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Miscellaneous Foods problems

  • 1. Mined salt has been reported to contain about

  • Options
  • A. 50% Micrococcus, 10% Coryneforms and 14% Bacillus
  • B. 60% Micrococcus, 20% Coryneforms and 14% Bacillus
  • C. 70% Micrococcus, 20% Coryneforms and 4% Bacillus
  • D. 70% Micrococcus, 20% Coryneforms and 10% Bacillus
    • Discuss
  • 2. The manufacture of baker's yeast involve

  • Options
  • A. S. cerevisiae
  • B. S. thermophillus
  • C. Bacillus subtilis
  • D. none of these
    • Discuss
  • 3. The most commonly used medium for the build up of cultures and the production of baker's yeast consist of

  • Options
  • A. molasses and minerals
  • B. molasses, minerals and salts
  • C. molasses
  • D. molasses, lactose
    • Discuss
  • 4. Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?

  • Options
  • A. Cloudiness and ropiness
  • B. Flat sour spoilage
  • C. Superficial fungal spoilage
  • D. Pin-spot molding
    • Discuss
  • 5. The most important organism involved in manufacture of Koji is

  • Options
  • A. Aspergillus oryzae
  • B. Aspergillus soyae
  • C. both (a) and (b)
  • D. Lactobacillus lactis
    • Discuss
  • 6. Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds?

  • Options
  • A. Aspergillus
  • B. Penicillium
  • C. Fusarium
  • D. All of these
    • Discuss
  • 7. Which of the following organism is found at the initial stages in the batter of Idli?

  • Options
  • A. Leuconostoc mesentroides
  • B. Aspergillus niger
  • C. Bacillus natio
  • D. None of these
    • Discuss
  • 8. Ropiness in bread is caused by

  • Options
  • A. Bacillus subtilis
  • B. A. niger
  • C. R. nigricans
  • D. P. expansum
    • Discuss

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