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Mechanical Engineering

Which of the following holds untrue with respect to jam making?

» Principles of Food Preservation solved MCQs /
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

Note: The above multiple-choice question is for all general and Competitive Exams in India. 

Which of the following holds untrue with respect to jam making? Read More »

» Principles of Food Preservation solved MCQs

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

» Principles of Food Preservation solved MCQs /
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

Note: The above multiple-choice question is for all general and Competitive Exams in India. 

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

» Principles of Food Preservation solved MCQs

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

» Principles of Food Preservation solved MCQs /
Question:

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

A.

true

B.

false

Answer» a. true

Note: The above multiple-choice question is for all general and Competitive Exams in India. 

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

» Principles of Food Preservation solved MCQs

Based upon the nature of heat exchange process, the heat exchangers are classified into how many categories

» Thermal Engineering 2 solved MCQs /
Question:

Based upon the nature of heat exchange process, the heat exchangers are classified into how many categories

A.

1

B.

2

C.

3

D.

4

Answer» c. 3

Note: The above multiple-choice question is for all general and Competitive Exams in India. 

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» Thermal Engineering 2 solved MCQs

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

» Principles of Food Preservation solved MCQs /
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

Note: The above multiple-choice question is for all general and Competitive Exams in India. 

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

» Principles of Food Preservation solved MCQs

Surface roughness depends on current density, which is affected by which of the following?

» Unconventional Machine Process (UMP) solved MCQs /
Question:

Surface roughness depends on current density, which is affected by which of the following?

A.

tool feed rate

B.

gap voltage

C.

work piece material

D.

all of the mentioned

Answer» d. all of the mentioned

Note: The above multiple-choice question is for all general and Competitive Exams in India. 

Surface roughness depends on current density, which is affected by which of the following? Read More »

» Unconventional Machine Process (UMP) solved MCQs

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

» Principles of Food Preservation solved MCQs /
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

Note: The above multiple-choice question is for all general and Competitive Exams in India. 

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

» Principles of Food Preservation solved MCQs