Food Science Technology Objective Question and Answer
Food Science Technology MCQ Multiple Choice Questions - Page 7 for Practice
181. The term total milk solids describes the remaining percent of milk.
Correct Answer is: 12–13
182. The U.S. Surgeon General recommended that fat be reduced to percent of the total dietary calories.
Correct Answer is: 30
183. The United States is the largest exporter of which two items?
Correct Answer is: cereal grains and soybeans
184. The use of food additives is controlled by the clause.
Correct Answer is: Delaney
185. The use of U.S. grade standards for fruits and vegetables is in most cases.
Correct Answer is: voluntary
186. The vacuole of a plant is composed of with soluble substances dissolved within it.
Correct Answer is: water
187. 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
188. The yolk or yellow portion makes up about percent of the liquid weight of the egg.
Correct Answer is: 33
189. To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for seconds.
Correct Answer is: 15
190. To dry fruits out-of-doors, humidity below percent is best.
Correct Answer is: 60
191. Trichinella spiralis (trichinosis) is destroyed at 137ºF, so an internal temperature of 160º to 170ºF is definitely safe for cooking...................
Correct Answer is: pork
192. Turbidity of water is...................
Correct Answer is: cloudiness
193. Under federal guidelines, a substantial number of retailers must provide nutrition information for the.................. most frequently eaten raw vegetables.
Correct Answer is: 20
194. Vinegar usually has an acetic acid content of between 4 and percent.
Correct Answer is: 8
195. Vitamin functions in normal blood clotting.
Correct Answer is: K
196. Water comprises approximately percent of cleaning and sanitizing solutions.
Correct Answer is: 95 to 99
197. What is the average level of cholesterol in an egg?
Correct Answer is: 240 mg
198. What is the symbol for salt?
Correct Answer is: NaCl
199. What percent of beef is ground for hamburger?
Correct Answer is: 24
200. When did the worlds first vitamin-fortified fruit drinks appear?
Correct Answer is: 1948
201. When frozen, about one half of the volume of ice cream is...................
Correct Answer is: air
202. When the amount of chocolate liquor is greater than percent, the product is bittersweet chocolate.
Correct Answer is: 35
203. Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces?
Correct Answer is: EPA
204. Which micromineral is essential for the production of the thyroid hormones?
Correct Answer is: iodine
205. Which of the following is the source of carbohydrates?
Correct Answer is: plant
206. Which organization issues the National Primary Drinking Water Regulations?
Correct Answer is: EPA
207. Which types of chemical bonds are the weakest?
Correct Answer is: Van der Waals
208. Which vitamin is used most commonly to control browning in fruits by enzymes?
Correct Answer is: C
209. Worldwide, about million people are hungry.
Correct Answer is: 800
210. Yogurt is a semi-solid fermented milk product that originated centuries ago in...................
