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MCQs

Total Questions : 212 | Page 10 of 22 pages
Question 91. Sterilization occurs at high temperatures for long periods of time.
  1.    True
  2.    False
  3.    May be
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 92. Jellies and jams are rarely affected by bacterial action.
  1.    True
  2.    False
  3.    May be
  4.    Can't say
 Discuss Question
Answer: Option A. -> True
Answer: (a).True
Question 93. Which of the following microorganism is eliminated in canned foods?
  1.    Mycobacterium tuberculosis
  2.    Coxiella burnetii
  3.    Clostridium botulinum
  4.    Lactobacillus
 Discuss Question
Answer: Option C. -> Clostridium botulinum
Answer: (c).Clostridium botulinum
Question 94. Which of the following microorganism survive at -9 to -17 degree C?
  1.    Salmonella
  2.    Staphylococci
  3.    Bacilli
  4.    Clostridium
 Discuss Question
Answer: Option A. -> Salmonella
Answer: (a).Salmonella
Question 95. Phosphatase enzyme present in milk is destroyed in which of the following processes?
  1.    Sterilization
  2.    Canning
  3.    Dehydration
  4.    Pasteurization
 Discuss Question
Answer: Option D. -> Pasteurization
Answer: (d).Pasteurization
Question 96. Which chemical is used to inhibit mold growth in bread?
  1.    benzoic acid
  2.    nitrates
  3.    sorbic acid
  4.    lactic acid
 Discuss Question
Answer: Option C. -> sorbic acid
Answer: (c).sorbic acid
Question 97. Which of the following method is used for treatment of water used for the depuration of shellfish?
  1.    Chemicals
  2.    Radiation
  3.    Low temperature
  4.    Osmotic pressure
 Discuss Question
Answer: Option B. -> Radiation
Answer: (b).Radiation
Question 98. Pickled cucumber is made from fermented salt-stock pickles.
  1.    True
  2.    False
  3.    May be
  4.    Can't say
 Discuss Question
Answer: Option B. -> False
Answer: (b).False
Question 99. Acetic acid and lactic acid are used for __________________
  1.    curing meats
  2.    preservation of color
  3.    preservation of pickles
  4.    inhibiting mold growth
 Discuss Question
Answer: Option C. -> preservation of pickles
Answer: (c).preservation of pickles
Question 100. Which of the following microbe is used in the production of blue cheese?
  1.    Streptococcus thermophilus
  2.    Lactobacillus bulgaricus
  3.    Penicillium roqueforti
  4.    Rhizopus stolonifer
 Discuss Question
Answer: Option C. -> Penicillium roqueforti
Answer: (c).Penicillium roqueforti

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