Questions and answers for exam Preparation

MCQs

Total Questions : 84 | Page 2 of 9 pages

Question 11. Statement 1: Cheese foods have a lower aw than the natural foods.
Statement 2: _____ cheese is coagulated with lactic acid.

True, Blue
True, Cottage
False, Swiss
False, All of the mentioned

Discuss Question

Answer: Option B. -> True, Cottage
Answer: (b).True, Cottage

Question 12. 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.

Removing water from cheese surface, false
Produces heavy protective rind, false
None of the mentioned
Neither of the mentioned, false

Discuss Question

Answer: Option B. -> Produces heavy protective rind, false
Answer: (b).Produces heavy protective rind, false

Question 13. Which of the following is true about cheeses?

To encourage growth throughout cheese mass
Fatty acids and ketones give rise to the sharp, peppery flavor of cheese
It is a common practice to pierce the pressed cheese when it is placed in a curing room
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 14. 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?

Cottage, Blue cheese
Swiss, Stilton
Blue, Roquefort
Neither of the mentioned, Gorgonzola

Discuss Question

Answer: Option C. -> Blue, Roquefort
Answer: (c).Blue, Roquefort

Question 15. 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 _____

True, increases
True, decreases
False, increases
False, decreases

Discuss Question

Answer: Option B. -> True, decreases
Answer: (b).True, decreases

Question 16. Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.
Statement 2: All kinds of beers are pasteurized.

True, true
True, false
False, true
False, false

Discuss Question

Answer: Option B. -> True, false
Answer: (b).True, false

Question 17. Pasteurization is applied in which of the following ways?

Flash pasteurization and returning to storage tank
Flash pasteurization and into the final bottle
Pasteurization by heating the filled and sealed bottle
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 18. The purpose of bulk pasteurization is _____

To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids
To stabilize it microbiologically by destroying bacteria and yeasts
To hasten aging
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 19. Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.
Statement 2: Sulphur dioxide is added to crushed grapes to _____

True, retard growth of contaminating organisms
True, prevent escape of gases
None of the mentioned
False, neither of the mentioned

Discuss Question

Answer: Option A. -> True, retard growth of contaminating organisms
Answer: (a).True, retard growth of contaminating organisms

Question 20. Statement 1: Sorbic acid is an effective fungistatic agent.
Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.