Principles of Food Preservation MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Principles of Food Preservation, 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 Principles of Food Preservation 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 Principles of Food Preservation mcq questions that explore various aspects of Principles of Food Preservation problems. Each MCQ is crafted to challenge your understanding of Principles of Food Preservation 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 Principles of Food Preservation 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 Principles of Food Preservation. 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 Principles of Food Preservation knowledge to the test? Let's get started with our carefully curated MCQs!

Principles of Food Preservation MCQs | Page 15 of 16

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Q141.
For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.
Discuss
Answer: (a).True
Q142.
Which of the following materials is present in majority and minority respectively in sweetened condensed milk?
Discuss
Answer: (b).Milk-solids-not-fat (MSNF), Sugar
Q143.
Sugar is to milk solids as _____ is to jelly.
Discuss
Answer: (a).Fruit juice
Q144.
For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____
Discuss
Answer: (a).Control crystallization of sugar present
Q145.
Which of the following is added in the making of peanut butter to prevent oil separation?
Discuss
Answer: (b).Dextrose
Discuss
Answer: (a).Blending of different varieties of peanuts require different roasting procedures
Q147.
Roasted peanut kernels have lower oil content than raw kernels.
Discuss
Answer: (b).False
Q148.
Which of the following activity refers to removal germs and other foreign bodies?
Discuss
Answer: (a).Blanching
Discuss
Answer: (d).All of the mentioned
Discuss
Answer: (d).All of the mentioned