Miscellaneous Foods

 

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Miscellaneous Foods

Question 1
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

Question 2
The most important organism involved in manufacture of Koji is
A
Aspergillus oryzae
B
Aspergillus soyae
C
both (a) and (b)
D
Lactobacillus lactis

Question 3
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

Question 4
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

Question 5
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

Question 6
Ropiness in bread is caused by
A
Bacillus subtilis
B
A. niger
C
R. nigricans
D
P. expansum

Question 7
The manufacture of baker's yeast involve
A
S. cerevisiae
B
S. thermophillus
C
Bacillus subtilis
D
none of these

Question 8
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
There are 8 questions to complete.

 

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