Miscellaneous Foods MCQs : This section focuses on the "Miscellaneous Foods". These Multiple Choice Questions (MCQs) should be practiced to improve the Miscellaneous Foods skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 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
Question 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
Question 3
The manufacture of baker's yeast involve
A. S. cerevisiae
B. S. thermophillus
C. Bacillus subtilis
D. None of these
Question 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
Question 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 the above
Question 6
Ropiness in bread is caused by
A. Bacillus subtilis
B. A. niger
C. R. nigricans
D. P. expansum
Question 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
Question 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
Question 9
Food is any substance consumed to provide nutritional support for an organism.
A. True
B. False
Question 10
Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.
A. True
B. False
Question 11
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
Question 12
The most important organism involved in manufacture of Koji is
A. Aspergillus oryzae
B. Aspergillus soyae
C. both (a) and (b)
D. Lactobacillus lactis