Sauerkraut and Pickles

 

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Sauerkraut and Pickles

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Question 1
Soft pickles are made so by pectolytic enzymes mostly from
A
moulds
B
yeasts
C
bacteria
D
none of these
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Question 2
The most important bacterium developing acidity in both low and high salt brines is
A
L. lactis
B
L. plantarum
C
L. brevis
D
correctchoice subtilis
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Question 3
Floaters or bloaters may result from
A
hollow cucumbers
B
gas being formed by yeasts
C
hetero fermentative lactic acid bacteria
D
all of these
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Question 4
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
A
These markedly stimulate or inhibit the acid forming bacteria
B
They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C
They may improve texture of the pickle
D
None of these
NTA NET Study questions



Question 5
An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
A
Leuconostoc
B
Pediococcus cerevisiae
C
both (a) and (b)
D
none of these
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There are 5 questions to complete.

 

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