MCQs multiple choice questions of food biotechnology PDF

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THE UNIVERSITY OF LAHORE FACULTY NAME: Science DEPARTMENT NAME: IMBB Fall SEMESTER 2021 Multiple Choice Questions (MCQs) Instructor’s Name: Ms. Usaal Tahir Paper: Food Biotechnology Date: 18-11-2021 Time Allowed:

25 mins

Subject Code: BIOTECH315 Total Marks: 15

Instructions for Candidates i. Read the instructions on MCQs carefully. ii. Attempt all questions. iii. Each question contains four possible answers, of which there is only one single best answer. iv. Choose single best answer to each question. v. Make sure you only mark one answer for each question. Answer shall not be valid if more than one option is marked. vi. Any question not attempted will be marked as incorrect. vii. All questions carry equal marks. viii. Question paper must be returned along with MCQs response sheet at the completion of this section of examination. Choose the correct option. (15) 1. A substance intentionally added that preserves flavor and improves taste is called A) Food additive B) Food adulterant C) Food contaminant

D) Food material 2. All of the below mentioned are fermented food products except for A) Kefir B) Cheese C) Beef extract D) Yogurt 3. All of the following enzymes have plant source except for A) Alpha amylase B) Papin C) Isomerase D) Beta glucanase 4. Bacteria like Lactobacillus produce what compound required for the production of sauerkraut, yogurt, and sourdough A) Lactic acid B) Carbon dioxide C) Yeast D) Flour 5. Bacteria which can survive with or without oxygen are known as A) Aerobic B) Facultative C) Anaerobic D) Symbiotic 6. Blanching Fruits and Vegetables Will Result In A) Color-set B) Destruction of bacterial spores C) Inactivation of enzymes D) Reduction in microbial population 7. Cheese is made by coagulating which of the following milk protein A) Rennet

B) Casein C) Pepsin D) Trypsin 8. Enzyme use to coagulate milk during cheese making procedure is A) Chymosin B) Rennet C) Trypsin D) Amylase 9. Enzymes degrade, alter or synthesize a food component through A) oxidation/reduction/isomerization B) hydrolysis/synthesis C) group transfer D) all of the above 10. Water soluble vitamin is A) Vitamin C B) Vitamin B C) Vitamin A D) Both A and B 11. Probiotics are used in the prevention of A) Cardiac disease B) Hypertension C) Digestive tract disease D) Lungs infection 12. E. coli is A) Gram negative B) Gram positive C) None of these D) All of these

13. Which of the following bacteria is involved in food discoloration A) Lactobacillus B) Micrococcus C) Flavobacterium 14. The fermented dairy products are A) Cheese and yoghurt B) Butter and cream C) Cream and ice cream 15. Which of the following is NOT a function of a food additive A) To maintain product consistence B) Maintain nutritive value C) Controlling acidity/alkalinity D) None of the mentioned...