CLASS 8 BIOLOGY FOOD PRODUCTION

Which bacteria is mainly responsible for converting milk sugar into lactic acid during curd formation?

What process is involved in curd making where milk sugar is converted into lactic acid?

Which of the following is a nutritious milk product rich in proteins, fats, calcium, and vitamins that requires bacteria for cuddling of milk?

Which of the following bacteria are used in the production of yogurt?

What is the purpose of salting in cheese making?

The process of removing bitterness from tea leaves and enhancing their flavor and aroma is known as what?

The conversion of atmospheric nitrogen into compounds usable by plants is known as?

What bacteria lives in the root nodules of leguminous plants and helps in nitrogen fixation?

What gas is produced by yeast in bread making that causes the dough to rise?

What type of organisms are yeast and mushrooms?

In a broad sense, what does agriculture include?

Plants grown and cared for in a field are known as?

Wheat, rice, and maize are examples of which type of crop?

Crops produced for sale to earn money are known as?

Which crops are grown during the winter season and harvested in spring?

Growing vegetables, fruits, and flowers is dealt with in which branch of science?

What farming practice avoids the use of chemical fertilizers and pesticides?

What was achieved during the Green Revolution?

What is the branch of science that deals with the feeding, shelter, health, and breeding of domestic animals?

Animals like what provide security to human beings?

Which of the following processes relies on bacteria to remove bitterness and enhance flavor?

Which of the following is NOT a primary application of bacteria, as mentioned in the text?

Why is cheese salted during the cheese-making process?

How does cooling curd after it is formed prevent it from becoming overly sour?

Which condition is MOST important for Lactobacillus to effectively convert milk into curd?

In commercial yogurt production, what is the primary role of Staphylococcus bacteria?

What is the role of saprophytic bacteria in the environment?

What is the relationship between leguminous plants and Rhizobium bacteria?

What do Nitrobacter and Nitrosomonas bacteria contribute to the soil?

Which of the following is NOT a commercial use of fungi?

Why is yeast added to dough in bread making?

Besides providing food, how else do animals assist in agriculture?

Which of the following is NOT a feature developed as part of the Green Revolution?

What is the primary focus of animal husbandry?

Considering the context of food preservation and safety, what does the ripening process achieve in cheese making?

In organic farming, which practice is used to enhance soil fertility without chemical fertilizers?

What distinguishes cash crops from food crops?

What is the scientific study of cultivating vegetables, fruits, and flowers called?

What role does yeast play in making idli and dosa?

What constitutes the livestock wealth of a country?

Considering the role of bacteria in both curd and yogurt production, what is the crucial distinction in the bacterial cultures used and their impact on the final product?

How does the process of 'curing' tea leaves, utilizing bacteria, directly contribute to the sensory experience of tea consumption?

In the context of nitrogen fixation, what is the most accurate comparison of roles between Rhizobium, Nitrosomonas, and Nitrobacter?

How does the strategic implementation of multiple cropping, incorporating both nitrogen-fixing and high-yield crops, contribute to sustainable agriculture?

What are the key trade-offs a farmer must consider when choosing between organic and conventional farming methods, regarding long-term sustainability and economic viability?

What is the role of yeast in making idli and dosa?

How does the application of animal husbandry principles lead to improvements in livestock production beyond simply increasing the number of animals raised?

When comparing the nutritional profiles of crops produced through organic farming versus conventional farming, what crucial differences might influence consumer health and dietary choices?

Considering the range of applications for fungi in food production, agriculture, industry, and medicine, what reflects the unique challenges and opportunities associated with their commercial use?

How does the integration of silviculture, the cultivation of trees, with traditional agriculture influence the overall sustainability and resilience of farming systems?

Bacteria are not employed in the preparation of food products.

Lactobacillus converts lactose into lactic acid during curd making.

Extreme temperatures favor the growth of bacteria in milk for curd formation.

Staphylococcus is primarily used for flavor production in yogurt.

The first step in cheese making involves the cuddling of milk, which requires bacteria.

Curing of tea is carried out with the help of viruses.

Rhizobium increases soil fertility by extracting nitrogen from the soil.

Fungi are multicellular organisms that contain chlorophyll.

Yeast is commonly used in bakery products.

Agriculture only includes the cultivation of land.

Cereals, pulses, and oil crops are examples of cash crops.

Rabi crops are harvested during the autumn season.

Horticulture deals only with growing fruits.

Organic farming involves the use of chemical fertilizers and pesticides.

Animal husbandry deals with the feeding, shelter, health, and breeding of wild animals.

The conversion of milk sugar into lactic acid during curd making is primarily facilitated by Staphylococcus bacteria.

Cheese production involves bacterial action in the cuddling of milk, followed by processing to remove moisture, salting to prevent harmful microorganisms, and ripening to impart flavor.

In the tea industry, curing, a process that relies on bacterial action, is essential for adding sweetness to tea leaves.

