Flavoring can be done only naturally?

• A) true
• B) false
• C)
• D)

What is the impact of canning on protein content in canned meats?

• A) Protein content remains unchanged
• B) Losses of amino acids are 10–20%
• C) There is a significant increase in protein content
• D) Proteins become more soluble

Addition of antioxidants in food to -------------------------

• A) Minimize nutrient loss
• B) Delay oxidation
• C) Enhance color
• D) Prevent bacterial growth

Incubating plates in the dark during the enumeration of yeasts and molds results in -------------------

• A) Enhance growth
• B) Minimize contamination
• C) Prevent spore dislodgement
• D) Improve visibility

----------- is the main purpose of the Most Probable Number (MPN) method in the detection of E. coli in drinking water.

• A) Enumeration of coliforms
• B) Detection of enterohemorrhagic serotype O157:H7
• C) Isolation of E. coli serotypes
• D) Confirmation of pathogenic serotypes

------------- produces gas from Brilliant Green Lactose Bile (BGLB) broth that’s confirm in the MPN method

• A) Fermentation of lactose
• B) Presence of faecal coliforms
• C) Confirmation of E. coli
• D) Extinction of target organisms

Pasteurization in low acid foods such as milk results in -----------

• A) Increase acidity
• B) Improve texture
• C) Minimize pathogens
• D) Enhance color

----------------- is converted to brown metmyoglobin in meats during heat sterilization

• A) Anthocyanins
• B) Myoglobin
• C) Pheophytin
• D) Oxymyoglobin

----------- formula is used to compute the yeast and mold count

• A) N = A / D
• B) N = A + D
• C) N = A - D
• D) N = A x D

Semidry and dry sausages include all, except ____.

• A) beef sticks
• B) kafir
• C) hard salami
• D) Genoa salami

-------------------- Contributes to the color of sterilized meats.

• A) Anthocyanins
• B) Chlorophyll
• C) Maillard browning
• D) Caramelization

------------- process involves heating milk to 71.8ºC for 15 seconds for pasteurization

• A) Open boiling pans
• B) Beer brewing
• C) LTLT (Low Temperature Long Time)
• D) HTST (High Temperature Short time)

What causes softening in canned fruits and vegetables?

• A) Gelatinization of starches
• B) Hydrolysis of collagen
• C) Coagulation of proteins
• D) Denaturation of whey proteins

Which of the following contributes to the color changes in sterilized meats?

• A) Degradation of lactones
• B) Conversion of iron to anthocyanins
• C) Conversion of chlorophyll to pheophytin
• D) Maillard browning and caramelization

The bacteria used in the start of yogurt formation is called as ____ .

• A) both
• B) none of these
• C) inoculum
• D) starter culture