Saccharomyces creavisiae is the example of _______?
A. Bacteria
B. Fungi
C. Yeast
D. Molds
In bread preparation in added to sorbic acid which one of the following is used as preservative ______?
A. Sulphur dioxide
B. Nitrates
C. Propionic acid
D. Benzoic acid
The most commonly used leaving agents in barley are _____?
A. Yeast
B. Sodium bi carbonate
C. Sugar
D. Both a & b
Which one of the following is anti ripening agent ____?
A. 2,4,5 trichlorophenoxy acetic acid
B. Meleic hydrazide
C. Sulphur dioxide
D. Sodium benzoate
Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as _______?
A. Food adulterants
B. Food additives
C. Food contaminations
D. All the above
Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as ______?
A. Food contamination
B. Food adulterants
C. Food additives
D. All the above
Tyndallization is more reliable than _______?
A. Sterilization
B. Pasteurization
C. Blanching
D. non of these
Dried foods have water activity (Aw) of ______?
A. 1.0
B. 1.5
C. 0.6
D. non of these
Pure water has an water activity (Aw) of _____?
A. 0.99
B. 1.00
C. 1.5
D. non of these
Which type of bacteria grow best at room temperature of 20 _____?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. All the above
