board exam ae reviewer volume ii

8/11/2019 Board Exam AE Reviewer Volume II

1/84

UNIVERSITY PRESS

Central Philippine University

Iloilo City, Philippines

AGRICULTURAL

ENGINEERING

COMPREHENSIVEBOARD EXAM

REVIEWERVolume II

Agricultural Processing,

Structures, and AlliedSubjects

Department of Agricultural

Engineering

College of Agriculture


2/84

1. A dryer in which the material being dried moves

through the drying chamber is substantially incontinuous stream without being recirculated.

a. Recirculating-type dryer

b. Continuous-flow type dryer

c. Concurrent flow dryer

d.

None of the above

2. A continuous-flow dryer in which the product

being dried moves in the same direction as the

drying air.

a. Cross-flow type dryer

b. Counter-flow type dryer

c. Concurrent-flow type dryer

d. All of the above

3. A continuous-flow type dryer in which the drying

bin is a columnar type with louvers causing

mixing to occur as the grain flows through the

system.

a. Mixing type

b. Non-mixing type

c. Recirculating typed. None of the above

4.

A dryer in which the product of combustion

comes into contact with the product being dried.

a. Indirect fired dryer

b. Direct fired dryer

c. Combustion fired dryerd. All of the above

5. It is the ratio of the total heat utilized to vaporizemoisture in the material being dried to the

amount of heat added to the drying air.

a. Dryer efficiency

b. Thermal efficiency

c.

Heat of vaporization efficiencyd. All of the above

6. A fraction of grain with its length equal to or

greater than three-forth of the average.

a. Large broken grain

b. Small broken grains

c. Head grain

d. None of the above

7. An air moving device to force heated air through

the mass of grain at a desired air-flow rate and

pressure.

a. Blower

b. Aspirator

c. Fanning mill


8. A mechanical grain dryer wherein grain is passedintermittently in cycles or stages through a drying

chamber either by mechanical means or by

gravity with subsequent cooling and tempering

until the grain reaches the desired moisture

content.a. Batch-in-bin dryer

b. Flat-bed dryerc. Multipass dryer

d. All of the above


3/84

9. A chamber wherein air pressure forms uniformdistribution of heated air through the grain mass.

a. Plenum

b. Bin

c. Duct

d.

All of the above

10. The minimum requirement for drying efficiency

based on the standard performance criteria for a

mechanical dryer.

a. 90%

b. 75%

c. 50%


11. The minimum requirement for heating efficiency

of direct-fired biomass-fueled grain dryer.

a. 75%

b. 65%

c. 50%


12. The minimum requirement for heat utilization

efficiency based on the standard performancecriteria of direct-fired petroleum-based fuel for

mechanical dryers.

a. 90%

b. 80%

c. 70%d. None of the above

13. Warranty period requirement for mechanical

grain dryers.

a. 6 months

b. 12 months

c. One yeard. Two of the above

14. It is the ratio of the heat released by the fuel to

the theoretical heat available from the fuel.

a.

Burner efficiencyb. Thermal efficiency

c. Combustion efficiency


15. It is the percentage of grain free from foreign

matter.

a. Percentage foreign matter

b. Percentage Cleanliness

c. Purityd. None of the above

16. Pressure build up in the plenum chamber to

maintain uniform distribution of air flow through

the grain mass.

a. Velocity pressure

b. Static pressurec. Dynamic pressure

d. Two of the above

17. It is the temporary holding of grains between

drying passes to allow the moisture in the center

of the grain equalize with that on its surface.

a. Temperingb. Static drying

c. Dryaerationd. None of the above


4/84

18. It is the amount of moisture in the grain

expressed as percentage of the total weight of thesamples.

a. Moisture content dry basis

b. Moisture content wet basis

c. Moisture content

d.

All of the above

19. It is the amount of moisture in the grain

expressed as percentage of the weight of dry

matter.

a. Moisture content dry basis

b. Moisture content wet basis

c. Moisture content


20. Screen cleaners that employ an air blast to assist

in cleaning.

a. Screen separator

b. Fanning mill

c. Blower


21. It is a part of a belt conveyor that is used to

discharge materials over the end of the belt by adiagonal scraper.

a. Scraper

b. Tripper

c. Head pulley


22. A moisture meter that determines the moisturecontent of the product based on the ability of

current to pass through the material.

a.

Capacitance type moisture meter

b. Resistance type meter

c. Infrared moisture meterd. All of the above

23. Moisture that can be found at the surface of the

material.

a.

Unbound waterb. Bound water

c. Free moisture

d. All of the above

24. The blending of ingredients or materials in

agricultural processing operation.

a. Sorting

b. Molding

c.

Mixingd. All of the above

25. It is a burr or plate mill.

a. Micro mill

b. Attrition mill

c. Roller mill

d. All of the above

26. A process of reducing the size of materials byapplying force to the product in excess of its

strength.

a. Shearing

b. Crushing

c. Millingd. None of the above

27. A process of reducing the size of materials by

pushing or forcing a thin sharp knife into it.

a.

Shearing


5/84

b. Crushing

c. Cuttingd. All of the above

28. It indicates the uniformity of grind in the

resultant product.

a.

Uniformity sexb. Particle size

c. Fineness modulus

d. All of the above

29. A process of reducing materials by a combination

of cutting and crushing actions.

a. Milling

b. Grinding

c.

Shearingd. None of the above

30. If the amount of water in a product is determined

based on its dry matter content, the moisture

content is expressed in ________.

a. wet basis

b. dry basisc. semi wet basis


31. A method of measuring the moisture content of

the product by direct extraction of water.

a. Primary method

b. Secondary methodc. Tertiary method


32. The process of detaching or separating rice grains

from the panicle by combing action.

a. Stripping

b. Reapinga. Harvesting

b. All of the above

33. If 20 kg of water is to be removed from 110kg of

paddy, what is the percentage moisture content ofpaddy in wet basis?

a. 1.8%

b. 18%

c. 22%


34. What is the percentage moisture content of paddy

above when expressed in dry basis?

a.

22%b. 30%

c. 12%


35. What is the amount of moisture to be removed

from a material whose moisture content is 14.5%

with dry matter weight of 76 kg?a. 12.9kg

b. 24.1kgc.

14.5kg


36. If a product has a percentage moisture content of

12% wet basis, the equivalent percentagemoisture content in dry basis is ______.

a. 13.6%b. 16.3%

c. 13.4%

d.

None of the above


6/84

37. A product expressed in dry basis has a percentagemoisture content of 25%, what is the percentage

moisture content of the product in wet basis?

a. 20%

b. 22%

c.

26%d. None of the above

38. If 9 ton of a product is to be dried from 24% to

14%, the final weight of the product would be

_________.

a. 7,953.4 kg

b. 8,837.3 kg

c. 9,741.4 kg

d.

None of the above

39. What is the moisture loss of the product in item

above?

a. 1046.5 kg

b. 2285.6 kg.

c. 2634.4 kg


40. It is the measure of the power output of fan inrelation to its power input.

a. Fan thermal efficiency

b. Fan performance index

c. Fan efficiency

d. All of the above

41. The recommended depth of grain in a shallowbed dryer is:

a. up to 12 inches

b.

up to 18 inches

c. up to 24 inches

d. All of the above

42. Recommended clearance for disk huller to

achieve higher brown rice recovery with less

breakage.

a.

of the length of paddy grainb. of the thickness of paddy grain

c. of the length of paddy grain


43. Manufacturers prescribed peripheral velocity of

a disk huller is ___________.

a. 10m/s

b. 14m/s

c.

18m/sd. None of the above

44. Manufacturers recommendation for the speed of

cone in a vertical abrasive whitening cone should

not exceed ________.

a. 13m/s

b. 14m/sc. 15m/s


45. Manufacturers recommendation for the speed of

a horizontal abrasive whitener.

a. 800 rpm

b. 1000rpmc. 1200 rpm

d. All of the above

46. The process in which air moves through stored

grains at a low rate to maintain its quality.


7/84

a. Cooling

b. Aeratione. Fanning

f. None of the above

47. Maximum allowable safe height of sack pile in

bag storage.a. 12-16 sacks

b. 18-25 sacks

c. 28-30 sacks


48. Recommended stacking density per cubic meter

of space for paddy.

a. 5 bags

b.

10 bagsc. 15 bags



of space for corn.

a. 12 bags

b. 14 bagsc. 16 bags



of space for milled rice.

a. 10 bags



51. If a pile of rice is 8-m long, 6-m wide, and 3.6-m

high, how many bags of rice are safe to be piled?

a. 2592 bags



52. If 5000 bags of paddy is to be piled 20-bag high,

how many square meters of floor space isrequired?

a. 111sq.m.

b. 121sq.m.

c. 211sq.m.


