Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
nmims post
Objective Type Set
Online MCQ Assignment
Question Solution
Solved Question
Uncategorized

Multiple choice question for engineering

Set 1

1. What could be the possible reason for minimal use of MSG in preserved/ canned food items?
a) Reduction in spore formation
b) Increase in spore formation
c) Facilitating multiplication of bacteria
d) None of the mentioned

View Answer

Answer: a [Reason:] Mono sodium glutamate (MSG) contains glutamates which is a derivative of glutamic acid and hence this inhibits the development of spore formation which is required by the cell to survive better in adverse conditions.

2. Which of the following is true about spore formation by cells?
a) They enlarge and prevent external agents from entering inside
b) A resisting state from unfavorable environment
c) They are formed by healthy cells that face starvation
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true about spore formation by cells.

3. Which of the following sentences is NOT true?
a) Bacteria can be killed by treating with heat, both, dry and moist heat treatment
b) Cell protein coagulates in the absence of air
c) Order of death by moist heat is logarithmic in nature
d) None of the mentioned

View Answer

Answer: b [Reason:] Cell protein does NOT coagulate in the absence of air.

4. The non-functioning of the enzymes in bacteria is a major reason of death of bacteria.
a) True
b) False

View Answer

Answer: b [Reason:] This statement is false because a suspension containing 99% dead calls had their enzyme activity still on.

5. Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.
a) True
b) False

View Answer

Answer: a [Reason:] Coagulation of proteins or a certain mechanism is a reason for the death of cells observed by the following experiment – a suspension containing 99% dead calls had their enzyme activity still on. This experiment shows that enzyme activity has nothing to do with death but inhibition of growth does. Hence, these cells mus have had their enzyme activity nullified only when all the protein/mechanisms in their body were coagulated. Therefore, the statement – Decreasing enzyme content is not a cause but rather a consequence of inhibited growth, holds true.

6. Death of bacterial spores permits computation of death points which is independent of all explanation.
a) True
b) False

View Answer

Answer: a [Reason:] Death of bacterial spores is of logarithmic order and hence this lets us compare the heat resistance of species at different temperatures or of different species at the same temperatures.

7. Which of the following is true about lethal mutation?
a) It is brought about by destruction of a single molecule
b) It is brought about by inhibition of enzyme activity
c) Neither of the mentioned
d) Both of the mentioned

View Answer

Answer: a [Reason:] Lethal mutation is brought about by inhibition of enzyme activity.

8. Which of the following methods is possible to kill bacteria?
a) Keeping the time constant from previous calculations and maintaining a certain temperature
b) Bringing the temperature down to a certain value such that the bacteria die in 10 minutes
c) Keeping the temperature constant and keeping them at that temperature till the time they die
d) All of the mentioned

View Answer

Answer: d [Reason:] It is possible to keep the time constant from previous calculations and maintain a certain temperature to kill bacteria. Bringing the temperature down to a certain value such that the bacteria die in 10 minutes is another method used in old times, called thermal death point. Keeping the temperature constant and keeping them at that temperature till the time they die is the latest method used called the thermal death time method.

9. Which of the following is true about death time curve method to sterilize canned food?
a) It tells us the time and temperature to sterilize canned food
b) It tells us about the heat penetration of the container
c) It tells us about the heat conductivity of the container
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned points are correct with respect to death time curve method used for sterilized canned food

10. Statement 1: Heat resistance of an organism is designated by the ‘c’ value.
Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Heat resistance of an organism is designated by the ‘c’ value. It is the number og minutes required to destroy the organism at 121 deg C. The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

11. There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.
a) True
b) False

View Answer

Answer: b [Reason:] There is NO existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.

