Chapter 2 PREPARATORY OPERATIONS MCQs

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1. . Preparatory operations are steps:





2. . Heating in boiling water is known as:





3. . Heat treatment used to inactivate enzymes:





4. . Separation of raw material on basis of color is called as:





5. . Separation of raw material on the basis of quality is called as:





6. . Juice is clarified by centrifuge at speed of:





7. . Juice stickiness can be reduced by use of:





8. . The edible part of fruit is known as:





9. . Fruits are ripened by gas:





10. . Conversion of liquid phase into solid state by concentration is known as:





11. . Sterilization with sulphur requires sulphur %age:





12. . Juices with pulp are known as:





13. . Partial removal of fruit part is known as:





14. . Antioxidants are used in minimum ratio:





15. . Types of blanching are:





16. . Rotary washer is used for fruits that are:





17. . Size reduction increases:





18. . The process to remove impurities from solution is called:





19. . Fruit pulps is most basic product created by the processing of:





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