Food Microbiology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 20 - 26 of 36

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Question 20

Food Microbiology
Spoilage Microorganisms in Different Food Products Including Milk

Question

MCQ▾

Heating of amino acid with glucose induce the formation of nitrosamine that cause ________

Choices

Choice (4)Response

a.

Hyper cholesterol

b.

Heart attack

c.

Cancer

d.

Gastrointestinal problems

Question 21

Food Microbiology
Spoilage Microorganisms in Different Food Products Including Milk

Question

MCQ▾

The organisms obtain their nutrients from dead and decaying organic materials are known as

Choices

Choice (4)Response

a.

Parasitic

b.

Saprophytic

c.

Heterotrophic

d.

Autotrophic

Question 22

Food Microbiology
Spoilage Microorganisms in Different Food Products Including Milk

Question

MCQ▾

Clostridium botulinum result in spoilage of ________ foods.

Choices

Choice (4)Response

a.

Medium acid food

b.

High acid food

c.

Acidic food

d.

Low acid food

Question 23

Food Microbiology
Yeast

Question

MCQ▾

Molds and yeast are classified as________

Choices

Choice (4)Response

a.

Fungi

b.

Viruses

c.

Bacteria

d.

Parasites

Question 24

Food Microbiology
Cereals and Their Products

Question

MCQ▾

The cheaper materials added to food items for more profit are called

Choices

Choice (4)Response

a.

Drugs

b.

Adulterants

c.

None of the above

d.

Question does not provide sufficient data or is vague

Question 25

Food Microbiology
Morphology of Bacteria

Question

MCQ▾

The spore formation in bacteria is

Choices

Choice (4)Response

a.

Cocci

b.

Bacilli

c.

Both a. and b. are correct

d.

Question does not provide sufficient data or is vague

Question 26

Food Microbiology
Spoilage Microorganisms in Different Food Products Including Milk

Question

MCQ▾

Microorganisms that grow best in the absence but can also grow in presence of oxygen are known as________

Choices

Choice (4)Response

a.

Facultative anaerobes

b.

Facultative aerobes

c.

Obligate anaerobes

d.

Obligate aerobes

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