12. food-engineering-questions-answers-principles-food-preservation-by-canning-1-q12
The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above?
a) Greater the spore concentration, more heat resistant the suspension
b) Spores of a given strain, all have the same heat resistance
c) Spores of the same strain have many spores of low heat resistance
d) Spores of the same strain have very few spores of high heat resistance

View Answer

Answer: a [Reason:] 1. The area formed by the triangles is more when the spore concentration is more and since this region denotes the number of spores surviving, the first explanation makes sense. 2. Since the starting point of ‘a’ on the y-axis is higher than in the other suspension, the first statement makes sense. All the other statements definitely aren’t comprehended by the graph and some of them are only speculations by various researchers.

13. Between the following factors, which of the following have maximum effect on highly heat resistant spores?
a) Wetted
b) Alternately wetted and dried
c) Dried
d) Frozen

View Answer

Answer: c [Reason:] Spores which are dried and subjected to continuous drying have higher resistance to spore formation.

14. Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance.
Statement 2: Freezing weakens spores.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] The physical environment in which a spore is grown has minimal affect on its heat resistance. Freezing weakens spores.

15. Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated.
Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated. Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

Set 2

1. Artificial media weakens cultures of organisms.
a) True
b) False

View Answer

Answer: a [Reason:] A good example would be- soil organism last on a contaminated tissue for 7 years but only for 3 months on artificial ones.

2. For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.
a) True
b) False

View Answer

Answer: a [Reason:] A rich/enhanced/artificial culture supports any organism colony for a very limited time although the heat resistant properties of the organism grown in this condition might be highly advanced. Hence, a mediocre level environment should be chosen to get the both optimal properties.

3. Which of the following falls in the low acidic group?
a) Plant and animal tissues
b) Manufactured items
c) Fruits
d) Jams and jellies

View Answer

Answer: a [Reason:] Plant and animal tissues fall under the low acidic group. Manufactured items are medium acidic. Fruits are acidic and jams and jellies are highly acidic.

4. Which of the following is true about clostridium botulinum?
a) It is at a pH of 4.5
b) Foods containing this require good heat treatment
c) One millionth of a gram of toxin produced also will kill man
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true about clostridium botulinum.

5. Which of the following is true about corn?
a) Whole corn is called lye hominy
b) It is the only food product which is above 7 in pH naturally occurring
c) When the lye is washed away the alkalinity reduces
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true about corn.

6. Which of the following organisms have a high resisting effect at high temperatures?
a) Mesophiles
b) Psychrophiles
c) Thermophiles
d) Thermoduric

View Answer

Answer: d [Reason:] Thermoduric organisms have a high resisting effect at high temperatures.

7. Which of the following is true about clostridrium botulinum?
a) Mesophilic
b) Spore-forming
c) Anaerobic
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true about clostridrium botulinum.

8. Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
a) Mesophiles
b) Psychrophiles
c) Thermophiles
d) All of the mentioned

View Answer

Answer: c [Reason:] Thermophiles are present at high temperatures and hence to kill those at that temperatures might lead to overcooked and degraded canned food.

9. Thermophilic flat sour spoilage is due to _____
a) Storing conditions
b) Temperature
c) Equipment or ingredients
d) All of the mentioned

View Answer

Answer: c [Reason:] Thermophilic flat sour spoilage is due to equipment or ingredients.

10. Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.
Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b Thermophilic flat sour spoilage generally doesn’t take place at home. Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

11. Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?
a) Acid is produced
b) Gas is released
c) Decomposition
d) Al of the mentioned

View Answer

Answer: b [Reason:] The bulging of containers of high to very high acidic food takes place due to release of gas.

12. Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?
a) Tomato soup packet
b) Pickle
c) Both tomato soup packet and pickle
d) Neither tomato soup packet nor pickle

View Answer

Answer: a [Reason:] Tomato soup packet went through something known as flat sour spoilage. In this kind of spoilage, only an acid is produced. This cannot be physically noticed without opening the packet. The pickle on the other hand produces acid upon spoilage and hence its package swells up due to which it is easily evident that it’s spoiled.

13. What change in pH should be made to tomato soup to increase its preservation?
a) Make it acidic
b) Make it basic
c) Make it neutral
d) Make no changes

View Answer

Answer: c [Reason:] Increasing the pH of tomato soup from low acidic to neutral kills the bacteria faster as spore formation of bacteria doesn’t take place at neutral conditions.