Nitrobacter and Nitrosomonas are examples of nitrogen-fixing bacteria that reside in the root nodules of leguminous plants.

Fungi such as yeast are commercially valuable solely for their role in antibiotic production within the medical field.

In bread making, the dough rises due to the production of oxygen as a result of yeast respiration.

Agriculture strictly involves the cultivation of land for crop production and excludes raising animals.

Cereals, pulses, and oil crops are classified based on the method of farming used, such as hydroponics or traditional soil methods.

Cash crops are grown solely for personal consumption, in contrast to food crops, which are sold for profit.

Rabi crops are cultivated during the monsoon season and harvested in the autumn, while Kharif crops are grown in the winter and harvested in the spring.

Products from organic farming are more prone to contamination due to the increased use of chemical fertilisers.

The Green Revolution primarily focused on reducing crop yields through traditional farming methods.

Animal husbandry solely concerns the health of domestic animals and excludes aspects such as feeding and shelter.

Draught animals are primarily those raised for their meat, such as goats and pigs.

Milk is predominantly rich in carbohydrates, with minimal protein content.

The conversion of milk lactose into lactic acid during curd formation is primarily facilitated by Staphylococcus bacteria.

In commercial yogurt production, Lactobacillus is primarily responsible for acid production, whereas Staphylococcus mainly contributes to the yogurt's distinct flavor and aroma.

The curing process in the tea industry, which involves the removal of bitterness and the development of specific flavors, is primarily facilitated by fungi.

Nitrobacter and Nitrosomonas are bacteria involved in nitrogen fixation that live in symbiotic relationship with leguminous plants.

The production of carbon dioxide, essential in making bread rise, is a direct result of photosynthesis by yeast in the dough.

The term 'produce' in agriculture refers specifically to genetically modified organisms (GMOs) that enhance crop yield.

Horticulture mainly focuses on broad-acre crop cultivation, such as wheat and rice, rather than individual plants.

A key advantage of organic farming is its increased reliance on synthetic pesticides, which leads to higher crop yields compared to conventional farming methods.

The Green Revolution primarily focused on incorporating traditional farming techniques to enhance crop production, thereby reducing dependency on chemical inputs.

In animal husbandry, 'draught animals' are primarily raised for meat production, ensuring a consistent and high-quality supply of animal protein for human consumption.

Human beings employ the characteristics of ______ in the preparation of several food products like curd, cheese, butter and yogurt.

[Blank] bacteria release nutrients to the soil, thereby helping in cleaning the earth and bringing about cycling of nutrients.

Making of curd is a process in which the lactose of the milk is converted into lactic ______ by the action of certain bacteria.

[Blank] starts growing and converts milk sugar of the milk into lactic acid.

Commercial yogurt is made from milk mixed with a mixed culture of Staphylococcus and ______.

The first step in cheese making, cuddling of milk, requires ______.

In tea industry ______ of tea is carried out with the help of bacteria.

The bacterium ______ lives in the root nodules.

[Blank] and mushrooms are used widely in food industry

In bread-making, ______ is added to the uncooked dough to make the dough rise

Plants grown and cared for in a ______ are known as crop plants or simply crops

Crops produced for sale to earn money, rather than for use by the grower are known as ______ crops.

Crops grown during monsoon and harvested during autumn are known as ______ crops.

[Blank] is a branch of science that deals with growing of vegetables, flowers fruits, ornamental plants, spices, etc.

Systematic raising or rearing of animals for food and other products forms the basis of ______ husbandry

The process of removing bitterness from tea leaves and obtaining a specific flavour and aroma is called ______.

The conversion of atmospheric nitrogen into usable compounds by bacteria and blue-green algae is known as ______ ______.

[Blank] are unicellular or multicellular organisms without chlorophyll used in food, agriculture, industry, and medicine.

The rise of dough in bread making is due to the production of ______ ______ gas by yeast during respiration.

Crops grown for sale to earn money, rather than for direct consumption, are known as ______ ______.

Crops grown during the winter season and harvested in the spring are known as ______ crops.

The branch of science dealing with the cultivation of vegetables, fruits, and flowers is called ______.

[Blank] farming avoids the use of chemical fertilizers and pesticides, relying on methods like crop rotation and natural manures.

The ______ ______ was a period marked by a large increase in crop production through the use of chemical fertilizers, pesticides, and high-yielding varieties.

[Blank] ______ is the branch of science dealing with the feeding, shelter, health, and breeding of domestic animals.

Animals used for field work, such as horses and oxen, are known as ______ animals.

The bacteria, primarily Lactobacillus, converts milk sugar (lactose) into ______ ______ during curd production.

In yogurt production, Staphylococcus is mainly used for ______ ______, while Lactobacillus contributes to flavor and aroma.

Salting in cheese making helps to prevent the growth of harmful ______, while ripening imparts a particular flavor.

