Food Science Technology Multiple Choice Questions and Answers

151. Sugars and sugary foods provide a valuable and inexpensive source of...................

1. fat
2. energy
3. dessert
4. carbohydrates

152. Sun-dried are the best known of all dried foods.

1. tomatoes
2. peppers
3. raisins
4. mushrooms

153. Sweetened condensed milk has an extended shelf-life due to the addition of...................

1. salt
2. sugar
3. oxygen
4. vinegar

154. Tea is made when the processed leaves of the tea plant are infused with...................

1. spices
2. boiling water
3. herbs
4. enzymes

155. The almost 6 billion people in the world today have, on average, 15 percent more food per person than the global population of 4 billion people had years ago.

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

156. The basic foundation of baked products is usually flour and...................

1. sugar
2. eggs
3. liquid
4. leavening

157. The Declaration on World Food Security pledges its efforts to reducing the number of undernourished people to their present level no later than 2015.

1. half
2. one-third
3. one-fourth
4. three-fourths

158. The DRVs for the energy-producing nutrients are calculated as fat based on percent of calories.

1. 30
2. 20
3. 25
4. 35

159. The enrichment of bakers white bread and rolls was made compulsory by the Federal government in as a war measure to improve the nutritional status of the people.

1. 1940
2. 1941
3. 1942
4. 1943

160. The first RDA were published by a group known as the...................

1. Food and Drug Administration
2. National Institutes of Health
3. National Nutrition Program
4. Environmental Protection Agency