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JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD
IV B .Tech. I Sem., I Mid-Term Examinations, September - 2017
FOOD PROCESSING PLANT DESIGN AND LAYOUT
Objective Exam
Name: ______________________________ Hall Ticket No. A
Answer All Questions. All Questions Carry Equal Marks. Time: 20 Min. Marks: 10.
1. The ___________ unit provides the physical means of contact between the solvent and solids consisting
of prepared oil seeds. [ ]
a) Extractor b) Absorber c) Filter d) Drier
2. Oils high in_________ such as soybean, corn, and sunflower, may be degummed prior to refining.
[ ]
a) Fats b) Magnesium c) Calcium d) phosphorus
6. Foods are highly susceptible to ________attack and insect and rodent infestation. [ ]
a) Enzymatic b) bacterial c) bypass d) microbial
8. __ based food raw materials may only be available in usable form on a seasonal basis [ ]
a) Crop b) Animal c) Dairy d)all the above
10. A breakeven analysis is used to determine how much sales volume your business needs to start making a
_______________ . [ ]
a) Loss b) Profit c) Money d) None
Cont..2
Code No: 117DN :2: Set No. 1
11. The guiding principles in ___________ are the flow of material (primarily raw material), the work during
process, and the finished goods
12. An over riding principle is based on basic____________ in that microbes need moisture to live
13. The objectives of ____________ and constructing a sanitary food handling facility are to minimize
harborages, eliminate the entrance of pests and other sources of contamination.
14. ______________ systems have proven to be a source of contamination with pathogenic microorganisms
16. In the hydrogenation process the _____________ oil is transferred to a reaction vessel where it is heated
to 163C (325F)
17. _____________ in the processing and refining of edible oil products is used to prepare the oil for use as
an ingredient in margarine, shortening, salad oil and cooking oil.
18. Low heat impact on paddy, reducing losses through product breakages as a result of _______________ .
19. Maize or corn (Zea mays) is a plant belonging to the family of_______________ .
-oOo-
Code No: 117DN Set No. 2
JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD
IV B .Tech. I Sem., I Mid-Term Examinations, September - 2017
FOOD PROCESSING PLANT DESIGN AND LAYOUT
Objective Exam
Name: ______________________________ Hall Ticket No. A
Answer All Questions. All Questions Carry Equal Marks. Time: 20 Min. Marks: 10.
3. Foods are highly susceptible to ________attack and insect and rodent infestation. [ ]
a) Enzymatic b) bacterial c) bypass d) microbial
5. __ based food raw materials may only be available in usable form on a seasonal basis [ ]
a) Crop b) Animal c) Dairy d)all the above
7. A breakeven analysis is used to determine how much sales volume your business needs to start making a
_______________ . [ ]
a) Loss b) Profit c) Money d) None
8. The ___________ unit provides the physical means of contact between the solvent and solids consisting
of prepared oil seeds. [ ]
a) Extractor b) Absorber c) Filter d) Drier
9. Oils high in_________ such as soybean, corn, and sunflower, may be degummed prior to refining.
[ ]
a) Fats b) Magnesium c) Calcium d) phosphorus
Cont..2
Code No: 117DN :2: Set No. 2
11. ______________ systems have proven to be a source of contamination with pathogenic microorganisms
13. In the hydrogenation process the _____________ oil is transferred to a reaction vessel where it is heated
to 163C (325F)
14. _____________ in the processing and refining of edible oil products is used to prepare the oil for use as
an ingredient in margarine, shortening, salad oil and cooking oil.
15. Low heat impact on paddy, reducing losses through product breakages as a result of _______________ .
16. Maize or corn (Zea mays) is a plant belonging to the family of_______________ .
18. The guiding principles in ___________ are the flow of material (primarily raw material), the work during
process, and the finished goods
19. An over riding principle is based on basic____________ in that microbes need moisture to live
20. The objectives of ____________ and constructing a sanitary food handling facility are to minimize
harborages, eliminate the entrance of pests and other sources of contamination.
