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FST 201 CBT PRACTICE

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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

PS

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. Pasteurization aims to:

2 / 40

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

3 / 40

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

4 / 40

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

5 / 40

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

6 / 40

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

7 / 40

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

8 / 40

8. Which type of microorganism cannot reproduce independently?

9 / 40

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

10 / 40

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

11 / 40

11. Coliform bacteria are primarily found in:

12 / 40

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

13 / 40

13. What is the function of mycotoxins in food?

14 / 40

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

15 / 40

15. Bacteriophages primarily infect:

16 / 40

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

17 / 40

17. What reproduction method is common to yeasts?

18 / 40

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

19 / 40

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

20 / 40

20. What condition leads bacteria to form spores?

21 / 40

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

22 / 40

22. Which government policy can help reduce food scarcity?

23 / 40

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

24 / 40

24. Psychrophiles grow only at which temperatures?

25 / 40

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

26 / 40

26. Which microorganism is most crucial to food processors?

27 / 40

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

28 / 40

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

29 / 40

29. The term "indicator organisms" signifies:

30 / 40

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

31 / 40

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

32 / 40

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

33 / 40

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

34 / 40

34. Which measure helps reduce food insecurity in Nigeria?

35 / 40

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

36 / 40

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

37 / 40

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

38 / 40

38. What are the basic shapes of bacteria?

39 / 40

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

40 / 40

40. Which microorganism group reproduces by budding?

Your score is

The average score is 47%

0%

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