Objective type questions on Food Science (General-4)

Q.No.1. Which of the bacteria can grow in alkaline pH?
(A) Lactobacilli
(B) Vibrio cholera
(C) Salmonella
(D) Staphylococcus

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(B) Vibrio cholera

Q.No.2. The percentage fat constituent of double toned milk is
(A) 0.5
(B) 1.5
(C) 3.0
(D) 4.5

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(B) 1.5

Q.No.3. Which solvent is commonly used to determine fat content
(A) Ethyl alcohol
(B) Hexane
(C) Acetone
(D) Benzene

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(B) Hexane

Q.No.4.Which of the following microorganisms is commonly known as ‘Pink Bread Mould‘
(A) Neurospora
(B) Aspergillus
(C) Mucor 
(D) Rhizopus

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(A) Neurospora

Q. No. 5. If a product is said to be "Sugar Free" it contains how much sugar?
(A) None
(B) Less than 0.5 grams of sugar per serving
(C) Less than 10.0 grams
(D) Not more than 40 kcal per serving

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(B) Less than 0.5 grams of sugar per serving

Q. No. 6. Vitamin C and vitamin E, BHA and BHT, and sulfites are all
(A) Flavour enhancer
(B) Antimicrobial agent
(C) Incidental food agent
(D) Antioxidants

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(D) Antioxidants

Q.No.7. For the first time, bacteria were observed by
(A) W.H Stanley
(B) Louis Pastuer
(C) Robert Koch
(D) A.V Leewenhoek

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(D) A.V Leewenhoek

Q.No.8. The major component of bacterial cell wall is a polymer called as ,
(A) Xylan
(B) Chitin
(C) Cellulose
(D) Peptidoglycan

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(D) Peptidoglycan

Q.No.9. The microbial cause of spoilage of honey
(A) Zygosccharomyces 
(B) Azotobactor
(C) Fusarium
(D) Candida

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(A) Zygosccharomyces

Q.No. 10. Cider is the product obtained from
(A) Fermentation of plum
(B) Fermentation of Peach
(C) Fermentation of Apple
(D) Distillation of wine

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(C) Fermentation of Apple