53. A storage method wherein the gas concentration

in storage atmosphere is changed.

a.

Sealed storageb. Modified atmosphere

c. Controlled atmosphere

d. All of the above

54. A process of separating lower density materials

from grains.

a. Aspirationb. Cleaning

c. Fanningd.

All of the above

55. A primary cleaner which separates larger

particles or performs rough cleaning of grains.

a. Rotary sieveb. Scalper

g. Vibrating screenh. All of the above


8/84

56. Recommended size of scalper for paddy is

_______.a. 0.2-0.25 m

2per ton

b. 0.3-0.35 m2per ton

c. 0.4-0.45 m2per ton


57. What is the theoretical rpm of a bucket elevator

whose head pulley diameter is 0.2 m and the

bucket projection is 0.1m.?

a. 77 rpm

b. 120 rpm

c. 160 rpm


58.

If the operational efficiency of the bucketelevator above is 85% of the theoretical speed,

what is the operation speed of the elevator?

a. 65 rpm

b. 102 rpm

c. 136 rpm


59. What is the theoretical horsepower requirement

of a bucket elevator whose capacity is 545kg/minand lift of 10.7m. The elevator is loaded down

side.

a. 2.19 hp

b. 1.92 hp

c. 2.91 hpd. None of the above

60. A hydrothermal treatment of paddy before

milling.

a.

Parboiling

b. Drying

c. Water treatmentd. None of the above

61. In a disk huller, the stationary disk is located at

the _________.

a.

top of the hullerb. bottom of the huller

c. side of the huller


62. The capacity of a compartment type separator is

________.

a. 20-30kg. brown rice per hour

b. 40-60kg. brown rice per hour

c.

70-80kg. brown rice per hourd. None of the above

63. The amount of foreign materials in a sample of

grains.

a. Impurities

b. Chalky grain

c. Dockaged. None of the above

64.

A storage practice in which grains are stored in

loose form in a large container.

a. Bag storage

b. Bunker storage

c. Bulk storaged. All of the above

65. A small metal probe for taking samples of paddy.

a. Sampling tube

b.

Trier


9/84

c. Sampler


66. Wooden frame used in staking bags of rice.

a. Dunnage

b. Loading platform

c. Bag holderd. All of the above

67. A warehouse used for storing paddy or rice either

in bulk or in bags.

a. Silo

b. Godown

c. Farmstead


68. Rough cleaning of paddy to remove most foreign

materials prior to drying and storage.

a. Aspiration

b. Scalping

c. Sieving

d. All of the above

69. A drying temperature of 45 C is equal to

__________.a.

113 F

b. 131 F

c. 121 F


70. Five tons of paddy milled in 6 hours produces

3950 kg brown rice and 3250kg. of milled rice,what is the milling recovery?

a. 60%

b.

65%

c. 70%


71. What is the hulling coefficient of the huller in

item above?

a. 0.79

b.

0.89c. 0.99


72. If the head rice recovery of paddy in item above

is equal to 85%, what is the amount of broken

grains?

a. 487.50 kg

b. 478.50 kg

c.

475.85 kgd. None of the above

73. What is the amount of rice hull produced during

milling in item above?

a. 1000 kg

b. 1050 kg

c. 1100 kgd. None of the above

74.

The optimum relative humidity for storing fruits

and vegetables is

a. 60-70%

b. 80-90%

c. 90-100%d. All of the above

75. A two-ton mechanical dryer dries paddy from

24% to 14% in 8 hours. What is the final weight

of the product after drying?


10/84

a. 1767.4 kg

b. 1677.4 kgc. 1776.4 kg


76. What is the drying capacity of the dryer in the

item above?a. 200 kg/hr

b. 250 kg/hr

c. 125 kg/hr


77. What is the moisture reduction per hour in the

item above?

a. 29.07 kg/hr

b.

27.09 kg/hrc. 20.97 kg/hr


78. The coefficient of friction of rice to a steel

material is 0.41. What is the minimum angle of

hopper required for the system?

a. 22 degb. 30 deg

c. 50 degd.

None of the above

79. The divisional layer between the dried and the

undried products in a drying system.

a. Drying layerb. Drying zone

c. Drying frontd. All of the above

80. Amount of heat required to raise one gram of

water one degree centigrade.a. One BTU

b. One Calorie

c. One Joule

d. All of the above

81. What is the peak storage capacity of a 5-m

diameter grain storage bin with an average height

and a minimum angle of fill of 6 m and 28 deg,

respectively?

a. 126.5m

b. 162.5m

c. 156.2m


82. The angle whose tangent equals the coefficient of

friction between surfaces of the stored materials.

a. Angle of contact

b. Angle of friction

c. Angle of repose

d. All for the above

83. Expression of moisture content commonly used

in commercial scale.a.

Moisture wet basis

b. Moisture content dry basis

c. Moisture content

d. All of the above

84. A solar dryers is used to reduce the moisture

content of four tons of paddy from 25% to 15%wet basis. The amount of moisture removed is

about ___________.

a.

471 kilos


11/84

b. 417 kilos

c. 714 kilosd. None of the above

85. A device that remove excess moisture generally

by forced ventilation with or without addition of

heat.a. Fryer

b. Dehydrator

c. Dryer


86. A batch-type dryer with vertical holding bin and

is used for shallow-bed drying.

a. Recirculating dryer

b.

Vertical bin dryerc. Batch-type dryer


87. A batch-type dryer equipped to circulate or mix

grain during drying operation.

a. Vertical-bin dryer

b. Recirculating dryerc. Flat-bed dryer


88. A batch dryer with horizontal grain holding bin is

passed continuously through a drying chamber

utilizing agitator until the grain reaches the

specified moisture content reduction per pass.a. Batch dryer

b. Continuous flow dryerc. Recirculating dryer


89. An air chamber maintained under pressure

usually connected to one or more distributionduct in a drying system.

a. Drying bin

b. Plenum chamber

c. Air duct

d.

None of the above

90. A machine that converts paddy to milled rice.

a. Paddy husker

b. Rice whitener

c. Rice mill

d. All of the above

19

91. An example of rice husker.

a.

Rubber roll hullerb. Disk huller

c. Steel-huller

d. All of the above

92. One ton of coconut will produce approximately

______ of oil.

a. 400 kgb. 500 kg


93. A machine used to remove bran .

a. Polisher

b. Huskerc. Whitener

d. All of the above


12/84

94. It is a part of a belt conveyor that is used to

discharge materials over the end of the belt by adiagonal scraper.

a. Idler pulley

b. Tripper

c. Head pulley

d.

None of the above

95. It is the ratio of the quantity of light on the

working place to the quantity of light output from

the source.

a. Room index

b. Coefficient of utilization

c. Light intensity


96. A log has a smallest diameter of 24 inches and a

length of 18 inches. What is the net total number

of board foot that can be obtained from the log?

a. 450 bd ft

b. 500 bd ft

c. 550 bd ft


97. A dryer component that converts velocitypressure of the fan to static pressure.

a. Drying bin

b. Plenum chamber

c. Manometer


98. The percentage speed difference between rubberrollers.

a. 15 %

b.

20 %

c. 25 %


99. The maximum percentage of milling recovery

that can obtained from a rice mill is ______.

a. 69 %

b.

75 %c. 80 %


100. Recommended clearance of disk huller to achieve

higher brown rice recovery with less breakage.

a. of the thickness of paddy grain

b. of the thickness of paddy grain

c. of the thickness of paddy grain

d.

None of the above

101. A vertical-axis hammer mill is more

advantageous than the horizontal-axis hammer

mill for the reason that __________.

a. it is more effective in grinding grains with

higher moisture content of up to 25%.

b. the power requirement of the vertical-axishammer mill is much lower than the

horizontal-axis hammer millc. less broken grains can be derived from

vertical-axis hammer mill


102. A grain milling machine consisting of two castiron disk plate with teeth or serration on one or

both faces.a. Hammer mill

b. Attrition mill

c. Roller mill


13/84

d. All of the above

103. A grain milling machine suitable for grinding

grains with moisture content of up to 30%.

a. Hammer mill

b. Attrition mill

c. Roller milld. All of the above

104. A type of mill used for crushing grains by

allowing it to pass through a two rotating

cylinder steel one of which is smaller than the

other.

a. Hammer mill

b. Roller mill

c. Plate milld. All of the above

105. The density of pig and poultry feed is

approximately _______.

a. 250 kg/m3

b. 450 kg/m3

c. 650 kg/m3


106.

