Food Science Quiz – Overrun should be 2–3 times the total solids in the ice cream mix

Food Science & Technology Quiz (14-10-2021)

Q1. Overrun should be _______ the total solids in the ice cream mix.

  1. 2–3 times
  2. 4 times
  3. 5 times
  4. Same as

ANSWER: 1. 2 – 3 times

  • Explanation: The volume of ice cream obtained more than the volume of the mix is commonly referred to as overrun. Typically, it is expressed as a percentage of overrun. The air included during the freezing process accounts for the majority of the increased volume. Overrun should be 2–3 times the total solids in the ice cream mix. Overrun control is critical, and it should be as consistent as possible from batch to batch and day to day.

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Q2. When meat is cooked ________ shrinks at 55 – 60°C.

  1. Sarcoplasmic proteins
  2. Actin
  3. Myosin
  4. Connective tissue

ANSWER: 4. Connective tissue

  • Explanation: At 55-6O°C, connective tissue (collagen) shrinks as meat is cooked (131-140 F). As a result, at around this temperature, there is an increase in water losses). Collagen softens at 80-100°C (176-212°F) in the presence of water and hydrolyzes to gelatin at temperatures over 90°C (194°F). Collagen should be hydrolyzed at a rate of 25-40%; if it is hydrolyzed at a higher rate, the texture may suffer. It becomes hard and dry when there is no water present, then soft and disintegrates when there is water present.

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Q3. When red meats are cooked, myoglobin changes to a ________?

  1. Grayish brown-colored pigment
  2. Reddish pink-colored pigment
  3. Red-colored pigment
  4. All of the above

ANSWER: 1. Grayish brown-colored pigment

  • Explanation – When red meats are cooked, myoglobin changes to a grayish-brown colored pigment (denatured globin hemichrome). Because heat brings about this color change, the color of cooked meat, especially tender cuts of beef, is often used as an index of doneness. However, color is not a reliable index of microbiological safety because meat can turn brown-looking at temperatures that are not adequate to ensure destruction of microorganisms.

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Q4. A recipe calculates the weight and/or volumes of ingredients needed to meet the formula requirements and this is called as?

  1. Recipe mix
  2. Mix calculations
  3. Recipe specifications
  4. None of the above

ANSWER – 2. Mix calculations

  • Explanation: A recipe determines the weight and/or volume of elements required to meet the formula’s specifications. Mix calculations are the name for these calculations. Mix calculations are necessary for producing consistently high-quality finished goods. When the composition of raw materials changes or the economics of ingredients changes, the ice cream mix formula must alter as well. Furthermore, this modification must occur without affecting the completed product’s composition.

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Q5. The time necessary for the temperature of the center of the package to drop down to 0°F is known as?

  1. Freezing time
  2. Chilling time
  3. Hardening time
  4. Both A and B

ANSWER – 3. Hardening time

  • Explanation – ‘Hardening time’ refers to the amount of time it takes for the temperature in the package’s center to drop below 0 degrees Fahrenheit. The rate of hardening is several times faster when hardening tunnels are used. After removing the ice cream from the freezer, it is packed into containers to be placed in the freezer for hardening; the freezing process is continued without agitation until the ice cream achieves a temperature of 0F or lower, preferably -15°F.

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