Food Microbiology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 27 - 34 of 36

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Question 27

Food Microbiology
Salmonella

Question

MCQ▾

What is an example of biological hazard?

Choices

Choice (4)Response

a.

Dirt

b.

Antibiotics

c.

Salmonella

d.

Cleaners

Question 28

Food Microbiology
Alcoholic Beverages

Question

MCQ▾

The science and art of growing grapes for wine is called

Choices

Choice (4)Response

a.

Vinification

b.

Viniculture

c.

Viticulture

d.

Vineyard

Question 29

Food Microbiology
Alcoholic Beverages

Question

MCQ▾

Beverages are consumed for

Choices

Choice (4)Response

a.

Food value

b.

Stimulating effec

c.

Thirst quenching

d.

All a., b. and c. are correct

Question 30

Food Microbiology
Growth and Death Kinetics

Question

MCQ▾

________ are substances not intentionally added to food but are present in food as a result of production and processing

Choices

Choice (4)Response

a.

Contaminants

b.

Additives

c.

Adulterants

d.

All of the above

Question 31

Food Microbiology
Alcoholic Beverages

Question

MCQ▾

Sake is prepared from

Choices

Choice (4)Response

a.

Oat

b.

Maize

c.

Rye

d.

Rice

Question 32

Food Microbiology
Pathogens and Non-Pathogens Including Staphylococcus

Question

MCQ▾

Food intoxication is the ingestion of

Choices

Choice (4)Response

a.

Toxin produced by microorganism

b.

Toxin producing microorganism

c.

Question does not provide sufficient data or is vague

d.

All of the above

Question 33

Food Microbiology
Alcoholic Beverages

Question

MCQ▾

Low alcohol content is present in

Choices

Choice (4)Response

a.

Wine

b.

Arrack

c.

Brandy

d.

Rum

Question 34

Food Microbiology
Alcoholic Beverages

Question

MCQ▾

Vodka is prepared by fermenting

Choices

Choice (4)Response

a.

Potato

b.

Molasses

c.

Cashewnut thalamus

d.

Fruit juice

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