14. Which of the following is a reason for addition of spice oils to certain foods for the reason of preservation?
a) Decrease enzymes
b) Coagulation of certain mechanisms
c) Reduces heat resistance of spores
d) All of the mentioned

View Answer

Answer: c [Reason:] Spice oil reduces heat resistance of spores.

15. Statement 1: Salt inhibits the heat resistance of bacteria.
Statement 2: Phosphate ions are important in spore formation.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Salt inhibits the heat resistance of spores. Phosphate ions are important in spore formation.

Set 3

1. Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.
Statement 2: Sugar helps in preservation of food whereas salt does not.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] Longer heating time is required to kill spores as the concentration of sugar increases. Both sugar and salt help in preserving food.

2. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?
a) Because the bacteria get stuck in the oil phase
b) This statement is incorrect
c) It is relative with respect to waster and hence better preserver
d) None of the mentioned

View Answer

Answer: a [Reason:] It difficult to kill yeast in a salad dressing because the bacteria get stuck in the oil phase.

3. Which of the following statements with respect to activation energy are true/is true?
a) With every 10 deg C increase in temperature, the velocity of the substrate-enzyme reaction doubles
b) With the increase in temperature, the enzyme itself gets destroyed as it is proteinous and the rate decreases
c) The optimal temperature for the carrying of the substrate-enzyme reaction is when the coefficient of the ratio at increased temperature ( by 10 deg C) to the present temperature is 1.
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned statements with respect to activation energy are true.

4. Statement 1: With the increase in temperature, the enzyme gets deactivated.
Statement 2: With the increase in temperature, the enzyme gets reactivated.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true. This is because, some enzymes like peroxide get reactivated after heating.

5. Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
a) Pickle with vinegar
b) Pickle without vinegar
c) Pear
d) Tomato with slight salt

View Answer

Answer: a [Reason:] All of the mentioned food items have enzyme peroxide in them. Vinegar added to pickles increases the heat destruction of peroxide. Hence the enzyme gets killed and no biological activity is present. As a result it does not get deteriorated. Whereas in the other cases, sugar in pears and salt in tomato resists heat and protects peroxide.

6. Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.
Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed. Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

7. Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses. Canned food items which heat up by convection heat up faster than those by conduction. This is because heat transfer by convection (actual movement of molecules) is faster than heat transfer by conduction ( simple molecular vibration).

8. Which of the following food items is the lowest in heating up?
a) Broths and thin soup with negligible starch in it
b) Fruits packed in water/syrup with large pieces
c) Evaporated milk
d) Chopped vegetables with high starch content packed with free liquid

View Answer

Answer: d [Reason:] Broths and thin soup with loads of starch in it. The starch in these solids which separates or leaches out retards heat. Hence, in chopped vegetables with high starch content packed with free liquid, the leached starch retards heat transfer.

9. Which of the following comes under the categories of food – broken curve heating food
a) Evaporated milk
b) Fruits packed without water/syrup
c) Syrup packed with sweet potatoes
d) All of the mentioned

View Answer

Answer: c [Reason:] In syrup packed with sweet potatoes, the heat transfer is through convection initially. But when the starch particles from the solids separate, they retard the heat transfer.

10. Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.
Statement 2: The zone of slowest heating in a container is called cold point of a container.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. All points inside a container do not heat up at steady rates. The zone of slowest heating in a container is called cold point of a container.

11. Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.
Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] The cold point of a food item getting heated up by convection has its cold point at the bottom of the container on the vertical axis. The cold point of a food item getting heated up by convection has its cold point at the center of the container on the vertical axis.

12. For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.
a) True
b) False

View Answer

Answer: a [Reason:] For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

13. Which of the following parameter is important to know and to plot the heating and cooling curves?
a) fh
b) fc
c) Initial temperature (IT) and retort temperature(RT)
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned parameters are important to know and to plot the heating and cooling curves.

