Question:

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

Answer» d. none of the mentioned

Question:

Which of the following sentence is true with respect to food storage/preservation?

A.

each food type has a potential storage life

B.

the mechanical abuse that food has received during storage/distribution does not affects its storage stability

C.

all of the mentioned

D.

none of the mentioned

Answer» a. each food type has a potential storage life

Question:

Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

A.

true

B.

false

Answer» a. true

Question:

Statement 1: Nuts can be classified as high- fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.

A.

true, false

B.

true, true

C.

false, false

D.

false, true

Answer» a. true, false

Question:

Which of the following combination of processing and preservation techniques works best for smoked products?

A.

salt and acidification

B.

heat and solid content

C.

heat, salt, acidification/minimal moisture content

D.

heat, salt, dipping in brine/ minimal moisture content

Answer» d. heat, salt, dipping in brine/ minimal moisture content