This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Vegetable Products – Pickle Fermentation & Kimchi”.
1. ______ pickles might have a bloating effect.
a) Dill
b) Lemon
c) Mango
d) Chili
View Answer
Explanation: Dill or pickled cucumbers might have a bloating effect. This happens when the fermenting organisms enter the vegetable through the stomata thus producing carbon dioxide and creating boaters or hollow stocks.
2. The appearance of __________ is a byproduct of lactofermentation and can spoil the taste of pickled vegetables.
a) Water
b) Yeast
c) Carbon dioxide
d) Bacteria
View Answer
Explanation: Lactofermentation or pickling can lead to the formation of a white, thread yeast as a result of exposure to air. This may spoil the taste of the pickled vegetables and must be removed regularly.
3. Enzymes are what cause the softening of pickles.
a) True
b) False
View Answer
Explanation: Pickle softening is caused by enzymes such as pectinases. These are produced by pectolytic organisms such as certain bacteria. These enzymes break down the hard, protective substance in the wall of the products.
4. What language is the word ‘pickle’ derived from?
a) Hindi
b) French
c) Greek
d) Dutch
View Answer
Explanation: The word ‘pickle’ is derived from a Dutch word ‘pekel’. It translates to brine which is the most common constituent of pickles.
5. Lahpet is pickled _________
a) Cocoa beans
b) Coconut
c) Tea
d) Octopus
View Answer
Explanation: Lahpet is a Burmese dish which is fermented or pickled tea. ‘Lahpet so’ is made from wet tea whereas ‘lahpet chauk’ is made with dried tea leaves.
6. _______________ pickles are unfermented made with marinated fruits of vegetables.
a) Raw
b) Refrigerator
c) Cooked
d) Oven
View Answer
Explanation: ‘Refrigerated’ pickles are not fermented but are produced by marinating fruits and vegetables. They must be marinated in a seasoned vinegar solution and must be canned or stored under low temperatures for long-term storage.
7. For sweet cucumber pickles, what is the amount of sucrose present when the percentage of acetic acid is 50?
a) 70%
b) 30%
c) 28%
d) 45%
View Answer
Explanation: The formula given for sweet cucumber pickles is,
% of acetic acid in the whole product = (80-S)/20 where S is the % of sucrose
Hence, when the percentage of acetic acid is 50, the sucrose content is 70%.
8. Kimchi is fermented _______
a) Carrots
b) Onions
c) Cucumbers
d) Cabbage
View Answer
Explanation: Kimchi is made by fermenting raw, shredded cabbage. It is a very popular dish in Korea and one of the main fermenting organisms used in its production is Lactobacillus.
9. Sometimes Kimchi becomes too soft due to _________
a) Yeast
b) A low salt concentration
c) A high salt concentration
d) Bacteria
View Answer
Explanation: If the salt concentration is too low, kimchi can become unacceptably soft. The salt extracts moisture from the cabbage and helps it maintain its crispy nature. It also inhibits endogenous pectolytic enzymes.
10. The amount of _________ increases during kimchi fermentation.
a) Vitamin B
b) Vitamin A
c) Vitamin C
d) Vitamin D
View Answer
Explanation: Fermented plant foods are usually rich in Vitamin B. Hence, the amount of Vitamin B increases during fermentation. The levels of Vitamin A and Vitamin C remain constant as they are not oxidized.
11. The core of the cabbage is not preferred while producing kimchi.
a) True
b) False
View Answer
Explanation: The core of the cabbage contains sucrose. The lactobacilli can convert this sucrose to dextran. This can result in a slimy, stringy texture which is unacceptable.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
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