Food Science Technology Multiple Choice Questions and Answers

131. The term total milk solids describes the remaining percent of milk.

1. 10–11
2. 12–13
3. 5–7
4. 8–9

132. The U.S. Surgeon General recommended that fat be reduced to percent of the total dietary calories.

1. 20
2. 30
3. 15
4. 25

133. The United States is the largest exporter of which two items?

1. milk and sugar
2. oranges and apples
3. potatoes and carrots
4. cereal grains and soybeans

134. The use of food additives is controlled by the clause.

1. Delaney
2. Additive
3. Delaware
4. Supplement

135. The use of U.S. grade standards for fruits and vegetables is in most cases.

1. required
2. helpful
3. confusing
4. voluntary

136. The vacuole of a plant is composed of with soluble substances dissolved within it.

1. water
2. juice
3. oil
4. minerals

137. 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.

1. Low
2. Free
3. Lean
4. Reduced

138. The yolk or yellow portion makes up about percent of the liquid weight of the egg.

1. 12
2. 22
3. 43
4. 33

139. To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for seconds.

1. 15
2. 20
3. 10
4. 5

140. To dry fruits out-of-doors, humidity below percent is best.

1. 60
2. 70
3. 80
4. 90