Set 1

Q. Shriveling in fermented pickles results from the physical effect of (a) too strong salt solution (b) too strong sugar solution (c) too strong vinegar solution (d) all of these Q. Too long a fermentation of sauerkraut may favour the growth of (a) Lactobacillus lactis (b) Lactobacillus brevis (c) Bacillus subtilis (d) none of these Q. The potential spoilage organism in beer is (a)Saccharomyces diastaticus (b)S. carlsbergenesis (c)S. cerevisiae (d S. lactis Q. The crushed grapes used for wine manufacturing are also known as (a)wort (b) Must (c) hop (d) pilsener Q. A special beer yeast of bottom type is (a) S. cerevisiae (b) S. carlsbergensis

(c)S. thermophilus (d)none of these Q. The Sarcina sickness of beer, caused by Pedicococcus cerevisiae is characterized by (a) sourness (b) turbidity (c) popiness (d) all of these Q. Sarcina sickness of beer is caused by (a) Saccharomyces cerevisiae (b) Pedicococcus cerevisiae (c) S. carlsbergenesis (d) Zygomonas anaeroium Q. Which of the following organism is found at the initial stages in the batter of Idli (a) Leuconostoc mesentroides (b) Aspergillus niger (c) Bacillus nation (d) none of these Q. HACCP Hazard Analysis and Critical Control Point uses random samples for quality control of the food supply. (a) True (b) False (c) none of the above (d) all of the above Q. Yeast cells prefer aerobic conditions to multiply in number. (a) True

(b) False (c) none of the above (d) all of the above Q. Pickles and sauerkraut share a common inoculum, which is (a) Lactobacillus plantarum (b) Lactobacillis bulgaricus (c) Lactobacillis acidophilus (d) Saccharomyces cerevisiae

Q. Milk fermentation to produce cheese is done initially by inoculating with (a) Saccharomyces cerevisiae (b) Streptococcus lactis and Lactobacillus spp (c) Acetobacter and Gluconobacter (d) Lactobacillus bulgaricus and Streptococcus thermophilus Q. During malting, barley and other grains are broken down by (a) heating to 95 oC. (b) lagering (c) amylases (d) yeasts Q. Food fermentations include (a) Leavening bread. (b) pickling (c) alcohol production. (d) all of the above Q. Fermentation is the (a) production of alcoholic beverages by microorganisms.

(b) mass, controlled culture of microbes to synthesize products. (c) use of microbes in sewage and pollution control. (d) all of the above.

Set 2 Q. Stem and rots caused by species of molds involve (a) leaves of fruits (b) stem ends of fruits (c) spotting on vegetables (d) spotting on fruits Q. Anthrancnose is a defect which can be observed as (a) Spotting of leaves (b) spotting of seedpods (c) spotting of fruits (d) all of these Q. Concentrate of fruits and vegetable juices (a) favor the growth of A. niger and A. flavus species (b) favor the growth of yeast and of acid and sugar tolerant Leuconstoc and Lactobacillus (c) favor the growth of Saprophytic bacteria (d) none of the above Q. The predominant micro-organism in frozen foods are (a) bacteria (b) micro-coccus (c) yeast and moulds (d) none of these

Q. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese? (a) Clostridium tyrobutyricum (b) Clostridium sporogenes (c) Clostridium herbarum (d) None of these Q. HTST pasteurization stands for (a) High Time slow Treatment (b) High temperature slow treatment (c) High Temperature short Time (d) High Thermal slow time

Q. Hot foods must be maintained above 60 oC to inhibit microbial growth (a) True (b) False (c) none of the above (d) all of the above Q. Freezing at below -20 oC will kill most pathogenic food bacteria and inactivate toxins. (a) True (b) False (c) none of the above (d) all of the above Q. Salting, as a preservative (a) retards growth of Staphylococcus aureus (b) plasmolyzes bacteria and fungi (c) is used to prevent growth of halophiles (d) all of the above

Q. Nitrates maintain the red color of preserved meats and (a) are among the most widely used preservatives (b) inhibit germination of botulism spores (c) maintain a high osmotic pressure to kill microorganisms (d) prevent mold Q. Chemical preservatives do NOT include (a) organic acids (b) sulfites (c) alcohol (d) starch

