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Food Concentrates MCQ Questions & Answers

Food Concentrates MCQs : This section focuses on the "Food Concentrates". These Multiple Choice Questions (MCQs) should be practiced to improve the Food Concentrates skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

Which acid is pectin made from?

A. Pectic acid
B. Polygalacturonic acid
C. Pectic & Polygalacturonic acid
D. Neither of the mentioned

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Question 2

Roasted peanut kernels have lower oil content than raw kernels.

A. TRUE
B. FALSE

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Question 3

In the presence of _____ and _____ protopectin is unable to form a gel.

A. Methyl alcohol, pectic acid
B. Pectic acid, sugar
C. Sugar, acid
D. Acid, methyl alcohol

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Question 4

Which of the following is true about jellies?

A. If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle
B. Addition of acid late to the jelly allows formation of it in the container before gel formation
C. Setting of jelly can be controlled by part by the addition of sodium citrate
D. All of the mentioned

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Question 5

For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

A. Control crystallization of sugar present
B. Enhance crystallization of sugar
C. For preservation purpose
D. None of the mentioned

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Question 6

Which of the following is the advantage of batch roasters over others?

A. Blending of different varieties of peanuts require different roasting procedures
B. Saving labor
C. Smoother operations and decreased spillage
D. All of the mentioned

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Question 7

The pectin of fruits vary in _____ and _____

A. Methyl alcohol, methoxyl content
B. Methoxyl content, jellying powder
C. Jellying powder, acid
D. Acid, methyl alcohol

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Question 8

When sucrose is converted into _____ it is called _____

A. Glucose, sugar
B. Reducing sugar, invert sugar
C. Maltose, glucose
D. None of the mentioned

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Question 9

Which of the following activity refers to removal germs and other foreign bodies?

A. Blanching
B. Pickling
C. Inspecting
D. All of the mentioned

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Question 10

Which of the following materials is present in majority and minority respectively in sweetened condensed milk?

A. Milk fat, Milk-solids-not-fat (MSNF)
B. Milk-solids-not-fat (MSNF), Sugar
C. Sugar, Moisture
D. Moisture, Milk fat

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Question 11

Which of the following is not true about leaching of cherries?

A. It is done to remove sulphur dioxide
B. It is done to remove calcium
C. It removes natural fruit acid
D. Enhances penetration of dye into the flesh

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Question 12

In vacuum concentration or normal concentration, the soluble solid content is determined by _____

A. Refractometer
B. Hydrometer
C. Refractometer & Hydrometer
D. Neither of the mentioned

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Question 13

Which of the following in a jelly/ jam is responsible for the formation of gel?

A. Pectin
B. Acid
C. Water
D. Sugar

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Question 14

Which of the following is added in the making of peanut butter to prevent oil separation?

A. Salt
B. Dextrose
C. Water
D. Lecithin

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Question 15

Which of the following statements with respect to peanut butter manufacturing is true?

A. A second mill is required for texturing and homogenizing in a production of peanut butter
B. Votator is a type of heat exchanger used to cool peanut before packaging
C. If setting of peanut butter is not taken care of, separation of oil on the surface takes place
D. All of the mentioned

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Question 16

The advantage of vacuum packing of peanut butter _____

A. Reduced firmness
B. More uniform texture
C. Lesser tendency for oil separation
D. All of the mentioned

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Question 17

This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

A. Pectin
B. Protopectin
C. Methyl alcohol
D. Pectic acid

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Question 18

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?

A. Jam
B. Jelly
C. Fruit Butter
D. Marmalade

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Question 19

This is a product made from citrus fruit, juice and peel and added with sugar.

A. Jam
B. Jelly
C. Fruit Butter
D. Marmalade

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Question 20

What are the ill effects of improper cooling in the manufacturing of peanut butter?

A. Cracking and shrinking in the center
B. Pulling away from the container
C. Increase in firmness and separation of oil on the surface
D. All of the mentioned

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Question 21

Sugar is to milk solids as _____ is to jelly.

A. Fruit juice
B. Fruits
C. Fruit paste
D. Any of the mentioned

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Question 22

After obtaining from protopectin, pectin is further converted into _____ and _____

A. Methyl alcohol, pectic acid
B. Pectic acid, sugar
C. Sugar, acid
D. Acid, methyl alcohol

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Question 23

Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

A. It gives a better taste
B. To solidify the juice to form jelly
C. Uniform distribution and prevent lumping
D. All of the mentioned

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Question 24

Which of the following uses the fruit ingredient and not the fruit juice?

A. Jam
B. Jelly
C. Jam & Jelly
D. Neither of the mentioned

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Question 25

Which of the following statements is true with respect to cherries?

A. Sulphur dioxide bleaches the color
B. Calcium hardens tissues
C. Boiling in citric acid reduces their tendency to bleed in color and stain other fruits
D. All of the mentioned

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Question 26

Which of the following ingredients is added to a jelly?

A. Pectin
B. Acid
C. Sugar
D. All of the mentioned

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Question 27

For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.

A. TRUE
B. FALSE

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Question 28

Which of the following statements are true?

A. Pectin is a reversible colloid
B. Addition of sugar influences the pectin-water equilibrium
C. With the increase in acidity, the pectin structure fibers are tougher
D. All of the mentioned

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Question 29

Which of the following points out the difference between other fruit products and jellies?

A. Initial material in fruit preserves
B. Gel development in fruit pastes
C. Solid content in fruit pastes
D. All of the mentioned

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