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
0 h : 0 m : 1 s