FST 201 CBT PRACTICE : Undergragra

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Take your time to read instructions before taking this test.

There are 40 questions which you are to answer in 15 minutes that gives you roughly 30 seconds per question.

If you can get at least 60%, you can be rest assured that you’ll ace FST 201 exam

In a normal exam you will be asked between 40 – 60 questions but I only arranged 40 questions

Note

Do not be in a hurry to answer the questions
Do not waste time on a question you don’t know
Move as fast as possible and starting with questions that don’t have calculation first to save time
Always crosscheck
Don’t be in a hurry to submit, you are not in a competition
Don’t be scared. Getting an A is easy
Don’t be over confident, you can end up a D, E or F. Calm your blood, no be only you sabi book

Please do well to use our comment box incase there’s a message you want to pass to us

70 – 100 A

60 – 69 B

50 – 59 C

45 – 49 D

40 – 44 E

0 – 39 F

I wish you success

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FST 201

1 / 40

1. Which of these foods is Nigeria a net importer of?

A. Soybeans

B. Corn

C. Rice

D. Wheat

2 / 40

2. Psychrophiles grow only at which temperatures?

A. Human body temperature

B. Refrigeration temperatures

C. Room temperature

D. Boiling temperatures

3 / 40

3. Which of the following is a major cause of global food crisis?

A. Population decrease

B. Hunger and starvation

C. Overproduction of food

D. Population decrease

4 / 40

4. What is a common spoilage sign in high-moisture foods?

A. Sour odor

B. Reduced color intensity

C. Mold growth

D. Bacterial overgrowth

5 / 40

5. Which measure helps reduce food insecurity in Nigeria?

A. Developing agricultural potentials

B. Reducing fertilizer usage

C. Relying on food imports

D. Increasing urbanization

6 / 40

6. What is the primary agricultural benefit of the Nile River in Egypt and Morocco?

A. Fishing

B. Transportation

C. Irrigation agriculture

D. Tourism

7 / 40

7. What is the primary oxygen requirement of aerobic microorganisms?

A. No oxygen

B. Low oxygen

C. Variable oxygen

D. High oxygen

8 / 40

8. A low pH in foods favors the growth of:

A. Viruses

B. Aerobes

C. Bacteria

D. Molds and yeasts

9 / 40

9. Which microorganism is a major concern in improperly sanitized food handling equipment?

A. Coliform bacteria

B. Molds

C. Viruses

D. Yeasts

10 / 40

10. Which microorganism can remain viable in extreme conditions like drying and freezing?

A. Yeasts

B. Spores of bacteria

C. Molds

D. Viruses

11 / 40

11. Pasteurization aims to:

A. Enhance food flavor

B. Kill vegetative cells of disease-causing bacteria

C. Destroy spores

D. Eliminate moisture

12 / 40

12. Which type of microorganism cannot reproduce independently?

A. Molds

B. Viruses

C. Bacteria

D. Yeasts

13 / 40

13. Which microorganism causes fermentation issues in foods like cheese and wine?

A. Bacteriophages

B. Yeasts

C. Viruses

D. Molds

14 / 40

14. What condition leads bacteria to form spores?

A. Ideal growth conditions

B. High moisture

C. Adverse conditions

D. Increased oxygen levels

15 / 40

15. What reproduction method is common to yeasts?

A. Spore formation

B. Budding

C. Fragmentation

D. Binary fission

16 / 40

16. What percentage of Nigeria's agricultural output comes from small inefficient farms?

A. 90%

B. 100%

C. 70%

D. 50%

17 / 40

17. What is a critical factor in the initial growth of molds on foods like corn?

A. Oxygen concentration

B. Insect and bird damage

C. Storage temperature

D. Soil composition

18 / 40

18. Which of the following microorganisms is classified as anaerobic?

A. Molds

B. Coliform bacteria

C. Yeasts

D. Some foodborne pathogens

19 / 40

19. Which of the following Nigerian states is known for producing Ofada rice?

A. Ogun

B. Kogi

C. Sokoto

D. Kano

20 / 40

20. What are the basic shapes of bacteria?

A. Triangular, rods, oval

B. Square, oval, linear

C. Spherical, linear, triangular

D. Spherical, rods, spiral

21 / 40

21. Which microorganism is most affected by low water activity levels?

A. Bacteria

B. Viruses

C. Molds

D. Yeasts

22 / 40

22. The term "indicator organisms" signifies:

A. Presence of pesticides

B. Quality of food processing

C. Contamination possibilities

D. Nutritional value of food

23 / 40

23. Which government policy can help reduce food scarcity?

A. Subsidizing imported fertilizers

B. Encouraging food imports

C. Imposing high tariffs on local goods

D. Consistent food development policies

24 / 40

24. What kind of microorganism is responsible for fermentative product failure?

A. Yeasts

B. Bacteriophages

C. Coliforms

D. Molds

25 / 40

25. Which microorganism group reproduces by budding?

A. Molds

B. Bacteria

C. Yeasts

D. Viruses

26 / 40

26. What is the main cause of spoilage in canned foods?

A. Yeasts

B. Anaerobic bacteria

C. Aerobic bacteria

D. Molds

27 / 40

27. What classification is given to microorganisms that can grow with or without oxygen?

A. Microaerophilic

B. Facultative anaerobes

C. Obligate anaerobes

D. Obligate aerobes

28 / 40

28. Bacteriophages primarily infect:

A. Plants

B. Humans

C. Bacteria

D. Molds

29 / 40

29. What is the primary method of eliminating mold growth in foods?

A. Reducing moisture levels

B. Increasing storage temperature

C. Adding preservatives

D. Removing nutrients

30 / 40

30. Which microorganism's growth predominates in low pH foods?

A. Bacteria

B. Yeasts and molds

C. Viruses

D. Parasites

31 / 40

31. Which process involves maintaining high hygiene standards in food production?

A. Contamination

B. Sanitation

C. Decomposition

D. Fermentation

32 / 40

32. What is the estimated percentage of Nigerians who are food insecure according to UNICEF?

A. 85%

B. 65%

C. 75%

D. 45%

33 / 40

33. Coliform bacteria are primarily found in:

A. Vegetation roots

B. Freshwater sources

C. Processed foods

D. Human and animal feces

34 / 40

34. Ergot, a mycotoxin, primarily affects which type of food?

A. Cereal grains

B. Vegetables

C. Fruits

D. Dairy products

35 / 40

35. What is the function of mycotoxins in food?

A. Reducing spoilage

B. Enhancing flavor

C. Causing illness

D. Improving nutrition

36 / 40

36. Which factor is most efficient in controlling microbial growth?

A. Nutrient availability

B. Temperature

C. Water activity

D. Oxygen levels

37 / 40

37. Which microorganism is most crucial to food processors?

A. Molds

B. Bacteria

C. Viruses

D. Yeasts

38 / 40

38. What is a necessary condition for mycotoxin production in stored foods?

A. Low oxygen levels

B. Low temperature

C. High salt concentration

D. High moisture content

39 / 40

39. At what pH level do most bacteria grow best?

A. 7

B. 9

C. 5

D. 3

40 / 40

40. What term describes the availability of water to microorganisms?

A. Water pH

B. Moisture level

C. Water content

D. Water activity (aw)

Your score is

The average score is 47%

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