Miscellaneous Foods Interview Questions & Answers

Posted On:May 20, 2019, Posted By: Latest Interview Questions, Views: 240, Rating :

Best Miscellaneous Foods Interview Questions and Answers

Dear Readers, Welcome to Miscellaneous Foods Objective Questions and Answers have been designed specially to get you acquainted with the nature of questions you may encounter during your Job interview for the subject of Miscellaneous  Foods Multiple choice Questions. These Objective type Miscellaneous Foods Questions are very important for campus placement test and job interviews. As per my experience good interviewers hardly plan to ask any particular question during your Job interview and these model questions are asked in the online technical test and interview of many Medical Industry.

1. The most important organism involved in manufacture of Koji is

A. Aspergillus oryzae
B. Aspergillus soyae
C. both (a) and (b)
D. Lactobacillus lactis
Answer: C
Interview Questions On Miscellaneous Foods

2. The most commonly used medium for the build up of cultures and the production of baker’s yeast consist of

A. molasses and minerals
B. molasses, minerals and salts
C. molasses
D. molasses, lactose
Answer: B
 

3. The manufacture of baker’s yeast involve

A. S. cerevisiae
B. S. thermophillus
C. Bacillus subtilis
D. none of these
Answer: A
 

4. Which of the following organism is found at the initial stages in the batter of Idli?

A. Leuconostoc mesentroides
B. Aspergillus niger
C. Bacillus natio
D. None of these
Answer: A
 

5. Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds?

A. Aspergillus
B. Penicillium
C. Fusarium
D. All of these
Answer: D
 

6. Ropiness in bread is caused by

A. Bacillus subtilis
B. A. niger
C. R. nigricans
D. P. expansum
Answer: A
 

7. Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?

A. Cloudiness and ropiness
B. Flat sour spoilage
C. Superficial fungal spoilage
D. Pin-spot molding
Answer: A
 

8. Mined salt has been reported to contain about

A. 50% Micrococcus, 10% Coryneforms and 14% Bacillus
B. 60% Micrococcus, 20% Coryneforms and 14% Bacillus
C. 70% Micrococcus, 20% Coryneforms and 4% Bacillus
D. 70% Micrococcus, 20% Coryneforms and 10% Bacillus
Answer: C