FOOD PRODUCTION - Q&A

Question 1What is the science that deals with the study of microorganisms called?

Question 2Who is considered the 'father of microbiology'?

Question 3Which of these is a primitive characteristic of a bacterial cell structure?

Question 4What is the thread-like structure that helps some bacteria move?

Question 5Which shape describes 'bacillus' bacteria?

Question 6Which pH level is generally favoured by most bacteria for growth?

Question 7Bacteria that flourish in the presence of oxygen are called:

Question 8What is the primary action of bacteria in the process of curd making?

Question 9Which bacterial species is commonly used in curd making?

Question 10Why is curd considered beneficial for adults regarding bone health?

Question 11What is 'cottage cheese' specifically?

Question 12In cheese making, what is the purpose of 'salting'?

Question 13Where are nitrogen-fixing bacteria typically found?

Question 14What do nitrogen-fixing bacteria convert free nitrogen into?

Question 15Which industrial process involves bacteria to separate fibres from stems like jute?

Question 16Which bacterium is capable of breaking down hydrocarbons in oil spills?

Question 17How do bacteria help herbivorous animals like cows in nutrition?

Question 18Why are fungi and bacteria called 'saprophytes'?

Question 19What is the common name for the fungus that grows on stale bread?

Question 20Which of these is the most common edible mushroom eaten worldwide?

Question 21In mushroom cultivation, what is 'spawning'?

Question 22What is the purpose of 'casing' in mushroom cultivation?

Question 23What are the three principal stages of mushroom growth during cropping?

Question 24Which of these is a method used to preserve highly perishable mushrooms?

Question 25What is a unique characteristic of yeast among fungi?

Question 26How does yeast primarily respire in the absence of oxygen?

Question 27What are the end products of anaerobic respiration in yeast?

Question 28What is the asexual method of reproduction in yeast?

Question 29In bread making, what causes the dough to rise?

Question 30Why does fermentation usually stop when alcohol concentration reaches 13-14%?

Question 31How are spirits like whisky and rum produced to be stronger than wine?

Question 32What is 'brewing' specifically related to?

Question 33Agriculture is defined as the science of growing food crops and:

Question 34Crops cultivated specifically for commercial purposes are called:

Question 35Which of these is an example of a 'cereal crop'?

Question 36Which nutrient are pulses particularly rich in?

Question 37What does the term 'Kharif' refer to in the context of crops?

Question 38Which is the most important Kharif crop in India?

Question 39What is the 'transplantation' method in rice cultivation?

Question 40Rabi crops are also known as:

Question 41Which is the most important Rabi crop in India?

Question 42Plants that complete their life cycle in one year or season are called:

Question 43A plant like the carrot that lives for two years/seasons is a:

Question 44Which of these is a 'perennial' plant?

Question 45What is the core practice of 'organic farming'?

Question 46Who played a major role in the Green Revolution in India?

Question 47What does 'Green Revolution' specifically refer to in India?

Question 48In cattle feed, what is 'roughage'?

Question 49When are 'concentrates' primarily served to animals?

Question 50Which cattle disease is caused by a virus and shows symptoms of blisters on the feet and mouth?

Statement 1Microbiology is the science that deals with the study of organisms that cannot be seen with the naked eye.

Statement 2Leeuwenhoek is known as the father of microbiology.

Statement 3Most microorganisms, such as bacteria and viruses, are multicellular.

Statement 4Bacteria were among the first living organisms to appear on Earth.

Statement 5A round-shaped bacterium is called a bacillus.

Statement 6Vibrio is the name given to comma-shaped bacteria.

Statement 7Bacterial cells possess a primitive nucleus without a nuclear membrane.

Statement 8The flagellum is a thread-like structure used by some bacteria for movement.

Statement 9Most bacteria grow best in highly acidic conditions.

Statement 10Aerobes are bacteria that flourish in air containing oxygen.

Statement 11Obligate anaerobes require oxygen to survive.

Statement 12Biotechnology involves using microorganisms to make end products useful to mankind.

Statement 13Curd is formed by the action of bacteria on the sucrose in milk.

Statement 14Lactobacillus bulgaricus is a bacterium commonly used in making curd.

Statement 15The lactic acid produced by bacteria gives curd its tangy taste.

Statement 16Curd is a rich source of calcium, which helps prevent osteoporosis.

Statement 17Cheese manufacture involves curdling milk with the addition of lactic acid bacteria.

Statement 18Cottage cheese is the term used for curd after moisture has been fully removed and it has been ripened.

Statement 19Salting cheese helps prevent the growth of undesirable microorganisms.

Statement 20Nitrogen-fixing bacteria are found in the root nodules of leguminous plants.

Statement 21Nitrogen-fixing bacteria convert nitrates into free nitrogen gas.

Statement 22Tanning animal skins involves treating them with bacteria to make them soft.

Statement 23Retting bacteria are used to separate fibres from the stems of plants like jute and flax.

Statement 24Pseudomonas bacteria can be used to break down oil spills in water.

Statement 25Biogas is produced from human and animal excreta through bacterial activity.

Statement 26Some bacteria in the human intestine synthesize 'B' vitamins.

Statement 27Bacteria help in the digestion of cellulose in the intestines of herbivorous animals like cows.

Statement 28Fungi possess chlorophyll and can prepare their own food.

Statement 29Saprophytes are organisms that live on dead and decaying organic matter.

Statement 30Bread mould is a type of fungus that creates a blackish cottony growth on stale bread.