-oOo-
Code No: 117DN Set No. 3
JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD
IV B .Tech. I Sem., I Mid-Term Examinations, September- 2017
FOOD PROCESSING PLANT DESIGN AND LAYOUT
Objective Exam
Name: ______________________________ Hall Ticket No. A
Answer All Questions. All Questions Carry Equal Marks. Time: 20 Min. Marks: 10.
1. Foods are highly susceptible to ________attack and insect and rodent infestation. [ ]
a) Enzymatic b) bacterial c) bypass d) microbial
3. __ based food raw materials may only be available in usable form on a seasonal basis [ ]
a) Crop b) Animal c) Dairy d)all the above
5. A breakeven analysis is used to determine how much sales volume your business needs to start making a
_______________ . [ ]
a) Loss b) Profit c) Money d) None
6. The ___________ unit provides the physical means of contact between the solvent and solids consisting
of prepared oil seeds. [ ]
a) Extractor b) Absorber c) Filter d) Drier
7. Oils high in_________ such as soybean, corn, and sunflower, may be degummed prior to refining.
[ ]
a) Fats b) Magnesium c) Calcium d) phosphorus
Cont..2
Code No: 117DN :2: Set No. 3
11. In the hydrogenation process the _____________ oil is transferred to a reaction vessel where it is heated
to 163C (325F)
12. _____________ in the processing and refining of edible oil products is used to prepare the oil for use as
an ingredient in margarine, shortening, salad oil and cooking oil.
13. Low heat impact on paddy, reducing losses through product breakages as a result of _______________ .
14. Maize or corn (Zea mays) is a plant belonging to the family of_______________ .
16. The guiding principles in ___________ are the flow of material (primarily raw material), the work during
process, and the finished goods
17. An over riding principle is based on basic____________ in that microbes need moisture to live
18. The objectives of ____________ and constructing a sanitary food handling facility are to minimize
harborages, eliminate the entrance of pests and other sources of contamination.
19. ______________ systems have proven to be a source of contamination with pathogenic microorganisms
-oOo-
Code No: 117DN Set No. 4
JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD
IV B .Tech. I Sem., I Mid-Term Examinations, September- 2017
FOOD PROCESSING PLANT DESIGN AND LAYOUT
Objective Exam
Name: ______________________________ Hall Ticket No. A
Answer All Questions. All Questions Carry Equal Marks. Time: 20 Min. Marks: 10.
1. __ based food raw materials may only be available in usable form on a seasonal basis [ ]
a) Crop b) Animal c) Dairy d)all the above
3. A breakeven analysis is used to determine how much sales volume your business needs to start making a
_______________ . [ ]
a) Loss b) Profit c) Money d) None
4. The ___________ unit provides the physical means of contact between the solvent and solids consisting
of prepared oil seeds. [ ]
a) Extractor b) Absorber c) Filter d) Drier
5. Oils high in_________ such as soybean, corn, and sunflower, may be degummed prior to refining.
[ ]
a) Fats b) Magnesium c) Calcium d) phosphorus
9. Foods are highly susceptible to ________attack and insect and rodent infestation. [ ]
a) Enzymatic b) bacterial c) bypass d) microbial
10. Fermentations are used in producing various foods and __________ Chemicals [ ]
a) Bio b) harmful c) electro d) unwanted
Cont..2
Code No: 117DN :2: Set No. 4
11. Low heat impact on paddy, reducing losses through product breakages as a result of _______________ .
12. Maize or corn (Zea mays) is a plant belonging to the family of_______________ .
14. The guiding principles in ___________ are the flow of material (primarily raw material), the work during
process, and the finished goods
15. An over riding principle is based on basic____________ in that microbes need moisture to live
16. The objectives of ____________ and constructing a sanitary food handling facility are to minimize
harborages, eliminate the entrance of pests and other sources of contamination.
17. ______________ systems have proven to be a source of contamination with pathogenic microorganisms
19. In the hydrogenation process the _____________ oil is transferred to a reaction vessel where it is heated
to 163C (325F)
20. _____________ in the processing and refining of edible oil products is used to prepare the oil for use as
an ingredient in margarine, shortening, salad oil and cooking oil.
-oOo-