Food Science Technology Multiple Choice Questions and Answers

141. RDA stands for Recommended Allowances.

1. Dose
2. Dietary
3. Dairy
4. D-vitamin

142. Reducing the volume and weight of a product saves during processing.

1. time
2. energy
3. money
4. flavor

143. Research on food irradiation dates back to the...................

1. 1930s
2. 1940s
3. 1910s
4. 1920s

144. Retortable pouches for packaging have layers.

1. three
2. two
3. four
4. five

145. Sediment and microorganisms can be removed centrifugally in a...................

1. tube
2. clarifier
3. pan
4. box

146. Sequestrants are agents.

1. cheating
2. chelating
3. chilling
4. charcoal

147. serves as a universal solvent.

1. Water
2. Soap
3. Bleach
4. Odor

148. Sour cream usually has a fat content between percent.

1. 1 and 2
2. 3 and 8
3. 10 and 11
4. 12 and 30

149. standards help ensure food quality.

1. National
2. Quality
3. Packing
4. Legal

150. Sucrose is commonly referred to as...................

1. salt
2. carbohydrate
3. sugar
4. glucose