Statement 31All varieties of wild mushrooms are safe for human consumption.

Statement 32Agaricus bisporous is a common edible mushroom eaten worldwide.

Statement 33Mushroom cultivation is typically done outdoors because it requires vast land area.

Statement 34Compost for mushrooms can be prepared using wheat or paddy straw and chicken manure.

Statement 35Spawning refers to the introduction of 'mushroom seed' into the compost.

Statement 36Casing helps regulate temperature and provide support during mushroom growth.

Statement 37Mushrooms are highly perishable and have a short shelf life without preservation.

Statement 38Yeasts are multicellular fungi classified under the genus Saccharomyces.

Statement 39Yeast cells are typically ovoid in shape and have a distinct cell wall.

Statement 40Yeast respires anaerobically to produce ethanol and carbon dioxide.

Statement 41The primary method of asexual reproduction in yeast is budding.

Statement 42Wine is made when yeast ferments the sugar in fruit juices into alcohol.

Statement 43Brewing is the process used to make beer from barley.

Statement 44Alcohol levels above 14 percent in a fermenting liquid usually kill the yeast.

Statement 45Distillation is the only way to produce alcoholic drinks with a higher alcohol content than wine or beer.

Statement 46In bread making, carbon dioxide gas causes the dough to rise.

Statement 47Agriculture is defined as the science of growing food crops and other useful crops.

Statement 48Food crops are cultivated primarily for commercial purposes like rubber and tea.

Statement 49Cereals are a major source of proteins in the human diet.

Statement 50Pulses, such as peas and beans, are rich in proteins.

Question 1The science which deals with the study of microorganisms is called ______.

Question 2Microorganisms that are extremely small and cannot be seen by the naked eye are also called ______.

Question 3______ is known as the father of microbiology and was the first to describe the shapes of bacteria.

Question 4Most microorganisms like bacteria, algae, and protozoans are ______ organisms.

Question 5A round-shaped bacterium is technically referred to as ______.

Question 6Rod-shaped bacteria are called ______.

Question 7Spring-shaped bacteria are known as ______.

Question 8Comma-shaped bacteria are referred to as ______.

Question 9A bacterial cell has primitive nuclear material without a ______ membrane.

Question 10The outermost slimy, protective layer of a bacterial cell is the ______.

Question 11Certain bacteria move with the help of a thread-like structure called a ______.

Question 12Most bacteria grow best in slightly ______ conditions with a pH of 7.4.

Question 13Bacteria that require oxygen to flourish are called ______.

Question 14Bacteria that can survive in the absence of oxygen are known as ______ anaerobes.

Question 15The process of using microorganisms to make useful end products is called ______.

Question 16Curd is formed by the action of bacteria on the ______ sugar found in milk.

Question 17Bacteria produce ______ acid, which reduces the pH and gives curd its tangy taste.

Question 18Curd is high in ______, which is important for bone growth and preventing osteoporosis.

Question 19To start fermentation in a new batch of milk, a small amount of curd called ______ is added.

Question 20At the stage where curd is processed to remove moisture, it is called ______ cheese.

Question 21______ is a step in cheese making that removes moisture and prevents the growth of undesirable microbes.

Question 22Bacteria found in the ______ of leguminous plants help in fixing free nitrogen.

Question 23Nitrogen-fixing bacteria convert soil nitrogen into soluble ______, which are useful fertilizers.

Question 24______ bacteria help in separating the fibres of stems like jute and hemp.

Question 25Bacteria such as ______ are capable of breaking down hydrocarbons in oil spills.

Question 26Biogas used for cooking is produced from excreta through ______ activity.

Question 27Bacteria in the human intestine help synthesize certain ______ vitamins.

Question 28In herbivorous animals like cows, bacteria help in the digestion of ______.

Question 29Organisms that live on dead and decaying organic matter are called ______.

Question 30The blackish cottony growth on stale bread is a fungus called ______.

Question 31The most common edible mushroom eaten practically all over the world is ______.

Question 32Mushrooms can be grown on a substrate or ______ based on agricultural wastes.

Question 33The 'mushroom seed' consisting of a network of fibrous mass is called ______.

Question 34______ is the process of introducing mushroom mycelium into the compost.

Question 35Spreading a thin layer of soil over compost during mushroom cultivation is called ______.

Question 36The shelf life of mushrooms can be increased by exposing them to ______ radiation.

Question 37All yeasts are ______ fungi belonging to the genus Saccharomyces.

Question 38Yeast cells are ______ in shape and contain a distinct cell wall and nucleus.

Question 39Yeast respires ______ in the absence of air, producing ethanol and carbon dioxide.

Question 40Yeast reproduces asexually by a process called ______.

Question 41Sexual reproduction in yeast may occur by ______, where two cells unite and fuse.

Question 42Wine is usually made from grapes through the process of ______ fermentation.

Question 43If bacteria enter a wine-making jar, they may turn the alcohol into ______.

Question 44The process of making beer from barley is known as ______.

Question 45If alcohol concentration exceeds 13 to 14 percent, it ______ the yeast and stops fermentation.

Question 46To produce stronger alcoholic drinks like whisky or gin, the liquid must be ______.

Question 47In bread making, the ______ gas produced by yeast makes the dough rise.

Question 48The science of growing food crops and other useful crops is called ______.

Question 49Crops cultivated for commercial purposes, like rubber and tea, are called ______ crops.

Question 50Plants grown and harvested annually or seasonally for food are known as ______ plants.

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