Food Science Technology MCQs Quiz Multiple Choice Questions & Answers Page 3

Food Science Technology MCQs questions answers


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Food Science Technology Questions with Answers

101. Sugars and sugary foods provide a valuable and inexpensive source of...................

102. Sun-dried are the best known of all dried foods.

103. Sweetened condensed milk has an extended shelf-life due to the addition of...................

104. Tea is made when the processed leaves of the tea plant are infused with...................

105. The almost 6 billion people in the world today have, on average, 15 percent more food per person than the global population of 4 billion people had years ago.

106. The basic foundation of baked products is usually flour and...................

107. The Declaration on World Food Security pledges its efforts to reducing the number of undernourished people to their present level no later than 2015.

108. The DRVs for the energy-producing nutrients are calculated as fat based on percent of calories.

109. The enrichment of bakers white bread and rolls was made compulsory by the Federal government in as a war measure to improve the nutritional status of the people.

110. The first RDA were published by a group known as the...................

111. The first step in the refining process of many oils is...................

112. The freezing point for pure water is..................ºF.

113. The is the large central portion of the kernel and contains most of the starch.

114. The lobster is a common used for food.

115. The lower limit of moisture by sun drying is approximately percent.

116. The most common drying method is drying.

117. The most common sweetener used in candies and chocolates is...................

118. The most important aspect of poultry meat is its quality.

119. The most important food appearance factor is...................

120. The most widely known bioproduct from corn is...................

121. The National Marine Fisheries Service estimates that approximately plants process fish and shellfish in the United States.

122. The outside of the steel can is protected from rust by a thin layer of...................

123. The periodic table arranges elements by the number of in their outermost energy levels.

124. The presence of encourages the formation of a gel in cooked and cooled starch mixtures.

125. The principal ingredient of candies, including chocolate, is the...................

126. The quality of most fresh vegetables can be judged reasonably well by their appearance.

127. The RDA is revised approximately every years.

128. The RDA was initially established during...................

129. The science and art of growing grapes for wine is called...................

130. The term can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories.

131. The term total milk solids describes the remaining percent of milk.

132. The U.S. Surgeon General recommended that fat be reduced to percent of the total dietary calories.

133. The United States is the largest exporter of which two items?

134. The use of food additives is controlled by the clause.

135. The use of U.S. grade standards for fruits and vegetables is in most cases.

136. The vacuole of a plant is composed of with soluble substances dissolved within it.

137. The word on a label, means that a product contains no amount of, or only trivial or physiologically inconsequential amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories.

138. The yolk or yellow portion makes up about percent of the liquid weight of the egg.

139. To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for seconds.

140. To dry fruits out-of-doors, humidity below percent is best.

141. Trichinella spiralis (trichinosis) is destroyed at 137ºF, so an internal temperature of 160º to 170ºF is definitely safe for cooking...................

142. Turbidity of water is...................

143. Under federal guidelines, a substantial number of retailers must provide nutrition information for the.................. most frequently eaten raw vegetables.

144. Vinegar usually has an acetic acid content of between 4 and percent.

145. Vitamin functions in normal blood clotting.

146. Water comprises approximately percent of cleaning and sanitizing solutions.

147. What is the average level of cholesterol in an egg?

148. What is the symbol for salt?

149. What percent of beef is ground for hamburger?

150. When did the worlds first vitamin-fortified fruit drinks appear?

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