Q. The "flash method" or "high temperature short time" method exposes fluids to (a) heat below 100 oC. (b) 62.3oC for 30 minutes (c) 72 oC for 15 seconds (d) 134 oC for 1 second Q. Primary methods to prevent food spoilage do NOT include (a) radiation (b) heat (c) sugar (d) exposure

Set 3
Q. The chief type of spoilage in sweetened condensed milk may be (a) gas formation by sucrose fermenting yeasts (b) thickening caused by micrococci (c) mold colonies growing on the surface (d) all of the above

Q. An alkaline reaction in milk is caused by the alkali formers bacteria as (a) Pseudomonas fluorescens (b) A. viscolactis (c) both a and b (d) none of these Q. A yellow color in the creamy layer of milk may be caused by (a) Pseudomonas synxantha (b) Pseudomonas syncyanae (c) both a and b (d) S. marcescens Q. The acidity may be described as aromatic when (a) Lactic streptococci and aroma forming Leuconostoc species are growing together (b) Streptococcus lactis and other lactis are growing together (c) appreciable amount of volatile fatty acids are produced by Coliform bacteria (d) All of the above

Q. Certain strains of Streptococcus lactis Var. maltigenes may produce (a) bitter flavor (b) acid flavor (c) burnt or caramel flavor (d) none of these Q. A brown color in milk may result from (a) Pseudomons putrefaciens (b) the enzymatic oxidation of tyrosine by Pseudomons putrefaciens (c) Both a and b (d) S. marcescens Q. Ropiness caused by Enterobacter usually is (a) Worse at the middle of the milk (b) Worse at the bottom of the milk (c) Worse near the top of the milk (d) all of these Q. Non bacterial ropiness or sliminess in milk and milk products may be due to the (a) Stringiness caused by mastitis and in particular by fibrin and leucocytes from the cows blood (b) Sliminess resulting from the thickness of the cream (c) Stringiness due to thin films of casein or lactalbumin during cooling (d) all of the above

Q. What are the intrinsic factors for the microbial growth? (a) pH (b) Moisture (c) Oxidation-Reduction Potential (d) All of these

Q. Most spoilage bacteria grow at (a) acidic pH (b) Alkaline pH (c) neutral pH (d) any of the pH Q. Louis Pasteur established the modern era of food microbiology in 1857 when he showed that microorganisms cause spoilage (a) Beer (b) Wine (c) Juice (d) Milk

Q. Which of the following is NOT an intrinsic factor in food spoilage? (a) PH (b) Moisture content (c) Available nutrients (d) Temperature Q. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid? (a) Protein (b) Water (c) Carbohydrate (d) MilkFat

Q. The part of the mammary gland where milk is produced is called: (a) Capillary (b) Teat Cistern (c) Chine (d)Alveolus

Q. The primary Protein in Milk is: (a) Casein (b) Tryptophan (c) Lysine (d) Isoleucine Q. The Primary Milk carbohydrate is: (a) Leucine (b) Sucrose (c) Arginine (d) Lactose

Set 4
Q. Which of the following is not a milk product (a) Butter (b) Yoghurt (c) Cheese (d) Honey

Q. Of the listed below products, which contains no dairy ingredients? (a) gelato (b) sherbet

(c) custard (d) sorbet

Q. Which of the following would be classified as a Hard Cheese? (a) Brick (b) Montery Jack (c) Cheddar (d) Brie Q. All of the following diseases are transmitted by raw milk except (a) Brucellosis (b) Tuberculosis (c) Diphtheria (d) Tularemia

Q. Esters like flavors in butter are resulted from the action of (a) P. mephitica (b) Aeromonas hydrophila (c) P. fragi (d) Pseudomonas synxantha Q. The yoghurt is made from (a) Lactobacillus bulgaricus (b) Streptococcus thermophillus (c) S. cremoris (d) mixed culture of a and b

Q. A psychrophilic halophile would be a microbe that prefers (a) cold temperature and increased amounts of salt (b) warm temperatures and increased amounts of pressure

(c) cold temperature and the absence of oxygen (d) warm temperature and increased amounts of acid Q. The time temperature combination for HTST paterurization of 71.1C for 15 sec is selected on the basis of (a) Coxielle burnetii (b) E.coli (c) B. subtilis (d) C. botulinum Q. The following tests are used to check the efficiency of pasteurization of milk except ? (a) Phosphatase test (b) Standard plate count (c) Coliform count (d) Methylene blue reduction test