FOOD MICROBIOLOGY

1. Match the following food and its adulterants commonly used. (10x1=10)

Food stuffAdulterant

ButterWater

HoneyHydrogenated vegetable oil

Chilli powderClay, stones

Clarified butterMashed potato

KhoyaDyed exhausted tea leaves

MilkStarch

PulseBrick powder

Black pepperSugar syrup

Asafoetida Stones

Tea leavesDried papaya seeds

2. Fill in the blanks and complete the sentences each blanks carry 1 marks (5x1= 05)i. ________________ proposed Gram reaction.ii. Formula for conversation of degree Celsius to degree Fahrenheit is __________.iii. Biofilm compose of three layers they are ______, __________ and ___________.

3. Choose the correct answer from given options (5x1= 05)i. Bacteria that are responsible for fermentation of dairy milk are

a) b) Azetobacterc) Rhizobiumd) Lactobacilluse) Hay bacillusii. iii. Father of microbiology isa. a) Louis Pasteur b) Listerc) A.V. Leeuwenhock d) Robert Kochiv. v. Salt and sugar preserve foods because they-a) b) Make them acidc) Produce a hypotonic environmentd) Deplete nutrientse) Produce a hypertonic environmentvi. vii. First Pasteur conducted fermentation experiments ina) b) Milk c) Food material d) Fruit juices e) Both a and cviii. ix. Tuberculosis is a

a) Water borne diseaseb) Air borne disease c) Food borne diseased) Atthropod borne diseasex. Nutrients is require for building and maintaining the structural components of bodya) b) Carbohydratesc) Fatd) Proteine) Fibre

xi. Sunshine vitamin isa) b) Vitamin Ac) Vitamin Cd) Vitamin Be) Vitamin Dxii. xiii. Fibres belong to the class of nutrientsa) b) Minerals c) Vitamins d) Fibree) Lipids and oil

xiv. 99% of calcium in body is found in a) b) Liverc) Nerve cellsd) Bones and teethe) Intracellular fluid

4. Explain the following in terms of microbiology: (ANY 10)(10x2= 20)i. Time Danger zoneii. Time abuseiii. Water activityiv. PHFv. Microbiologyvi. Growth phases of bacteriavii. Cross contaminationviii. Biofilm ix. Conditions for growth of microorganismx. Endospore xi. EARxii. BMRxiii. RDA5. Short notes(4x5=20)i. Morphology of bacteriaii. Types of adulterantsiii. Sterilisationiv. Diet for diabetic patient6. Answer the following (any five)(5x10=50)i. Explain Browning reaction, its types, and examples.ii. State difference between bacterial and non-bacterial food poisoning. iii. Food additives and its types. Describe their use in food industry.iv. Describe Methods of canning. How does pasteurisation and canning help to prevent the food?v. Diet therapy. How it could be applicable for the patients suffering of particular diseases?vi. Describe beneficial effects of bacteria.7. Short notes on(5x4=20)i. Food additivesii. Food adulterationiii. Mouldsiv. Yeastv. Sterilisation

FOOD MICROBIOLOGY

1. What do you mean by minerals?52. Enlist and explain benefits of consuming fibres.53. What are the disadvantages of excess consumption of fat?54. What do you mean by nutrition? Explain its importance.55. What is calcium? Enlist the good source of it.56. What is vitamin? Elucidate their source and types.107. What do you mean by carbohydrates and lipids? Discuss their roles as a fuel source for muscles.108. Describe different types of carbohydrates.109. Each vitamin is needed and provides a specific function in human body. Explain the statement.1010. What is yeast? Write in detail about morphology of yeast. 1011. Write down beneficial and harmful effect of yeast in details.10