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

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.

51. is when water goes from a solid to a gas without passing through the liquid phase.

52. juice is probably the most commonly processed juice.

53. Lactic acid bacteria with propionic acid bacteria produces cheese.

54. like onions and garlic are enlargements above the roots.

55. Low-acid foods have pH values of or less.

56. Lowfat (1%) chocolate milk has grams of carbohydrates.

57. Low-temperature evaporators are used for heat-sensitive foods.

58. make a food acid or sour.

59. make up the major components of fat, butter, shortening, and oil.

60. makes up 14 to 17 percent of the skeleton.

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Multiple Choice Questions and Answers on Food Science Technology

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