Microbes in Food Preservation

Q. Which one of the following is not produced by the process of fermentation?

1. Wine
2. Milk
3. Yoghurt
4. Cheese

Q. Lactobacillus-mediated change of milk to curd occurs due to:

1. Coagulation and partial digestion of milk fats
2. Coagulation of milk proteins and complete digestion of milk protein
3. Coagulation and partial digestion of milk proteins
4. Coagulation of milk proteins and complete digestion of milk fats

Q. Which of the following is true about using oil to prevent the spoilage of pickles?

1. Oil prevents the growth of microbes.
2. Oil allows the growth of healthy microorganisms.
3. Oil provides nutrients to microbes.
4. Oil protects the microbes from the acidity in pickle.

Q. Assertion: Preservatives are added to food items.

Reason: Preservatives inhibit the growth of microorganisms.

1. Both assertion and reason are wrong statements
2. Assertion and reason both are correct, and reason explains the assertion
3. Assertion is wrong statement reason is correct statement
4. Assertion and reason both are correct statements, but reason does not explain assertion
5. Assertion is correct statement reason is wrong statement

Q.

How do you restore good gut bacteria?

Q. X is a bacteria that lives symbiotically in the roots of pea plants. Identify X.

1. Rhizobium
2. Nitrosomonas
3. Rhizopus
4. Clostridium

Q. Microbes are usually killed at high temperature.

1. True
2. False

Q. Which of the following is true about using oil to prevent the spoilage of pickles?

1. Oil prevents the growth of microbes.
2. Oil allows the growth of healthy microorganisms.
3. Oil provides nutrients to microbes.
4. Oil protects the microbes from the acidity in pickle.

Q.

Rama and Mrunalini went to Antarctica for a trip. They were surprised that their food never got spoiled even after 24 hours. However, when they were staying in Delhi, they had to store food in refrigerator as the food was getting spoiled even after 8 hours of storage at room temperature. What could be the possible reason for this?

1. The salt-rich air in Antarctica is toxic to microbes.
2. The air in Antarctica has antimicrobial properties.
3. There are no microorganisms persent in Antarctica.
4. Extreme low temperatures of Antarctica inhibits microbial growth.

Q. Boiling food helps in killing the microorganisms present in it.

1. True
2. False

Q. what is the disadvantage of the absence of rhizobium bacteria in leguminous plants?

Q. In jams and squashes, sugar, which reduces moisture, is added along with to check spoilage.

1. sodium benzoate
2. salt
3. sodium hydroxide

Q. Identify the food preservatives.

1. Dry salt
2. Sugar
3. Ketchup
4. Vinegar
5. Oil
6. Water
7. Brine
8. Yeast

Q. What do you mean by biological nitrogen fixation?

1. Conversion of atmospheric nitrogen into useful nitrogen compounds by bacteria and algae.
2. Conversion of atmospheric nitrogen into useful nitrogen compounds by lightning.
3. Conversion of nitrogen compounds into free nitrogen by bacteria and algae.
4. Conversion of nitrogen compounds into ammonia by chemical process.

Q.

Read the following statements and choose the correct option.

Statement 1: Louis Pasteur developed the process of pasteurisation.

Statement 2: Pasteurisation destroys all the nutrients present in milk.

1. Statement 1 is false and statement 2 is true

2. Statement 1 is true and statement 2 is false

3. Both statement 1 and statement 2 are false

4. Both statement 1 and statement 2 are true

Q. Cooking food helps in killing the microorganisms present in it.

1. False
2. True

Q. Salmonella and E. coli are examples of bacteria that do not cause food poisoning.

1. False
2. True

Q. Pasteurisation is a process in which certain packaged and non-packaged foods are treated with heat and suddenly cooled to eliminate pathogens and extend shelf life. What is the temperature at which food is heated in this process?

1. 150°C
2. 200°C
3. 70° C
4. 100° C