Food science Multiple Choice Questions

1. Which of the bacteria can grow in alkaline pH?

(A) Lactobacilli
(B) Vibrio cholera
(C) Salmonella
(D) Staphylococcus

ans (B) Vibrio cholera

2. The percentage fat constituent of double toned milk is
(A) 0.5
(B) 1.5
(C) 3.0
(D) 4.5

ans (B) 1.5

3. Which solvent is commonly used to determine fat content
(A) Ethyl alcohol
(B) Hexane
(C) Acetone
(D) Benzene

ans (B) Hexane

4.Which of the following microorganisms is commonly known as ‘Pink Bread Mould‘
(A) Neurospora
(B) Aspergillus
(C) Mucor
(D) Rhizopus

ans (A) Neurospora

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

ans (B) Less than 0.5 grams of sugar per serving

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

ans (D) Antioxidants

7. For the first time, bacteria were observed by
(A) W.H Stanley
(B) Louis Pastuer
(C) Robert Koch
(D) A.V Leewenhoek

ans (D) A.V Leewenhoek

8. The major component of bacterial cell wall is a polymer called as ,
(A) Xylan
(B) Chitin
(C) Cellulose
(D) Peptidoglycan

ans (D) Peptidoglycan

9. The microbial cause of spoilage of honey
(A) Zygosccharomyces
(B) Azotobactor
(C) Fusarium
(D) Candida

ans (A) Zygosccharomyces

10. Cider is the product obtained from
(A) Fermentation of plum
(B) Fermentation of Peach
(C) Fermentation of Apple
(D) Distillation of wine

ans (C) Fermentation of Apple

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