Food Science Technology Objective Question and Answer
Food Science Technology MCQ Multiple Choice Questions - Page 4 for Practice
91. RDA stands for Recommended Allowances.
Correct Answer is: Dietary
92. Reducing the volume and weight of a product saves during processing.
Correct Answer is: money
93. Research on food irradiation dates back to the...................
Correct Answer is: 1920s
94. Retortable pouches for packaging have layers.
Correct Answer is: three
95. Sediment and microorganisms can be removed centrifugally in a...................
Correct Answer is: clarifier
96. Sequestrants are agents.
Correct Answer is: chelating
97. serves as a universal solvent.
Correct Answer is: Water
98. Sour cream usually has a fat content between percent.
Correct Answer is: 12 and 30
99. standards help ensure food quality.
Correct Answer is: Quality
100. Sucrose is commonly referred to as...................
Correct Answer is: sugar
101. Sugars and sugary foods provide a valuable and inexpensive source of...................
Correct Answer is: energy
102. Sun-dried are the best known of all dried foods.
Correct Answer is: raisins
103. Sweetened condensed milk has an extended shelf-life due to the addition of...................
Correct Answer is: sugar
104. Tea is made when the processed leaves of the tea plant are infused with...................
Correct Answer is: boiling water
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.
Correct Answer is: 20
106. The basic foundation of baked products is usually flour and...................
Correct Answer is: liquid
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.
Correct Answer is: half
108. The DRVs for the energy-producing nutrients are calculated as fat based on percent of calories.
Correct Answer is: 30
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.
Correct Answer is: 1941
110. The first RDA were published by a group known as the...................
Correct Answer is: National Nutrition Program
111. The first step in the refining process of many oils is...................
Correct Answer is: degumming
112. The freezing point for pure water is..................ºF.
Correct Answer is: 32
113. The is the large central portion of the kernel and contains most of the starch.
Correct Answer is: endosperm
114. The lobster is a common used for food.
Correct Answer is: crustacean
115. The lower limit of moisture by sun drying is approximately percent.
Correct Answer is: 15
116. The most common drying method is drying.
Correct Answer is: spray
117. The most common sweetener used in candies and chocolates is...................
Correct Answer is: sucrose
118. The most important aspect of poultry meat is its quality.
Correct Answer is: eating
119. The most important food appearance factor is...................
Correct Answer is: color
120. The most widely known bioproduct from corn is...................
