Principles of Food Preservation by Fermentation-1 MCQ

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• Statement 1: Dry wines are the wines which contain little unfermented sugar. Statement 2: With the increase in the alcohol content, the growth of yeasts _____
  ক

  True, increases

  খ

  True, decreases

  গ

  False, increases

  ঘ

  False, decreases
• Which of the following is true about cheeses?
  ক

  To encourage growth throughout cheese mass

  খ

  Fatty acids and ketones give rise to the sharp, peppery flavor of cheese

  গ

  It is a common practice to pierce the pressed cheese when it is placed in a curing room

  ঘ

  All of the mentioned
• Statement 1: Which of the following cheeses have a semi soft texture? Statement 2: Which of the following blue cheese is made up of sheep milk?
  ক

  Cottage, Blue cheese

  খ

  Swiss, Stilton

  গ

  Blue, Roquefort

  ঘ

  Neither of the mentioned, Gorgonzola
• Statement 1: What is the use of salt in cheese? Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.
  ক

  Removing water from cheese surface, false

  খ

  Produces heavy protective rind, false

  গ

  None of the mentioned

  ঘ

  Neither of the mentioned, false
• Statement 1: Cheese foods have a lower aw than the natural foods. Statement 2: _____ cheese is coagulated with lactic acid.
  ক

  True, Blue

  খ

  True, Cottage

  গ

  False, Swiss

  ঘ

  False, All of the mentioned
• Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.
  ক

  Cellulose, texture

  খ

  Pectin, flavor

  গ

  Hemicelluloses, quality

  ঘ

  All of the mentioned, all of the mentioned
• Which of the following is true about fermentation involving gas production?
  ক

  The disadvantage of gas is that energy wise it is less efficient as they’ve no preserving power in concentrations found in comparison with lactic acid

  খ

  Sugar molecules are altered to form acids, alcohols and carbon dioxide

  গ

  Sodium chloride is added as a substrate as a controlling influence

  ঘ

  All of the mentioned
• Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water. Statement 2: The fermenters that infect human and cause diseases are _____
  ক

  True, Butryic fermenters

  খ

  True, Lactic acid fermenters

  গ

  False, Alcoholic fermenters

  ঘ

  False, Yeast
• Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes. Statement 2: Microorganisms first attack _____
  ক

  True, carbohydrates

  খ

  True, fats

  গ

  False, proteins

  ঘ

  False, vitamins
• Which of the following is a requisite for a microorganism to be used in fermentation and pickling?
  ক

  Microorganisms must be able to grow on the substrate

  খ

  Organism must have the ability to maintain physiological constancy under growing conditions

  গ

  Desired chemical changes should take place in the required conditions

  ঘ

  All of the mentioned
• Which of the following gases are evolved during putrefaction?
  ক

  Carbon dioxide

  খ

  Hydrogen sulfide

  গ

  Neither of the mentioned

  ঘ

  Carbon dioxide & Hydrogen sulfide
• Which of the following is the process of anaerobic degradation of proteinaceous materials?
  ক

  Respiration

  খ

  Fermentation

  গ

  Putrefaction

  ঘ

  All of the mentioned