Q1. Which Of The Following Change Takes Place During The Ageing Process In The Making Of Ice Creams?

A) Decrease In Viscosity
B) Proteins Change Slightly
C) Fats Turn Into Liquids
D) All Of The Mentioned

ANSWER – B) Proteins Change Slightly

• Ice Cream Mix Is Aged At 40°F (5°C) For At Least 4 Hours Or Overnight. Aging The Mix Cools It Down Before Freezing, Allows The Milk Fat To Partially Crystallize And Gives The Proteins Stabilizers Time To Hydrate. This Improves The Whipping Properties Of The Mix. During The Aging Process Of Ice Cream Making, The Viscosity Increases, Proteins Change Slightly And Fats Turn Into Solids.

READ MORE – FOOD SCIENCE (16/01/2021)

Q2. Without Which Of The Given Steps, Would Ice Cream Be An Inedible Hard Frozen Mass?

A) Freezing
B) Whipping With Air
C) Hardening Of Ice Cream
D) All Of The Mentioned

ANSWER – B) Whipping With Air

• Whipping The Ice-Cream After A Portion Of It Has Been Frozen Is A Very Important Step Otherwise The Ice Cream Would Just Be A Hard Frozen Inedible Mass Like Ice.

Q3. Which Of The Following Is NOT A Step In Black Tea Manufacture?

A) Drying/Firing
B) Rolling
C) Withering
D) Lump Formation

ANSWER – D) Lump Formation

• The Traditional Method Of Processing Black Teas Comprises Four Steps: Withering, Rolling, Oxidizing, And Drying. Lump Formation Is NOT A Step In Black Tea Manufacture.

READ MORE – FOOD SCIENCE (06/02/2021)

Q4. The Process Of Tasting Coffee Is Called _____?

A) Cupping
B) Coffing
C) Cupping & Coffing
D) None Of The Mentioned

ANSWER – A) Cupping

• The Process Of Tasting Coffee Is Called Cupping. This Is How Coffee Is Tasted By Producers And Buyers Around The World To Check The Quality Of A Batch Of Coffee. In Cupping, Coffees Are Scored For Aspects Such As Cleanness, Sweetness, Acidity, Mouthfeel, And Aftertaste.

Q5. Which Of The Following Tests Do Coffee Beans Have To Undergo?

A) Visual Test
B) Aroma Test
C) Tasting By A Cupper
D) All Of The Mentioned

ANSWER – D) All Of The Mentioned

• All Of The Above Mentioned Tests Are Performed To Evaluate The Coffee Beans. Chemical Testing For Coffee Includes Ochratoxin A, Caffeine, Nutrient Analysis, Microbiological Analysis, And Pesticides.

READ MORE – FOOD TECHNOLOGY (15/02/2021)

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