WorksheetsQuiz assessment
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
Identify the bacterium first isolated from coagulated milk.
a)
Bacillus coagulans
b)
Bacillus subtilis
c)
Bacillus cereus
d)
Bacillus licheniformis
2.
Locate the heat-resistant industrially important structure of molds.
a)
Sclerotia
b)
Hyphae
c)
Mycelium
d)
Pigments
3.
Identify the mold responsible for noble rot of grapes.
a)
Botrytis cinerea
b)
Fusarium solani
c)
Penicillium roqueforti
d)
Geotrichum candidum
4.
Identify the bacterial pathogen causing soft rot.
a)
Erwinia
b)
Alcaligenes
c)
Vibrio
d)
Bacillus
5.
Identify the fungi responsible for aflatoxin production.
a)
A. flavus and A. parasiticus
b)
Aspergillus flavus
c)
Aspergillus niger
d)
Aspergillus parasiticus
6.
Select the optimum temperature range of mesophilic bacteria.
a)
20°C - 45°C
b)
40°C - 65°C
c)
10°C - 25 °C
d)
60°C - 75°C
7.
Identify quantitative methods used to determine bacterial count.
a)
Pour-plate and spread-plate
b)
Streak-plate
c)
Spread-plate
d)
Pour-plate
8.
Identify the microbe capable of growth at low water activity.
a)
Xerophilic
b)
Microaerophile
c)
Facultative aerobe
d)
Neutrophile
9.
Identify the fungus used in citric acid fermentation.
a)
Aspergillus niger
b)
Aspergillus flavus
c)
Aspergillus parasiticus
d)
Penicillium notatum
10.
Identify the mold producing sickle-shaped conidia.
a)
Fusarium solani
b)
Alternaria tenuis
c)
Candida lipolytica
d)
Penicillium roqueforti
11.
Identify the black bread mold.
a)
Rhizopus stolonifer
b)
Mucor racemosus
c)
Rhizopus nigricans
d)
Thamnidium elegans
12.
Identify the pigment-producing yeast.
a)
Rhodotorula glutinis
b)
Pichia membranefaciens
c)
Candida albicans
d)
Saccharomyces cerevisiae
13.
Identify the baker’s yeast.
a)
Saccharomyces cerevisiae
b)
Zygosaccharomyces bailii
c)
Rhizopus nigricans
d)
Thamnidium elegans
14.
Identify the natural milk component inhibiting starter cultures.
a)
Lactoferrin
b)
Lactic acid
c)
Super antigen
d)
Botulism
15.
Identify the bacterium found in the ovary of laying birds.
a)
Salmonella enteritidis
b)
Staphylococcus aureus
c)
Shigella dysenteriae
d)
Bacillus cereus
16.
Identify the fish pathogen.
a)
Vibrio parahaemolyticus
b)
Torulopsis versatilis
c)
Yersinia enterocolitica
d)
Bacillus subtilis
17.
Identify the pH range of fermented milk.
a)
3.8 - 4.6
b)
4.0 - 5.0
c)
2.0 - 3.0
d)
2.5 - 2.8
18.
Identify the eye-forming bacterium in cheese.
a)
Propionibacterium freudenreichii ssp. shermanii
b)
Leuconostoc mesenteroides
c)
Lactococcus lactis biovar diacetylactis
d)
Penicillium camemberti
19.
Identify the practice that reduces contamination in plant foods.
a)
Washing produce with potable water
b)
Do not grow bacteria in dust
c)
Remove sediments from marine foods
d)
Cleansing carcasses
20.
Identify fecal indicator organisms causing milk spoilage.
a)
Coliforms
b)
Clostridium
c)
Cryptococcus
d)
Corynebacterium
21.
Identify the lactose content of fermented milk.
a)
2-3%
b)
4-5%
c)
0.2-1%
d)
5-6%
22.
Identify the bacterium removing bitterness in sauerkraut.
a)
Leuconostoc
b)
Lactococcus
c)
Pediococcus
d)
Saccharomyces
23.
Identify the mold used in sausage fermentation.
a)
Penicillium nalgiovense
b)
Penicillium roqueforti
c)
Penicillium camemberti
d)
Penicillium rubens
24.
Identify the optimum temperature for sauerkraut fermentation.
a)
21°C-24°C
b)
15.6 °C
c)
26°C-29 °C
d)
22 °C
25.
Identify the causative agent of pink-colored sauerkraut.
a)
Asporogenous yeast
b)
Pichia
c)
Saccharomyces
d)
Geotrichum
26.
Identify the encapsulated bacterium causing sliminess in sauerkraut.
a)
Lactobacillus plantarum
b)
Lactococcus casei
c)
Leuconostoc mesenteroides
d)
Lactococcus acidophilus
27.
Identify the level of sulfur dioxide added to grape juice.
a)
25 - 200 ppm
b)
50 - 200 ppm
c)
75 - 200 ppm
d)
100 - 200 ppm
28.
Identify the duration of anaerobic fermentation of white wine.
a)
5-10 days
b)
6-15 days
c)
7-14 days
d)
8-10 days
29.
