Food Production Quiz
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5 questions, one answer each
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1. Why does increasing CO2 concentration in a glasshouse increase crop yield?
- A. It kills pests
- B. It increases the rate of photosynthesis, removing a limiting factor
- C. It lowers the temperature
- D. It reduces the need for fertiliser
2. What gas does yeast produce during anaerobic respiration in bread-making?
- A. Oxygen
- B. Carbon dioxide
- C. Nitrogen
- D. Hydrogen
3. Which condition is NOT typically required in an industrial fermenter?
- A. Aseptic precautions
- B. Agitation
- C. Optimum temperature and pH
- D. Complete darkness
4. A farmer chooses biological control over pesticides for a new crop. Which of these is a genuine disadvantage of this choice?
- A. It kills beneficial insects immediately
- B. It works faster than pesticides
- C. It may take longer to reduce the pest population than a pesticide would
- D. It always harms the crop directly
5. A student notices that milk left with a small amount of live yoghurt culture thickens and becomes sour after several hours in a warm place. Which explanation best accounts for this?
- A. Lactobacillus respires anaerobically, converting lactose to lactic acid, lowering pH and coagulating milk proteins
- B. Yeast respires aerobically, producing CO2 that thickens the milk
- C. The milk proteins denature due to cold temperature
- D. Pesticides in the milk react with sugar to form acid