MISCELLANEOUS FOODS Multiple Choice Questions :-
1. The most important organism involved in manufacture of Koji is
A. Aspergillus oryzae
B. Aspergillus soyae
C. both (a) and (b)
D. Lactobacillus lactis
Answer: C
2. The most commonly used medium for the build up of cultures and the production of baker’s yeast consist of
A. molasses and minerals
B. molasses, minerals and salts
C. molasses
D. molasses, lactose
Answer: B
3. The manufacture of baker’s yeast involve
A. S. cerevisiae
B. S. thermophillus
C. Bacillus subtilis
D. none of these
Answer: A
4. Which of the following organism is found at the initial stages in the batter of Idli?
A. Leuconostoc mesentroides
B. Aspergillus niger
C. Bacillus natio
D. None of these
Answer: A
5. 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?
A. Aspergillus
B. Penicillium
C. Fusarium
D. All of these
Answer: D
MISCELLANEOUS FOODS Objective type Questions with Answers
6. Ropiness in bread is caused by
A. Bacillus subtilis
B. A. niger
C. R. nigricans
D. P. expansum
Answer: A
7. Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?
A. Cloudiness and ropiness
B. Flat sour spoilage
C. Superficial fungal spoilage
D. Pin-spot molding
Answer: A
8. Mined salt has been reported to contain about
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
Answer: C