The auger that is centrally located at the vertical

feed mixer usually rotates at a speed of _______.

a. 100-250 rpm

b. 250-400 rpm

c. 400-650 rpmd. None of the above

107. Horizontal feed mixer is not advantageous for

feed mixing as compared with vertical feed mixer

for the reason that _________.

a. horizontal feed mixer has lower capacity

b. horizontal feed mixer has high powerrequirement

c. horizontal feed mixer has lesser life span


108.

A type of bearing used for tightening bucketelevator belts.

a. Pillow block bearing

b. Flange bearing

c. Take-up units


109. When a bucket elevator is to be fed at the

downside section instead of the upside section of

the elevator booth, its power requirement will_________.

a. decrease

b. increase

c. the same


110. A type of a conveyor feeder used for feedingbirds in cages on a poultry farm.

a. Flat chain feeder

b.

Auger feeders

c. Round chain feeders

d. All of the above

111. An electrically-operated device commonly usedfor automatic bagging of grains or feeds.

a. Solinoid switchb. Transducer

c. Load cell



14/84

112. Manufacturers prescribed peripheral velocity ofdisc for disc-type huller.

a. 10 m/s

b. 14 m/s

c. 18 m/s

d.

None of the above

113. Recommended peripheral speed of rubber roller

for hulling operation.

a. 10 m/s

b. 14 m/s

c. 18 m/s

d. none of the above

114.

Manufacturers recommendation for maximumspeed cone on a vertical abrasive whitening

machine.

a. 13 m/s

b. 14 m/s

c. 18 m/s


115. An element used primarily to support axialcompressive load and with a height of at least three

times its least lateral dimension.a. Pier

b. Columnc. Beams


116. A primary cleaner which separates larger

particles or rough cleaning of rough rice.

a. Rotary sieve

b.

Scalper

c. Vibrating screen

d. All of the above

117. Recommended size of scalper for paddy cleaning.

a. 0.2-0.25m2/ton

b. 0.3-0.35m2/ton

c.

0.4-0.45m2

/tond. None of the above

118. What is the theoretical rpm of a bucket elevator

whose head pulley diameter is 0.2 m and the

bucket projection is 0.1 m.

a. 77 rpm

b. 120 rpm

c. 160 rpm

d.

None of the above

119. If the operational speed of the bucket elevator in

item above is 85 % of the theoretical speed, what

is the operational speed of the elevator?

a. 65 rpm

b. 102 rpm

c. 136 rpmd. None of the above

120.

What is the theoretical horsepower requirementof a bucket elevator with a capacity of 545

kg/min and lift of 10.7 m and the elevator is

loaded down side.

a. 2.19 hpb. 1.92 hp

c. 2.91 hpd. None of the above


15/84

121. A rice mill huller which produces high milling

recovery.a. Steel huller

b. Rubber huller

c. Stone disk

d. All of the above

122. On the disk huller, the stationary disk is located

on ________.

a. top of the huller

b. bottom of the huller

c. outside of the huller


123. An air moving device which produces high

airflow but low head.a. Fans

b. Blower

c. Compressor

d. All of the above

124. A device that is used to move oil.

a. Blowerb. Pump

c. Compressor

d.

All of the above

125. If mixing is needed to carryout during conveying,

the suitable conveyor is _________.

a. Bucketb. Screw

c. Beltd. All of the above

126. The horsepower requirement of belt conveyors

includes power ______.a. to drive empty

b. to drive at horizontal

c. to drive vertical

d. All of the above

127. A conveyor with high power requirement per unit

capacity.

a. Bucket

b. Belt

c. Pneumatic

d. All of the above

128. An air moving device suitable for grain cleaning.

a.

Axial fanb. Propeller fan

c. Cross flow fan

d. All of the above

129. If the diameter of a blower is increased, the

pressure will ______.

a. increaseb. decrease

c. the same

d.

None of the above

130. A machine which separates paddy from brown

rice.

a. Screen sifterb. Paddy separator

c. Paddy huskerd. None of the above


16/84

131. A machine that smoothen milled rice.

a. Whitenerb. Polisher

c. Sifter

d. All of the above

132.

Recommended for conveying product with lessdamage.

a. Bucket elevator

b. Screw conveyor

c. Belt conveyor

d. All of the above

133. An air moving device commonly used for drying

which produces high pressure but low airflow.

a.

Blowerb. Fan

c. Compressor


134. Recommended to remove metallic element

during conveying.

a. Screen separatorb. Magnetic separator

c. Pneumatic separator

d.

None of the above

135. A machine that separates brown rice from paddy.

a. Scalper

b. Paddy separatorc. Rice whitener

d. Paddy huskere. None of the above

136. The speed of fixed rubber roll from the adjustable

roller on a rubber roll huller is slower by________.

a. 20 %

b. 25 %

c. 30 %

d.

none of the above

137. A machine that is used to remove the bran from

the brown rice.

a. Polisher

b. Grader

c. Whitener


138.

A machine that is used to make milled rice shinyafter removing the bran layer.

a. Polisher

b. Grader

c. Whitener


139. A machine that is used to segregate variousfractions/sizes of milled rice.

a. Whitener

b.

Graderc. Whitener


140. A type of whitener consisting of a fluted roller

rotating inside the hexagonal chamber with slot-type perforations.

a. Abrasive-type whitenerb. Frictional-type whitener

c. All of the above

d.

None of the above


17/84

141. Commonly used material handling equipment.

a. Bucket elevatorb. Screw conveyor

c. Belt conveyor

d. All of the above

142.

A conveyor which is essentially made of anendless belt operating between two or more

pulleys with its load supported by idlers.

a. Bucket elevator

b. Screw conveyor

c. Pneumatic conveyor


143. A conveyor used for fine materials and is made

of a helical plate which rotates on a trough andmoves the product by dragging.

a. Chain conveyor

b. Pneumatic conveyor

c. Screw conveyor


144. A material handling equipment which consists ofcups attached to a chain or belt that revolves

around a bottom-and-top pulley where the cups

are discharged.a. Chain conveyor

b. Belt conveyor

c. Bucket elevator


145. A conveyor which utilizes high terminal velocityair to move the product.

a. Vibratory conveyor

b.

Screw conveyor

c. Pneumatic conveyor


146. It is the method of determining grain moisture by

directly extracting the moisture from the product.

a. Primary method

b.

Secondary methodc. Tertiary method


147. An example of moisture determination using

primary method.

a. Resistance type meter

b. Capacitance type meter

c. Oven

d.

All of the above

148. It is a method of determining moisture from the

product which is based on the electrical

properties of the product.

a. Primary method

b. Secondary method

c. Tertiary methodd. None of the above

149.

A device used in oven-drying to preventdehydrated samples to re-adsorb moisture while

undergoing cooling process.

a. Distilling flask

b. Glass jarc. Dessicator

d. All of the above


18/84

150. It is the ability of the machine to remove hulls

from the grains.a. Coefficient of hulling

b. Hulling percentage

c. Husking efficiency

d. All of the above

151. Outer layer of brown rice consisting of aleurone

cells covering the endosperm of the rice grain.

a. Hull

b. Embryo

c. Bran

d. All of the above

152. The ASAE standard agricultural pallet bin for

square shape bin.a.

100 cm x 100 cm

b. 120 cm x 120 cm

c. 150 cm x 150 cm


153. The ASAE standard agricultural pallet bin for

rectangular shape bin.a. 120 cm x 100 cm

b. 150 cm x 120 cm

c.

150 cm x 100 cmd. None of the above

154. Overall height of agricultural pallet bin as

recommended by ASAE.a. 72 or 133 cm

b. 62 or 122 cmc. 52 or 112 cm


155. An auger capable of discharging materials to oneor more locations.

a. Feeding auger

b. Portable auger

c. Distributing auger

d.

None of the above

156. An auger which releases conveyed materials

essentially uniformly along a substantial portion

of its length.

a. Feeding auger

b. Portable auger



157.

An auger whose accessories include a suitable

support system which provides mobility.

a. Feeding auger

b. Portable auger



158. Auger size refers to _________.

a. the diameter of the auger.

b.

the inside diameter of the auger tube.c. the outside diameter of the auger tube.


159. Hammer mills are designed purposely to________.

a. chop forage materials.b. reduce the sizes of granular products.

c. compact powered product.

d.

