wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

food microbiology

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

1. Disease causing microorganisms are termed as ______

a)

Unicellular

b)

Pathogens

c)

Spoilers

d)

All the above

2.

Modern microbiology leads to the enhancement in

a)

Pharmaceutical products

b)

Product Production

c)

Controlling pathogens

d)

All the above

3.

Microorganisms are used to produce __

a)

Vitamins

b)

Enzymes

c)

Both a and B

d)

None of the above

4.

This group of microorganism belongs to prokaryotic species

a)

Fungi

b)

Algae

c)

Bacteria

d)

Protozoa

5.

Splitting of microbial cells after it reaches a certain size is termed as ___ reproduction

a)

a) Sexual

b)

b) Asexual

c)

c) Binary fission

d)

Both b and c

6.

Bacterial cell wall is made up of _____

a)

Peptidoglycan

b)

Protein

c)

Amino acid

d)

Endomysin

7.

______ are thick and tough spirals

a)

Borrelia

b)

Leptospira

c)

Campylobacter

d)

Vibrio

8.

Which of the following is an example for decolorizing agent?

a)

Alcohol

b)

Indian ink

c)

Malachite green

d)

Methylene blue

9.

The edible fungi is _______

a)

Yeast

b)

Mushroom

c)

Truffles

d)

All the above

10.

Food microbiology is the study of ___________

a)

Microorganisms

b)

Fermentation

c)

Food spoilage

d)

All the above

11.

Water activity in food act as an _______

a)

Intrinsic factor

b)

Extrinsic factor

c)

Co factor

d)

All the above

12.

The target microorganism in canning is ________

a)

Clostridium botulinum

b)

Staphylococcus

c)

Streptococcus

d)

Lactobacillus

13.

A oryzae is the most desirable because it does not produce

a)

Aflatoxin

b)

Haemagglutinin

c)

Lathyrism

d)

Favism

14.

Eugenol is an active component present in _______

a)

Cloves

b)

Pepper

c)

Turmeric

d)

Garlic

15.

Unusual spoilage of bread in red is due to the growth of _______

a)

Endomycosis fibuligera c.

b)

Trichosporon

c)

Serratia marcescens

d)

Bacillus subtilis

16.

The water activity required for bacterial growth is ________

a)

1.0

b)

0.9

c)

0.5

d)

2.0

17.

The natural covering in fruits and vegetables is

a)

stem

b)

skin

c)

cells

d)

enzyme

18.

S:Allow raw meat to touch cooked meat

C: Rate of contamination can be decreased.

Identify the given statement:

a)

Both S and C are true

b)

Both S and C are wrong

c)

S is wrong and C is true

d)

S is true and C is wrong

19.

Food spoilage can be indicated by

a)

Colour

b)

Texture

c)

Odour

d)

All the above

20.

The source of yeast in honey comes from the ___________

a)

Air

b)

Stem

c)

Leaves

d)

Nectar of flowers

21.

The dish made by fermenting chopped cabbage is _____

a)

Miso

b)

Sauerkraut

c)

Tempeh

d)

Vinegar

22.

The commercially available acetic acid is ________

a)

Brine

b)

vinegar

c)

Tatar

d)

Salt

23.

The percentage of alcoholic content of wine is _______

a)

6-9%

b)

10-12%

c)

15-20%

d)

3-5%

24.

Which of the following is a “helpful bacteria” in gut?

a)

Prebiotics

b)

Probiotics

c)

Synbiotics

d)

None

25.

Most common probiotic organism are (is) ________

a)

Lactobacillius

b)

Bifidobacterium

c)

Saccharomyces boulardii

d)

All of the above

26.

Tempeh is made from _______

a)

Fermented soybean

b)

Fermented coconut

c)

Fermented groundnut

d)

Fermented cabbage

27.

Wine, beer and vinegar are produced by ______ fermentation

a)

Aerobic

b)

Anaerobic

c)

Passive

d)

Active

28.

Malt is a source of __________ and ________

a)

Amylase and amylopectin

b)

Protease and lipase

c)

Amylase and protease

d)

Lipase and amylase

29.

Dhokla is prepared from _____

a)

Bengal gram flour

b)

Rice flour

c)

Ragi flour

d)

Soy bean

30.

