Food Science Technology MCQ Multiple Choice Questions - Page 5 for Practice

121. Naturally occurring play a role in food coloring.

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

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

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

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

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

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

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

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

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

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

132. Organic chemistry involves molecules that contain which element?

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

134. Over new food products are introduced each year.

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

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

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

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

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

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

141. RDA stands for Recommended Allowances.

142. Reducing the volume and weight of a product saves during processing.

143. Research on food irradiation dates back to the...................

144. Retortable pouches for packaging have layers.

145. Sediment and microorganisms can be removed centrifugally in a...................

146. Sequestrants are agents.

147. serves as a universal solvent.

148. Sour cream usually has a fat content between percent.

149. standards help ensure food quality.

150. Sucrose is commonly referred to as...................


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Multiple Choice Questions and Answers on Food Science Technology

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