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 measure helps reduce food insecurity in Nigeria?

A. Developing agricultural potentials

B. Increasing urbanization

C. Relying on food imports

D. Reducing fertilizer usage

2 / 40

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

A. Oxygen concentration

B. Storage temperature

C. Soil composition

D. Insect and bird damage

3 / 40

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

A. Tourism

B. Fishing

C. Irrigation agriculture

D. Transportation

4 / 40

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

A. Cereal grains

B. Vegetables

C. Dairy products

D. Fruits

5 / 40

5. What condition leads bacteria to form spores?

A. Ideal growth conditions

B. High moisture

C. Adverse conditions

D. Increased oxygen levels

6 / 40

6. The term "indicator organisms" signifies:

A. Nutritional value of food

B. Presence of pesticides

C. Quality of food processing

D. Contamination possibilities

7 / 40

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

A. Viruses

B. Bacteriophages

C. Molds

D. Yeasts

8 / 40

8. Which type of microorganism cannot reproduce independently?

A. Yeasts

B. Viruses

C. Molds

D. Bacteria

9 / 40

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

A. Yeasts

B. Coliforms

C. Molds

D. Bacteriophages

10 / 40

10. Which microorganism is most crucial to food processors?

A. Viruses

B. Yeasts

C. Bacteria

D. Molds

11 / 40

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

A. 9

B. 3

C. 7

D. 5

12 / 40

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

A. Aerobic bacteria

B. Yeasts

C. Anaerobic bacteria

D. Molds

13 / 40

13. Which government policy can help reduce food scarcity?

A. Subsidizing imported fertilizers

B. Consistent food development policies

C. Encouraging food imports

D. Imposing high tariffs on local goods

14 / 40

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

A. Molds

B. Coliform bacteria

C. Viruses

D. Yeasts

15 / 40

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

A. Water activity (aw)

B. Moisture level

C. Water pH

D. Water content

16 / 40

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

A. Molds

B. Yeasts

C. Bacteria

D. Viruses

17 / 40

17. What is the function of mycotoxins in food?

A. Causing illness

B. Improving nutrition

C. Enhancing flavor

D. Reducing spoilage

18 / 40

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

A. Removing nutrients

B. Increasing storage temperature

C. Reducing moisture levels

D. Adding preservatives

19 / 40

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

A. Facultative anaerobes

B. Microaerophilic

C. Obligate anaerobes

D. Obligate aerobes

20 / 40

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

A. 65%

B. 75%

C. 85%

D. 45%

21 / 40

21. What are the basic shapes of bacteria?

A. Triangular, rods, oval

B. Spherical, linear, triangular

C. Spherical, rods, spiral

D. Square, oval, linear

22 / 40

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

A. Viruses

B. Bacteria

C. Yeasts and molds

D. Parasites

23 / 40

23. Coliform bacteria are primarily found in:

A. Human and animal feces

B. Processed foods

C. Vegetation roots

D. Freshwater sources

24 / 40

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

A. 70%

B. 90%

C. 50%

D. 100%

25 / 40

25. Which microorganism group reproduces by budding?

A. Molds

B. Viruses

C. Bacteria

D. Yeasts

26 / 40

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

A. Kogi

B. Ogun

C. Kano

D. Sokoto

27 / 40

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

A. Oxygen levels

B. Nutrient availability

C. Water activity

D. Temperature

28 / 40

28. Bacteriophages primarily infect:

A. Bacteria

B. Molds

C. Humans

D. Plants

29 / 40

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

A. Molds and yeasts

B. Viruses

C. Bacteria

D. Aerobes

30 / 40

30. What reproduction method is common to yeasts?

A. Binary fission

B. Fragmentation

C. Budding

D. Spore formation

31 / 40

31. Pasteurization aims to:

A. Kill vegetative cells of disease-causing bacteria

B. Eliminate moisture

C. Destroy spores

D. Enhance food flavor

32 / 40

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

A. Sanitation

B. Fermentation

C. Contamination

D. Decomposition

33 / 40

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

A. Mold growth

B. Bacterial overgrowth

C. Sour odor

D. Reduced color intensity

34 / 40

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

A. Overproduction of food

B. Population decrease

C. Population decrease

D. Hunger and starvation

35 / 40

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

A. Molds

B. Coliform bacteria

C. Yeasts

D. Some foodborne pathogens

36 / 40

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

A. Soybeans

B. Rice

C. Wheat

D. Corn

37 / 40

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

A. Viruses

B. Spores of bacteria

C. Yeasts

D. Molds

38 / 40

38. Psychrophiles grow only at which temperatures?

A. Boiling temperatures

B. Human body temperature

C. Room temperature

D. Refrigeration temperatures

39 / 40

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

A. High oxygen

B. No oxygen

C. Low oxygen

D. Variable oxygen

40 / 40

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

A. High salt concentration

B. High moisture content

C. Low oxygen levels

D. Low temperature

Your score is

The average score is 47%

FST 201 CBT PRACTICE

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