___________ is used as a disinfectant in water

a)

Chlorine

b)

Ammonia

c)

Formaldehyde

d)

Glutaraldehyde

31.

Foods involved in Staphylococcal poisoning are _________

a)

Poultry

b)

Processed meat

c)

Milk products

d)

All the above

32.

Preserving a food by anaerobic fermentation in brine and storing in acetic acid is called _____

a)

Pickle

b)

Tempeh

c)

Sauce

d)

Miso

33.

The microorganism that can grow in the pH 4.4 – 9.0 is ______

a)

E.coli

b)

Fungi

c)

Mold

d)

Saccharomyces

34.

Mycotoxins are ______

a)

Fungal metabolites

b)

Plant parasites

c)

Bacterial metabolites

d)

Enzyme

35.

The most common symptom of food poisoning includes

a)

Diarrhea

b)

Nausea

c)

Vomiting

d)

All the above

36.

Systematic preventive approach to food safety is _________

a)

HACCP

b)

FSSAI

c)

CIP

d)

COP

37.

Technique that inhibits the growth of pathogens is ______

a)

Disinfection

b)

Freezing

c)

Fermentation

d)

Drying

38.

Desired pH level for microbial growth

a)

Above 7

b)

4.0– 5.5

c)

6.0-6.5

d)

6.5 -7.5

39.

Slow freezing is also known as _____

a)

Dehydro freezing

b)

Cold freezing

c)

Blast freezing

d)

Sharp freezing

40.

The complete destruction of micro organisms is referred as ________

a)

Freezing

b)

Cooling

c)

Sterilization

d)

Drying

41.

Among the following select the gas which has biocidal activity

a)

Ethylene oxide

b)

Carbon dioxide

c)

Nitrogen

d)

Ammonia

42.

Among the following choose the disinfectant used in household level

a)

Soap

b)

Triamine

c)

Sodium hypochlorite

d)

Calcium chloride

43.

Which method is used for the separation of microorganism for further identification?

a)

Isolation

b)

Radiation

c)

Culturing

d)

Dehydration

44.

_________ disinfectant is used in drinking water for purification purposes.

a)

Sodium hypochlorite

b)

Formalin

c)

Aldehyde

d)

Phenol

45.

__________ can irritate skin and mucous membrane.

a)

Chloride

b)

Aldehyde

c)

Phenol

d)

Alcohol

46.

Select the characteristics of a good disinfectant using the codes given below

a)

Effective

b)

Non toxic

c)

Easy to use

d)

Easily rinsed off

47.

The most common indicator organism used for food and drinking water is

a)

E.coli

b)

Acenetobacter

c)

Leuconostoc

d)

Klebsiella

48.

Water sampling methods can be ________

a)

Systematic

b)

Stratified

c)

Random

d)

All of these

49.

Fungicide means to kill ______

a)

Spores

b)

Fungi

c)

Vegetative cells

d)

a. Facultative cells

50.

Food handlers should follow ______ practices to avoid contamination

a)

GHP

b)

GMP

c)

GLP

d)

SOP

Similar Resources on Wayground

QUIZ BEE IN PURPOSIVE COMMUNICATION

50 questions

QUIZ BEE IN PURPOSIVE COMMUNICATION

quiz

Worksheet

•

University

EKONOMI INTERNASIOANAL

50 questions

EKONOMI INTERNASIOANAL

quiz

Worksheet

•

University

English Placement Test

50 questions

English Placement Test

quiz

Worksheet

•

9th Grade - University

EB015 Chapter 4: Occupational Safety and Health

50 questions

EB015 Chapter 4: Occupational Safety and Health

quiz

Worksheet

•

University

BOLDMINDS - EXAMINATION

50 questions

BOLDMINDS - EXAMINATION

quiz

Worksheet

•

University

B1 MIDTERM TEST

50 questions

B1 MIDTERM TEST

quiz

Worksheet

•

Professional Development

CHALLP Midterm Part 1

55 questions

CHALLP Midterm Part 1

quiz

Worksheet

•

Professional Development

Med Inquisition Prelims

50 questions

Med Inquisition Prelims

quiz

Worksheet

•

University