Food Science Technology Objective Question and Answer
Food Science Technology MCQ Multiple Choice Questions - Page 5 for Practice
Food Science Technology MCQ Questions for Practice
121. The National Marine Fisheries Service estimates that approximately plants process fish and shellfish in the United States.
Correct Answer is: 1500
122. The outside of the steel can is protected from rust by a thin layer of...................
Correct Answer is: tin
123. The periodic table arranges elements by the number of in their outermost energy levels.
Correct Answer is: electrons
124. The presence of encourages the formation of a gel in cooked and cooled starch mixtures.
Correct Answer is: amylose
125. The principal ingredient of candies, including chocolate, is the...................
Correct Answer is: sweetener
126. The quality of most fresh vegetables can be judged reasonably well by their appearance.
Correct Answer is: external
127. The RDA is revised approximately every years.
Correct Answer is: five
128. The RDA was initially established during...................
Correct Answer is: World War II
129. The science and art of growing grapes for wine is called...................
Correct Answer is: viniculture
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.
Correct Answer is: low
131. The term total milk solids describes the remaining percent of milk.
Correct Answer is: 12–13
132. The U.S. Surgeon General recommended that fat be reduced to percent of the total dietary calories.
Correct Answer is: 30
133. The United States is the largest exporter of which two items?
Correct Answer is: cereal grains and soybeans
134. The use of food additives is controlled by the clause.
Correct Answer is: Delaney
135. The use of U.S. grade standards for fruits and vegetables is in most cases.
Correct Answer is: voluntary
136. The vacuole of a plant is composed of with soluble substances dissolved within it.
Correct Answer is: water
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.
Correct Answer is: Free
138. The yolk or yellow portion makes up about percent of the liquid weight of the egg.
Correct Answer is: 33
139. To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for seconds.
Correct Answer is: 15
140. To dry fruits out-of-doors, humidity below percent is best.
Correct Answer is: 60
141. Trichinella spiralis (trichinosis) is destroyed at 137ºF, so an internal temperature of 160º to 170ºF is definitely safe for cooking...................
Correct Answer is: pork
142. Turbidity of water is...................
Correct Answer is: cloudiness
143. Under federal guidelines, a substantial number of retailers must provide nutrition information for the.................. most frequently eaten raw vegetables.
Correct Answer is: 20
144. Vinegar usually has an acetic acid content of between 4 and percent.
Correct Answer is: 8
145. Vitamin functions in normal blood clotting.
Correct Answer is: K
146. Water comprises approximately percent of cleaning and sanitizing solutions.
Correct Answer is: 95 to 99
147. What is the average level of cholesterol in an egg?
Correct Answer is: 240 mg
148. What is the symbol for salt?
Correct Answer is: NaCl
149. What percent of beef is ground for hamburger?
Correct Answer is: 24
150. When did the worlds first vitamin-fortified fruit drinks appear?
