Description : Microbes that prefer cold temperatures are ____. a. mesophilic c. psychrophilic b. thermophilic d. obligative
Last Answer : c. psychrophilic
Description : Most pathogenic bacteria are classified as ____. a. psychrotrophic c. psychrophilic b. thermotrophic d. mesophilic
Last Answer : d. mesophilic
Description : Molds and yeast are classified as ____. a. viruses c. fungi b. parasites d. bacteria
Last Answer : c. fungi
Description : ____ are the largest of the microorganisms but are still single cells, and some produce spores. a. Yeast c. Molds b. Bacteria d. Ameba
Last Answer : a. Yeast
Description : ____ organisms tolerate low temperatures and can grow under refrigeration. a. Psychrophilic c. Psychrotrophic b. Mesophilic d. Thermotrophic
Last Answer : c. Psychrotrophic
Description : Bacteria growing at moderate temperature are — bacteria a. Thermophilic b. Mesophilic c. Psychrophilic d. None of these
Last Answer : b. Mesophilic
Description : Bacteria which need oxygen for growth are called a. Thermophilic bacteria b. Microaerophilic bacteria c. Facultative anaerobic bacteria d. Mycobacteria
Last Answer : Ans: B
Description : The domestic sewage in large cities (a) has a high BOD as it contains both aerobic and anaerobic bacteria (b) is processed by aerobic and then anaerobic bacteria in the secondary treatment in ... sewage contains adequate oxygen (d) has very high amount of suspended solids and dissolved salts.
Last Answer : (b) is processed by aerobic and then anaerobic bacteria in the secondary treatment in Sewage Treatment Plants (STPs)
Description : The bacterias which require free oxygen for their survival, are called (A) Aerobic bacterias (B) Anaerobic bacterias (C) Facultative bacteria (D) None of these
Last Answer : (A) Aerobic bacterias
Description : Pick up the correct statement from the following: A. Rate of digestion of sludge is more at higher temperature B. Thermophilic organisms digest the sludge if the temperature ranges from 40° to 60°C C. Mesophilic organisms digest the sludge if the temperature is between 25° and 40°C D. All the above
Last Answer : ANS: D
Description : Respiration that does NOT require oxygen is called: a) photosynthesis b) oxidation c) anaerobic respiration d) aerobic respiration
Last Answer : ANSWER: C -- ANAEROBIC RESPIRATION
Description : Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria
Last Answer : d. bacteria
Description : ____ are the tiniest, and probably the simplest form of life. a. Viruses c. Fungi b. Parasites d. Bacteria
Last Answer : a. Viruses
Description : Lactic acid bacteria with propionic acid bacteria produces ____ cheese. a. cheddar c. swiss b. mozzarella d. monterey jack
Last Answer : c. swiss
Description : Pick up the correct statement from the following: A. Anaerobic bacteria flourish in the absence of oxygen B. Aerobic bacteria flourish in the presence of oxygen C. Facultative bacteria flourish with or without oxygen D. All the above
Description : Sweetened condensed milk has an extended shelf-life due to the addition of ____. a. salt c. oxygen b. sugar d. vinegar
Last Answer : salt
Description : Carbohydrates are composed of ____ and ____. a. carbon, water c. zinc, aluminum b. hydrogen, oxygen d. gold, calcium
Last Answer : a. carbon, water
Description : The treatment of the following patient should include: a. Initial empiric therapy directed against both aerobes and anaerobes b. The addition of anti-fungal therapy in an elderly patient ... therapy is appropriate if the agents selected possess activity against both aerobic and anaerobic bacteria
Last Answer : Answer: a, e The primary treatment for a perforated viscus is surgical, however antimicrobial therapy is an extremely important adjunct. Empiric antibiotic therapy for secondary ... whereas longer periods are indicated for immunosuppressed patients and with patients with extensive contamination
Description : In septic tanks, decomposition of organic bacteria, is done by A. Anaerobic bacteria B. Aerobic bacteria C. Both types of bacterias D. None of these
Last Answer : ANS: A
Description : What is the difference between aerobic and anaerobic bacteria?
