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MCQs

Total Questions : 29 | Page 3 of 3 pages
Question 21.  Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
  1.    When thawed vegetables are held at refrigerated temperature for any considerable period
  2.    When thawed vegetables are held at room temperature for any considerable period
  3.    When thawed vegetables are held below refrigerated temperature for any considerable period
  4.    None of the above
 Discuss Question
Answer: Option B. -> When thawed vegetables are held at room temperature for any considerable period
Question 22. . Bacterial soft rot is caused due to
  1.    fermentation of pectin
  2.    fermentation of sugars
  3.    formation of ketones
  4.    formation of amino acids
 Discuss Question
Answer: Option A. -> fermentation of pectin
Question 23. .  Saprophytic bacteria cause
  1.    sliminess or souring in piled, wet and heating vegetables
  2.    brown rot in vegetables
  3.    black rot in fruits
  4.    bacterial soft rot
 Discuss Question
Answer: Option A. -> sliminess or souring in piled, wet and heating vegetables
Question 24.  Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.
  1.    Streptococcus
  2.    Micrococcus
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option B. -> Micrococcus
Question 25. . Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.
  1.    Streptococcus
  2.    Micrococcus
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option B. -> Micrococcus
Question 26. .  Saprophytic bacteria cause
  1.    sliminess or souring in piled, wet and heating vegetables
  2.    brown rot in vegetables
  3.    black rot in fruits
  4.    bacterial soft rot
 Discuss Question
Answer: Option A. -> sliminess or souring in piled, wet and heating vegetables
Question 27. . The micro-organism which is present in both fresh and frozen juices is
  1.    E. coli
  2.    Entereobacter aerogenes
  3.    P. chrysogenum
  4.    None of these
 Discuss Question
Answer: Option B. -> Entereobacter aerogenes
Question 28. . Bacterial soft rot is caused due to
  1.    fermentation of pectin
  2.    fermentation of sugars
  3.    formation of ketones
  4.    formation of amino acids
 Discuss Question
Answer: Option A. -> fermentation of pectin
Question 29. . Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
  1.    When thawed vegetables are held at refrigerated temperature for any considerable period
  2.    When thawed vegetables are held at room temperature for any considerable period
  3.    When thawed vegetables are held below refrigerated temperature for any considerable period
  4.    None of the above
 Discuss Question
Answer: Option B. -> When thawed vegetables are held at room temperature for any considerable period

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