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Multiple choice question for engineering

Set 1

1.Food processing in India is concentrated in which sector, maximum?
a) Organized Sector
b) Unorganized sector
c) Small Scale
d) None of the mentioned

View Answer

Answer: b [Reason:] Food processing in India is concentrated in unorganized sector, maximum.

2. Which among these is a factor for processed food in India?
a) Changing lifestyles
b) Food habits
c) Organized food retail
d) All of the mentioned

View Answer

Answer: d [Reason:] Changing lifestyles, food habits and organized food retail are all factors for processed food in India.

3. There has been a shift from carbohydrate staple to animal sources and sugar in developed countries.
a) True
b) False

View Answer

Answer: a [Reason:] It is true that there has been a shift from carbohydrate staple to animal sources and sugar in developed countries.

4. Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food.
Statement 2: High taxation is a constraint for the food processing industry.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

5. Which of the following are NOT key constraints of the food processing industry?
a) Inadequate quality control
b) High packaging cost
c) Low demand
d) Poor infrastructure as in no cold storage, warehouse etc

View Answer

Answer: c [Reason:] The demand for food is surplus. Hence it cannot be a constraint.

6. Which of the following is untrue?
a) Basmati rice has gained international recognition
b) Wine industry is gaining support in India, especially the Maharashtra
c) Dairy industry of India is the largest in the world
d) None of the mentioned

View Answer

Answer: d [Reason:] All the statements given are true.

7. Which of the following comes under the grain processing in India?
a) Oil seed processing
b) Wheat processing
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: d [Reason:] Both Oil seed processing and Wheat processing come under grain processing in India.

8. The biggest processing segment under food processing is the meat, poultry, vegetables and oil industry.
a) True
b) False

View Answer

Answer: a [Reason:] The biggest processing segment under food processing is the meat, poultry, vegetables and oil industry. This statement is true.

9. Export of marine products has been on a decline.
a) True
b) False

View Answer

Answer: a [Reason:] Export of marine products has been on a decline due to the markets in USA and Europe.

10. Which of the following do you think is a valid reason for decline of export of marine products to USA?
a) Emerging markets in USA
b) Anti- dumping procedure by US government on many marine products
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: c [Reason:] There has been a decline of export of marine products to USA due to the emerging market there and the anti- dumping procedure by US government on many marine products. Hence both the mentioned points are correct.

Set 2

1. Which of the following is an advantage of food processing?
a) Availability of seasonal food throughout the year
b) Removal of toxins and preserving food for longer
c) Adds extra nutrients to some food items
d) All of the mentioned

View Answer

Answer: d [Reason:] All the given statements are true about food processing.

2. Which of the following is a disadvantage of food processing?
a) Canning of food leads to loss of Vitamin C
b) Processed food adds empty calories to food constituting junk
c) Some chemicals make the human and animal cells grow rapidly which is unhealthy
d) All of the mentioned

View Answer

Answer: d [Reason:] All the given statements are true about disadvantages of food processing.

3. Which of the following is a performance parameter for the food industry?
a) Hygiene
b) Labour Used
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: c [Reason:] Hygiene and labour used are both performance parameters for the food industry.

4. Statement 1: Cost reduction trend of the food industry often leads manufactures to forget the health aspect of the food, although health itself is another important trend of the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

5. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
a) Minimal Optimization
b) None of the mentioned
c) Minimal Processing
d) All of the mentioned

View Answer

Answer: c [Reason:] Minimal Processing technology aims at processing food in such a way such that its natural flavour isn’t lost.

6. Certain traditional thermal processing techniques affect the nutritional properties of food.
a) True
b) False

View Answer

Answer: a [Reason:] The given statement is true.

7. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
a) Induces the synthesis of certain health promoting compounds
b) Resistance against pathogens
c) DNA damage
d) All of the mentioned

View Answer

Answer: d [Reason:] Ultra-violet C processing induces the synthesis of certain health promoting compounds and resistance against pathogens but excessive exposure can lead to DNA damage of cells of fruits/ vegetables.

8. Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?
a) Reduce the exposure time to this process by combining two or more methods
b) There is no solution
c) All of the mentioned
d) None of the mentioned

View Answer

Answer: a [Reason:] By reducing the exposure time to UV-C process by combining two or more methods, this technique can be used.

9. Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms.
Statement 2: Advanced Oxidation Processes are non-environmental friendly.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms. Hence, Advanced Oxidation Processes are environmental friendly.

10. Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.
a) True
b) False

View Answer

Answer: a [Reason:] It’s true, the given sentence.

11. Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide.
Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in food processing industry.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] Acidic electrolyzed water is non-photochemical process which has been used as a disinfectant in food processing industry. Chlorine Dioxide has a high oxidation capacity and proved as an essential biocide.

Set 3

1. Which of the following is true about fruits and vegetable processing?
a) They get spoil very fast and hence need to be consumed soon
b) They have high moisture content and should be kept in a cold, dark place
c) They’re tender and hence get spoiled easily
d) All of the mentioned

View Answer

Answer: d [Reason:] Fruits and vegetables get spoil very fast and hence need to be consumed soon. They’re tender and hence get spoiled easily. They have high moisture content and should be kept in a cold, dark place.

2. Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.
Statement 2: Post harvest loss is non-existent.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] It is true that coconuts and certain citrus fruits can be easily handled and shipped. Post harvest loss is existent and sophisticated technologies are needed to manage losses.

3. Which of the following is not related to Post Harvest losses?
a) Post harvest losses can be reduced by adding value to products
b) Packaging, storage, transportation areas are where losses take place
c) Farmers don’t earn much after adding value to products
d) Value can be added to products by converting raw form into a more processed/refined form

View Answer

Answer: c [Reason:] It is false that farmers don’t earn money after adding value to products. E.g. – Shelf life increase.

4. Following are ways in which losses take place. Which of the following is untrue?
a) Mechanical abrasion
b) Inadequate methods of storage and transportation
c) Respiration in plants leads to drying, less sweetness, less valued product
d) None of the mentioned

View Answer

Answer: d [Reason:] Mechanical abrasion, Inadequate methods of storage and transportation and Respiration in plants that leads to drying, less sweetness, less valued product are all ways in which losses take place.

5. Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.
Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

6. Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.
Statement 2: Ginger is added sometimes to marmalade.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

7. Statement 1: Jam cannot be made using pulp of more than one fruit.
Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] The true statements are- Jam can be made using pulp of more than one fruit. Acid and Pectin content is more in under-ripe fruits than in over-ripe fruits.

8. Which of the following holds untrue with respect to jam making?
a) Boiling water to concentrate the mixture is an important step
b) The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%
c) High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products
d) None of the mentioned

View Answer

Answer: d [Reason:] All the mentioned statements are true.

9. If while packing of jams, the temperature is too high, they thicken to a large extent and then they’re difficult to remove.
a) True
b) false

View Answer

Answer: b [Reason:] If while packing of jams, the temperature is too low, they thicken to a large extent and then they’re difficult to remove. If the temperature is too high, water condenses on the inside of the container and sugar dilutes and stays on the top of the jam.

10. Clarification of milk works on the principle of centrifuge.
a) True
b) False

View Answer

Answer: a [Reason:] Clarification of milk works on the principle of centrifuge.

11. Which of the following are Milk Processing Operations?
a) Clarification
b) Pasteurization
c) Homogenization
d) All of the mentioned

View Answer

Answer: d [Reason:] Clarification, Homogenization and Pasteurization are Milk Processing Operations.

12. Which of the following is true?
a) In Clarification, all the dirt and filth is removed
b) Standardization is to adjust the amount of fat in the milk
c) A stable emulsion of milk fat and serum is not made
d) None of the mentioned

View Answer

Answer: b [Reason:] It is correct that Standardization is to adjust the amount of fat in the milk. But, in Clarification, all the dirt and filth is not removed and a stable emulsion of milk fat and serum is made in the process of homogenization.

13. Homogenized milk has ______
a) Creamier structure
b) Whiter appearance
c) Bland flavor
d) All of the mentioned

View Answer

Answer: d [Reason:] Homogenized milk has Creamier structure, Whiter appearance and Bland flavour. This is because the fat globules that have low density, agglomerate (after homogenization)and rise to the top to give the properties as mentioned.

14. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
a) True
b) False

View Answer

Answer: a [Reason:] Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

15. How is milk pasteurized?
a) Low temperature, Long time
b) High temperature, Short time
c) Ultrahigh temperature
d) All of the mentioned

View Answer

Answer: d [Reason:] Pasteurized milk is pasteurized by all the mentioned methods.

Set 4

1. Which of the following methods pertaining to wheat milling refers to reduction of moisture content in the wheat?
a) Cleaning
b) Flour formation
c) Separation of endosperms
d) Wheat Conditioning

View Answer

Answer: d [Reason:] Wheat Conditioning is to reduce the moisture content in the wheat.

2. Which of the following is NOT a step in Modern Milling of Wheat?
a) Stone Grinding
b) Wheat Conditioning
c) Wheat milling
d) Cleaning

View Answer

Answer: a [Reason:] Stone Grinding is a very old method of Wheat Milling.

3. Which of the following is NOT a method of Wheat Cleaning?
a) Wheat Scouring
b) Wheat Screening
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: d [Reason:] Both Wheat Scouring and Wheat Screening are methods of Wheat Cleaning.

4. Which of the following is NOT a part of a Wheat kernel?
a) Bran
b) Endosperm
c) Germ
d) None of the mentioned

View Answer

Answer: d [Reason:] Barn, Endosperm and Germ are all a part of Wheat Kernel. Bran is the outer most covering. Endosperm is the majority of the part which is rich in starch. The germ is the inner most part which grows into another plant.

5. White Flour is made from all the three parts i.e. Bran, Germ and Endosperm of a Wheat Kernel.
a) True
b) False

View Answer

Answer: b [Reason:] Whole Wheat Flour is made from all the three parts i.e. Bran, Germ and Endosperm of a Wheat Kernel. White flour is made only from the endosperm.

