Food Science Technology MCQ Multiple Choice Questions - Page 3 for Practice

61. Microbes that prefer cold temperatures are...................

62. Microbial growth slows at temperatures under..................ºF.

63. Microwave radiation is often called radiation.

64. milk is a traditional milk fermented with Lactobacillus acidophilus (LA).

65. Milling a hundred pounds of wheat should yield percent straight flour.

66. Molds and yeast are classified as...................

67. Monoglycerides and diglycerides are used as in a variety of foods.

68. Most bacteria are killed at..................º to..................ºF, but spores are not.

69. Most pathogenic bacteria are classified as...................

70. Most vitamins are measured in...................

71. Naturally occurring play a role in food coloring.

72. Newer plastic materials for packaging contain cornstarch, which makes them more...................

73. Of the microorganisms, are the greatest threat to food safety.

74. On average, Americans eat about pounds of fish and shellfish each year.

75. On first reading, an employer will spend seconds reading a résume.

76. One of the most common physical tests performed on fats is a determination of the point.

77. One ounce of blue cheese has grams of fat.

78. One slice of whole wheat bread is percent water.

79. One spear of raw broccoli contains milligrams of phosphorus.

80. One well-known substitute for a milk product is...................

81. or spectrophotometers can be used for measuring transparent foods.

82. Organic chemistry involves molecules that contain which element?

83. organisms tolerate low temperatures and can grow under refrigeration.

84. Over new food products are introduced each year.

85. Paper used for cartons must come from sanitary virgin pulp.

86. percent of the adult body is made up of water.

87. play an important role in the development of new foods and nonfood uses.

88. Potato starch begins to at a lower temperature than cornstarch.

89. prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work.

90. provides a standardized means of describing the marketability of meat, poultry, or eggs.

Tags

Multiple Choice Questions and Answers on Food Science Technology

Food Science Technology Multiple Choice Questions and Answers

Food Science Technology Trivia Quiz

Food Science Technology Question and Answer PDF Online