Food Processing Unit Operations MCQ

Test your knowledge with important Food Processing Unit Operations MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30 + more Food Processing Unit Operations MCQs at Bissoy

• What is the temperature of thermisation for milk?
  ক

  125 – 138°C

  খ

  115 – 120°C

  গ

  63°C

  ঘ

  63 – 65°C
• What is skimming efficiency?
  ক

  The amount of fat that can be separated from milk

  খ

  The amount of skim milk that can be separated from whole milk

  গ

  The amount of fat that is added to milk

  ঘ

  The amount of skim milk that is added to whole milk
• What is the temperature of LTLT pasteurization for milk?
  ক

  125 – 138°C

  খ

  115 – 120°C

  গ

  63°C

  ঘ

  63 – 65°C
• Which of the following dryer used to manufacture milk powder?
  ক

  Spray dryer

  খ

  Cabinet tray dryer

  গ

  Pneumatic dryer

  ঘ

  Fluidized bed dryer
• What is bactofugation?
  ক

  Process of removal of microorganisms from milk using centrifugal force

  খ

  Process of removal of yeast and fungi from milk using centrifugal force

  গ

  Process of removal of microorganisms from milk using gravitational force

  ঘ

  Process of removal of yeast and mold from milk using gravitational force
• What is the temperature of ultra-pasteurization for milk?
  ক

  125 – 138°C

  খ

  115 – 120°C

  গ

  63°C

  ঘ

  63 – 65°C
• What is the chilling temperature of milk?
  ক

  1-2°C

  খ

  3-4°C

  গ

  5-6°C

  ঘ

  6-7°C
• What happens when milk is sterilized?
  ক

  Reduces the bacterial population

  খ

  Destroys spores

  গ

  Impart color

  ঘ

  Impart flavor
• What happens when milk is pasteurized?
  ক

  Reduces the bacterial population

  খ

  Destroys spores

  গ

  Impart color

  ঘ

  Impart flavor
• What is other name for batch pasteurization?
  ক

  Vat Pasteurization

  খ

  HTST pasteurization

  গ

  UHT pasteurization

  ঘ

  Cold pasteurization
• What gas is used for gas stunning in meat processing?
  ক

  Argon

  খ

  Helium

  গ

  Carbon dioxide

  ঘ

  Ammonia
• Which of the following statements about stunning in meat processing are correct? Statement 1: It reduces animal’s mobility. Statement 2: Percussive stunning produces immediate unconsciousness through brain trauma.
  ক

  True, False

  খ

  True, True

  গ

  False, True

  ঘ

  False, False
• What is the gizzard table operator in meat processing?
  ক

  Removes the viscera from the body cavity

  খ

  Separates the heart, liver, and gizzard from the rest of the viscera

  গ

  Trim and clean gizzards

  ঘ

  Cut the neck of the bird
• What is arranger in meat processing?
  ক

  Removes the viscera from the body cavity

  খ

  Separates the heart, liver, and gizzard from the rest of the viscera

  গ

  Trim and clean gizzards

  ঘ

  Cut the neck of the bird
• What is giblet harvester?
  ক

  Removes the viscera from the body cavity

  খ

  Separates the heart, liver, and gizzard from the rest of the viscera

  গ

  Trim and clean gizzards

  ঘ

  Cut the neck of the bird
• What is evisceration?
  ক

  Removing internal body parts of bird

  খ

  Removing feathers

  গ

  Cleaning the skin of bird

  ঘ

  Preservation technique of bird
• Which of the following statements about heat treatment of meat products are correct? Statement 1: To increase the shelf life of the product. Statement 2: To obtain desirable organoleptic characteristics.
  ক

  True, False

  খ

  True, True

  গ

  False, True

  ঘ

  False, False
• What is the temperature of pasteurization for meat?
  ক

  73°C

  খ

  89°C

  গ

  63°C

  ঘ

  65°C
• Why is tumbling of meat recommended?
  ক

  Avoid foaming

  খ

  Increases efficiency

  গ

  Increase efficacy

  ঘ

  Decreases power consumption
• What is meat emulsion?
  ক

  Finely chopped meat mixture

  খ

  Emulsifiers added to meat

  গ

  By product of meat industry

  ঘ

  Stabilizers added to meat
• How to determine type of emulsion?
  ক

  Conductivity test and boiling test

  খ

  Conductivity test and distillation

  গ

  Dilution test and boiling test

  ঘ

  Dilution test and conductivity test
• What is cracking in emulsions?
  ক

  Migration of the dispersed phase of an emulsion

  খ

  Emulsion separation into its separate ingredients

  গ

  Migration of the continuous phase of an emulsion

  ঘ

  Emulsion reaction
• What is creaming in emulsions?
  ক

  Migration of the dispersed phase of an emulsion

  খ

  Emulsion separation into its separate ingredients

  গ

  Migration of the continuous phase of an emulsion

  ঘ

  Emulsion reaction
• What increases the viscosity of emulsion?
  ক

  Stabilizers

  খ

  Catalysts

  গ

  Temperature

  ঘ

  Pressure
• What are factors that can destabilize an emulsion?
  ক

  Temperature

  খ

  Droplet size

  গ

  Droplet-size distribution

  ঘ

  Temperature, droplet size and droplet-size distribution
• What type of emulsion is mayonnaise?
  ক

  Temporary

  খ

  Semi-permanent

  গ

  Permanent

  ঘ

  Semi- temporary
• What is the purpose of homogenization?
  ক

  Emulsification

  খ

  Evaporating

  গ

  Heating

  ঘ

  Freezing
• What type of emulsion is butter?
  ক

  Oil in water

  খ

  Water in oil

  গ

  Water in water

  ঘ

  Oil in oil
• What type of emulsion is milk?
  ক

  Oil in water

  খ

  Water in oil

  গ

  Water in water

  ঘ

  Oil in oil
• What is emulsification?
  ক

  Process of separating two or more miscible liquids

  খ

  Process of dispersing two or more immiscible liquids

  গ

  Process of dispersing two or more miscible liquids

  ঘ

  Process of separating two or more immiscible liquids