Principles of Food Concentrates-3

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which of the following statements with respect to peanut butter manufacturing is true?
A second mill is required for texturing and homogenizing in a production of peanut butter
Votator is a type of heat exchanger used to cool peanut before packaging
If setting of peanut butter is not taken care of, separation of oil on the surface takes place
All of the mentioned
Explanation:
All of the mentioned statements with respect to peanut butter manufacturing are true.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is the advantage of batch roasters over others?
Blending of different varieties of peanuts require different roasting procedures
Saving labor
Smoother operations and decreased spillage
All of the mentioned
Explanation:
Batch roasters offer blending of different varieties of peanuts by different roasting procedures. All the other statements pertain to advantages of continuous roasters over batch roasters.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
The advantage of vacuum packing of peanut butter _____
Reduced firmness
More uniform texture
Lesser tendency for oil separation
All of the mentioned
Explanation:
All of the mentioned are advantages of vacuum packing of peanut butter.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Roasted peanut kernels have lower oil content than raw kernels.
True
False
Explanation:
Roasted peanut kernels have higher oil content than raw kernels.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
What are the ill effects of improper cooling in the manufacturing of peanut butter?
Cracking and shrinking in the center
Pulling away from the container
Increase in firmness and separation of oil on the surface
All of the mentioned
Explanation:
All of the mentioned are the ill effects of improper cooling in the manufacturing of peanut butter.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Sugar is to milk solids as _____ is to jelly.
Fruit juice
Fruits
Fruit paste
Any of the mentioned
Explanation:
Sugar preserves milk solids and fruit juice preserves jelly.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Which of the following materials is present in majority and minority respectively in sweetened condensed milk?
Milk fat, Milk-solids-not-fat (MSNF)
Milk-solids-not-fat (MSNF), Sugar
Sugar, Moisture
Moisture, Milk fat
Explanation:
Milk-solids-not-fat (MSNF) is present in majority and sugar is present in minority in sweetened condensed milk.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Which of the following activity refers to removal germs and other foreign bodies?
Blanching
Pickling
Inspecting
All of the mentioned
Explanation:
Blanching refers to removal of germs and other foreign bodies.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____
Control crystallization of sugar present
Enhance crystallization of sugar
For preservation purpose
None of the mentioned
Explanation:
For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to control crystallization of sugar present.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is added in the making of peanut butter to prevent oil separation?
Salt
Dextrose
Water
Lecithin
Explanation:
Salt is added to improve flavor. Dextrose and some hydrogenated fats are added to prevent oil separation and lecithin is added to prevent rancidity.