Q1. _________is a traditional fermented fish based food of Manipur (India).

1. Ngari
2. Salami
3. Kulu
4. Bhature

ANSWER: A. Ngari

• Explanation – Fermentation is one of the oldest and most cost-effective processes for making Ngari, a native Manipur fish product. Fermented foods and beverages are popular among Indians in the country’s north-eastern states. Ngari, a fermented fish delicacy created from non-salted sun-dried fish, is one such food item popular among Manipur residents. food production and preservation Fermented foods have the extra benefits of boosting flavor, increasing the digestibility, and improving nutritional and medicinal value, in addition to preservation.

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Q2. _____________chloride is the major additive that is added for flavor and texture improvement.

1. Sodium
2. Potassium
3. Calcium
4. Magnesium

ANSWER: A. Sodium

• Explanation: Salt is utilized as a universal flavor enhancer since it reduces bitterness while increasing sweetness, sourness, and umami, which is desired in sweet dishes. Salt makes bitter foods more pleasant for the same reason. Potassium chloride, like salt (aka sodium chloride), has a salty flavor and can often perform various functions (such as microbial management, protein modification, and flavor enhancement) that affect the taste, texture, and shelf life of foods.

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Q3. ________ is uncooked, but cured salted spiced fermented meat.

1. Ngari
2. Salami
3. Kulu
4. Bhatura

ANSWER: B. Salami

• Explanation – Salami is a type of cured sausage made from fermented and air-dried pork. Salami was previously popular among peasants in Southern, Eastern, and Central Europe because it could be preserved at room temperature for up to 40 days after being cut, augmenting a potentially scarce or intermittent supply of fresh meat. Salami is made in different ways in different countries and areas across Europe.

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Q4. LAB (Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, andLeuconostoc) metabolize carbohydrates into _______, alcohols, aliphatic compounds, lipids, and some amino acids.

1. Lactic acid
2. Citric acid
3. Malic acid
4. Tartaric acid

ANSWER – A. Lactic acid

• Explanation: Lactic acid bacteria (L.A.B.) is the dominating microbiota in all fermented foods and beverages that have been detected, and it is thought to be the most important factor in the positive benefits of fermented foods and beverages. Enterococcus, streptococcus, Leuconostoc, Lactobacillus, and Pediococcus, as well as yeasts and molds such as Debaryomyces, Kluyveromyces, Saccharomyces, Geotrichium Mucor, Penicillium, and Rhizopus species, are the most common fermenting microorganisms.

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Q5. The molds Penicillium nalgiovens, Penicillium chrysogenum, P. camembert and yeast, Dabaryomyces hansenii, and Candida, are used for ___________ during meat production.

1. Bottom inoculation
2. Surface inoculation
3. Fermentation
4. None of the above

ANSWER: B. Surface inoculation

• Explanation: Molds or yeasts can be found in great quantities on the surface or inside certain aged, cured meats, such as “fermented” sausages and “country cured” hams, and can be metabolically active during the curing and ripening process. Fungi must be taken into account while determining the flavor, look, and healthfulness of these meats.

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