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Fruits and Vegetables MCQ Questions & Answers

Fruits and Vegetables MCQs : This section focuses on the "Fruits and Vegetables". These Multiple Choice Questions (MCQs) should be practiced to improve the Fruits and Vegetables skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

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

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Question 2

Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.

A. Streptococcus
B. Micrococcus
C. both (a) and (b)
D. none of these

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Question 3

Anthracnose is a defect which can be observed as

A. spotting of leaves
B. spotting of seedpods
C. spotting of fruits
D. all of these

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Question 4

Anthracnose is a defect which can be observed as

A. spotting of leaves
B. spotting of seedpods
C. spotting of fruits
D. All of the above

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Question 5

The micro-organism which is present in both fresh and frozen juices is

A. E. coli
B. Entereobacter aerogenes
C. P. chrysogenum
D. None of these

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Question 6

Bacterial soft rot is caused due to

A. fermentation of pectin
B. fermentation of sugars
C. formation of ketones
D. formation of amino acids

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Question 7

The predominant micro-organisms in frozen foods are

A. bacteria
B. micro-coccus
C. yeast and moulds
D. None of these

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Question 8

Yeast are most likely to grow in frozen fruits during

A. slow thawing
B. refrigeration
C. ambient temperature
D. None of these

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Question 9

Watery soft rot is found mostly in

A. fruits
B. vegetables
C. cereals
D. All of the above

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Question 10

Watery soft rot is found mostly in

A. fruits
B. vegetables
C. cereals
D. all of these

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Question 11

Concentrate of fruits and vegetable juices

A. favor the growth of A. niger and A. flavus species
B. favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
C. favor the growth of Saprophytic bacteria
D. None of these

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Question 12

Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?

A. When thawed vegetables are held at refrigerated temperature for any considerable period
B. When thawed vegetables are held at room temperature for any considerable period
C. When thawed vegetables are held below refrigerated temperature for any considerable period
D. None of these

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Question 13

Black mold rot is caused by

A. A.flavus
B. A. niger
C. Trichoderma
D. Trichothecium roseum

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Question 14

Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?

A. When thawed vegetables are held at refrigerated temperature for any considerable period
B. When thawed vegetables are held at room temperature for any considerable period
C. When thawed vegetables are held below refrigerated temperature for any considerable period
D. None of the above

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Question 15

Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.

A. Streptococcus
B. Micrococcus
C. Both A and B
D. None of these

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Question 16

Concentrate of fruits and vegetable juices

A. favor the growth of A. niger and A. flavus species
B. favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
C. favor the growth of Saprophytic bacteria
D. none of the above

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Question 17

Saprophytic bacteria cause

A. sliminess or souring in piled, wet and heating vegetables
B. brown rot in vegetables
C. black rot in fruits
D. bacterial soft rot

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