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 10 of 11

Q91.
Plucking table is when a tea is pruned and kept at a considerable height to be plucked by tea pluckers.
Discuss
Answer: (a).True
Q92.
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.
Discuss
Answer: (b).True, True
Q93.
Which of the following is NOT a step in Black tea manufacture?
Discuss
Answer: (d).Lump formation
Discuss
Answer: (d).None of the mentioned
Q95.
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.
Discuss
Answer: (a).True
Q96.
The process of tasting coffee is called _____
Discuss
Answer: (a).Cupping
Q97.
Which of the following tests do coffee beans have to undergo?
Discuss
Answer: (d).All of the mentioned
Discuss
Answer: (d).None of the mentioned
Q99.
Statement 1: Finer the grind, faster is the coffee prepared.
Statement 2: Roasting of coffee beans gives it their aroma and flavour.
Discuss
Answer: (b).True, True
Discuss
Answer: (c).The oxidation process is omitted & the tea leaves are steamed in a pan before being rolled so that the enzymes don’t interact with air and oxidize
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