Fruits and Vegetables

Q1: Anthracnose is a defect which can be observed as

A spotting of leaves

B spotting of seedpods

C spotting of fruits

D all of these

ANS:D - all of these

No answer description is available. 

Q2: Concentrate of fruits and vegetable juices

A favor the growth of A. niger and A. flavus species

B favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species

C favor the growth of Saprophytic bacteria

D none of the above

ANS:B - favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species

No answer description is available. 

Q3: Watery soft rot is found mostly in

A fruits

B vegetables

C cereals

D all of these

ANS:B - vegetables

No answer description is available.

Q4: The micro-organism which is present in both fresh and frozen juices is

A E. coli

B Entereobacter aerogenes

C P. chrysogenum

D None of these

ANS:B - Entereobacter aerogenes

No answer description is available. 

Q5: Black mold rot is caused by

A A.flavus

B A. niger

C Trichoderma

D Trichothecium roseum

ANS:B - A. niger

No answer description is available. 

Q6: Saprophytic bacteria cause

A sliminess or souring in piled, wet and heating vegetables

B brown rot in vegetables

C black rot in fruits

D bacterial soft rot

ANS:A - sliminess or souring in piled, wet and heating vegetables

No answer description is available. 

Q7: Bacterial soft rot is caused due to

A fermentation of pectin

B fermentation of sugars

C formation of ketones

D formation of amino acids

ANS:B - fermentation of sugars

No answer description is available. 

Q8: Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.

A Streptococcus

B Micrococcus

C both (a) and (b)

D none of these

ANS:B - Micrococcus

No answer description is available. 

Q9: The predominant micro-organisms in frozen foods are

A bacteria

B micro-coccus

C yeast and moulds

D none of these

ANS:C - yeast and moulds

No answer description is available. 

Q10: Yeast are most likely to grow in frozen fruits during

A slow thawing

B refrigeration

C ambient temperature

D none of these

ANS:A - slow thawing

No answer description is available. 

Q11: Stem and rots caused by species of molds involve

A leaves of fruits

B stem ends of fruits

C spotting on vegetables

D spotting on fruits

ANS:B - stem ends of fruits

No answer description is available. 

Q12: Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?

A When thawed vegetables are held at refrigerated temperature for any considerable period

B When thawed vegetables are held at room temperature for any considerable period

C When thawed vegetables are held below refrigerated temperature for any considerable period

D None of the above

ANS:B - When thawed vegetables are held at room temperature for any considerable period

No answer description is available. 



img not found
img

For help Students Orientation
Mcqs Questions

One stop destination for examination, preparation, recruitment, and more. Specially designed online test to solve all your preparation worries. Go wherever you want to and practice whenever you want, using the online test platform.