Food Science Technology MCQ Multiple Choice Questions - Page 7 for Practice

Food Science Technology MCQ Questions for Practice

181. are covered by a crustlike shell and have segmented bodies (like insects).

182. are plant portions generally high in water and fiber.

183. are sides of fish cut lengthwise away from the backbone.

184. are the largest of the microorganisms but are still single cells, and some produce spores.

185. are the most heavily used additives.

186. are the tiniest, and probably the simplest form of life.

187. are used in medical research and therapy in many hospitals and universities.

188. at certain concentrations increases the tenderness of meat.

189. Bacteria or molds that require atmospheric oxygen are...................

190. Beef is normally processed at approximately months of age.

191. Bread is leavened with...................

192. can be achieved on the basis of density or size and shape.

193. can destroy the microorganisms and inactivate enzymes.

194. Candies based on a sugar include rock candy, fondant, and fudge.

195. Carbohydrates and proteins provide about calories per gram.

196. Carbohydrates are composed of and...................

197. Carcasses are chilled for 24 to hours before being graded and processed.

198. Chefs prepare delicious meals and participate in to show off chefs talents.

199. chocolate is the most common form of eating chocolate.

200. Claims for relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels.

201. coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air

202. Commercial laminates with as many as layers can be custom-designed for packaging a specific product.

203. containers are versatile but often expensive.

204. containers come in direct contact with the food.

205. Cool storage is considered any temperature from..................º to..................ºF.

206. Covalent bonds are formed by the sharing of a pair of...................

207. dissolve in water and are made as powders, granules (small hard pieces), liquids, or other specialpurpose forms.

208. drying is the most used method for producing milk powders.

209. Each gram of fat contains kcal.

210. Egg cartons from USDA-inspected plants must display a date.

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