6. Which of the following is untrue?
a) Bran, Germ and remaining Endosperm is used as animal feed.
b) Flour milling is done in roller mills
c) Milling is done by sifting and 2-3 grinding stages
d) None of the mentioned

View Answer

Answer: d [Reason:] All the statements are true.

7. A whole rice kernel is called Brown Rice.
a) True
b) False

View Answer

Answer: a [Reason:] A whole rice kernel is called Brown Rice.

8. Statement 1: During de-hulling of rice, shearing action is used.
Statement 2: During milling of rice, the rice kernel is subjected to rubbing action.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

9. Mina bought some rice from a local dealer, but, the rice had gone rancid. Her friend Tina said that it is because it is unpolished. Is she right?
a) True
b) False

View Answer

Answer: a [Reason:] Rice when unpolished becomes rancid.

10. Which of the following statements is untrue?
a) Rice can be milled by a solvent method in which the solvent softens the bran layer of the rice
b) Advantage of the solvent process is that it has lesser fat content
c) Lesser fat content increases the shelf life of the rice
d) None of the mentioned

View Answer

Answer: d [Reason:] All the statements are true.

11. Which of the following is NOT a step in the process involved in dry milling of maize?
a) Degermination
b) Sifting
c) Removal of moisture
d) Diluting

View Answer

Answer: d [Reason:] Diluting is not a step in dry milling of maize. Degermination, Sifting and Removal of moisture are all steps of dry milling of maize.

12. Statement 1: Dry Milling of Sorghum → product rich in starch.
Statement 2: Wet Milling of Sorghum → product poor in fibre.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] Both the statements are false. Dry Milling of Sorghum leads to a product poor in fibre rich in starch. Wet Milling of Sorghum leads to product rich in starch.

13. Statement 1: Blocking and pearling of barley are both abrasive processes.
Statement 2: After blocking and pearling, they’re cut into portions called grits.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

14. Hull, germ and fibre are separated by stepping in the processes involving Milling of Maize.
a) True
b) False

View Answer

Answer: a [Reason:] The statement is true.

15. SEM- Solvent Extraction Milling of brown rice is healthier than that obtained by conventional methods as it has a moderate protein content and less fat content.
a) True
b) False

View Answer

Answer: a [Reason:] The statement is true.

Set 5

1. Which of the following is technique applied to processing of fresh meat?
a) Chopping
b) Protein Extraction
c) None of the mentioned
d) Both of the mentioned

View Answer

Answer: d [Reason:] Both of the processes mentioned are techniques to process fresh meat.

2. Statement 1: A lot of changes take place in meat on storing at chilled temperature. These change muscle to meat.
Statement 2: The above process is called ageing or conditioning.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the given statements are true.

3. Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] All the mentioned meats are the types of meat present.

4. Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
Statement 2: Canning is a process in which steam is sent in to sterilize the products.
Which of the following holds true for statement 1 and statement 2 respectively?
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] Canning is a process in which steam is sent in to sterilize the products. Sterilized products are kept at room temperature and Pasteurized products are kept in refrigeration.

5. Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
Statement 2: The above makes the meat hard.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

6. Statement 1: Ham is from pork bellies. Bacon is from pork thighs.
Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: d [Reason:] Statement 1 is supposed to be Bacon is from pork bellies. Ham is from pork thighs.

7. Statement 1: Sausages are minced. A lot of spices are added to it.
Statement 2: The Sausage is then stuffed with a stuffing. It is cooled and refrigerated. They’re then packed.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the sentences are true.

8. Coated meat products require _____
a) Breading
b) Pre-dusting
c) Battering
d) All the three are methods of making Coated meat products

View Answer

Answer: d [Reason:] All the three- Breading, Pre-dusting and Battering are methods of making Coated meat products.

9. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
a) Coating
b) Freezing
c) Curing
d) Fermentation

View Answer

Answer: d [Reason:] Fermentation is a technique in which certain bacteria are added to minced meat products and then dehydrated.

10. Statement 1: Fermentation of meat is done at certain temperature and then brought done to certain moisture content.
Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

11. Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
a) This is called Luncheon meat
b) This is pasteurized and stored in refrigerators
c) All of the mentioned
d) Water binding agents are essential as re-heating tends to water loss

View Answer

Answer: c [Reason:] All the three points are true about the description given my Mina.

12. When meat is passed through a coarse grinder plate it is called _____
a) Chunking
b) Flaking
c) Restructured meat product
d) Restructured meat product and Chunking

View Answer

Answer: d [Reason:] Restructured meat includes Sausages and Luncheon meals. In this, the materials are either ground called chunking (given in the question) or flaked.

13. Oil/Lemon/Vinegar + Spices applied to meat is called _____
a) Marinating
b) Emulsifying
c) Fermenting
d) Coating

View Answer

Answer: a [Reason:] Oil/Lemon/Vinegar + Spices applied to meat is called Marinating.

14. Meat based bioactive peptides have certain nutraceutical effects.
a) True
b) False

View Answer

Answer: a [Reason:] Meat based bioactive peptides have certain nutraceutical effects.

15. Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has similar texture as that of meat. This is done with proper labeling.
a) True
b) False

View Answer

Answer: a [Reason:] Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has similar texture as that of meat. This is done with proper labeling.

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