Multiple choice question for engineering
Set 1
1. Which of the following is untrue about Solvent extraction of Oil?
a) The most common solvent used is Hexane
b) This process is difficult/complex for small scale operators
c) This suitable for materials containing low percentage of oil
d) None of the mentioned
Answer
Answer: d [Reason:] All the statements given are true.
2. Which of the following is NOT a step in Pre-press Solvent Extraction?
a) Seed Cooking
b) Pressing the flake
c) Solvent Extraction
d) Seed Whipping
Answer
Answer: d [Reason:] Seed whipping is not a Pre-press Solvent Extraction step.
3. An Oil Press is called _____
a) Expresser
b) Boiler
c) Expeller
d) None of the mentioned
Answer
Answer: c [Reason:] An Oil Press is called an Expeller.
4. Which of the following is true about Seed Flaking in Pre-press Solvent Extraction?
a) The flakes have to be very thin
b) The flakes have to be very thick
c) The flakes have to be an optimum size- neither to thick nor too thin
d) None of the mentioned
Answer
Answer: c [Reason:] The flakes have to be an optimum size- neither to thick nor too thin in Seed Flaking in Pre-press Solvent Extraction. As thin ones are too fragile and thick ones give a poor oil yield.
5. In the Seed Cooking step of Pre-press Solvent Extraction of oil, _____
a) Reducing oil viscosity promotes oil collection
b) Temperature is increased to inactive/denature the enzymes
c) Sometimes, very high temperature affects meal protein
d) All of the mentioned
Answer
Answer: d [Reason:] All the given sentences are true.
6. In Solvent Extraction, the oil and miscella are moved in a
a) Co- current fashion
b) Counter- current fashion
c) Cross- current fashion
d) None of the mentioned
Answer
Answer: b [Reason:] In Solvent Extraction, the oil and miscella are moved in a Counter current manner so that the two phases are easily removed.
7. Stripping Solvent off a meal is called _____
a) Toasting
b) Buttering
c) Jamming
d) Milling
Answer
Answer: a [Reason:] Stripping Solvent off a meal is called Toasting.
8. After toasting and before Refining, Oil is _____
a) Used
b) Made into pellets by hammer mill and stored
c) Washed
d) All of the mentioned
Answer
Answer: b [Reason:] After toasting and before Refining, Oil is made into pellets by hammer mill and stored.
9. Oil Refining is a step
a) After Oil Extraction
b) Before Oil Extraction
c) Between Oil cooking and flaking in Pre- Press Solvent Extraction
d) None of the mentioned
Answer
Answer: a [Reason:] Oil Refining is a step after Oil Extraction.
10. In Oil refining, oil is
a) De-odorized
b) Bleached
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: c [Reason:] In Oil refining, oil is De-odorized and bleached.
11. Oil is extracted by _____
a) Mechanical Extraction
b) Pre- Press Solvent Extraction
c) None of the mentioned
d) Both of the mentioned
Answer
Answer: d [Reason:] Oil is extracted both, by Mechanical Extraction and Pre- Press Solvent Extraction.
12. In Oil refining, oil is
a) Filtered / Centrifuged
b) De-acidified / Steam blown through Oil in vacuum
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: c [Reason:] In oil Refining, oil is Filtered / Centrifuged and De-acidified / Steam blown through Oil in vacuum.
13. Butter made from hydrogenated oils is flakier than naturally saturated oils.
a) True
b) False
Answer
Answer: a [Reason:] Butter made from hydrogenated oils is flakier than naturally saturated oils. This is because the hydrogen added in making the oils saturated is generally added to the ends of the chain, making it more brittle.
14. Which of the following is untrue?
a) Saturation might be to ↓ rancidity
b) As saturation ↑, viscosity and MP ↑
c) Partial hydrogenation leads to Trans fats which are unhealthy
d) None of the mentioned
Answer
Answer: d [Reason:] All the given statements are true.
15. Which of the following does NOT refer to sparging of oil?
a) Oil is kept in vacuum and heated to smoke point. Water is introduced through bottom
b) Water gets converted to steam
c) The steam bubbles through the oil and separates water-insoluble impurities
d) None of the mentioned
Answer
Answer: c [Reason:] In Sparging of Oil, Oil is kept in vacuum and heated to smoke point. Water is introduced through bottom. The water gets converted to steam. The steam bubbles through the oil and separates water-soluble impurities.
