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Home » Engineering » Agricultural Engineering » Aptitude Test - 3
1.What are Sequestrants?
A. They keep the food oxidized
B. Added for color
C. Form a complex ion with metals like copper, iron etc
D. They keep the food oxidized
2.Which help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability?
A. Anti-foaming agents
B. Anti-caking agents
C. Sequestrants
D. Anti-foaming agents
3.Which sentence is untrue?
A. Food additives need not be numbered or labelled
B. High levels of MSG leads to ‘Chinese Restaurant Syndrome’
C. Boric acid has been banned
D. Food additives need not be numbered or labelled
4.In the history of packaging of the food industry, which among these was never a material of packaging?
A. Bakelite
B. Pottery and vases
C. Iron and tin plated steel
D. Bakelite
5.Which of the given reasons, is NOT a valid reason for packaging of food items?
A. Marketing and convenience
B. Protection and information transmission
C. Security and portion control
D. Marketing and convenience
6.Which of the following is incorrect?
A. Shrink wraps is one of the forms of packing used
B. Waste prevention is the most sought after option and disposal, the least sought after
C. Packages designed for uniform shipping cannot be loaded into mixed shipping
D. Shrink wraps is one of the forms of packing used
7.Which of the following is a must in food labeling?
A. Place of Origin
B. Standard Specification
C. Name
D. Place of Origin
8.Which of the following need not be in the same vision of field?
A. Place of Origin
B. Date mark
C. Product name
D. Place of Origin
9.Food Authenticity means?
A. It should be cheap
B. The food should taste good
C. The food should match the description
D. It should be cheap
10.Which of the following is a form of mis-description?
A. Extending the food
B. Incorrect Quantitative Description
C. Incorrect Origin
D. Extending the food
11.Which of the following is true about fruits and vegetable processing?
A. They get spoil very fast and hence need to be consumed soon
B. They have high moisture content and should be kept in a cold, dark place
C. They’re tender and hence get spoiled easily
D. They get spoil very fast and hence need to be consumed soon
12.Following are ways in which losses take place. Which of the following is untrue?
A. Respiration in plants leads to drying, less sweetness, less valued product
B. Inadequate methods of storage and transportation
C. Mechanical abrasion
D. Respiration in plants leads to drying, less sweetness, less valued product
13.Which of the following are Milk Processing Operations?
A. Clarification
B. Pasteurization
C. Homogenization
D. Clarification
14.Which of the following is true?
A. A stable emulsion of milk fat and serum is not made
B. Standardization is to adjust the amount of fat in the milk
C. In Clarification, all the dirt and filth is removed
D. A stable emulsion of milk fat and serum is not made
15.Homogenized milk has?
A. Bland flavor
B. Whiter appearance
C. Creamier structure
D. Bland flavor
16.How is milk pasteurized?
A. High temperature, Short time
B. Ultrahigh temperature
C. Low temperature, Long time
D. High temperature, Short time
17.Which of the following is a technique applied to the processing of fresh meat?
A. Chopping
B. Protein Extraction
C. Both A & B
D. Chopping
18.Which of the following holds true?
A. True, False
B. True, True
C. False, False
D. True, False
19.Coated meat products require?
A. Breading
B. Pre-dusting
C. Battering
D. Breading
20.Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
A. Fermentation
B. Curing
C. Freezing
D. Fermentation
21.When meat is passed through a coarse grinder plate it is called?
A. Chunking
B. Flaking
C. Restructured meat product
D. Chunking
22.Oil/Lemon/Vinegar + Spices applied to meat is called?
A. Coating
B. Fermenting
C. Emulsifying
D. Coating
23.Which of the following is untrue about Solvent extraction of Oil?
A. This process is difficult/complex for small scale operators
B. This suitable for materials containing low percentage of oil
C. The most common solvent used is Hexane
D. This process is difficult/complex for small scale operators
24.Which of the following is NOT a step in Pre-press Solvent Extraction?
A. Seed Whipping
B. Solvent Extraction
C. Pressing the flake
D. Seed Whipping
25.An Oil Press is called?
A. Expeller
B. Boiler
C. Expresser
D. Expeller
26.Which of the following is true about Seed Flaking in Pre-press Solvent Extraction?
A. The flakes have to be very thin
B. The flakes have to be very thick
C. The flakes have to be an optimum size- neither to thick nor too thin
D. The flakes have to be very thin
27.In the Seed Cooking step of Pre-press Solvent Extraction of oil?
A. Reducing oil viscosity promotes oil collection
B. Temperature is increased to inactive/denature the enzymes
C. Sometimes, very high temperature affects meal protein
D. Reducing oil viscosity promotes oil collection
28.In Solvent Extraction, the oil and miscella are moved in a?
A. Counter- current fashion
B. Cross- current fashion
C. Co- current fashion
D. Counter- current fashion
29.Stripping Solvent off a meal is called?
A. Milling
B. Jamming
C. Buttering
D. Milling
30.After toasting and before Refining, Oil is?
A. Washed
B. Used
C. Made into pellets by hammer mill and stored
D. Washed
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