1. . The principle reasons for practicing methods of microbial control is:
(A) Inhibition of enzymes
(B) Inhibition of microbes
(C) Increase in shelf life
(D) Increase the quality
2. . The most prominent method for inhibition of enzyme activity is:
(A) Cooking
(B) Blanching
(C) Drying
(D) Freezing
3. . The time period in which food remains fit for human consumption is called:
(A) Shelf life
(B) Life cycle
(C) Stability
(D) Quality
4. . Which one is a low-temperature technique to control microorganisms?
(A) Sterilization
(B) Freezing
(C) Pasteurization
(D) Boiling
5. . Autoclaving is done at:
(A) 100 °C
(B) 121 °C
(C) 145 °C
(D) 200 °C
6. . Pasteurization is usually employed on:
(A) Milk
(B) Wheat
(C) Jam
(D) Meat
7. . Destruction of microorganisms on direct flame is called:
(A) Autoclaving
(B) Incubation
(C) Incineration
(D) Fractional sterilization
8. . Lyophilization is a technique in which microorganisms:
(A) Destroy
(B) Rapidly Grow
(C) Promotes
(D) Preserve
9. . Major chemical used as antimicrobial agents is:
(A) NaCl
(B) SO2
(C) CO2
(D) O2
10. . Commonly all types of alcohol act as:
(A) Anti-coloring
(B) Anti-caking
(C) Anti-coagulant
(D) Antiseptic
11. . Antibiotic may be produced by:
(A) Archaea
(B) Bacteria
(C) Virus
(D) Yeast
12. . Antibiotics commonly used to kill:
(A) Pathogens
(B) Rodents
(C) Insects
(D) Flies