Set 2
1. What does FSS stand for?
a) Food set and sound
b) Food Secure and Safe
c) Food Safety and Security
d) Food sour and sign
Answer
Answer: c [Reason:] FSS stands for Food Safety and Security.
2. It is a clause that the writing on the label of the container has to be clear.
a) True
b) False
Answer
Answer: a [Reason:] It is true that the writing on the label of the container has to be clear.
3. Statement 1: Codex Alimentarius is an international commission for food labeling.
Statement 2: Coffee, Tea and Spices have been exempted from food labeling.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Codex Alimentarius is an international commission for food labeling. Coffee, Tea and Spices have been exempted from food labeling.
4. Which of the following food item has been exempted from labeling?
a) On the spot food like bakery items
b) Ready to eat food
c) Food served on plane/ vending machine
d) All of the mentioned
Answer
Answer: d [Reason:] All of the mentioned food items have been exempted from food labeling.
5. Statement 1: A nutrition fact panel is present where the nutrition information has to be given in the same order that has been instructed.
Statement 2: ‘% Daily Value’ is present at right corner to inform consumers about the quantity to be consumed.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the statements are true.
6. Generally the ‘% Daily Value’ is based on a 2000 – 2500 cal diet.
a) True
b) False
Answer
Answer: a [Reason:] Generally the ‘% Daily Value’ is based on a 2000 – 2500 cal diet.
7. Statement 1: For children under 2, the infant formula doesn’t contain fat value as infants don’t have problem with consumption of fat.
Statement 2: Nutrient claim- free means that food item is physiologically devoid of that substance.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the statements are true.
8. According to CODEX standards, which of the following food item is hypersensitive?
a) Cereals
b) Nuts
c) Milk Products
d) All of the mentioned
Answer
Answer: d [Reason:] Cereals, Nuts and Milk Products come under the category of hypersensitive food.
9. Nutrition claim means _____
a) A food has certain nutritional properties including but not limited to the energy value
b) A food has certain limitations
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: a [Reason:] Nutrition claim means a food has certain nutritional properties including but not limited to the energy value.
10. Which among the following claims is prohibited?
a) Substantiated Claims
b) Claims of Veg/non- veg
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: a [Reason:] Substantiated claims are prohibited.
Set 3
1. Which of the following parts of a plant are spices NOT made from?
a) Bark
b) Leaf
c) Root
d) Cell
Answer
Answer: d [Reason:] Spices are made from all of the mentioned parts of a plant- bark, seeds, leaves, roots, fruits and flowers.
2. The Queen of spices is _____
a) Cardamom
b) Pepper
c) Ginger
d) Chilly
Answer
Answer: a [Reason:] The Queen of spices is Cardamom.
3. Green Cardamom is preserved by dipping the harvested capsules in baking soda for 10 minutes (with minimum moisture content), spreading them and keeping them in gunny bags lined with polythene.
a) True
b) False
Answer
Answer: a [Reason:] The above statement is true as green cardamom has a very high market demand.
4. Bleaching of Cardamom is done by passing sulphur dioxide released by burning sulphur
a) True
b) False
Answer
Answer: a [Reason:] The given statement is true.
5. Statement 1: Black pepper is obtained from ripened berries by removing the pulp.
Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: c [Reason:] Both the statements are false. White pepper is obtained from ripened berries by removing the pulp. Black pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.
6. Statement 1: Chillies are pungent in nature.
Statement 2: Chillies are pungent due to the presence of the compound capsaicin.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the given statements about chillies are true.
7. Which of the following is untrue about ginger?
a) It is a rhizome
b) Scraping the outer skin of ginger needs to be taken care of, because if the essential oils are stripped off, ginger loses its aroma
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: d [Reason:] Both the statements are true about ginger.
8. Which of the following is true about turmeric?
a) Green rhizomes are boiled in water till a froth comes out and white fumes appear giving out a characteristic odour.
b) The softness of the cooked rhizomes depends on the curing conditions and process.
c) After drying, the turmeric hardens up
d) All of the mentioned
Answer
Answer: d [Reason:] All the statements about turmeric are true.
