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Food Engineering
Advanced Food Engineering
Quiz 1
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Q.1
Which of the following steps in making ice-cream is not present?
a) Adding liquid materials to batch
b) Add solids to batch and stir it and mix till dispersed in a liquid
c) Add sugar at high temperatures but before pasteurization
d) None of the mentioned
Q.2
Holding time for pasteurization is more in continuous than that in batch pasteurization.
a) True
b) False
Q.3
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
Q.4
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
Q.5
StatementThe step of freezing of ice cream can be done by both continuous and batch process.
a) True, False
b) True, True
c) False, False
d) False, True
Q.6
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
Q.7
Use of fish for battering with sauce 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
Q.8
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
Q.9
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
Q.10
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
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