Identify the microorganism involved in malolactic fermentation.
a)
Lactobacilli
b)
Lactococci
c)
Leuconostoc
d)
Pediococcus
30.
Identify the sugar content of dry wine.
a)
0.001
b)
0.002
c)
0.003
d)
0.004
31.
Identify the compound responsible for wine cloudiness.
a)
Gelatin
b)
Glycerol
c)
Potassium metabisulfite
d)
Tannins
32.
Identify the true statement about mold hyphae.
a)
They form mycelium
b)
Non-filamentous
c)
Single cell body
d)
Cannot branch
33.
Identify the function of vegetative hyphae.
a)
Nutrient absorption
b)
Reproduction
c)
Pigment production
d)
Spore dispersal
34.
Identify the favorable pH for mold growth.
a)
Slightly acidic
b)
Alkaline
c)
Neutral
d)
Highly basic
35.
Identify the fungus producing aroma in smear-ripened cheese.
a)
Geotrichum candidum
b)
Mucor
c)
Aspergillus
d)
Fusarium
36.
Identify the scientist who conducted the swan-neck flask experiment.
a)
Louis Pasteur
b)
Robert Hooke
c)
Ignaz Semmelweis
d)
Paul Ehrlich
37.
Identify the feature distinguishing eukaryotes.
a)
Membrane-bound nucleus
b)
Lack nucleus
c)
Smaller than prokaryotes
d)
All viruses
38.
Identify the scientist who proposed disease postulates.
a)
Robert Koch
b)
Paul Ehrlich
c)
Alexander Fleming
d)
Edward Jenner
39.
Identify the main sources of microbial entry into food.
a)
Natural and external
b)
Natural and chemical
c)
Internal and genetic
d)
Soil and water
40.
Identify the microorganism used in blue cheese production.
a)
Penicillium roqueforti
b)
Streptococcus thermophilus
c)
Lactobacillus bulgaricus
d)
Rhizopus stolonifer
41.
Identify when did the Babylonians begin manufacturing beer?
a)
3500 BC
b)
6000 BC
c)
7000 BC
d)
1000 BC
42.
Identify which civilization is known to have manufactured cheese and butter around 3000 BC?
a)
Romans
b)
Greeks
c)
Egyptians
d)
Babylonians
43.
Select which method did Romans use to preserve shrimp around 1000 BC?
a)
Fermentation
b)
Low temperature using snow
c)
Salting
d)
Drying
44.
Identify what misconception did early civilizations have about living organisms?
a)
Organisms evolved from each other
b)
Microorganisms were harmless
c)
Living things formed spontaneously from nonliving matter
d)
Food spoilage was a myth
45.
Identify who introduced canning of vinegar in 1782?
a)
Pasteur
b)
R. Chevallier-Appert
c)
Swedish Chemist
d)
Grim Wade
46.
Identify what year did tin cans come into wide use in the US?
a)
1813
b)
1839
c)
1840
d)
1853
47.
Identify when was the artificial freezing of fish started commercially in the US?
a)
1889
b)
1865
c)
1854
d)
1907
48.
Identify who isolated Lactobacillus bulgaricus?
a)
Pasteur
b)
Gaertner
c)
E. Metchnikoff
d)
Hammer
49.
Identify what was first commercially used in Europe in 1928 for apple storage?
a)
Refrigeration
b)
Canning
c)
Controlled atmosphere storage
d)
Drying
50.
Identify who was the first to observe yeast cells?
a)
Scheele
b)
Pasteur
c)
Leeuwenhoek
d)
Lister
51.
Identify what is the typical appearance of molds on foods?
a)
Glossy and wet
b)
Fuzzy or cottony
c)
Smooth and shiny
d)
Crumbly and dry
52.
Identify which of the following cheeses is mold-ripened?
a)
Cheddar
b)
Mozzarella
c)
Camembert
d)
Parmesan
53.
Identify which mold is responsible for the noble rot of grape?
a)
Fusarium solani
b)
Penicillium roqueforti
c)
Botrytis cinerea
d)
Geotrichum candidum
54.
Identify which of the following is TRUE about mold hyphae?
a)
They are non-filamentous structures.
b)
They form a single cell body.
c)
They form a mass called mycelium.
d)
They cannot branch.
55.
Identify what is the function of vegetative hyphae?
a)
Reproduction
b)
Nutrition absorption
c)
Pigment production
d)
Spore dispersal
56.
Identify which type of mold has non-septate hyphae?
a)
Mucor
b)
Aspergillus
c)
Fusarium
d)
Geotrichum
57.
Identify which genus is involved in both spoilage and fermentation of foods?
a)
Alternaria
b)
Fusarium
c)
Mucor
d)
Geotrichum
58.
Identify Aspergillus niger is used in the production of which acid?
a)
Lactic acid
b)
Citric acid
c)
Acetic acid
d)
Tartaric acid
59.
Identify which of the following molds can grow at sub-zero temperatures?
a)
Aspergillus
b)
Cryptococcus
c)
Mucor
d)
Geotrichum
60.
Identify which mold is associated with dairy products and forms creamy colonies?
a)
Fusarium
b)
Alternaria
c)
Geotrichum
d)
Aspergillus
100 %
