |
Which of the following is used for checking integrity of aseptic packaging material? |
| A. | sterility test |
| B. | drop test |
| C. | bursting test |
| D. | grammage test |
| Answer» A. sterility test | |
| Explanation: sterility test is used for integrity check for aseptic packaging material. other integrity check tests are- | |
| 73. |
Which of the following is an application of cold working? |
| A. | extrusion |
| B. | forging |
| C. | hot rolling |
| D. | deep drawing |
| Answer» D. deep drawing | |
| Explanation: in all the other option the metal is heated over the recrystallization and hence they are hot worked. | |
| 74. |
What does the term soaking signify? |
| A. | heating to a required temperature |
| B. | holding at a constant temperature |
| C. | cooling the material |
| D. | heating for a long time |
| Answer» B. holding at a constant temperature | |
| Explanation: soaking is a term used in annealing in which the material is hold at a constant temperature after heating to a required temperature. | |
| 75. |
Which of the following will not happen when metal is cooled fast in annealing? |
| A. | warping of material |
| B. | cracking of material |
| C. | formation of thermo elastic stresses |
| D. | strength increase |
| Answer» D. strength increase | |
| Explanation: a material in annealing is cooled slowly to avoid warping of the material, cracking of the material due to the formation of thermal gradients and thermo elastic stresses inside the body. | |
| 76. |
In process annealing, heating is limited to avoid excessive oxidation. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: in process annealing, the material is heated to revert the effects of work hardening by recovery and recrystallization and heating is done in such a way that | |
| 77. |
Which of the following does not happen when a material is annealed? |
| A. | internal stresses get relieved |
| B. | increase in ductility |
| C. | decrease in toughness |
| D. | increase in softness |
| Answer» C. decrease in toughness | |
| Explanation: a material is annealed to relieve internal stresses, increase ductility, toughness and softness and produce specific microstructure. | |
| 78. |
Which material is present above the upper critical temperature line in an iron carbon phase diagram? |
| A. | martensite |
| B. | pearlite |
| C. | ledeburite |
| D. | austenite |
| Answer» D. austenite | |
| Explanation: above the upper critical line in a iron carbon phase diagram, all the material is austenite while below the lower critical no austenite material exists. | |
| 79. |
In stress relief annealing, the annealing temperature is relatively low. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: the above statement is true. annealing temperatures are low in stress relief annealing so that the useful effects of cold working are not eliminated. | |
| 80. |
Which of the following is not a type of annealing? |
| A. | spherodizing |
| B. | tempering |
| C. | full annealing |
| D. | stress-relief annealing |
| Answer» B. tempering | |
| Explanation: tempering is used to increase hardness by reheating and cooling the | |
| 81. |
If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing? |
| A. | because the bacteria get stuck in the oil phase |
| B. | this statement is incorrect |
| C. | it is relative with respect to waster and hence better preserver |
| D. | none of the mentioned |
| Answer» A. because the bacteria get stuck in the oil phase | |
| Explanation: it difficult to kill yeast in a salad dressing because the bacteria get stuck in the oil phase. | |
| 82. |
Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |
| Explanation: both the statements are true. this is because some enzymes like peroxide get reactivated after heating. | |
| 83. |
Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated? |
| A. | pickle with vinegar |
| B. | pickle without vinegar |
| C. | pear |
| D. | tomato with slight salt |
| Answer» A. pickle with vinegar | |
| Explanation: all of the mentioned food items have enzyme peroxide in them. vinegar | |
| 84. |
Which of the following food items is the lowest in heating up? |
| A. | broths and thin soup with negligible starch in it |
| B. | fruits packed in water/syrup with large pieces |
| C. | evaporated milk |
| D. | chopped vegetables with high starch content packed with free liquid |
| Answer» D. chopped vegetables with high starch content packed with free liquid | |
| Explanation: broths and thin soup with loads of starch in it. the starch in these solids | |
| 85. |
Which of the following comes under the categories of food – broken curve heating food? |
| A. | evaporated milk |
| B. | fruits packed without water/syrup |
| C. | syrup packed with sweet potatoes |
| D. | all of the mentioned |
| Answer» C. syrup packed with sweet potatoes | |
