Food Science Technology MCQ Questions and Answers Quiz

91. is a selective process that can be controlled to produce various levels of hardening.

  1. Winterization
  2. Bleaching
  3. Hydrogenization
  4. Degumming

92. is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant.

  1. Tempeh
  2. Tofu
  3. Yogurt
  4. Cheddar

93. is an alcoholic beverage made from fermented grape juice.

  1. Wine
  2. Beer
  3. Scotch
  4. Whiskey

94. is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.

  1. Cleaning
  2. Skinning
  3. Glazing
  4. Dressing

95. is made by churning pasteurized cream.

  1. Butter
  2. Ice cream
  3. Yogurt
  4. Milk

96. is one of the most fermentable of all the sugars.

  1. Sucrose
  2. Maltose
  3. Fructose
  4. Glucose

97. is the major ingredient of carbonated soft drinks.

  1. Water
  2. Caffeine
  3. Corn Syrup
  4. Flavoring

98. is the most common polysaccharide added to food products.

  1. Water
  2. Salt
  3. Glucose
  4. Starch

99. is the transfer of energy in the form of electromagnetic waves.

  1. Compulsion
  2. Radiation
  3. Convection
  4. Conduction

100. is the transfer of heat from one particle to another by contact.

  1. Conduction
  2. Convection
  3. Radiation
  4. Combustion
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