Food Science Technology MCQ Questions and Answers Quiz

101. is when water goes from a solid to a gas without passing through the liquid phase.

  1. Transfusion
  2. Sublimation
  3. Evaporation
  4. Condensation

102. juice is probably the most commonly processed juice.

  1. Apple
  2. Lemon
  3. Orange
  4. Cranberry

103. Lactic acid bacteria with propionic acid bacteria produces cheese.

  1. cheddar
  2. mozzarella
  3. swiss
  4. monterey jack

104. like onions and garlic are enlargements above the roots.

  1. Roots
  2. Tubers
  3. Bulbs
  4. Stems

105. Low-acid foods have pH values of or less.

  1. 5.2
  2. 4.6
  3. 3.9
  4. 4.2

106. Lowfat (1%) chocolate milk has grams of carbohydrates.

  1. 15
  2. 26
  3. 32
  4. 21

107. Low-temperature evaporators are used for heat-sensitive foods.

  1. ultrafiltration
  2. osmosis
  3. vacuum
  4. drum

108. make a food acid or sour.

  1. Flavorings
  2. Texturings
  3. Colorings
  4. Acidulants

109. make up the major components of fat, butter, shortening, and oil.

  1. Compounds
  2. Composites
  3. Spingolipids
  4. Triglycerides

110. makes up 14 to 17 percent of the skeleton.

  1. Magnesium
  2. Iron
  3. Phosphorus
  4. Sodium
Tags

MCQ Multiple Choice Questions and Answers on Food Science Technology

Food Science Technology Trivia Questions and Answers PDF

Food Science Technology Question and Answer

Spreading Knowledge Across the World

USA - United States of America  Canada  United Kingdom  Australia  New Zealand  South America  Brazil  Portugal  Netherland  South Africa  Ethiopia  Zambia  Singapore  Malaysia  India  China  UAE - Saudi Arabia  Qatar  Oman  Kuwait  Bahrain  Dubai  Israil  England  Scotland  Norway  Ireland  Denmark  France  Spain  Poland  and many more....