Microwave Heating MCQs : This section focuses on the "Microwave Heating". These Multiple Choice Questions (MCQs) should be practiced to improve the Microwave Heating skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
Although microwave heating can be used for drying of food containing uneven water content, it is isn't done for certain food products like garlic. Why?
A. No pasteurization
B. Essential oils being stripped off
C. None of the mentioned
D. No pasteurization & Essential oils being stripped off
Question 2
Any food item should be subjected to micro frequencies such that, the dielectric constant is _____ and loss factor is _____
A. Maximum, minimum
B. Maximum, maximum
C. Minimum, minimum
D. Minimum, maximum
Question 3
Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?
A. Water should be added for even heating
B. She should heat it using equipment that offers conduction or convection
C. None of the mentioned
D. All of the mentioned
Question 4
Microwave heating is good for puffed products. Why?
A. The rate of heat transfer is less than the rate of moisture loss
B. The heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed
C. None of the mentioned
D. All of the mentioned
Question 5
One disadvantage of microwave cooking is that the energy efficiency in this process is less.
A. TRUE
B. FALSE
Question 6
Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
A. TRUE
B. FALSE
Question 7
Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.
A. TRUE
B. FALSE
Question 8
Which of the following is a synonym for loss factor of food?
A. Loss tangent
B. Dielectric loss
C. Loss tangent & Dielectric loss
D. None of the mentioned
Question 9
Which of the following is NOT a part of the microwave heating system?
A. Magnetron
B. Anode
C. Cathode
D. None of the mentioned
Question 10
Which of the following is true about loss factor of food?
A. It is desirable quality of food
B. It is the ability of food to absorb waves
C. It is represented by Æ
D. All of the mentioned
Question 11
Which of the following is untrue?
A. It is difficult to predict the electric field intensity inside a food material
B. Design of oven plays an important role in determining the electric filed intensity in a food material
C. Orientations of microwaves is an important role
D. None of the mentioned