Spices and Condiments Questions and Answers

Spices and Condiments

Food Engineering Questions and Answers – Spices and Condiments

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Spices and Condiments”.

1. Statement 1: Black pepper is obtained from ripened berries by removing the pulp.
Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.
a) True, False
b) True, True
c) False, False
d) False, True

 

2. Statement 1: Chillies are pungent in nature.
Statement 2: Chillies are pungent due to the presence of the compound capsaicin.
a) True, False
b) True, True
c) False, False
d) False, True

 

3. Which of the following is untrue about ginger?
a) It is a rhizome
b) Scraping the outer skin of ginger needs to be taken care of because if the essential oils are stripped off, ginger loses its aroma
c) All of the mentioned
d) None of the mentioned

 

4. Which of the following is true about turmeric?
a) Green rhizomes are boiled in water till a froth comes out and white fumes appear giving out a characteristic odour
b) The softness of the cooked rhizomes depends on the curing conditions and process
c) After drying, the turmeric hardens up
d) All of the mentioned

5. The aromatic volatile components of spices are called _____
a) Spice Oil
b) Spice Fat
c) Spice Gel
d) Spice Paste

 

6. Statement 1: Spices along with spice oils are called Spice Oleoresins.
Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.
a) True, False
b) True, True
c) False, False
d) False, True

 

7. Spice oils are used in toothpastes and perfumes.
a) True
b) False

 

8. Statement 1: Oleoresins are used as flavouring agents in the food industry.
Statement 2: Hard, big pieces and clean ones fetch a premium price when it comes to turmeric.
a) True, False
b) True, True
c) False, False
d) False, True

9. Which of the following parts of a plant are spices NOT made from?
a) Bark
b) Leaf
c) Root
d) Cell

 

10. The Queen of spices is _____
a) Cardamom
b) Pepper
c) Ginger
d) Chilly

 

11. Green Cardamom is preserved by dipping the harvested capsules in baking soda for 10 minutes (with minimum moisture content), spreading them and keeping them in gunny bags lined with polythene.
a) True
b) False

 

12. Bleaching of Cardamom is done by passing sulphur dioxide released by burning sulphur.
a) True
b) False

Spices are aromatic or spicy plant parts such as fruit, leaves, seed, root, bark, berry, bud, flower, or vegetable used to flavour food, whereas condiments are flavouring ingredients such as salt, mustard, or pickle. Barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite, and sour cream are examples of condiments used during cooking to add flavour or texture. Many condiments, such as mustard or ketchup, come in single-serving packets, which are frequently included with takeout or fast-food meals.

Leave a Reply

Your email address will not be published. Required fields are marked *