Rhizobium bacteria live in the ______ ______ of leguminous plants, forming a symbiotic relationship to fix nitrogen.

The process of removing bitterness from tea leaves and obtaining specific flavor and aroma is known as ______.

The conversion of atmospheric nitrogen into compounds usable by plants, carried out by bacteria like Rhizobium in root nodules, is known as ______.

In yogurt production, Staphylococcus species are crucial for ______, whereas Lactobacillus largely contributes to the final flavor and aroma.

The effectiveness of organic farming lies in its avoidance of synthetic inputs, utilizing methods such as crop rotation and manures to naturally enhance the soil's ______ and overall health.

During cheese production, the addition of ______ inhibits the growth of undesirable microorganisms and also influences the final flavor profile of the cheese.

The characteristic rise of dough in bread-making is primarily due to the production of ______ by yeast during respiration, which leavens the dough.

Unlike conventional agriculture, organic farming enhances soil structure and nutrient availability through ______, which reduces reliance on synthetic fertilizers and pesticides.

The symbiotic relationship between Rhizobium bacteria and leguminous plants facilitates ______, enriching the soil and reducing the need for synthetic nitrogen fertilizers.

The role of saprophytic bacteria in ecosystems is vital for releasing nutrients back into the soil through the decomposition of organic matter, which supports ______.

In the dairy industry, controlling the temperature during curd production is crucial because extreme temperatures can inhibit the growth of Lactobacillus, leading to a failure in ______.

What type of bacteria is primarily used for acid production in yogurt?

What is the process of removing bitterness from tea leaves called?

Name a bacterium found in root nodules that aids in nitrogen fixation.

What gas is produced by yeast that causes dough to rise?

What is the science of growing plants and raising animals called?

What are plants grown in a field called?

Name a crop that is grown to be sold for money.

During which season are Rabi crops grown?

What branch of science deals with the growing of vegetables, fruits, and flowers?

What type of farming avoids the use of chemical fertilizers and pesticides?

What is the name of the period when the crop and food grain production increased due to chemical fertilizers?

What is the branch of science which deals with the feeding, shelter, health and breeding of domestic animals called?

What are milk-yielding animals also known as?

Name the bacteria mainly responsible for converting lactose into lactic acid in curd.

Name a viral disease that affects cattle.

How does the use of Staphylococcus in yogurt production differ from the use of Lactobacillus?

What is the purpose of salting in the cheese-making process, and how does it contribute to the final product?

Explain how bacteria contribute to increasing soil fertility, and name one type of bacteria involved in this process.

In the context of tea processing, what is 'curing,' and how do bacteria contribute to this process?

How does the temperature of milk affect the growth of Lactobacillus bacteria during curd making, and why is this important?

Compare and contrast the roles of bacteria in the production of curd and yogurt.

Why is it important to transfer curd to a cool place after it has formed?

What role do saprophytic bacteria play in the environment, as mentioned in the text?

How does the symbiotic relationship between Rhizobium bacteria and leguminous plants benefit both organisms?

Explain how yeast contributes to the process of bread making.

Describe the key differences between cash crops and food crops, providing an example of each.

What are the main advantages and disadvantages of organic farming compared to conventional farming methods?

Identify two key factors that contributed to the Green Revolution in agriculture.

How can animal husbandry contribute to the agricultural sector?

Explain why the relationship between the roots of plants and the bacteria Rhizobium is considered a symbiotic relationship.

How does the presence of Rhizobium bacteria in root nodules exemplify a symbiotic relationship, and what is the broader significance of this relationship for sustainable agriculture?

Explain the scientific principles behind the role of bacteria in tea curing, and discuss how different bacterial strains might be manipulated to produce teas with distinct flavor profiles.

Describe the metabolic process by which Lactobacillus converts lactose into lactic acid during curd formation, and explain why controlling the temperature is crucial in this process.

Contrast the specific roles of Staphylococcus and Lactobacillus in yogurt production, and hypothesize how altering the ratio of these bacteria could affect the final product's characteristics.

Outline the key steps in cheese production where bacteria play a critical role, and analyze how specific bacterial strains contribute to the unique flavors and textures of different cheese varieties.

Explain how the principles of crop rotation and the use of animal and green manures contribute to maintaining soil fertility in organic farming, and discuss the limitations of these methods compared to synthetic fertilizers.

Critically evaluate the environmental and economic impacts of the Green Revolution, considering both the benefits of increased crop yields and the drawbacks of reliance on chemical fertilizers and pesticides.

Describe the major categories of livestock based on their uses and products, providing specific examples of animals within each category and explaining how selective breeding has influenced their characteristics.

Discuss potential strategies for mitigating the disadvantages of organic farming, such as lower yields and shorter shelf life, while preserving its environmental benefits and principles of sustainability.

Explain how nitrogen-fixing bacteria contribute to increasing soil fertility. Include specific bacterial examples and the forms of nitrogen they produce that plants can utilize.