1. . Food unfit for human consumption is called:
(A) Spoilage
(B) Deterioration
(C) Healthy food
(D) Fermentation
2. . Usually microbial spoilage is caused by:
(A) Enzymes
(B) Microorganism
(C) Human
(D) Animals
3. . Spoilage of bread is due to:
(A) Mould
(B) Yeast
(C) Bacteria
(D) Enzymes
4. . Stable food contain moisture:
(A) 100%
(B) 50%
(C) 28%
(D) less than 15%
5. . Example of perishable food is:
(A) Milk
(B) Meat
(C) Poultry
(D) all of these
6. . Main types of bacteria on the basis of temperature are:
(A) 2
(B) 3
(C) 4
(D) 5
7. . Thermophiles grow best at:
(A) 8-10 °C
(B) 18-20 °C
(C) 35-40 °C
(D) above 55 °C
8. . Bacteria require more for their growth:
(A) Moisture
(B) Nutrient
(C) pH
(D) Oxygen
9. . In alcoholic fermentation yeast converts glucose into:
(A) Ethanol
(B) Methanol
(C) Lactic acid
(D) Acetic acid
10. . Oxidative deterioration of meat causes:
(A) Change in color
(B) Change in texture
(C) Change in smell
(D) Change in firmness