None of the above


19/84

160. The husking ratio of rubber roll huller is about

________.a. 60-70 %

b. 80-90 %

c. 95-98 %


161. A rice thresher that is fed at one end and

discharges threshed product at the other end is

________.

a. radial-type thresher

b. hold on type thresher

c. axial-flow thresher


162.

Commonly used threshing units for throw-in typethresher.

a. Peg-tooth

b. Wire loop

c. Rasp bar


163. Part of rice thresher that causes the movement ofpanicles from one end to the other end of the

threshing cylinder.

a.

Louversb. Concave

c. Pegs


164. The recommended rpm of rice thresher cylinder.

a. 400-600 rpmb. 800-1200 rpm

b. 2000-3000 rpm

c.

None of the above

165. It is a dehulled paddy but the bran layer remains

intact.a. Rough rice

b. Milled rice

c. Brown rice

d. All of the above

166. Measures the ability of the machine to remove

hulls with minimum breakage.

a. Coefficient of hulling

b. Coefficient of breakage

c. Coefficient of wholeness

d. All of the above

167. It is the extent by which the bran layer of brown

rice is removed as a result of whitening.a.

Milling degree

b. Degree of whitening

c. Milling recovery

d. All of the above

168. A multi-pass rice mill is determined by

___________.a. having two or three separate hullers in the

system

b.

having a series of two or three whiteningmachines

c. paddy is loaded several times in the rice mill


169. It is the ratio of the weight of milled rice to theweight of paddy multiplied by one hundred.

a. Percentage head rice recoveryb. Percentage milling recovery

c. Percentage milling capacity

d.

None of the abov


20/84

170. It is an unhulled grain of Oryza sativa.

a. Palayb. Paddy

c. Rough rice

d. All of the above

171.

An auxillary device of a rice mil which receivesthe remaining small bran particles of milled rice

and gives a glossy appearance to the product.

a. Whitener

b. Grader

c. Polisher

d. All of the above

172. An example of rice huller.

a.

Steel-flutedb.

Rubber roll

c. Disk

d. Centrifugal

e. All of the above

173. A process of reducing the corn kernel into pieces

of grits, germ, and pericarp with or withoutconditioning.

a. Dry milling

b.

Hammer millingc. Attrition milling


174. A machine used to remove the germ and pericarpfrom the corn kernel.

a. Conditionerb. De-germinator

c. Corn mill

d.

None of the above

175. A major component of a corn mill used to reduce

corn kernel into grits.a. Roller mill

b. Ball mill

c. Attrition mill

d. All of the above

176. A kind of cleaner that uses air to separate lower

density material from corn kernel/corn grits such

as floured corn, germ, and bran.

a. Aspirator

b. Oscillating screen

c. Cleaner

d. Cyclone separator

e. All of the above

177.

A kind of rice mill that employs only one

whitening machine.

a. Kiskisan rice mill

b. Single pass rice mill

c. Rubber roll rice mill


178. Minimum hulling efficiency requirement for rice

mill based on the standard performance criterion.

a.

90%b. 80%

c. 70%



21/84

179. It is the process of rewetting of dried corn kernels

to about 18 to 22% moisture content andtempered to make the pericarp and the germ more

pliable and easier to remove during de-

germination process.

a. Tempering

b.

Conditioningc. Drying

d. None of the

180. A storage system for holding buffer stocks

usually located at shipping receiving terminals.

a. Village level storage system

b. Commercial level storage system

c. Centralized storage system

d.

All of the above

181. It is a storage structure made of pre-fabricated

reinforcement concrete of pre-fabricated metal

siding, which is either a hopper bottom or a flat

bottom.

a. Warehouse

b. Siloc. Bulk container

d. All of the above

182. Size of wire mesh used in storage to protect

stored product from insects and rodents.

a. inch mesh

b. inch meshc. inch mesh

d. All of the above

183. GPEP stands for __________.

a. Grain Productivity Enhancement Projectb. Grain Productivity enhancement Program

c. Grain Production Enhancement Program

d. All of the above

184.

Areas of concern of Philippine PostharvestIndustry.

a. Research and development

b. Training, extension, and commercialization

c. Postharvest facility assistance

d. Government support to the private sector

e. All of the above


185.

It is the fibrous layer of paddy when hull isremoved and is frequently known as the silver

skin of brown rice.

a. Lemma and Palea

b. Pericarp

c. Bran layer


186. The free space between the husk of rough rice

and the brown rice kernel greatly affects milling

in the sense that ________.a. the larger the free space increases the amount

of broken grains

b. the smaller the free space the lesser its

abrasive effect to the rubber roll hullerc. the larger the free space, the smaller the

breakage and lossesd. All of the above


22/84

187. Slender type paddy has a length to width ratio of

_________.a. less than 2.0

b. between 2 to 3

c. more than 3.0


188. The uneven expansion and contraction of the

inner and outer layers of the grains that cause

fissuring is a factor of __________.

a. mechanical stress

b. thermal stress

c. physical stress

d. All of the above

e. None of the above

189.

Broken rice is a quality deterioration index

during ________.

a. drying

b. threshing

c. milling


190. Changes in texture, odor, flavor, and nutritive

value of grains during prolonged storage, even in

the absence of insects and microorganisms, aredue to _______.

a. moisture and temperature

b. vapor pressure and temperature

c. vapor pressure and moistured. All of the above


191. It is recommended that paddy should be

harvested when 80% of the panicle are fully ripefor the reason that __________.

a. harvesting paddy below 80% will produce

more broken grains

b. harvesting paddy above 80% will produce

more empty grainsc. harvesting paddy above 80% will produce

more shattered and broken grains

d. All of the above

192. It is the manual method of harvesting paddy

using yatab.

a. Sickle harvesting

b. Panicle harvesting

c. Stripper harvestingd.

All of the above

193. Shelled corn initially at 24% is to be dried to

14%. If the initial weight of corn is 1000 kilos,

what is its final weight?

a. 782 kg

b. 827 kgc. 872 kg


192. What is the moisture loss of corn grains above?

a. 128 kg

b. 173 kg



23/84

193. It is a plot representing the equilibrium moisture

content of grains at different relative humiditybut with constant temperature.

a. Isothermal graph

b. Sorption isotherms

c. Isothermal humidity

d.

None of the above

194. Factors that cause migration of moisture during

storage.

a. Variation of ambient temperature within the

grain mass

b. Moisture gradient within the grain mass

c. All of the above


e.

195.

It is the process of diffusion from region of high

concentration to region of low concentration.

a. Energy transfer

b. Mass transfer

c. Heat transfer


196. In grain drying theory, drying will occur if

___________.

a.

the vapor pressure of grains is higher than thevapor pressure of air

b. the vapor pressure of grains is lower than the

vapor pressure of air

c. the vapor pressure of grains is equal with thevapor pressure of air


197. The usual depth of grain in deep bed batch dryer

is __________.a. 18 inches

b. 2 to 8 ft

c. 8 to 10 ft


198. What is the relative humidity of air if the

psychrometer measures 40 C for both dry bulb

and wet bulb temperatures?

a. 40%

b. 80%

c. 100%

d. All of the above

199. If the point is moved horizontally to the left ofthe psychrometric chart, the process is

__________.

a. heating

b. cooling

c. drying


200. If the end-product in milling is brown rice, the

grain has just passed through a ________.

a.

paddy cleanerb. rubber roll huller

c. whitener

d. sifter


201. What machine is usually used before brown ricewill undergo whitening process?

a. Husker

b.

Aspirator


24/84

c. Paddy separator

d. Rice polishere. None of the above

202. Adjustment clearance for rubber brakes in

vertical abrasive whitening cone.

a.

1 to 2 mm from cone coatingb. 2 to 3 mm from cone coating

c. 3 to 4 mm from cone coating


203. Maximum speed requirement of vertical abrasive

whitening cone machine.

a. 13 m/s

b. 14 m/s

c. 15 m/sd.

All of the above

204. Normal setting speed of horizontal abrasive

whitener.

a. 800 rpm

b. 1000 rpm

c. 1200 rpmd. None of the above

205.

