Food and Oil Processing MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Food and Oil Processing, a fundamental topic in the field of Food Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Food and Oil Processing MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Food and Oil Processing mcq questions that explore various aspects of Food and Oil Processing problems. Each MCQ is crafted to challenge your understanding of Food and Oil Processing principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Food Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Food and Oil Processing MCQs are your pathway to success in mastering this essential Food Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Food and Oil Processing. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Food and Oil Processing knowledge to the test? Let's get started with our carefully curated MCQs!

Food and Oil Processing MCQs | Page 1 of 11

Q1.
The Queen of spices is _____
Discuss
Answer: (a).Cardamom
Q2.
Green Cardamom is preserved by dipping the harvested capsules in baking soda for 10 minutes (with minimum moisture content), spreading them and keeping them in gunny bags lined with polythene.
Discuss
Answer: (a).True
Q3.
Bleaching of Cardamom is done by passing sulphur dioxide released by burning sulphur.
Discuss
Answer: (a).True
Q4.
Statement 1: Black pepper is obtained from ripened berries by removing the pulp.
Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.
Discuss
Answer: (c).False, False
Q5.
Statement 1: Chillies are pungent in nature.
Statement 2: Chillies are pungent due to the presence of the compound capsaicin.
Discuss
Answer: (b).True, True
Discuss
Answer: (d).None of the mentioned
Discuss
Answer: (d).All of the mentioned
Q8.
The aromatic volatile components of spices are called _____
Discuss
Answer: (a).Spice Oil
Q9.
Statement 1: Spices along with spice oils are called Spice Oleoresins.
Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.
Discuss
Answer: (d).False, True
Q10.
Spice oils are used in toothpastes and perfumes.
Discuss
Answer: (a).True
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