Food Science Technology MCQ Multiple Choice Questions - Page 6 for Practice

Food Science Technology MCQ Questions for Practice

151. When frozen, about one half of the volume of ice cream is...................

152. When the amount of chocolate liquor is greater than percent, the product is bittersweet chocolate.

153. Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces?

154. Which micromineral is essential for the production of the thyroid hormones?

155. Which of the following is the source of carbohydrates?

156. Which organization issues the National Primary Drinking Water Regulations?

157. Which types of chemical bonds are the weakest?

158. Which vitamin is used most commonly to control browning in fruits by enzymes?

159. Worldwide, about million people are hungry.

160. Yogurt is a semi-solid fermented milk product that originated centuries ago in...................

161. Americans spend only about percent of their personal consumption expenditures for food to be eaten at home.

162. Away-from-home meals and snacks now capture percent of the U.S. food dollar.

163. A daily intake of calories has been established as the daily reference value (DRV).

164. A more prominent chalaza indicates a eggz

165. A pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.

166. A rule-of-thumb for the numbers of organisms required to produce toxins or to produce desired or undesired flavors is one million per...................

167. A successful pollution prevention program requires frequent to keep employees focused and careful.

168. A twelve-ounce glass of root beer has calories.

169. A whole egg, including the albumen, contains about calories.

170. About percent of the proteins of white flour are relatively insoluble.

171. According to the United Nations publication, Ending Hunger: An Idea Whose Time Has Come, in the last 88 years, countries have done away with hunger; 41 of these countries have done it since...................

172. Acid coagulated cheeses may include cottage cheese, quark, and cream cheese.

173. Alcohol supplies about calories per gram.

174. All ice cream is made from a basic mix.

175. All raw milk must be processed within hours of receipt at the processing plant.

176. American consumers use approximately percent of the total world catch of fish and shellfish.

177. An adult should drink glasses of water per day.

178. and are already solid and lend themselves to sun or tray drying.

179. Approximately percent of all poultry carcasses processed in the United States are downgraded (reduced quality) due mostly to bruises.

180. Aquaculture facilities cultivate approximately different species of fish and shellfish and grow a variety of aquatic plants.

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Multiple Choice Questions and Answers on Food Science Technology

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