Recommended clearance setting between stonesof a disk huller.

a. of the length of paddy

b. of the length of paddy

c. of the length of paddyd. All of the above

206. If the rubber roll huller becomes worn-out, the

peripheral speed of the roller will _________.a. decrease

b. increase

c. be the same


207. It is the process of compressing mash feeds with

the aid of live steam to produce small chunks or

cylinders of feed.

a. Mixing

b. Crumbling

c. Pelleting

d. All of the above

208. It is the process of grinding pellets into coarsegranular form.

a. Coarse pelleting

b. Crumbling

c. Milling


209. A feed mixer which have an auger that elevatesthe feed on top of the mixing bin and spread

evenly in the bin by gravity for another mixing

cycle.a. Horizontal mixer

b. Vertical mixer

c. Inclined mixer

d. All of the above


25/84

210. A mixer which consist of a U shaped bin which

contains a central mixing blade or ribbonmounted on a rotating shaft.

a. Horizontal mixers

b. Inclined mixer

c. Vertical mixer

d.

All of the above

211. Feed mixers that is characterized by high

capacity, short mixing time, and high power

requirement.

a. Horizontal mixer

b. Inclined mixer

c. Vertical mixer

d. All of the above

212. Feed mixer that is characterized by low capacity.

longer mixing time, and low power requirement.

a. Horizontal mixer

b. Inclined mixer

c. Vertical mixer

d. All of the above

45213. It is the assembling and measuring out of the

required qualities of solid raw feed materials into

a batch of the desired composition.a. Mixing

b. Blending

c. Pelleting

d. All of the above

214. Feed materials are mixed purposely to _______

a. obtain homogenous feed to ensure thatanimals are given the same proportions of

nutrient

b. reduce the density of the feed material so that

it can be easily transported.

c.

improve the digestability of feeds.d. None of the above

215. Grinding feeds basically will ____

a. make the feed attractive to the animals.

b. improve digestability of feeds materials.

c. improved storage period of the feeds.


216. Average velocity of hammer tip of a hammermill.

a. 50 m/s

b. 100 m/s

c. 150 m/s


217. It is used to control the flow of materials in a feedmilling plant to ensure that it will enters in the

full width of the mill chamber and at the same

time optimum capacity is obtained while themotor is overloaded.

a. Discharge chute

b. Feeder

c. Augerd. None of the above


26/84

218. Optimum mixing time of vertical-type feed

mixer.a. 5 minutes

b. 10 minutes

c. 15 minutes


219. Approximate speed of horizontal type feed mixer.

a. 10 rpm

b. 15 rpm

c. 25 rpm


220. Required mixing time for horizontal feed mixer.

a. 5 minutes

b. 10 minutesc.

15 minutes


221. It is a coarse powder from outer covering of the

corn kernel removed during milling process.

a. Corn cob

b. Gritc. Bran

d. Pericarp

e.

None of the above47

222. By-product in corm milling refers to _____.

a. corn grit # 20 and # 24

b. corn grit # 16 and #18c. corn grit # 12 and #14

d. All of the above

223. It is a milled corn kernel with particle size

between 1.5 mm to 1.7 mm.

a. Corn grit # 12

b. Corn grit # 14c. Corn grit # 16

d. Corn grit # 18

e. All of the above

224. It is a milled corn kernel with particle sizebetween 1.10mm to 1.19 mm.

a. Corn grit # 12

b. Corn grit # 14

c. Corn grit # 16

d. Corn grit # 18

e. All of the above

225. It is a by-product after pressing copra when oil having

light color and very low fatty acids has been

removed.

a. Copra meal

b. Copra meat

c. Copra cake


226. It is the process of rewetting of dried corn kernels

to about 18 to 22% moisture content and

tempered to make the pericarp and the germ more

pliable and easier to remove duringdegermination process.

a. Wet millingb. Degermination process

c. Conditioning



27/84

227. The main product of corn milling.

a. Corn grit # 10b. Corn grit # 12

c. Corn grit # 14

d. Corn grit # 16

e. All of the above

228. It is the milled corn kernel where the outer

covering and germs have been removed and with

particle size of not less than 0.86 mm..

a. Broken corn kernel

b. Cracked corn kernel

c. Corn grits


229. It is the ratio of the weight of corn grits to thetotal weight of corn kernel input expressed in

percent.

a. % input capacity

b. % main product recovery

c. % milling recovery

d. All of the above

230. It is the major component of a corn mill that

reduce corn kernel into grits.

a.

Burr millb. Hammer mill

c. Steel roller mill

d. All of the above

231. It is the minimum main product recovery requiredin the performance criteria for corn mill.

a. 44%b. 54%

c. 64 %

d.

None of the above

232. Shelled corn kernels where the germ and pericarphave been removed.

a. Milled corn kernel

b. Degerminated corn kernel

c. Polished corn kernel

d.

None of the above

233. It is the ratio of the weight of corn kernel input to

the total operating time.

a. Input capacity

b. Output capacity

c. Milling capacity

d. All of the above

234. It is the minimum by-product recovery requiredin the performance criteria for corn mill.

a. 21 %

b. 31%

c. 41%


235. A rice processing plant operates at 5 tons perhour. The milling and head rice recoveries of the

rice mill are 69% and 95%, respectively. What is

the input capacity of the rice mill?a. 7.24 tons per hour

b. 3.45 tons per hour

c. 4.75 tons per hour



28/84

236. What is the throughput rate of the rice mill in kg

broken grains per hour?a. 0.172 ton per hour

b. 0.250 ton per hour

c. 0.350 ton per hour


237. If the machine rice huller has a hulling coefficient

of 0.90 and wholeness coefficient of 0.80, what is

the output in kg of brown rice per hour of the rice

huller in problem above?

a. 6.52 tons per hour

b. 4.50 tons per hour

c. 4.00 tons per hour


238. It is the process of preserving food materials in

hermetically-sealed container which has been

sterilized with the use of heat.

a. Drying

b. Canning

c. Steaming


239. It is the process of subjecting food product to a

temperature of about 65 C for 30 min whichcauses the death of many but not all of the

organism present.

a. Dehydration

b. Sterilizationc. Pasteurization


240. It is the termination of entire organism in the

product using heat at a temperature of about 50 to100 C.

a. Pasteurization

b. Heat sterilization

c. Dehydration


241. It is the process of removing solid particles from

liquid such as wine, fruit juices, vinegar, and

vegetable oil.

a. Screening

b. Filtration

c. Leaching


242. A process of segregating alcohol, sugar, and

some soluble materials with the use of water.

a. Leaching

b. Hydrolysis

c. Water adsorption


243. A process of separating volatile compound from

less volatile materials.

a. Distillingb. Leaching

c. Diffusing

c. None of the above

244. One ton nuts is equivalent to _______.

a. 4000 pieces of nuts

b. 5000 pieces of nuts

c. 6000 pieces of nuts



29/84

245. The process of separating coarse from finematerials.

a. Sifting

b. Cleaning

c. Sorting


246. It is a device that separates materials such as oil

from water, and crystals from mother liquor by

means of whirling action.

a. Liquid separator

b. Centrifuge

c. Crystalizer


247. A process which is used to clean fruits and

vegetables to soften the dirt and other foreign

materials adhering to the skin thus making the

washing by spray more efficient.

a. Water soaking

b. Water agitation

c. Scaldingd. None of the above

248. A term given to the process of heating fruits andvegetables in live steam or in water before

canning to clean, to reduce volume, to eliminate

undesirable flavor or odor, and to remove slime

forming-materials.a. Scalding

b. Blanchingc. Sterilizing


249. It is an instrument that is used to determine the

salt content of brine.a. Hydrometer

b. pH meter

c. Manometer


250. It is the weight of animal minus 3 percent of its

total weight to account for the content of the

digestive tract.

a. Slaughter weight

b. Live weight

c. Dead weight


251. It is the weight of carcass or meat and bonestogether with the fat and first-and second-class

by-product of an animal.

a. Slaughter weight

b. Dead weight

c. Live weight


252. It is a facility where the primary processing of

animal yielding meat carcasses, raw fat, internal

organ, and hides are carried out.a. Slaughter house

b. Dressing Plant

c. Animal Butchering Plant

d. All of the above


30/84

253. Pump commonly used in food processing

industry.a. Piston displacement pump

b. Rotary displacement pump

c. Centrifugal pump


254. A type of pump used in food industry that is

characterized by pulsating or periodic output.

a. Piston displacement pump

b. Rotary displacement pump

c. Centrifugal pump

d. All of the above

255. Drying temperature of copra is _______.

a. less than 50C

b. between 50 to 95 C

c. above 95C


256. A spiral kind of positive displacement pump used

in food industry wherein the product comes into

contact with a flexible kind of materials instead

of steel and in which air is utilized as a displacing

medium.

a. Peristaltic pumpb. Jet pump

c. Diaphragm pump

d. All of the above

257. An equipment used in food industry for feeding

solid/liquid mixture into a screw press or

wringers in the form of sheets, rods, or other

shapes.

a. Extruder

b. Screw press

c. Screw feederd. All of the above

258. A process of combining different materials until a

certain degree of homogeneity is achieved.

a.