Last Answer : Bacteria which need oxygen of respiration are called aerobic bacteria. The anaerobic bacteria do not need oxygen for reparation. Oxygen may rather be injurious of r them.
Description : The type of bacteria which is active in trickling filter during biological treatment of sewage is the __________ bacteria. (A) Anaerobic (B) Saprophytic (C) Aerobic (D) Parasitic
Last Answer : (C) Aerobic
Description : Presence of __________ bacteria in water causes disease like typhoid. (A) Aerobic (B) Pathogenic (C) Anaerobic (D) Non-pathogenic
Last Answer : (B) Pathogenic
Description : _____ bacteria live as individuals and do not live in biofilms. a. Planktonic b. Anaerobic c. Aerobic d. Facultative anaerobic
Last Answer : a. Planktonic
Description : How many cups of water do humans require per day? a. 1 to 3 c. 5 to 9 b. 10 to 12 d. 7 to 11
Last Answer : d. 7 to 11
Description : Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes
Last Answer : a. Culinary Olympics
Description : ____ prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work. a. Inspectors c. Butchers b. Bakers d. Chefs
Last Answer : b. Bakers
Description : Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism
Last Answer : c. poverty
Description : According to the United Nations’ publication, Ending Hunger: An Idea Whose Time Has Come, in the last 88 years, ____ countries have done away with hunger; 41 of these countries have done it since ____. a. 80, 1970 c. 95, 1980 b. 70, 1955 d. 75, 1960
Last Answer : d. 75, 1960
Description : Enough grain is produced in the world to give every man, woman, and child ____ pounds each day. a. five c. two b. one d. three
Last Answer : c. two
Description : In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring
Last Answer : b. harvest
Description : ____ implies a person eats but does not receive the amount of nutrients needed to keep the body healthy. a. Undernutrition c. Hunger b. Malnutrition d. Starvation
Last Answer : b. Malnutrition
Description : If all the world’s undernourished people were gathered in one place, their population would be greater than every continent except ____. a. Asia c. South America b. Europe d. North America
Last Answer : a. Asia
Description : Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200
Last Answer : c. 800
Description : The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35
Last Answer : a. 30
Description : Claims for ____ relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels. a. five c. seven b. six d. eight
Last Answer : d. eight
Description : The term ____ can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. a. free c. lean b. reduced d. low
Last Answer : d. low
Description : The word ____ on a label, means that a product contains no amount of, or only trivial or “physiologically inconsequential” amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. a. Low c. Lean b. Free d. Reduced
Last Answer : b. Free
Description : A daily intake of ____ calories has been established as the daily reference value (DRV). a. 1,700 c. 1,900 b. 1,800 d. 2,000
Last Answer : d. 2,000
Description : Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological
Last Answer : a. descending
Description : Water comprises approximately ____ percent of cleaning and sanitizing solutions. a. 80 to 89 c. 90 to 95 b. 95 to 99 d. 75 to 85
Last Answer : b. 95 to 99
Description : A rule-of-thumb for the numbers of organisms required to produce toxins or to produce desired or undesired flavors is one million per ____. a. ounce c. gram b. kilogram d. pound
Last Answer : c. gram
Description : ____ serves as a universal solvent. a. Water c. Bleach b. Soap d. Odor
Last Answer : a. Water
Description : A successful pollution prevention program requires frequent ____ to keep employees focused and careful. a. cleaning c. expense b. retraining d. reprimanding
Last Answer : b. retraining
Description : In some food processing plants, ____ peeling is used to remove skins from soft fruit and vegetables such as tomatoes. a. hand c. boiled b. machine d. caustic
Last Answer : d. caustic
Description : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content
Last Answer : c. cloudiness
Description : Tea is made when the processed leaves of the tea plant are infused with ____. a. spices c. herbs b. boiling water d. enzymes
Last Answer : b. boiling water
Description : The science and art of growing grapes for wine is called ____. a. vinification c. viticulture b. viniculture d. vineyard
Last Answer : b. viniculture
Description : ____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring
Description : Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide
Last Answer : a. monosaccharide
Description : For convenience, chocolate is frequently shipped in as a ____ when intended for use by other food manufacturers. a. solid c. liquid b. gas d. frozen
Last Answer : c. liquid