Multiple-Choice Questions
1) A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a
... [Show More] result?
A) It will take longer to bake.
B) Bacterial contaminants will now be able to grow.
C) The bread will not rise.
D) The bread will look normal but will be tough.
E) The bread will have a sour taste.
Answer: C
Section: 28.1
Bloom's Taxonomy: Understanding
ASMcue Outcome: 6.3
Learning Outcome: 28.3
2) Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
A) thermophilic anaerobic spoilage.
B) flat sour spoilage.
C) spoilage by mesophilic bacteria.
D) caused by acid-tolerant fungi.
E) putrefactive anaerobic spoilage.
Answer: A
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 3.3
Learning Outcome: 28.1
3) Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is
A) thermophilic anaerobic spoilage.
B) flat sour spoilage.
C) spoilage by mesophilic bacteria.
D) caused by acid-tolerant fungi.
E) putrefactive anaerobic spoilage.
Answer: B
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 3.4
Learning Outcome: 28.1
4) Which one of the following pairs is mismatched?
A) Propionibacterium – Swiss cheese
B) Penicillium – blue cheese
C) Lactobacillus – yogurt
D) Acetobacter – vinegar
E) Bacillus – beer
Answer: E
Section: 28.1
Bloom's Taxonomy: Analyzing
ASMcue Outcome: 6.3
Learning Outcome: 28.3
Global Outcome: 2
5) Which one of the following pertains to an improperly canned food product on a store shelf that has a bad odor and putrefaction of the canned material?
A) mesophilic spoilage
B) flat sour spoilage
C) bacterial soft rot
D) thermophilic anaerobic spoilage
E) hydrogen sulfide spoilage
Answer: A
Section: 28.1
Bloom's Taxonomy: Understanding
ASMcue Outcome: 3.4
Learning Outcome: 28.2
6) All of the following are fuels produced by microorganisms EXCEPT
A) cellulose.
B) ethanol.
C) hydrogen.
D) methane.
E) oil from algae.
Answer: A
Section: 28.2
Bloom's Taxonomy: Analyzing
ASMcue Outcome: 6.3
Learning Outcome: 28.8
Global Outcome: 5
7) Microorganisms play an active role in the formation of industrial products. Which one of the following is mismatched?
A) Penicillium – treatment of disease
B) Saccharomyces cerevisiae – for fermentation
C) Rhizobium – increases nitrogen in the soil
D) Bacillus thuringiensis – insecticide
E) algae – citric acid
Answer: E
Section: 28.2
Bloom's Taxonomy: Understanding
ASMcue Outcome: 3.1
Learning Outcome: 28.6
8) Which one of the following is an undesirable contaminant in wine-making due to its production of vinegar rather than ethanol?
A) Acetobacter
B) lactic acid bacteria
C) Clostridium botulinum endospores
D) Saccharomyces
Answer: A
Section: 28.1
Bloom's Taxonomy: Understanding
ASMcue Outcome: 6.3
Learning Outcome: 28.2
Global Outcome: 2
9) Commercial sterilization differs from complete sterilization in that commercial sterilization
A) kills all microorganisms.
B) kills only bacteria.
C) may result in the survival of thermophiles.
D) employs a higher temperature.
E) may result in the survival of fungal spores.
Answer: C
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 3.4
Learning Outcome: 28.2
Global Outcome: 5
Figure 28.1
10) In Figure 28.1, assume the cells are your desired product and you want to maintain a continuous culture. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you harvest cells to maximize your yield?
A) a
B) b
C) c
D) d
Answer: B
Section: 28.2
Bloom's Taxonomy: Understanding
ASMcue Outcome: 7.1b
Learning Outcome: 28.4
Global Outcome: 3
11) In Figure 28.1, assume that a secondary metabolite is your desired product. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to obtain it?
A) a
B) b
C) c
D) d
Answer: C
Section: 28.2
Bloom's Taxonomy: Understanding
ASMcue Outcome: 7.1b
Learning Outcome: 28.5
Global Outcome: 3
12) In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to collect the penicillin?
A) a
B) b
C) c
D) d
Answer: C
Section: 28.2
Bloom's Taxonomy: Understanding
ASMcue Outcome: 7.1b
Learning Outcome: 28.5
Global Outcome: 3
13) Which one of the following reactions is performed by yeast in wine-making?
A) sugar → ethanol
B) ethanol → acetic acid
C) malic acid → lactic acid
D) carbon dioxide → sucrose
E) sugar → CO2 + H2O
Answer: A
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 6.3
Learning Outcome: 28.3
Global Outcome: 2
14) Which one of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?
A) sugar → ethanol
B) ethanol → acetic acid
C) malic acid → lactic acid
D) carbon dioxide → sucrose
E) sugar → CO2 + H2O
Answer: C
Section: 28.1
Bloom's Taxonomy: Analyzing
ASMcue Outcome: 6.3
Learning Outcome: 28.3
Global Outcome: 2
15) Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 1012 C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?
A) 120 endospores
B) 10 endospores
C) 100 endospores
D) 12 endospores
E) 1 endospore
Answer: E
Section: 28.1
Bloom's Taxonomy: Understanding
ASMcue Outcome: 3.4
Learning Outcome: 28.2
Global Outcome: 4
16) All of the following are advantages of a bioreactor instead of a flask culture EXCEPT
A) larger culture volumes can be grown.
B) instrumentation for monitoring environmental conditions.
C) uniform aeration and mixing.
D) aseptic sampling.
E) None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture.
Answer: E
Section: 28.2
Bloom's Taxonomy: Remembering
ASMcue Outcome: 8.5
Learning Outcome: 28.4
Global Outcome: 2
17) Microbial products can be improved by all of the following EXCEPT
A) isolating new strains.
B) mutating existing strains.
C) genetically modifying strains.
D) modifying culture conditions.
E) sterilization.
Answer: E
Section: 28.2
Bloom's Taxonomy: Understanding
ASMcue Outcome: 4.1
Learning Outcome: 28.7
Global Outcome: 5
18) Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?
A) Propionobacterium
B) Lactobacillus
C) Rhizopus
D) Saccharomyces
E) Penicillium
Answer: D
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 6.3
Learning Outcome: 28.3
Global Outcome: 5 [Show Less]