Practice Food Processing Unit Operations Assessment Multiple Choice Questions with Answers Quiz-1 - MCQGeeks.com

Q.1.

What is emulsification?

a) Process of separating two or more miscible liquids
b) Process of dispersing two or more immiscible liquids
c) Process of dispersing two or more miscible liquids
d) Process of separating two or more immiscible liquids

Q.2.

What type of emulsion is milk?

a) Oil in water
b) Water in oil
c) Water in water
d) Oil in oil

Q.3.

What type of emulsion is butter?

a) Oil in water
b) Water in oil
c) Water in water
d) Oil in oil

Q.4.

What is the purpose of homogenization?

a) Emulsification
b) Evaporating
c) Heating
d) Freezing

Q.5.

What type of emulsion is mayonnaise?

a) Temporary
b) Semi-permanent
c) Permanent
d) Semi- temporary

Q.6.

What are factors that can destabilize an emulsion?

a) Temperature
b) Droplet size
c) Droplet-size distribution
d) Temperature, droplet size and droplet-size distribution

Q.7.

What increases the viscosity of emulsion?

a) Stabilizers
b) Catalysts
c) Temperature
d) Pressure

Q.8.

What is creaming in emulsions?

a) Migration of the dispersed phase of an emulsion
b) Emulsion separation into its separate ingredients
c) Migration of the continuous phase of an emulsion
d) Emulsion reaction

Q.9.

What is cracking in emulsions?

a) Migration of the dispersed phase of an emulsion
b) Emulsion separation into its separate ingredients
c) Migration of the continuous phase of an emulsion
d) Emulsion reaction

Q.10.

How to determine type of emulsion?

a) Conductivity test and boiling test
b) Conductivity test and distillation
c) Dilution test and boiling test
d) Dilution test and conductivity test