GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 62 - 65 of 202

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Question 62

Appeared in Year: 2013

Question

MCQ▾

The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

Choices

Choice (4)Response

a.

Aspergillus spp.

b.

Pseudomonas spp.

c.

Candida spp.

d.

Bacillus spp.

Question 63

Appeared in Year: 2018

Question

Match List-Ⅰ List-Ⅱ▾

Match the spoilage symptom in Group I with the causative microorganism in Group II.

List-Ⅰ (Column-I)List-Ⅱ (Column-II)
(A)

Red bread

(i)

Clostridium sporogens

(B)

Yellow discoloration of meat

(ii)

Pseudomonas fluorescens

(C)

Green rot of eggs

(iii)

Serretia marcescens

(D)

Putrid swell in canned fish

(iv)

Micrococcus spp.

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (ii)
  • (i)
  • (iii)
  • (iv)

b.

  • (iii)
  • (i)
  • (ii)
  • (iv)

c.

  • (ii)
  • (i)
  • (iv)
  • (iii)

d.

  • (iii)
  • (iv)
  • (ii)
  • (i)

Question 64

Appeared in Year: 2015

Question

MCQ▾

Among the following animal foods, the fat content is least in

Choices

Choice (4)Response

a.

Pork

b.

Beef

c.

Lamb flesh

d.

Chicken meat

Question 65

Appeared in Year: 2014

Question

Matching-Pair▾

Find matching pair:

Choices

Choice (4)Response

a.

Lactobacillus bulgaricus

Streptococcus Thermophilus

b.

Lactobacillus lactis

Streptococcus Thermophilus

c.

Lactobacillus bulgaricus

Streptococcus lactis

d.

Lactobacillus lactis

Streptococcus lactis

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