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MCQs

Total Questions : 29 | Page 1 of 3 pages
Question 1. Watery soft rot is found mostly in
  1.    fruits
  2.    all of these
  3.    cereals
  4.    vegetables
 Discuss Question
Answer: Option D. -> vegetables
Question 2. Yeast are most likely to grow in frozen fruits during
  1.    slow thawing
  2.    ambient temperature
  3.    none of these
  4.    refrigeration
 Discuss Question
Answer: Option A. -> slow thawing
Question 3. The predominant micro-organisms in frozen foods are
  1.    yeast and moulds
  2.    none of these
  3.    bacteria
  4.    micro-coccus
 Discuss Question
Answer: Option A. -> yeast and moulds
Question 4. Concentrate of fruits and vegetable juices
  1.    favor the growth of A. niger and A. flavus species
  2.    None of these
  3.    favor the growth of Saprophytic bacteria
  4.    favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
 Discuss Question
Answer: Option D. -> favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
Question 5. Black mold rot is caused by
  1.    A. niger
  2.    A.flavus
  3.    Trichothecium roseum
  4.    Trichoderma
 Discuss Question
Answer: Option A. -> A. niger
Question 6. Anthracnose is a defect which can be observed as
  1.    spotting of seedpods
  2.    all of these
  3.    spotting of fruits
  4.    spotting of leaves
 Discuss Question
Answer: Option B. -> all of these
Question 7. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
  1.    When thawed vegetables are held at room temperature for any considerable period
  2.    None of these
  3.    When thawed vegetables are held below refrigerated temperature for any considerable period
  4.    When thawed vegetables are held at refrigerated temperature for any considerable period
 Discuss Question
Answer: Option A. -> When thawed vegetables are held at room temperature for any considerable period
Question 8. Stem and rots caused by species of molds involve
  1.    stem ends of fruits
  2.    leaves of fruits
  3.    spotting on vegetables
  4.    spotting on fruits
 Discuss Question
Answer: Option A. -> stem ends of fruits
Question 9. Bacterial soft rot is caused due to
  1.    formation of ketones
  2.    formation of amino acids
  3.    fermentation of sugars
  4.    fermentation of pectin
 Discuss Question
Answer: Option D. -> fermentation of pectin
Question 10. Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.
  1.    both (a) and (b)
  2.    none of these
  3.    Micrococcus
  4.    Streptococcus
 Discuss Question
Answer: Option C. -> Micrococcus

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