9. The aromatic volatile components of spices are called _____
a) Spice Oil
b) Spice Fat
c) Spice Gel
d) Spice Paste
Answer
Answer: a [Reason:] The aromatic volatile components of spices are called Spice Oil.
10. Statement 1: Spices along with spice oils are called Spice Oleoresins.
Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: d [Reason:] Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices. They’re obtained by removal of solvent.
11. Spice oils are used in toothpastes and perfumes.
a) True
b) False
Answer
Answer: a [Reason:] Spice oils are used in toothpastes and perfumes.
12. Statement 1: Oleoresins are used as flavouring agents in the food industry.
Statement 2: Hard, big pieces and clean ones fetch a premium price when it comes to turmeric.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the statements are true.
Set 4
1. Plucking table is when tea is pruned and kept at a considerable height to be plucked by tea pluckers.
a) True
b) False
Answer
Answer: a [Reason:] Plucking table is when tea is pruned and kept at a considerable height to be plucked by tea pluckers.
2. Statement 1: Fine plucking is the earlier half of tea plucking and the quality of tea is good.
Statement 2: Coarse plucking is the second half of tea plucking and the quality of tea is not so good.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the statements are true.
3. Which of the following is NOT a step in Black tea manufacture?
a) Drying/Firing
b) Rolling
c) Withering
d) Lump formation
Answer
Answer: d [Reason:] Lump formation is NOT a step in Black tea manufacture.
4. Which of the following is NOT a step in Black tea manufacture?
a) Rolling of the leaves on a horizontal roller
b) Putting the leaves in a vacuum drier to remove moisture
c) Roll breaking using sieves
d) None of the mentioned
Answer
Answer: d [Reason:] All the statements given are true.
5. 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.
a) True
b) False
Answer
Answer: a [Reason:] 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. This statement is true.
6. Difference of Green tea from Black tea is that –
a) The oxidation process is omitted
b) The tea leaves are steamed in a pan before being rolled so that the enzymes don’t interact with air and oxidize
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: c [Reason:] The difference of Green tea from Black tea is that the oxidation process is omitted. The tea leaves are steamed in a pan before being rolled so that the enzymes don’t interact with air and oxidize.
7. Oolong Tea is _____
a) Mixture of Green and Black teas
b) Partial Oxidation takes place
c) The leaves are greenish brown
d) All of the mentioned
Answer
Answer: d [Reason:] All the statements given are true.
8. Company xyz claims that its Coffee is really expensive because they only choose the best coffee beans. What does that mean?
a) The coffee beans have been strip picked
b) The coffee beans have been selectively picked
c) The coffee cherry beans irrespective of how ripe they’re, are picked
d) None of the mentioned
Answer
Answer: b [Reason:] The coffee beans have been strip picked means that the coffee cherry beans irrespective of how ripe they’re, are picked altogether. But, in the process of being selectively picked, only the ripe coffee beans are picked. This task requires extensive amount of labour and hence the Company xyz sells coffee which is more expensive.
9. Which of the following sentences is untrue?
a) The ideal moisture content in the coffee beans ready to be packed is about 11%
b) In wet type of process, the pulp is first removed and then washed away with water
c) The remaining bean is made wet and passed through rotating drums which separate them in size
d) None of the mentioned
Answer
Answer: d [Reason:] All the sentences given are true.
10. Ripened berries sink in water and unripe ones float on water.
a) True
b) False
Answer
Answer: a [Reason:] Ripened berries (heavier ones) sink in water and unripe ones float on water.
11. Which of the following is untrue?
a) Bean size is expressed in terms of 1/64 of an inch
b) Hulling and polishing of beans is done
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: c [Reason:] Both the mentioned statements about coffee are true.
12. The process of tasting coffee is called _____
a) Cupping
b) Green Coffee
c) Both of the mentioned
d) None of the mentioned
Answer
Answer: a [Reason:] The process of tasting coffee is called Cupping.
13. Which of the following tests do coffee beans have to undergo?
a) Visual test
b) Aroma test
c) Tasting by a cupper
d) All of the mentioned
Answer
Answer: d [Reason:] Coffee beans have to undergo all the tests mentioned before they’re packed.
