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MCQs

Total Questions : 125 | Page 6 of 13 pages
Question 51. Which of the following factor affects the moisture content in a grain bulk?
  1.    Season
  2.    Climate
  3.    Distribution of moisture in the grain
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 52. Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 53. For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?
  1.    Concentration of gas
  2.    Length of exposure
  3.    Concentration of gas & Length of exposure
  4.    None of the mentioned
 Discuss Question
Answer: Option C. -> Concentration of gas & Length of exposure
Answer: (c).Concentration of gas & Length of exposure
Question 54. Statement 1: Grains are identifiable by their unique volatile organic compounds.
Statement 2: Wheat that survives in Britain might not survive in the USA.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 55. In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 56. Statement 1: Storage life of soft baked products is generally lesser than a week.
Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 57. The dough, in refrigerated dough making is stacked and packed in _____
  1.    Air-tight container
  2.    Dough tight container
  3.    None of the mentioned
  4.    Air-tight & Dough tight container
 Discuss Question
Answer: Option B. -> Dough tight container
Answer: (b).Dough tight container
Question 58. Which of the following steps is NOT a step in the making of refrigerated dough?
  1.    Sodium acid pyrophosphate and sodium bicarbonate is mixed
  2.    The dough is rolled and cut into disc shapes
  3.    Temperature maintained for the process is about 10 to 15 °C
  4.    None of the mentioned
 Discuss Question
Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned
Question 59. The disc shaped dough is dusted with rice flour to ______
  1.    Reduce its stickiness and prevent them from sticking together
  2.    To increase the flavor
  3.    Flour is a basic ingredient
  4.    None of the mentioned
 Discuss Question
Answer: Option A. -> Reduce its stickiness and prevent them from sticking together
Answer: (a).Reduce its stickiness and prevent them from sticking together
Question 60. Phosphate based leavening agents in dough crystallize.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True

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