Food Science Technology MCQs Quiz Multiple Choice Questions & Answers

Food Science Technology MCQs questions answers


Test Your Skills in Food Science Technology Quiz Online

Explore the multifaceted world of food science and technology MCQs with our extensive collection of multiple-choice questions on Food Technology. Delve into the intricacies of food processing, preservation techniques, nutritional aspects, and quality control measures through our meticulously curated MCQs. Whether you're a student studying food science, a professional in the food industry, or simply intrigued by the science behind what we eat, our MCQs cover a wide array of topics. From food chemistry and microbiology to food engineering and safety standards, our questions offer comprehensive coverage of the field. Accessible online and downloadable in PDF format, our MCQs serve as an invaluable resource for exam preparation, coursework, or expanding your knowledge base. Each question is designed to test your understanding and is accompanied by detailed explanations to facilitate learning. Embark on a journey through the fascinating realm of food science and technology, and enhance your understanding of the processes that shape our food supply chain.

Food Science Technology Questions with Answers

1. Enough grain is produced in the world to give every man, woman, and child pounds each day.

2. Eradication of is essential to improve access to food.

3. Factory equipment allows hermetically sealed sanitary steel cans to be manufactured and later sealed at the rate of units per minute.

4. Fat contributes about calories per gram.

5. Fats and oils contain times more energy than proteins and carbohydrates.

6. Fermentation is stopped by pasteurizing and...................

7. Fermentation is the form of food preservation.

8. Fermentation microorganisms produce and growth factors in the food.

9. Fiber is important in function.

10. flour has a slightly higher percentage of gluten and a much stronger and more elastic gluten than other types of flour.

11. flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour.

12. flour is used in the United States to make soybean milk and low-gluten baked goods.

13. Food is a commodity.

14. Foods high in or other solutes dry more slowly.

15. Foods that are sterilized by irradiation can be stored for without refrigeration.

16. For convenience, chocolate is frequently shipped in as a when intended for use by other food manufacturers.

17. Fructose is a that is approximately 75 percent sweeter than sucrose.

18. Fruits and vegetables are graded based on their and...................

19. Fruits and vegetables get their characteristic color from...................

20. fruits produce ethylene gas during ripening.

21. functions in carbohydrate metabolism.

22. GMO stands for...................

23. Grapes for wine are harvested when they contain the optimum balance of and acidity.

24. heating means that the circulation of currents in one region inside a can distributes the heat to another.

25. Household refrigerators usually run at..................º to..................ºF.

26. How long will frozen orange juice last at 10°F?

27. How many cups of water do humans require per day?

28. Hydrogen bonds are formed when a hydrogen atom is shared between two...................

29. Identify the complex carbohydrate that cannot be digested.

30. If all the worlds undernourished people were gathered in one place, their population would be greater than every continent except...................

31. implies a person eats but does not receive the amount of nutrients needed to keep the body healthy.

32. In developing countries, the time before is most difficult for meeting nutritional needs of the people.

33. In major production areas, dairies of cows or more are not uncommon.

34. In some food processing plants, peeling is used to remove skins from soft fruit and vegetables such as tomatoes.

35. In terms of additives, include both natural and synthetic colorants.

36. In the grading process, eggs are examined for both interior and exterior quality and are sorted according to...................

37. In.................., FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and pork.

38. Ingredients on a food label are listed in order, based on weight.

39. Intimate contact occurs between the food or package and the refrigerant with freezing.

40. Irradiation causes undesirable flavor changes in products.

41. is a selective process that can be controlled to produce various levels of hardening.

42. is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant.

43. is an alcoholic beverage made from fermented grape juice.

44. is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.

45. is made by churning pasteurized cream.

46. is one of the most fermentable of all the sugars.

47. is the major ingredient of carbonated soft drinks.

48. is the most common polysaccharide added to food products.

49. is the transfer of energy in the form of electromagnetic waves.

50. is the transfer of heat from one particle to another by contact.

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