Miscellaneous Foods

Q1: Mined salt has been reported to contain about

A 50% Micrococcus, 10% Coryneforms and 14% Bacillus

B 60% Micrococcus, 20% Coryneforms and 14% Bacillus

C 70% Micrococcus, 20% Coryneforms and 4% Bacillus

D 70% Micrococcus, 20% Coryneforms and 10% Bacillus

ANS:C - 70% Micrococcus, 20% Coryneforms and 4% Bacillus

No answer description is available.

Q2: The most commonly used medium for the build up of cultures and the production of baker's yeast consist of

A molasses and minerals

B molasses, minerals and salts

C molasses

D molasses, lactose

ANS:B - molasses, minerals and salts

No answer description is available.

Q3: Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?

A Cloudiness and ropiness

B Flat sour spoilage

C Superficial fungal spoilage

D Pin-spot molding

ANS:A - Cloudiness and ropiness

No answer description is available.

Q4: The most important organism involved in manufacture of Koji is

A Aspergillus oryzae

B Aspergillus soyae

C both (a) and (b)

D Lactobacillus lactis

ANS:C - both (a) and (b)

No answer description is available.

Q5: Which of the following organism is found at the initial stages in the batter of Idli?

A Leuconostoc mesentroides

B Aspergillus niger

C Bacillus natio

D None of these

ANS:A - Leuconostoc mesentroides

No answer description is available.

Q6: The manufacture of baker's yeast involve

A S. cerevisiae

B S. thermophillus

C Bacillus subtilis

D none of these

ANS:A - S. cerevisiae

No answer description is available.

Q7: Ropiness in bread is caused by

A Bacillus subtilis

B A. niger

C R. nigricans

D P. expansum

ANS:A - Bacillus subtilis

Causes of Ropiness : The chief causative organism is Bacillus subtilis or B. Licheniformis. In ropiness, the hydrolysis of bread flour protein (gluten) takes place by proteinases. Starch is also hydrolysed by amylases, which encourage ropiness.

Q8: Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds?

A Aspergillus

B Penicillium

C Fusarium

D All of these

ANS:D - All of these

No answer description is available.



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