Food Science Technology Questions and Answers in Quiz Form 13 for Practice

181. are covered by a crustlike shell and have segmented bodies (like insects).

1. Crustaceans
2. Mollusks
3. Oyster
4. Clams

182. are plant portions generally high in water and fiber.

1. Tubers
2. Stems
3. Roots
4. Bulbs

183. are sides of fish cut lengthwise away from the backbone.

1. Fillets
2. Nuggets
3. Steaks
4. Sticks

184. are the largest of the microorganisms but are still single cells, and some produce spores.

1. Yeast
2. Bacteria
3. Molds
4. Ameba

185. are the most heavily used additives.

1. Minerals
2. Vitamins
3. Gums
4. Sweeteners

186. are the tiniest, and probably the simplest form of life.

1. Viruses
2. Parasites
3. Fungi
4. Bacteria

187. are used in medical research and therapy in many hospitals and universities.

1. Radioisotopes
2. Microwaves
3. Satellites
4. Mice

188. at certain concentrations increases the tenderness of meat.

1. Alcohol
2. Pepper
3. Salt
4. Sugar

189. Bacteria or molds that require atmospheric oxygen are...................

1. anaerobic
2. aerobic
3. mesophilic
4. thermophilic

190. Beef is normally processed at approximately months of age.

1. 20
2. 15
3. 17
4. 18

191. Bread is leavened with...................

1. yeast
2. sugar
3. salt
4. baking soda

192. can be achieved on the basis of density or size and shape.

1. Separation
2. Quality
3. Clarification
4. Flavor

193. can destroy the microorganisms and inactivate enzymes.

1. Radiation
2. Cooling
3. Drying
4. Freezing

194. Candies based on a sugar include rock candy, fondant, and fudge.

1. crystalline
2. noncrystalline
3. white
4. sweet

195. Carbohydrates and proteins provide about calories per gram.

1. 5
2. 2
3. 4
4. 6