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Sauerkraut and Pickles MCQ Questions & Answers

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




Question 1

Floaters or bloaters may result from

A. hollow cucumbers
B. gas being formed by yeasts
C. hetero fermentative lactic acid bacteria
D. All of these

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Question 2

An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of

A. Leuconostoc
B. Pediococcus cerevisiae
C. Both A and B
D. None of these

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Question 3

Too long a fermentation of sauerkraut may favour the growth of

A. Lactobacillus lactis
B. Lactobacillus brevis
C. Bacillus subtilis
D. None of these

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Question 4

Gassy spoilage of green olives is usually caused by

A. Enterobacter spp
B. Bacillus spp
C. Clostridium spp
D. All of the above

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Question 5

The favouring conditions for floaters is

A. high intial amounts of salt
B. thick skin that does not allow gas to diffuse out
C. Both A and B
D. None of these

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Question 6

Slippery pickles occur due to

A. growth of encapsulated bacteria
B. broken scums of film yeasts on the surface of brine
C. addition of high amount of salt
D. Both A and B

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Question 7

Shriveling in fermented pickles results from the physical effect of

A. too strong salt solution
B. too strong sugar solution
C. too strong vinegar solution
D. All of the above

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Question 8

Slimy or ropy kraut is caused by

A. encapsulated varieties of Lactobacillus plantarum
B. Lactobacillus lactis
C. encapsulated varieties of Lactobacillus brevis
D. none of the above

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Question 9

Slippery pickles occur due to

A. growth of encapsulated bacteria
B. broken scums of film yeasts on the surface of brine
C. addition of high amount of salt
D. both (a) and (b)

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Question 10

The most important bacterium developing acidity in both low and high salt brines is

A. L. lactis
B. L. plantarum
C. L. brevis
D. B. subtilis

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Question 11

Shriveling in fermented pickles results from the physical effect of

A. too strong salt solution
B. too strong sugar solution
C. too strong vinegar solution
D. all of these

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Question 12

Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

A. These markedly stimulate or inhibit the acid forming bacteria
B. They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C. They may improve texture of the pickle
D. None of these

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Question 13

Black kraut is caused by

A. the plant enzymes
B. the micro-organisms
C. the combined actions of plant enzymes and micro-organisms
D. None of these

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Question 14

Soft pickles are made so by pectolytic enzymes mostly from

A. moulds
B. yeasts
C. bacteria
D. None of these

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Question 15

Hollow pickles are obtained as a result of

A. loose packing in the vat
B. too strong or too weak brine
C. both (a) and (b)
D. none of these

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Question 16

Abnormal fermentation of cabbage may result in a cheese like odour caused by

A. propionic acid
B. butyric acid
C. caprioc acid and Valeric acid
D. all of these

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Question 17

Cloudiness of brine of glass-packed olives may be caused by

A. the lactics if fermentation of residual sugar resumes
B. salt-tolerant bacteria
C. film yeasts or moulds if air is available
D. All of the above

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Question 18

The elimination of the scum of yeasts in the brine during the fermentation include

A. agitation of the surface
B. addition of the mustard oil
C. addition of the sorbic acid
D. all of these

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Question 19

The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by

A. presence of carbohydrate like glucose
B. low level of available nitrogen
C. neutral or slightly alkaline brine
D. All of the above

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Question 20

Slimy or ropy kraut is caused by

A. encapsulated varieties of Lactobacillus plantarum
B. Lactobacillus lactis
C. encapsulated varieties of Lactobacillus brevist
D. None of these

View Answer

Question 21

Hollow pickles are obtained as a result of

A. loose packing in the vat
B. too strong or too weak brine
C. Both A and B
D. None of these

View Answer

Question 22

The elimination of the scum of yeasts in the brine during the fermentation include

A. agitation of the surface
B. addition of the mustard oil
C. addition of the sorbic acid
D. All of the above

View Answer

Question 23

An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of

A. Leuconostoc
B. Pediococcus cerevisiae
C. both (a) and (b)
D. none of these

View Answer

Question 24

Blackening in pickles occurs due to

A. the formation of hydrogen sulfide by bacteria
B. growth of Pencillium
C. Both A and B
D. None of these

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Question 25

The favouring conditions for floaters is

A. high intial amounts of salt
B. thick skin that does not allow gas to diffuse out
C. both (a) and (b)
D. none of these

View Answer

Question 26

Gassy spoilage of green olives is usually caused by

A. Enterobacter spp
B. Bacillus spp
C. Clostridium spp
D. all of these

View Answer

Question 27

Abnormal fermentation of cabbage may result in a cheese like odour caused by

A. propionic acid
B. butyric acid
C. caprioc acid and Valeric acid
D. All of the above

View Answer

Question 28

Blackening in pickles occurs due to

A. the formation of hydrogen sulfide by bacteria
B. growth of Pencillium
C. both (a) and (b)
D. none of the above

View Answer

Question 29

Black kraut is caused by

A. the plant enzymes
B. the micro-organisms
C. the combined actions of plant enzymes and micro-organisms
D. none of the above

View Answer