Q. Without which of the given steps, would ice cream be an inedible hard frozen mass?

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Q. Which of the following change takes place during the ageing process in the making of ice creams?

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Q. Holding time for pasteurization is more in continuous than that in batch pasteurization.

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Q. Which of the following steps in making ice-cream is not present?

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Q. Statement 1: At temperatures just below 0 °C, staling of bread is rapid.
Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

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Q. Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.
Statement 2: Decomposition in beef is not desirable.

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Q. Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.
Statement 2: Standard refrigeration temperature in storage units is around -34 °C. Above that, certain changes are observed.

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Q. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

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Q. Which of the following is correct with respect to carotenes?

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Q. _____ is added to fruits prior to freezing commercially to protect their quality.

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Q. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

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Q. Pork has a higher shelf life than beef.

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Q. Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

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Q. Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

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Q. Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.
Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

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Q. Which of the following is a result of freezer burn?

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Q. Which of the following is true about packaging food prior to freezing?

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Q. Work required in maintaining a chamber at a certain temperature is dependent on _____

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Q. Heat loss in the storage chamber of foods is in which of the following forms?

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Q. The heat required to bring down the temperature of the food is directly proportional to _____

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