Microbes in Food and Beverage

Q. State whether the following statements are true or false.

Statement 1- In fermentation, microbes break down sugar molecules into simpler substances.
Statement 2- Fermentation takes place in the presence of oxygen.

1. 
   Statement 1: False;
   Statement 2: True
2. 
   Statement 1: False;
   Statement 2: False
3. 
   Statement 1: True;
   Statement 2: False
4. 
   Statement 1: True;
   Statement 2: True

Q.

Pasteurization is a technique of preserving food, especially milk.

1. True
2. False

Q.

Fermentation processes include the formation of curd by bacteria.

1. True

2. False

Q. State whether the following statements are true or false.

Statement 1- In fermentation, microbes break down sugar molecules into simpler substances.
Statement 2- Fermentation takes place in the presence of oxygen.

1. 
   Statement 1: True;
   Statement 2: False
2. 
   Statement 1: True;
   Statement 2: True
3. 
   Statement 1: False;
   Statement 2: False
4. 
   Statement 1: False;
   Statement 2: True

Q.

In cheese manufacturing, microorganisms are important for:

1. the development of resistance to spoilage only

2. the ripening only

3. the souring and ripening processes and also providing resistance against spoilage organisms

4. the souring of milk only

Q. Fill in the following blanks with suitable words.

(f) The food material which is preserved by pasteurisation is

Q.

What is the difference between probiotics and digestive enzymes?

Q. Yeast raises bread dough and makes it fluffy by releasing ____________ gas.

1. carbon dioxide
2. nitrogen
3. hydrogen
4. oxygen

Q. Some microorganisms are very useful in our everyday life. They are used in preparation of medicines required to cure different diseases. Which of the following are useful products obtained from microorganisms?

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

Q. Vinegar is prepared from alcohol with the help of

1. Rhizobium
2. Acetobacter
3. Azotobacter
4. Lactobacillus

Q. State whether the following statements are true or false.

Statement 1- In fermentation, microbes break down sugar molecules into simpler substances.
Statement 2- Fermentation takes place in the presence of oxygen.

1. 
   Statement 1: True;
   Statement 2: False
2. 
   Statement 1: True;
   Statement 2: True
3. 
   Statement 1: False;
   Statement 2: False
4. 
   Statement 1: False;
   Statement 2: True

Q. Soft and fluffy texture of bread is due to the production of .

1. carbon dioxide
2. oxygen
3. water
4. heat

Q.

A wide range of beneficial bacteria thrive in our intestines. When we eat a variety of healthy foods, the variety of beneficial bacteria also increases. How do they help in digestion? What happens to these bacteria when we overload our digestive system with unhealthy and high-calorie food?

Q. State whether the following statements are true or false.
Statement 1: Wine and bread are products of microbial activity.
Statement 2: Microbes ferment carbon compounds to produce alcohol and carbon dioxide.

1. Statement 1: True
   Statement 2: False
2. Statement 1: True
   Statement 2: True
3. Statement 1: False
   Statement 2: False
4. Statement 1: False
   Statement 2: True

Q. Some microorganisms are very useful in our everyday life. They are used in preparation of medicines required to cure different diseases. Which of the following are useful products obtained from microorganisms?

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

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. 200°C
2. 100° C
3. 150°C
4. 70° C

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. Both statement 1 and statement 2 are false

3. Statement 1 is true and statement 2 is false

4. Both statement 1 and statement 2 are true

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

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

Q. Vinegar is prepared from alcohol with the help of

1. Azotobacter
2. Acetobacter
3. Lactobacillus
4. Rhizobium

Q. Consumption of which of the following food increases the beneficial bacteria count in our body?

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

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. 200°C
2. 150°C
3. 100° C
4. 70° C

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

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

Q. Match the following organisms with the products they produce:

Organism	Product
A. Lactobacillus	I. Cheese
B. Saccharomyces cerevisiae	II. Curd
C. Aspergillus niger	III. Citric acid
D. Acetobacter aceti	IV. Bread
	V. Acetic acid

1. A-II, B-IV, C-V, D-III
2. A-II, B-IV, C-III, D-V
3. A-II, B-I, C-III, D-V
4. A-III, B-IV, C-V, D-I

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. Both statement 1 and statement 2 are true

3. Statement 1 is true and statement 2 is false

4. Both statement 1 and statement 2 are false

Q.

In cheese manufacturing, microorganisms are important for:

1. the souring and ripening processes and also providing resistance against spoilage organisms

2. the ripening only

3. the souring of milk only

4. the development of resistance to spoilage only

Q. Raju is suffering from loose motions. Doctor advised him to take yoghurt or buttermilk. Why?

1. To restore beneficial microorganisms.
2. To restore lost energy.
3. To activate his taste receptors.
4. To quench his thirst.

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 of milk proteins and complete digestion of milk fats
4. Coagulation and partial digestion of milk proteins

Q.

Which of the following is a method that preserves food by the removal of moisture content?

1. Freezing

2. Air tight packing

3. Boiling

4. Drying