Millingb. Mixing

c. Feeding


259. Basically, the purpose of mixing is ________.

a. To promote the transfer of heat between hot

or cold product

b. To obtain good contact between materials

being mixedc.

To promote reactions between reactants

d. All of the above

e. Two of the above

260. A type of mixer suitable for free flowing or non-

free flowing materials.

a. Rotating mixer without stirrersb. Rotating mixer with stirrers

c. All of the above

d.

Two of the above

261. A machine used for mixing solids and liquids in

such a ratio that very viscous mixture is formed

such as paste and doughs.a. Kneader

b. Rollerc. Mixer



31/84


32/84

a. Taste

b. Flavorc. Palatability


272. It is the process applied in the manufacture of

chocolate and similar products to produce a verymarked effect on appearance and flavor through

the elimination of moisture, harshness, and

acidity.

a. Conching

b. Roasting

c. Frying


273. A process of pumping product against a steelplate through a very small opening of 0.0001

diameter at a pressure of about 3500 psi to reduce

the size of fat globule such as those in milk,

mayonnaise, and others to a point that fats have

no tendency to rise.

a. Homogenizing

b. Conchingc. Pressing


274. It is the process often used in heating of can and

its content under vacuum condition to remove air

and other entrapped gases before sealing.

a. Exhaustingb. Sterilizing

c. Heatingd. All of the above

275. A process used for many food products by giving

deaeration treatment to improve the color, flavor,aroma retention, or reduce the volume of the

product.

a. Degassing

b. Blending

c.

Exhaustingd. All of the above

276. A process usually applied to nuts and beans of

various sorts in order to bring about a desired

flavor rather than to effect on sterilization.

a. Drying

b. Blanching

c. Roasting

d. Pasteurizatione.

None of the above

277. A processing used in canning in which there is

rigid regulation of the cooking temperature in

such a manner that packages are not misshapen or

broken by too rapid cooling

a. Temperingb. Freezing

c. Refrigeration

d.

None of the above

278. Brown spots on dried vegetables is caused by

______.

a. too high drying temperature usedb. low drying temperature used

c. optimum drying temperature usedd. None of the above


33/84

279. A pretreatment method used for vegetables to

destroy enzymes that can cause undesirablechanges in color and flavor during drying and

storage.

a. Cleaning

b. Blanching

c.

Dryingd. None of the above

280. A pretreatment method for fruits and vegetables

to retard spoilage and darkening of fruits.

a. Blanching

b. Sulfuring

c. Sterilizing

d. All of the above

281. Roasting temperature for pumpkin seeds,

sunflower seeds, and peanuts.

a. 200-250F

b. 250-300F

c. 300-350F


282. Pre-drying temperature requirement for

mushroom.

a.

80-90F

b. 120-125F

c. 250-300F


e. All of the above

283. A case formed like a leathery material over the

outside of very high sugar food such as fruit

which doesnt allow water to pass through during

drying is a factor of _________.a. slow drying

b. rapid drying

c. normal drying


284. Pretreatment of fruits and vegetables are

recommended to _______.

a. stop enzymatic activity which results in color,

flavor, and nutrient losses or changes

b. stop ripening and spoilage

c. hasten drying rate and improve storageability

of the product


285. Another term used for citric acid.

a. Table salt

b. Lemon salt

c. Acid salt

d. All of the above

286. Requirements for a good dehydrator.a. Some form of temperature control

b. A fan to circulate air and remove moisture

c.

Easily removable and washable traysd. All of the above

287. Rotating trays or exchanging trays on a

dehydrator when drying fruits and vegetables isrecommended for the purpose of ______.

a. reducing drying timeb. increasing the efficiency of the dryer

c. promoting even drying of product

d.

None of the above


34/84

288. Conditioning dried fruits after drying basically is

done to _______.a. allow moisture to equalize through all the

food so that there will no damp spots where

mold will grow

b. increase the quality of dried fruit prior to

packagingc. improve the color and taste of fruit


289. Sulfured food are recommended for storage using

_______.

a. metal can container

b. plastic container

c. bottle with can cover container

d. All of the above

290. Recommended temperature for drying

vegetables.

a. 125F

b. 150F

c. 175F

e. 200F

f. All of the above

291. Which of the following statement is true?

a. Different foods requiring similar drying times

and temperature can be dried together

b. Vegetables with strong odors or flavor shouldbe dried separately

c. Dont dry strong-smelling vegetables outside

in an electric dehydrator because dehydrators

are not screened and insect may invade the

food

d. All of the above


292. Sulfur treatment on fruits and vegetables can be

replaced by _____.

a. aulfite dips

b.

ateam blanchingc. water blanching

d. All of the above


293. An example of chemicals used as sulfite dips.

a. Sodium bisulfite

b. Sodium sulfite

c. Sodium metabisulfite

d. None of the abovee.

All of the above

294. Pasteurizing is recommended for foods that had

been contaminated or used as second treatment

for vegetables held in storage if the vegetables do

not have any mold on them ___________.

a. before dryingb. before and during storage

c. after storage

d.

All of the abovee. None of the above

295. Commonly methods used for pasteurizing foods.

a. Freezing and oven dryingb. Steaming and Blanching

c. Boiling and dryingd. All of the above



35/84

296. Recommended storage time for dried food.

a. 24 monthsb. 412 months

c. 1224 months

d. All of the above

297. Fruits rolls that is characterized by tasty chewydried fruit made by pouring pursed fruit into a flat

surface for drying.

a. Fruit rolls

b. Dried fruit

c. Fruit leathers

d. All of the above

298. Drying time requirement for solid yellow or

slightly brown-flecked bananas in a dehydrator.a.

4-8 hours

b. 8-10 hours

c. 10- 16 hours

d. All of the above

299. It is the process of decomposition of

carbohydrates by microorganism or enzyme.a. Fermentation

b. Spoilage

c.

Preservationd. None of the above

300. It is the preservation of food in brine or vinegar

with or without bacterial fermentation.a. Pickling

b. Saltingc. Blanching


301. A pre-treatment procedure to keep the color and

quality of vegetable before drying.a. Trimming

b. Blanching

c. Salting


302. It is the process of boiling whole fruits or pieces

of fruit pulp with sugar to a moderate thick

consistency, without retaining the shape of the

fruit.

a. Jams

b. Jellies

c. Marmalades

d. All of the above

303. It is a product prepared by extracting the juice

from boiled fruits, and then boiled with sugar and

cooked to such consistency that gelatinization

takes place when cooled.

a. Jams

b. Jellies

c. Marmaladesd. All of the above

304. It is a clear jelly which contains evenlysuspended slices of fruits or peel.

a. Jam

b. Jellies

c. Marmaladesd. All of the above

305. It is the aseptic practice in the preparation,processing, and packaging of food products.

a. Cleaning

b.

Sanitation


36/84

c. Housekeeping


306. Substances used to prevent food by retarding

deterioration, rancidity, or discoloration due to

oxidation.

a.

Additivesb. Antioxidants

c. Emulsifiers


307. Substances that modify surface tension in the

component phase of an emulsion to establish a

uniform dispersion.

a. Additives

b. Antioxidantsc.

Emulsifiers


308. Any substance including a food additive used as a

component in the manufacture or preparation of a

food and present in the final product.

a. Nutrientsb. Microelement

c. Ingredients

d.

None of the above

309. Any tag, brand, mark, pictorial, or other

descriptive matter, written, printed, marked,

embossed or impressed on, or attached to acontainer of food.

a. Nutrition factsb. Label

c. Trademark

d.

None of the above

310. Canning temperature for fruits, tomatoes, andpickles in water bath canner.

a. 115 deg C

b. 100 deg C

c. 74 deg C

d.

None of the above

311. Canning temperature for low-acid vegetables,

meat and poultry in pressure canner.

a. 115 deg C

b. 100 deg C

c. 74 deg C


312. Cooking temperature that destroys most bacteriain foods.

a. 115 deg C

b. 100 deg C

c. 74 deg C


313. It is the process of removing heat from asubstance or a space at a lower temperature.

a. Sublimation

b.

Heat of fusionc. Refrigeration

d. All of the above

314. Heat moves from a substance naturally to anothersubstance _____.

a. at a higher temperature to lower temperatureb. at lower temperature to higher temperature

c. at either temperature

d.

