Lesson 3.4.1.3
3.4.1.3 Microorganisms in food production Quiz: AQA Food Preparation and Nutrition, Unit 3
20 questions
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Lesson 3.4.1.3, Microorganisms in food production: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 3: Food safety, written with Revision Ninja.
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The 20 questions
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Which mould is used to make blue cheese?
- Aspergillus oryzae
- Saccharomyces cerevisiae
- Lactobacillus bulgaricus
- Penicillium roqueforti
-
Which micro-organism is used to raise bread?
- Yeast
- Penicillium roqueforti
- Streptococcus thermophilus
- Campylobacter jejuni
-
Which micro-organisms are used in commercial yoghurt production?
- Salmonella species
- Bakers yeast
- Lactic acid bacteria
- Blue moulds
-
What effect does lactic acid have on milk proteins during yoghurt making?
- Evaporates proteins
- Coagulates proteins
- Dissolves proteins
- Liquefies proteins
-
What is the primary role of bacteria in cheese production?
- Producing alcohol
- Releasing carbon dioxide
- Creating blue veins
- Producing lactic acid
-
What is the function of blue mould in the manufacture of blue cheese?
- Giving sharp flavour
- Raising the curd
- Producing yoghurt
- Fermenting sugars
-
Which gas is produced by yeast to raise bread dough?
- Oxygen
- Carbon dioxide
- Nitrogen
- Hydrogen
-
Which microorganism is used in the production of yoghurt?
- Protozoa
- Bacteria
- Algae
- Virus
-
Why are strict hygiene rules used during cheese making?
- Increase moisture
- Enhance sweetness
- Prevent contamination
- Stop fermentation
-
Which of these products is made by fermenting a food with micro-organisms and is also a yeast-raised product from the spec?
- Choux bun
- Pizza base
- Sponge cake
- Scone
-
Which microorganism is primarily used to raise traditional bread dough?
- Virus
- Mould
- Bacteria
- Yeast
-
What do microorganisms produce during dairy fermentation?
- Starch granules
- Vitamin C
- Flavour and texture
- Pure water
-
What is the role of a yoghurt starter culture?
- Cool milk
- Add sugar
- Remove fat
- Ferment lactose
-
What is the main sugar in milk that bacteria ferment in yoghurt?
- Maltose
- Fructose
- Sucrose
- Lactose
-
Why is mould growth controlled in blue cheese making?
- Produce veining safely
- Prevent all mould
- Make cheese yellow
- Increase salt levels
-
Why is milk pasteurised before making yoghurt?
- Destroy harmful bacteria
- Lower the pH
- Thicken the milk
- Add natural sugars
-
Which micro-organism is responsible for producing alcohol and carbon dioxide in bread dough?
- Staphylococcus aureus
- Penicillium roqueforti
- Yeast
- Lactobacillus bulgaricus
-
What is a starter culture in cheese making?
- Beneficial bacteria
- Chemical enzyme
- Spoilage mould
- Active dry yeast
-
Which food product is raised using yeast?
- Bread
- Butter
- Cheese
- Yoghurt
-
What is a key defining feature of beneficial bacteria used in food?
- Pathogenic toxins
- Deliberately added
- Spontaneous decay
- Airborne spores
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