Free Agricultural/Bioengineering: Food Engineering Questions and Answers

Question 1

Which of the following relates to customer judgments of food?

Accepted Answer

Sensory Analysis

Answer

Food physics

Answer

Food microbiology

Answer

Product Development

Question 2

Which aspect of the food sector includes industry lobbying, local and international laws, quality and food safety, etc.?

Accepted Answer

Regulation

Answer

Wholesale and distribution

Answer

Financial Services

Answer

R&D

Question 3

Which of the following DOES NOT account for 90% of any food's dry weight?

Accepted Answer

Fibers

Answer

Fats

Answer

Proteins

Answer

Carbohydrates

Question 4

Storage needs and product stability, sellable qualities of the goods, etc. To what stage of the food sector do the aforementioned operations refer?

Accepted Answer

Distribution

Answer

Marketing

Answer

Manufacture

Answer

Production

Question 5

Which of the following functions does not a carbohydrate perform?

Accepted Answer

None of the above

Answer

Structural components

Answer

Storage of energy

Answer

Fuel for metabolism

Question 6

Fructose, a main carbohydrate, is found in fruits. These raise the level of blood sugar. Why are fruits still advised to be consumed?

Accepted Answer

They have exceptionally low Glycemic Index

Answer

They’re secondary carbohydrates

Answer

They have exceptionally highly Glycemic Index

Answer

None of the above

Question 7

What statement concerning essential fatty acids is untrue?

Accepted Answer

EFAs can be synthesized by the body

Answer

EFAs are also called Vitamin F

Answer

Omega-3 and Omega-6 are the two families of EFAs

Answer

EFAs cannot be synthesized by the body

Question 8

The use of partially hydrogenated oils in the food business is justified for the reasons listed below. Untrue is one of them. Who is it?

Accepted Answer

Healthy

Answer

Inexpensive

Answer

Less refrigeration required

Answer

Long shelf life

Question 9

Which of the following statements regarding the statement "Proteins are widely used in the food processing industry because" is untrue?

Accepted Answer

Oil binding capacity

Answer

Ability to coagulate on heating

Answer

Water binding capacity

Answer

None of the above

Question 10

Which of the following statements about proteins is untrue?

Accepted Answer

Limiting amino acid content is the amino acid found in maximum quantity in the protein

Answer

There are 20 amino acids in the protein we require everyday

Answer

Lysine is an essential amino acid.

Answer

The requirement of essential amino acids per kg of protein is called ‘reference pattern of amino acids’