None of the above


37/84

315. It is the intensity of the molecular movement of

matter.a. Energy

b. Heat

c. Work

d. All of the above

316. A substance is cold if _________.

a. heat is present

b. heat is absent

c. heat is higher

d. All of the above

317. The quantity of heat in the substance is described

in terms of _____.

a. BTUb.

Calories

c. Pascal

d. All of the above

318. Ten BTU is equivalent to _______.

a. 2520 calories

b. 2250 caloriesc. 2045 calories


319. One-hundred calories is equivalent to

__________.

a. 418.7 Joules

b. 481.7 Joulesc. 471.8 Joules


320. An instrument used to measure heat is ________.

a. thermometerb. Watt meter

c. Calorimeter


321. It is the measurement of the heat level of asubstance.

a. Thermometer

b. Temperature

c. Calorimeter

d. All of the above

322. Which of the following statement is true?

a. The freezing point of water is 0 F

b. The boiling point of water is 212 Cc. That 32 F and 0 C is the same temperature

level


323. It is the quantity of heat required to raise the

temperature of a substance one degree scale.

a. Sensible heatb. Specific heat

c. Latent heat


324. The specific heat of water is _________.

a. 1 BTU/lb-F

b. 1 kcal/kg-Cc. 1 cal/g-C

d. All of the above


38/84

325. It is the amount of heat added or removed from a

substance with the change in temperature.

a. Sensible heat

b Latent heat

c. Specific heat

d. All of the above

326. It is the heat added or removed from a substance

causing a change in its state without changing itstemperature.

a. Sensible heat

b. Latent heat

c. Specific heat

d. All of the above

327. It is the quantity of heat required to change a unit

mass of a liquid into gaseous state withoutchange in temperature.

a. Latent heat of vaporization

b. Latent heat of fusion

c. Latent heat condensation



mass of solid to liquid state without change in

temperature.a. Latent heat of vaporization

b. Latent heat of fusion

c. Latent heat of sublimation

d. All of the above

329. It is the quantity of heat required to change a unitmass of gas to liquid state without change in

temperature.

a.

Latent heat of vaporization

b. Latent heat of condensation

c. Latent heat of fusiond. All of the above


mass of solid to gas without change in

temperature.a. Latent heat of fusion

b. Latent heat of vaporization

c. Latent heat of sublimation


331. The latent heat of fusion of water is ________.

a. 336 kJ/kg

b. 144 BTU/lb

c. All of the aboved. None of the above

332. At a higher elevation, ________.

a. water will boil at 100C

b. water will boil above 100C

c. water will boil below 100C

c. Water will not boil


333. The amount of heat transmitted to a wall is afactor of ______.

a. wall thickness

b. temperature difference

c. resistance of heat flow of the wall materials

d. All of the above

334. A material with high emissivity _________.

a. will collect more heat

b. will not collect heat


39/84

c. will transmit heat


335. The basic uses of insulating materials for

refrigeration system are:

a. To retard heat flow

b.

To prevent surface condensationc. To control noise and vibration

d. All of the above

336. Which of the following insulating materials for

refrigeration system is efficient and least

expensive?

a. Asbestos

b. Styrofoam

c. Aluminum foil

d. All of the above

337. It is the amount or quantity of current flowing in

a circuit

a. Voltage

b. Amperage

c. Ohmsd. None of the above

338. It is the electrical pressure of a circuita. Voltage

b. Amperage

c. Ohms


339. It is the cooling coil of a refrigeration systema. Condenser

b. Evaporator

c. Compressor


340. It is the basic part of a refrigeration system which

is characterized by a high pressure side.

a. Condenser

b. Evaporator

c. Expansion valved. All of the above

341. It is the part of a refrigeration system that causes

the circulation of a refrigerant.

a. Condenser

b. Expansion valve

c. Compressor


342. A part of a refrigeration system that causes the

reduction of pressure of the refrigerant.

a. Evaporator

b. Compressor

c. Expansion valve

d. All of the above

343. It is a fluid that easily boils at a lower

temperature.

a. Waterb. Oil

c. Refrigerant

d. All of the above

344. One ton refrigeration is the amount of heatrequired to melt one ton of ice in ________.

a. 12 hoursb. 24 minutes

c. one day



40/84

345. One ton refrigeration is equal to _______.

a. 288,000 BTU/dayb. 12,000 BTU/hr

c. 200 BTU/min

d. All of the above

346. An example of refrigerant.a. Ammonia

b. Carbon monoxide

c. Methyl bromide

d. All of the above

347. Commonly used refrigerant in ice plants.

a. Ammonia

b. Carbon dioxide

c. Methyl chloride


348. A refrigeration appliance that operates at a higher

temperature.

a. No-frost refrigerator

b. Air-conditioner

c. Domestic freezerd. All of the above

349. The introduction of fresh ambient air to an air-conditioned or refrigerated space.

a. Cooling

b. Air changes

c. Air filtrationd. None of the above

350. It is the removal of accumulated ice from thesurfaces of cooling coils which operate below

freezing point.

a. Dehumidification

b. Defrosting

c. Ice meltingd. None of the above

351. A refrigeration system which can be used either

to cool or to heat a given space, normally by

exchanging the functions of the evaporator and

the condenser.

a. Heat pump

b. Humidifier

c. Dehumidifier


352. Air that is flowing into a space through gaps

around doors, windows, and others.

a. Air intake

b. Air changes

c. Infiltrationd. None of the above

353. The difference between dry bulb and wet bulbtemperatures

a. Wet bulb depression

b. Relative humidity

c. Dew point temperatured. None of the above


41/84

354. The temperature at which a liquid is converted to

solid state upon the removal of its latent heat offusion.

a. Cooling point

b. Solid point

c. Freezing point


355. To reduce the relative humidity of air, it is

recommended to use a _______.

a. humidifier

b. dehumidifier

c. psychrometer


356. In a domestic refrigerator, the condenser can be

found _______.a. inside the refrigerator cabinet

b. outside the refrigerator cabinet

c. beneath the freezer


357. Freezers in refrigerator compartment arenormally found at the upper section of the cabinet

for the reason that _______.

a. it is easy to load product to the freezerb. it is easy to install the freezer in the cabinet

c. heat will efficiently be distributed to the

refrigerator compartment


358. Chilling injury of banana will occur at atemperature

a. Below 27C

b.

Below 14C

c. Below 5C

d. All of the above

359. Lowest temperature that is safe for storage of

banana is ________.

a. below 14C

b.

below 5Cc. below 0Cd. All of the above

360. When a product is termed as frozen storage, it is

________.

a. chilled and stored above freezing point

b. the product is stored between -10F to 10F

c. the product is stored at 10F to 50F

d.

All of the above

361. Another important factors in cold storage of

perishable products are ________.

a. energy and power requirement inside the

storage room

b. temperature and heat loss in the storage room

c. humidity and air motion inside the storage

room


362. The use of plastic polyethylene sheet as

packaging material for cold storage is ________.

a. to provide heat insulating effect on the

product

b. to make the product attractive to the customer

c. to prevent moisture loss in the product



42/84

363. The purpose of refrigeration in storing perishable

product is _____.a. to improve the quality of the product

b. to arrest or retard the natural process of

deterioration

c. to hasten ripening or maturity of product such

as fruits and vegetablesd. All of the above

364. It is the process of exposing freshly-harvested

product and carefully-prepared food to subzero

temperatures and holding them at 32C during

storage period to maintain the quality of the

products.

a. Cold storage

b. Quick freezing

c.

Sharp freezing

d. All of the above

365. If vegetables are stored at a temperature between

0 C to 30 C, the product is under _________.

a. frozen storage

b. refrigerated storage

c. All of the above


366. Important factor that contributes in proper

refrigeration of perishable crops is ______.

a. constant temperature

b. free air circulation

c. control of relative humidity

d. All of the above

367. It is the process of heating vegetables in steam or

in boiling water to inactivate enzymes and

reduce microbial population thereby prolonging

storage at subfreezing temperature.a. Dehydration

b. Blanching

c. Drying


368. Most favorable cold storage temperature for eggs.

a. 2930C

b. 2930F

c. 28F


369. Freezing temperature for eggs.

a. 2930 C

b.

2930 Fc. 28F


370. Factors that change during cold storage of fish

due to oxidation of fish oils and pigments

particularly in more fatty species of fish.

a. Color and flavor

b. Color and texture

c. Flavor and texture

d.

