Fruits and Vegetables

 

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Fruits and Vegetables

Question 1
Watery soft rot is found mostly in
A
fruits
B
vegetables
C
cereals
D
all of these

Question 2
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

Question 3
Yeast are most likely to grow in frozen fruits during
A
slow thawing
B
refrigeration
C
ambient temperature
D
none of these

Question 4
The predominant micro-organisms in frozen foods are
A
bacteria
B
micro-coccus
C
yeast and moulds
D
none of these

Question 5
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

Question 6
Bacterial soft rot is caused due to
A
fermentation of pectin
B
fermentation of sugars
C
formation of ketones
D
formation of amino acids

Question 7
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

Question 8
Black mold rot is caused by
A
flavus
B
niger
C
Trichoderma
D
Trichothecium roseum

Question 9
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

Question 10
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
There are 10 questions to complete.

 

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