Food Science Technology Questions and Answers | Online Quiz for Practice

46. is one of the most fermentable of all the sugars.

1. Maltose
2. Fructose
3. Glucose
4. Sucrose

47. is the major ingredient of carbonated soft drinks.

1. Caffeine
2. Corn Syrup
3. Flavoring
4. Water

48. is the most common polysaccharide added to food products.

1. Salt
2. Glucose
3. Starch
4. Water

49. is the transfer of energy in the form of electromagnetic waves.

1. Radiation
2. Convection
3. Conduction
4. Compulsion

50. is the transfer of heat from one particle to another by contact.

1. Convection
2. Radiation
3. Combustion
4. Conduction

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

1. Sublimation
2. Evaporation
3. Condensation
4. Transfusion

52. juice is probably the most commonly processed juice.

1. Lemon
2. Orange
3. Cranberry
4. Apple

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

1. mozzarella
2. swiss
3. monterey jack
4. cheddar

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

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

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

1. 4.6
2. 3.9
3. 4.2
4. 5.2

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

1. 26
2. 32
3. 21
4. 15

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

1. osmosis
2. vacuum
3. drum
4. ultrafiltration

58. make a food acid or sour.

1. Texturings
2. Colorings
3. Acidulants
4. Flavorings

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

1. Composites
2. Spingolipids
3. Triglycerides
4. Compounds

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

1. Iron
2. Phosphorus
3. Sodium
4. Magnesium