Difficulty distribution
How the classified questions are distributed by difficulty.
10questions
Easy
10
100%
Fermented Foods and Beverages - Food Microbiology - Engineering Sciences Previous Year Questions
Practice Fermented Foods and Beverages - Food Microbiology - Engineering Sciences previous year questions organised from real papers, with year-wise coverage and clear topic navigation.
10Papers
10Years
10Questions
1Topics
Fermented Foods and Beverages question pattern
Every graph below is calculated only from this selection.
Questions by year
Year-wise coverage for Fermented Foods and Beverages. Each bar uses a separate theme-derived color.
Question type distribution
MCQ, numerical, multiple-select and other formats found in these papers.
10questions
MCQ
9
90%
MSQ
1
10%
Subject weightage
Top subjects by unique question coverage.
Most asked topics
Top topics across the included previous year papers.
Subtopic coverage
Top subtopics inside this exact selection.
Paper coverage
Question coverage for the most populated papers. Every active PYP paper remains listed below.
Included previous year papers
Newest papers appear first. Sort by year, question coverage or name.
| Paper | Year / session | Questions in this view | Open |
|---|---|---|---|
| Engineering Sciences (XE) 2024 | 2024 | 1 | View paper |
| Engineering Sciences (XE) 2023 | 2023 | 1 | View paper |
| Engineering Sciences (XE) 2022 | 2022 | 1 | View paper |
| Engineering Sciences (XE) 2021 | 2021 | 1 | View paper |
| Engineering Sciences (XE) 2018 | 2018 | 1 | View paper |
| Engineering Sciences (XE) 2017 | 2017 | 1 | View paper |
| Engineering Sciences (XE) 2012 | 2012 | 1 | View paper |
| Engineering Sciences (XE) 2011 | 2011 | 1 | View paper |
| Engineering Sciences (XE) 2009 | 2009 | 1 | View paper |
| Engineering Sciences (XE) 2008 | 2008 | 1 | View paper |
All Fermented Foods and Beverages previous year questions
Practice every matching question in batches of 20, with every available option.
2008 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2008
Which of the following combination of starter cultures is mostly used for the production of yoghurt?
2009 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2009
2011 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2011
During ripening of cheese by Penicillium roqueforti the characteristic aroma is because of
2012 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2012
2017 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2017
In which of the following products, ‘must’ is used as the substrate for fermentation?
2018 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2018
Match the fermented product in Group I with the base material in Group II.
Group I
P. Sake
Q. Chhurpi
R. Natto
S. Sauerkraut
Group II
1. Milk
2. Cabbage
3. Rice
4. Soybean
Group I
P. Sake
Q. Chhurpi
R. Natto
S. Sauerkraut
Group II
1. Milk
2. Cabbage
3. Rice
4. Soybean
2021 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2021
2022 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2022
2023 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2023
Match the industrial product in Column I with fermentative organism in Column II.
| Column I | Column II |
|---|---|
| P. Vinegar | 1. Enterobacter aerogenes |
| Q. Citric acid | 2. Saccharomyces cerevisiae |
| R. Ethanol | 3. Acetobacter aceti |
| S. L-Lysine | 4. Aspergillus niger |
2024 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2024