14. Which of the following is untrue?
a) The coffee beans after milling are called ‘Green Coffee’
b) Roasting converts green coffee into brown coffee beans
c) During roasting, the coffee beans are heated in absence of oxygen called pyrolysis. They’re kept moving so that they’re de-void of moisture but at the same time don’t get burnt.
d) None of the mentioned
Answer
Answer: d [Reason:] None of the mentioned is untrue about coffee beans.
15. Statement 1: Finer the grind, faster is the coffee prepared.
Statement 2: Roasting of coffee beans gives it their aroma and flavour.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the statements are true.
Set 5
1. Statement 1: Bernoulli’s equation can be applied to flow through pipes both, with and without friction.
Statement 2: Air is an incompressible fluid.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: a [Reason:] Bernoulli’s equation can be applied to flow through pipes both, with and without friction. Gases and vapours are compressible fluids. Hence air is compressible.
2. What is Kinetic Energy Factor in the Bernoulli’s equation?
a) It is because friction varies
b) It is because friction stays constant
c) It is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is need
d) None of the mentioned
Answer
Answer: c [Reason:] Kinetic Energy Factor in the Bernoulli’s equation is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is need.
3. In the Bernoulli’s equation, the friction correction factor is added to the LHS and the energy contributed by the pump is written on the RHS.
a) True
b) False
Answer
Answer: b [Reason:] In the Bernoulli’s equation, the friction correction factor is added to the RHS and the energy contributed by the pump is written on the LHS.
4. Statement 1: Reynolds number is the ratio of viscous force to Inertial Force.
Statement 2: The thickness of Boundary layer increases with the increase in distance from the surface.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: c [Reason:] Reynolds number is the ratio of Inertial Force to viscous force. The thickness of Boundary layer decreases with the increase in distance from the surface.
5. The energy loss due to the friction at the walls of a pipe is called _____
a) Kinetic friction
b) Skin friction
c) Static friction
d) None of the mentioned
Answer
Answer: b [Reason:] The energy loss due to the friction at the walls of a pipe is called Skin friction.
6. Statement 1: Friction factor ‘f’ is an important factor in turbulent flow.
Statement 2: ‘f’ is the ratio of shear stress (ϩw) to kinetic energy head ((ρv^2)⁄2g) .
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: b [Reason:] Both the statements are true.
7. Which of the following pumps is this pump- It has no rotating or reciprocating parts involved. No leakage. Air/gas used to impart energy.
a) Piston pump
b) Diaphragm pump
c) Gear pump
d) Air-lift pump
Answer
Answer: d [Reason:] Air-lift pump has no rotating or reciprocating parts involved. No leakage. Air/gas used to impart energy.
8. Statement 1: Non-Newtonian fluids have a linear relationship between shear stress and shear strain.
Statement 2: Tubes are larger than pipes in diameter and have thicker walls.
a) True, False
b) True, True
c) False, False
d) False, True
Answer
Answer: c [Reason:] Newtonian fluids have a linear relationship between shear stress and shear strain. Pipes are larger than tubes in diameter and have thicker walls.
9. Pipes are described in the form of _____
a) None of the mentioned
b) Formation Number
c) All of the mentioned
d) Schedule Number
Answer
Answer: d [Reason:] Pipes are described in the form of Schedule Number.
10. Statement 1: Two pipes are joined using _____
Statement 2: The sealing material between two pipes to be joined is called _____
a) Union Joint, Coupling
b) Coupling, Gasket
c) Coupling, Thread cuttings
d) Thread cuttings, Gasket
Answer
Answer: b [Reason:] Two pipes are joined using Coupling. The sealing material between two pipes to be joined is called Gasket.
11. Statement 1: When an additional connection such as a valve/ tap is to be added, _____ is used.
Statement 2: Bents have more pressure drop than elbows.
a) Union joint, True
b) Union joint, False
c) T- joint, True
d) T- joint, False
Answer
Answer: c [Reason:] When an additional connection such as a valve/ tap is to be added, T- joint is used. Bents and elbows are both used when there is change in the direction of flow. But, pressure drop in bents is more than in elbows, although bents are sturdier than elbows.
12. Which of the following is true about On-Off Control?
a) On-Off valves are called Plug Cocks
b) The size of the valve path is as big as the pipe itself
c) Pressure drop in these is the least compared to all other valves
d) All of the mentioned
Answer
Answer: d [Reason:] All the given statements are true.