Q. Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

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Q. Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

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Q. Which of the following is the process of anaerobic degradation of proteinaceous materials?

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Q. Which of the following gases are evolved during putrefaction?

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Q. Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

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Q. Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
Statement 2: Microorganisms first attack _____

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Q. Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____

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Q. Which of the following is true about fermentation involving gas production?

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Q. Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

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Q. Statement 1: Cheese foods have a lower aw than the natural foods.
Statement 2: _____ cheese is coagulated with lactic acid.

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Q. Statement 1: What is the use of salt in cheese?
Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

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Q. Statement 1: Which of the following cheeses have a semi soft texture?
Statement 2: Which of the following blue cheese is made up of sheep milk?

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Q. Which of the following is true about cheeses?

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Q. Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____

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Q. Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.
Statement 2: Sulphur dioxide is added to crushed grapes to _____

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Q. Pasteurization is applied in which of the following ways?

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Q. The purpose of bulk pasteurization is _____

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Q. Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.
Statement 2: All kinds of beers are pasteurized.

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Q. Advantage of cold pasteurization of alcohol over hot pasteurization?

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Q. A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____

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