14. The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____
a) Slope of cooling curve, fc
b) Slope of heating curve, fh
c) Zero time
d) Come-up-time

View Answer

Answer: d [Reason:] The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as Come-up-time.

15. Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.
Statement 2: The time when heating started is called the zero time.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively. The time when the retort reached processing temperature is called the zero time.

Set 4

1. The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.
a) True
b) False

View Answer

Answer: a [Reason:] The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.

2. For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z= slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Then, which of the following represents the lethal rate at T?
a) C
b) T
c) t/C
d) C/t

View Answer

Answer: d [Reason:] C/t represents the lethal rate at T.

3. For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?
a) C
b) z
c) t/C
d) C/t

View Answer

Answer: c [Reason:] t/C that is the time taken to destroy the organism at temperature T when C=1 is read from the graph. C and z are known. C/t is then calculated as reciprocal.

4. By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?
a) Area under the curve
b) The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
c) The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
d) None of the mentioned

View Answer

Answer: a [Reason:] By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. The lethal value is obtained by the area under the curve.

5. Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value.
Statement 2: When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value. When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

6. With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.
a) True
b) False

View Answer

Answer: a [Reason:] With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

7. Which of the following is required for calculation of process time by Ball’s method?
a) C and z value of thermal death time curve
b) Cold point of the container
c) Number of degrees which exist between the retort temperature and the maximum temperature
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is required for calculation of process time by Ball’s method.

8. Which of the following statements is true?
a) The general method of determining the heat process required for canned food always gives result in terms of total heating time
b) The formula and monogram methods require come-up time
c) Ball has established that 42% of the CUT is reusable in terms of the processing temperature
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true.

9. When a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is _____
a) 60 minutes
b) 55 minutes
c) 55.8 minutes
d) 54.2 minutes

View Answer

Answer: c [Reason:] Ball has established that 42% of the CUT is reusable in terms of the processing temperature. CUT is 10 minutes. Hence 4.2 minutes is deducted. Hence, when a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is 55.8 minutes.

10. Which of the following factor does safe processing schedule depend upon?
a) Heat resistance of spoilage bacteria
b) Heat penetration characteristics of food in containers
c) Both of the mentioned
d) Neither of the mentioned

View Answer

Answer: c [Reason:] Both of the mentioned are important factors on which safe processing schedule depends upon.

11. For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.
a) True
b) False

View Answer

Answer: b [Reason:] For heat penetration considerations for safe processing schedule, the slowest heating and the fastest cooling curves are used to calculate lethal effect of the process.

12. Statement 1: Which of the following methods is used to determine process times for products?
Statement 2: Which of the conditions is the above method used in?
a) Slowest heating-fastest cooling composite data from heat penetration studies, will be excess under sanitary conditions
b) Inoculated pack studies, will be inadequate under poor processing conditions
c) Statistical evaluation, will be inadequate under poor processing conditions
d) All of the mentioned, all of the mentioned

View Answer

Answer: d [Reason:] The entire mentioned are methods used to determine process times for products. All of the mentioned conditions are when these techniques are used.

13. Statement 1: In low and medium acid foods, spore forming organisms are observed.
Statement 2: In acidic products, the organisms must be yeasts, molds etc.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] In low and medium acid foods, spore forming organisms are observed. In acidic products, the organisms must be yeasts, molds etc.

14. Statement 1: The swelling of cans takes place due to the release of hydrogen gas.
Statement 2: The swelling of cans takes place due to the release of carbon di oxide gas due to molasses and malt extracts.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] The swelling of cans takes place due to the release of hydrogen gas. The swelling of cans takes place due to the release of carbon di oxide gas due to molasses and malt extracts.

15. Statement 1: Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode.
Statement 2: In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode. In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron.

Set 5

1. Which of the following is the process of anaerobic degradation of proteinaceous materials?
a) Respiration
b) Fermentation
c) Putrefaction
d) All of the mentioned

View Answer

Answer: c [Reason:] Putrefaction is the process of anaerobic degradation of proteinaceous materials. Fermentation is the process of anaerobic oxidation of carbohydrates. Respiration is the process where carbohydrates are converted aerobically to carbon di oxide and water with the release of large amounts of energy.

