Q. Which of the following methods pertaining to wheat milling refers to reduction of moisture content in the wheat?

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Q. Which of the following is NOT a step in Modern Milling of Wheat?

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Q. Which of the following is NOT a method of Wheat Cleaning?

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Q. Which of the following is NOT a part of a Wheat kernel?

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Q. White Flour is made from all the three parts i.e. Bran, Germ and Endosperm of a Wheat Kernel.

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Q. Which of the following is untrue?

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Q. A whole rice kernel is called Brown Rice.

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Q. Statement 1: During de-hulling of rice, shearing action is used.
Statement 2: During milling of rice, the rice kernel is subjected to rubbing action.

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Q. Mina bought some rice from a local dealer, but, the rice had gone rancid. Her friend Tina said that it is because it is unpolished. Is she right?

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Q. Which of the following statements is untrue?

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Q. Which of the following is NOT a step in the process involved in dry milling of maize?

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Q. Statement 1: Dry Milling of Sorghum → product rich in starch.
Statement 2: Wet Milling of Sorghum → product poor in fibre.

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Q. Statement 1: Blocking and pearling of barley are both abrasive processes.
Statement 2: After blocking and pearling, they’re cut into portions called grits.

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Q. Hull, germ and fibre are separated by stepping in the processes involving Milling of Maize.

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Q. SEM- Solvent Extraction Milling of brown rice is healthier than that obtained by conventional methods as it has a moderate protein content and less fat content.

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Q. Plucking table is when a tea is pruned and kept at a considerable height to be plucked by tea pluckers.

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Q. 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.

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Q. Which of the following is NOT a step in Black tea manufacture?

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Q. Which of the following is NOT a step in Black tea manufacture?

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Q. 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.

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