Food Science Technology MCQ Questions and Answers Quiz

161. The first step in the refining process of many oils is...................

  1. degumming
  2. refining
  3. bleaching
  4. winterization

162. The freezing point for pure water is..................ºF.

  1. 10
  2. 15
  3. 28
  4. 32

163. The is the large central portion of the kernel and contains most of the starch.

  1. aleurone
  2. bran
  3. endosperm
  4. germ

164. The lobster is a common used for food.

  1. mollusk
  2. crustacean
  3. shrimp
  4. eel

165. The lower limit of moisture by sun drying is approximately percent.

  1. 10
  2. 15
  3. 20
  4. 30

166. The most common drying method is drying.

  1. freeze-
  2. sun or tray drying
  3. spray
  4. oven

167. The most common sweetener used in candies and chocolates is...................

  1. glucose
  2. lactose
  3. maltose
  4. sucrose

168. The most important aspect of poultry meat is its quality.

  1. eating
  2. color
  3. texture
  4. versatile

169. The most important food appearance factor is...................

  1. color
  2. size
  3. shape
  4. packaging

170. The most widely known bioproduct from corn is...................

  1. glue
  2. ethanol
  3. paint
  4. lotion
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