Food Science Technology Objective Question and Answer
Food Science Technology MCQ Multiple Choice Questions - Page 6 for Practice
151. Sugars and sugary foods provide a valuable and inexpensive source of...................
Correct Answer is: energy
152. Sun-dried are the best known of all dried foods.
Correct Answer is: raisins
153. Sweetened condensed milk has an extended shelf-life due to the addition of...................
Correct Answer is: sugar
154. Tea is made when the processed leaves of the tea plant are infused with...................
Correct Answer is: boiling water
155. 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
156. The basic foundation of baked products is usually flour and...................
Correct Answer is: liquid
157. 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
158. The DRVs for the energy-producing nutrients are calculated as fat based on percent of calories.
Correct Answer is: 30
159. 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
160. The first RDA were published by a group known as the...................
Correct Answer is: National Nutrition Program
161. The first step in the refining process of many oils is...................
Correct Answer is: degumming
162. The freezing point for pure water is..................ºF.
Correct Answer is: 32
163. The is the large central portion of the kernel and contains most of the starch.
Correct Answer is: endosperm
164. The lobster is a common used for food.
Correct Answer is: crustacean
165. The lower limit of moisture by sun drying is approximately percent.
Correct Answer is: 15
166. The most common drying method is drying.
Correct Answer is: spray
167. The most common sweetener used in candies and chocolates is...................
Correct Answer is: sucrose
168. The most important aspect of poultry meat is its quality.
Correct Answer is: eating
169. The most important food appearance factor is...................
Correct Answer is: color
170. The most widely known bioproduct from corn is...................
Correct Answer is: ethanol
171. The National Marine Fisheries Service estimates that approximately plants process fish and shellfish in the United States.
Correct Answer is: 1500
172. The outside of the steel can is protected from rust by a thin layer of...................
Correct Answer is: tin
173. The periodic table arranges elements by the number of in their outermost energy levels.
Correct Answer is: electrons
174. The presence of encourages the formation of a gel in cooked and cooled starch mixtures.
Correct Answer is: amylose
175. The principal ingredient of candies, including chocolate, is the...................
Correct Answer is: sweetener
176. The quality of most fresh vegetables can be judged reasonably well by their appearance.
Correct Answer is: external
177. The RDA is revised approximately every years.
Correct Answer is: five
178. The RDA was initially established during...................
Correct Answer is: World War II
179. The science and art of growing grapes for wine is called...................
Correct Answer is: viniculture
180. 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.
