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MCQs

Total Questions : 151 | Page 3 of 16 pages
Question 21. Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?
  1.    Jam
  2.    Jelly
  3.    Fruit Butter
  4.    Marmalade
 Discuss Question
Answer: Option C. -> Fruit Butter
Answer: (c).Fruit Butter
Question 22. This is a product made from citrus fruit, juice and peel and added with sugar.
  1.    Jam
  2.    Jelly
  3.    Fruit Butter
  4.    Marmalade
 Discuss Question
Answer: Option D. -> Marmalade
Answer: (d).Marmalade
Question 23. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
  1.    Pectin
  2.    Protopectin
  3.    Methyl alcohol
  4.    Pectic acid
 Discuss Question
Answer: Option B. -> Protopectin
Answer: (b).Protopectin
Question 24. Which of the following in a jelly/ jam is responsible for the formation of gel?
  1.    Pectin
  2.    Acid
  3.    Water
  4.    Sugar
 Discuss Question
Answer: Option A. -> Pectin
Answer: (a).Pectin
Question 25. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.
  1.    True, pectin
  2.    True, protopectin
  3.    False, methyl alcohol
  4.    False, pectic acid
 Discuss Question
Answer: Option B. -> True, protopectin
Answer: (b).True, protopectin
Question 26. For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 27. Which of the following is added in the making of peanut butter to prevent oil separation?
  1.    Salt
  2.    Dextrose
  3.    Water
  4.    Lecithin
 Discuss Question
Answer: Option B. -> Dextrose
Answer: (b).Dextrose
Question 28. Which of the following materials is present in majority and minority respectively in sweetened condensed milk?
  1.    Milk fat, Milk-solids-not-fat (MSNF)
  2.    Milk-solids-not-fat (MSNF), Sugar
  3.    Sugar, Moisture
  4.    Moisture, Milk fat
 Discuss Question
Answer: Option B. -> Milk-solids-not-fat (MSNF), Sugar
Answer: (b).Milk-solids-not-fat (MSNF), Sugar
Question 29. Sugar is to milk solids as _____ is to jelly.
  1.    Fruit juice
  2.    Fruits
  3.    Fruit paste
  4.    Any of the mentioned
 Discuss Question
Answer: Option A. -> Fruit juice
Answer: (a).Fruit juice
Question 30. For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____
  1.    Control crystallization of sugar present
  2.    Enhance crystallization of sugar
  3.    For preservation purpose
  4.    None of the mentioned
 Discuss Question
Answer: Option A. -> Control crystallization of sugar present
Answer: (a).Control crystallization of sugar present

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