All of the above

371. A process of retarding moisture and oxidation

loss from the product during cold storage by

providing a continuous film or coating that will

adhere to the surface of the product.

a. Blaching

b. Thawing

c. Glazing



43/84

372. A freezer that operates at an air temperature of -30 F and below and a velocity of 500 to 100 fpm.

a. Sharp freezer

b. Air-blast freezer

c. Contact plate freezer

d.

All of the above

373. A freezer used for fish product wherein the

products are placed in shelves or in aluminum

pans or plates covered by pipe coils or

evaporators at a temperature of20 to - 29 C.

a. Sharp freezer

b. Air-blast freezer

c. Contact plate freezer

d. All of the above

374. Freezing point of milk.

a. - 0.545 C

b. - 0.545 F

c. 0. 545 C


375. A frozen product made of a pasturized mixture of

sugar, solid milk, stabilizer, food acid, and

flavorings such as fruits, fruit juices or extract,and water.

a. Ice cream

b. Sherbet

c. Frozen milkd. All of the above

376. Which of the following are used for packaging

frozen poultry products?

a.

Plastic

b. Edible coating

c. Aluminum foild. Waxed cardboard

e. All of the above

f.

377. A 3 hp engine is to be replace with electric

motor. Recommend for the size of the motor forthe drive.

a. 1 hp

b. 2 hp

c. 5 hp


78. Frozen poultry product gave only good for a

period of ________.

a. 1 to 6 months

b.

6 to 12 monthsc. 1 to 2 years

d. All of the above

379. Term used for the internal organs of poultry

suitable for cold storage.

a. Carcassb. Giblets

c. Gills

d.

None of the above

380. In order to minimize darkening of carcass of

poultry meat, it is recommended that before cold

storage poultry meat should be ______.a. slowly be frozen and undergo scalding

processb. frozen rapidly

c. undergo scalding process

d.

None of the above


44/84

381. Tenderness of poultry meat can be maintained

during cold storage by __________.a. storing it in aluminum foil

b. storing it in plastic net

c. storing it unpacked

d. All of the above

382. Changes in the flavor of meat, fish, or poultry

during freezing is due to the ______.

a. change in temperature of the product

b. microorganisms that were killed during

storage

c. oxidation of fats


383. It is a method of freezing the surface of poultry

meat using mist of liquid prior to storage in an airblast freezer or cold storage room.

a. Liquid immersion freezing

b. Liquid spray freezing

c. Conveyor tunnel freezing

d. All of the above

384. If a poultry product is stored at a temperature of

35-40 F, the product quality can be maintained

within ______.a. 1 to 2 months

b. 1 to 2 days

c. 1 to 2 hours

d. None of the above385. It is a flesh obtained from domesticated animals.

a. Carcassb. Meat

c. Giblets

d.

None of the above

386. It is the meat obtained from hogs.a. Beef

b. Pork

c. Veal

d. All of the above

387. It is the meat of sheep that is less than one year

old.

a. Lamb

b. Muttons

c. Chevon


388. It is the meat from rabbit.a. Lapan

b. Venison

c. Chevon


389. It is the meat from goat.a. Chevon

b. Venison

c.

Muttond. All of the above

390. It is the method used in preserving meat.

a. Smoking processb. Refrigeration

c. Freeze dryingd. Irradiation


f.

All of the above


45/84

391. It is a meat of less than one-year old cattle.a. Beef

b. Veal

c. Carabeef

d. All of the above

392. Which of the following is true?

a. When beef is stored at lower temperature it

will have longer storage life than when cold

stored at higher temperature

b. Storing beef at lower temperature will reduce

its storage life

c. Storing beef at higher temperature will

increase its storage life

d. All of the above

393. Myoglobin content in meat is responsible for

_______.

a. odor of meat after cold storage

b. appearance of meat

c. color of meat

d. All of the abovee. Two of the above


394. It is the process of allowing meat to hang at

temperature of 0 to 3 C to create tenderizing

effect before freezing.

a. Aging

b. Freezing

c. Tempering


395. Which of the following is true in cold storage of

meat?a. Extreme temperature fluctuation during

defrosting contributes to short storage life of

the meat.

b. Freezing meat and its subsequent frozen

storage improves the quality of meat products.c.

Proper handling of meat prior to freezing

reduces the quality of frozen products.


396. Freezer burn in meat product is a result of

______.

a. storing meat product in a freezer with plastic

sheet to prevent moisture loss

b. storing meat product without plastic sheet at

high relative humidityc. storing meat product without plastic sheet at

low relative humidity


397. The recommended time for storing beef cuts at

18C is ___.

a. 6 to 12 months

b. 3 to 4 months

c.

1 to 2 monthsd. None of the above

398. Ground beef can be stored at18C within a

period of ________.

a. 6 to 12 months

b. 3 to 4 months

c. 1 to 2 months



46/84

399. It is a method of freezing shrimp into an agitated

cold brine solution of a fixed concentration andtemperature.

a. Blast freezing

b. Immersion freezing

c. Tunnel freezing

d.

None of the above

400. At18C scallop meat have a frozen storage life

of ________.

a. 1- 2 months

b. 3 - 6 monthsc. 7 - 12 months


401. ASHRAE is the acronym for __________.

a.

Association of Heat, Refrigeration, and AirConditioning Engineers

b. American Society of Heating, Refrigerating,and Air Conditioning Engineers

c. Association of Sensible Heating,

Refrigeration, and Air Cooling Engineers


402. An equipment that is used to clean, cool, heat,

humidify, or dehumidify air.a. Air heat exchanger

b. Air conditioner

c. Air-cooled condenser

d. All of the above

403. The process of removing moisture from air.

a. Dehydrationb. Air suction

c.

Dehumidify

d. All of the above

404. It is the most popular refrigerant used for

refrigeration system.

a. R-12 (Dichlordifluoromethane)

b. R- 22 (Monochlorodiflouromethane)

c.

R-502d.

All of the above

405. It is the most popular refrigerant for air-

conditioning.


b. R-22 (Monochlorodiflouromethane)

c. R-502 (mixture of R-22 and R115)

d. All of the above

406. A popular refrigerant for low temperaturerefrigeration systems.


b. R-22 (Monochlorodiflouromethane)

c. R-502 (mixture of R-22 and R115)

d. All of the above

407. It is the process by which air is cooled, cleaned,

and circulated.

a.

Air conditionerb. Air conditioning

c. Air cooling and cleaning

d. All of the above

408. Air conditioning system wherein the condenser is

located separately from the evaporator and usesan interconnecting refrigerant lines.

a. Split-system air conditioning system

b.

Package equipment air conditioning system


47/84

c. All of the above


409. It is the cooling equipment of air conditioner.

a. Condenser

b. Evaporator

c. Compressor

d.

Expansion valve

410. Condenser efficiency of an air conditioner can be

increased by _____.

a. reducing the condenser surface area

b. increasing the condenser surface area

c. increasing the amount of refrigerant flowing

in the condenser


411. Operating temperature of evaporator in an air-

conditioning system.

a. 20F

b. 40F

c. 60F

d. All of the above

412. Refrigerated-air conditioning is used in

________.a. hot temperature with high humidity

b. hot temperature with low humidity

c. hot temperature with high or low humidity


413. A refrigerated system that cleans, dehydrates, and

cools a compartment.

a. No frost refrigerator

b.

Chiller

c. Freezer

d. Air conditionere. None of the above

414. Which of the following statement is true:

a. The motor and compressor of a refrigeration

system is separately installed.

b.

The motor and compressor of a refrigeration

system is housed in the same compartment.

c. The compressor and the motor of a

refrigeration system is non-hermetic type?

d. None of the above.

415. The highest pressure in the refrigeration system

can be found at ____.

a. the capillary tube

b.

the entrance of the evaporator coilc. the entrance of the condenser tube

d. the evaporator coil immediately before the

compressor


416. A refrigeration system component after thecondenser.

a. Capillary tube

b.

Filterc. Compressor


417. A refrigeration system component after thecapillary tube.

a. Evaporatorb. Compressor

c. Condenser

d.

None of the above


48/84

418. A refrigeration system component before thecondenser.

a. Filter

b. Evaporator

c. Capillary tube

d. Compressor

e.

None of the above

419. Lowest temperature zone in refrigeration system.

a. Condenser

b. Capillary tube

c. Evaporator


420. State of refrigerant at the condenser side

immediately after leaving the compressor.a. Superheated gas

b. Lukewarm liquid

c. Saturated gas


421. Sate of refrigerant at the evaporator sideimmediately before the compressor.

a. Superheated gas

b.

Lukewarm liquidc. Saturated gas

d. None of the abo

board exam ae reviewer volume ii

Documents