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MCQs

Total Questions : 196 | Page 7 of 20 pages
Question 61. Anthracnose is a defect which can be observed as
  1.    spotting of leaves
  2.    spotting of seedpods
  3.    spotting of fruits
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Answer: (d).all of these
Question 62. 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
Answer: (b).When thawed vegetables are held at room temperature for any considerable period
Question 63. Stem and rots caused by species of molds involve
  1.    leaves of fruits
  2.    stem ends of fruits
  3.    spotting on vegetables
  4.    spotting on fruits
 Discuss Question
Answer: Option B. -> stem ends of fruits
Answer: (b).stem ends of fruits
Question 64. 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
Answer: (a).fermentation of pectin
Question 65. 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
Answer: (b).Micrococcus
Question 66. Pink rots in eggs is caused by the strains of
  1.    Pseudomonas
  2.    Pseudomonas fluorescens
  3.    species of Micrococcus or Bacillus
  4.    none of the above
 Discuss Question
Answer: Option A. -> Pseudomonas
Answer: (a).Pseudomonas
Question 67. Beef hams are made spongy by species of
  1.    Rhodotorula
  2.    Bacillus
  3.    Pseudomonas
  4.    red Bacillus
 Discuss Question
Answer: Option B. -> Bacillus
Answer: (b).Bacillus
Question 68. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
  1.    Micrococcus
  2.    Flavobacterium
  3.    both (a) and (b)
  4.    Pseudomonas syncyanea
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 69. Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
  1.    P. expansum
  2.    P. asperulum
  3.    P. oxalicum
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these
Answer: (d).All of these
Question 70. The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?
  1.    Lactobacillus
  2.    Leuconostoc
  3.    Both (a) and (b)
  4.    Pseudomonas
 Discuss Question
Answer: Option C. -> Both (a) and (b)
Answer: (c).Both (a) and (b)

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