| Explanation: in syrup packed with sweet potatoes, the heat transfer is through convection initially. but when the starch particles from the solids separate, they retard the heat transfer. | |
| 86. |
Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |
| Explanation: in a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. all points inside a container do not heat up at | |
| 87. |
For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: for canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box. | |
| 88. |
The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as |
| A. | slope of cooling curve, fc |
| B. | slope of heating curve, fh |
| C. | zero time |
| D. | come-up-time |
| Answer» D. come-up-time | |
| Explanation: the period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as come- up-time. | |
| 89. |
Which of the following is a synonym for loss factor of food? |
| A. | loss tangent |
| B. | dielectric loss |
| C. | loss tangent & dielectric loss |
| D. | none of the mentioned |
| Answer» C. loss tangent & dielectric loss | |
| Explanation: loss factor of food is called loss tangent and dielectric loss. | |
| 90. |
Which of the following is true about loss factor of food? |
| A. | it is desirable quality of food |
| B. | it is the ability of food to absorb waves |
| C. | it is represented by Ɛ |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all the given factors are true about loss factor. | |
| 91. |
Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%. | |
| 92. |
Which of the following is untrue? |
| A. | it is difficult to predict the electric field intensity inside a food material |
| B. | design of oven plays an important role in determining the electric filed intensity in a food material |
| C. | orientations of microwaves is an important role |
| D. | none of the mentioned |
| Answer» D. none of the mentioned | |
| Explanation: it is difficult to predict the electric field intensity inside a food material. design of oven plays an important role in determining the electric filed intensity in a food material. orientations of microwaves is an important role. | |
| 93. |
Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do? |
| A. | water should be added for even heating |
| B. | she should heat it using equipment that offers conduction or convection |
| C. | none of the mentioned |
| D. | all of the mentioned |
| Answer» A. water should be added for even heating | |
| Explanation: water has a low dielectric constant due to the generation of friction due to rotation of dipoles. hence, water should be added for even heating. | |
| 94. |
One disadvantage of microwave cooking is that the energy efficiency in this process is less. |
| A. | true |
| B. | false |
| Answer» B. false | |
| Explanation: microwave cooking has very high energy efficiency. | |
| 95. |
Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why? |
| A. | no pasteurization |
| B. | essential oils being stripped off |
| C. | none of the mentioned |
| D. | no pasteurization & essential oils being stripped off |
| Answer» D. no pasteurization & essential oils being stripped off | |
| Explanation: for drying of garlic, the essential oils which are the volatile components of the garlic are stripped off from it. | |
| 96. |
Microwave heating is good for puffed products. Why? |
| A. | the rate of heat transfer is less than the rate of moisture loss |
| B. | the heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed |
| C. | none of the mentioned |
| D. | all of the mentioned |
| Answer» B. the heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed | |
| Explanation: the heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed. | |
| 97. |
Which of the following is NOT a part of the microwave heating system? |
| A. | magnetron |
| B. | anode |
| C. | cathode |
| D. | none of the mentioned |
| Answer» D. none of the mentioned | |
| Explanation: all the given above are parts of a microwave heating system. | |
| 98. |
Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: recently, cancer causing effects, nutritional destruction of food and biological effects of exposure of microwave heating has come into light. | |
| 99. |
Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity? |
| A. | hallinan law |
| B. | burgess law |
| C. | raoult’s law |
| D. | none of the mentioned |
| Answer» C. raoult’s law | |
| Explanation: raoult’s law gives the relationship between the moles of water and the moles of solute in a solution and its water activity. | |
| 100. |
Rice has a higher water activity than apples. |
| A. | true |
| B. | false |
| Answer» B. false | |
| Explanation: rice has a lesser water activity than apples. apples contain higher water per 100 grams of dry material. | |
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