2. Which of the following gases are evolved during putrefaction?
a) Carbon di oxide
b) Hydrogen sulfide
c) Neither of the mentioned
d) Both of the mentioned

View Answer

Answer: d [Reason:] Both of the mentioned gases are evolved during putrefaction but only hydrogen sulphide has a characteristic odor.

3. Which of the following is a requisite for a microorganism to be used in fermentation and pickling?
a) Microorganisms must be able to grow on the substrate
b) Organism must have the ability to maintain physiological constancy under growing conditions
c) Desired chemical changes should take place in the required conditions
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned are the requisites for a microorganism to be used in fermentation and pickling

4. Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
Statement 2: Microorganisms first attack _____
a) True, carbohydrates
b) True, fats
c) False, proteins
d) False, vitamins

View Answer

Answer: a [Reason:] Generation of lactose fermenting enzymes can occur in a few minutes. Microorganisms first attack carbohydrates.

5. Statement 1: The process of fermentation is – Sugar to acid to carbon di oxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____
a) True, Butryic fermenters
b) True, Lactic acid fermenters
c) False, Alcoholic fermenters
d) False, Yeast

View Answer

Answer: a [Reason:] The process of fermentation is – Sugar to acid to carbon di oxide and water. The fermenters that infect human and cause diseases are Butryic fermenters.

6. Which of the following is true about fermentation involving gas production?
a) The disadvantage of gas is that energy wise it is less efficient as they’ve no preserving power in concentrations found in comparison with lactic acid
b) Sugar molecules are altered to form acids, alcohols and carbon dioxide
c) Sodium chloride is added as a substrate as a controlling influence
d) All of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned is true about fermentation involving gas production.

7. Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.
a) Cellulose, texture
b) Pectin, flavor
c) Hemicelluloses, quality
d) All of the mentioned, all of the mentioned

View Answer

Answer: d [Reason:] Organisms such as cellulose, pectin and hemicelluloses which attack higher carbohydrates injure the texture, flavor and quality of treated foods.

8. Statement 1: Cheese foods have a lower aw than the natural foods.
Statement 2:_____ cheese is coagulated with lactic acid.
a) True, Blue
b) True, Cottage
c) False, Swiss
d) False, All of the mentioned

View Answer

Answer: b [Reason:] Cheese foods have a lower aw than the natural foods. Cottage cheese is coagulated with lactic acid.

9. Statement 1: What is the use of salt in cheese?
Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.
a) Removing water from cheese surface, true
b) Produces heavy protective rind, false
c) Both of the mentioned, true
d) Neither of the mentioned, false

View Answer

Answer: c [Reason:] The use of salt in cheese is in removing water from cheese surface and producing heavy protective rind.

10. Statement 1: Which of the following cheeses have a semi soft texture?
Statement 2: Which of the following blue cheese is made up of sheep milk?
a) Cottage, Blue cheese
b) Swiss, Stilton
c) Blue, Roquefort
d) Neither of the mentioned, Gorgonzola

View Answer

Answer: c [Reason:] Blue cheese has a semi soft texture and a blue mold growing on it. Roquefort is made up of sheep milk. Blue cheese, Stilton and Gorgonzola are made up of cow milk.

11. Which of the following is true about cheeses?
a) To encourage growth throughout cheese mass, it is a common practice to pierce the pressed cheese when it is placed in a curing room
b) Fatty acids and ketones give rise to the sharp, peppery flavor of cheese
c) Neither of the mentioned
d) Both of the mentioned

View Answer

Answer: d [Reason:] Both of the mentioned is true about cheese.

12. Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____
a) True, increases
b) True, decreases
c) False, increases
d) False, decreases

View Answer

Answer: b [Reason:] Dry wines are the wines which contain little unfermented sugar. With the increase in the alcohol content, the growth of yeasts decreases.