Food Science Technology MCQ Multiple Choice Questions - Page 2 for Practice

31. Bread is leavened with...................

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

33. can destroy the microorganisms and inactivate enzymes.

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

35. Carbohydrates and proteins provide about calories per gram.

36. Carbohydrates are composed of and...................

37. Carcasses are chilled for 24 to hours before being graded and processed.

38. Chefs prepare delicious meals and participate in to show off chefs talents.

39. chocolate is the most common form of eating chocolate.

40. Claims for relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels.

41. coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air

42. Commercial laminates with as many as layers can be custom-designed for packaging a specific product.

43. containers are versatile but often expensive.

44. containers come in direct contact with the food.

45. Cool storage is considered any temperature from..................º to..................ºF.

46. Covalent bonds are formed by the sharing of a pair of...................

47. dissolve in water and are made as powders, granules (small hard pieces), liquids, or other specialpurpose forms.

48. drying is the most used method for producing milk powders.

49. Each gram of fat contains kcal.

50. Egg cartons from USDA-inspected plants must display a date.

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

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

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

54. Fat contributes about calories per gram.

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

56. Fermentation is stopped by pasteurizing and...................

57. Fermentation is the form of food preservation.

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

59. Fiber is important in function.

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


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Multiple Choice Questions and Answers on Food Science Technology

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