Food Science Technology MCQs Quiz Multiple Choice Questions & Answers

1. Enough grain is produced in the world to give every man, woman, and child pounds each day.

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

2. Eradication of is essential to improve access to food.

1. malnutrition
2. undernutrition
3. poverty
4. terrorism

3. Factory equipment allows hermetically sealed sanitary steel cans to be manufactured and later sealed at the rate of units per minute.

1. 500
2. 1500
3. 1000
4. 1200

4. Fat contributes about calories per gram.

1. 9
2. 10
3. 8
4. 7

5. Fats and oils contain times more energy than proteins and carbohydrates.

1. 2.25
2. 2
3. 1.5
4. 3

6. Fermentation is stopped by pasteurizing and...................

1. cooling
2. heating
3. stirring
4. settling

7. Fermentation is the form of food preservation.

1. oldest
2. newest
3. best
4. cheapest

8. Fermentation microorganisms produce and growth factors in the food.

1. minerals
2. vitamins
3. calories
4. energy

9. Fiber is important in function.

1. bowel
2. stomach
3. muscle
4. skeletal

10. flour has a slightly higher percentage of gluten and a much stronger and more elastic gluten than other types of flour.

1. Bread
2. Cake
3. Pastry
4. Rice

11. flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour.

1. Cake
2. Rice
3. Bread
4. Soy

12. flour is used in the United States to make soybean milk and low-gluten baked goods.

1. Rizcous
2. Soybean
3. Rye
4. Wheat

13. Food is a commodity.

1. global
2. national
3. local
4. state

14. Foods high in or other solutes dry more slowly.

1. protein
2. salt
3. sugar
4. water

15. Foods that are sterilized by irradiation can be stored for without refrigeration.

1. years
2. months
3. weeks
4. days

16. For convenience, chocolate is frequently shipped in as a when intended for use by other food manufacturers.

1. solid
2. gas
3. liquid
4. frozen

17. Fructose is a that is approximately 75 percent sweeter than sucrose.

1. monosaccharide
2. disaccharide
3. peptide
4. polypeptide

18. Fruits and vegetables are graded based on their and...................

1. size, shape
2. color, size
3. smell, shape
4. smell, color

19. Fruits and vegetables get their characteristic color from...................

1. pigments
2. sugar
3. sunshine
4. osmosis

20. fruits produce ethylene gas during ripening.

1. Nonclimacteric
2. Climacteric
3. Orange
4. Tree

21. functions in carbohydrate metabolism.

1. Zinc
2. Thiamin
3. Riboflavin
4. Vitamin B

22. GMO stands for...................

1. genetically modified organism
2. genetically manufactured oranges
3. gross moldy oranges
4. genetically malfunctioning organisms

23. Grapes for wine are harvested when they contain the optimum balance of and acidity.

1. color
2. size
3. sugar
4. alcohol

24. heating means that the circulation of currents in one region inside a can distributes the heat to another.

1. Conduction
2. Radiation
3. Convection
4. Slow

25. Household refrigerators usually run at..................º to..................ºF.

1. 45.5, 50.2
2. 40.5, 44.6
3. 32.3, 35.7
4. 21.4, 26.5

26. How long will frozen orange juice last at 10°F?

1. 14 months
2. 6 months
3. 10 months
4. 2 months

27. How many cups of water do humans require per day?

1. 1 to 3
2. 10 to 12
3. 5 to 9
4. 7 to 11

28. Hydrogen bonds are formed when a hydrogen atom is shared between two...................

1. molecules
2. atoms
3. elements
4. neutrons

29. Identify the complex carbohydrate that cannot be digested.

1. fiber
2. cellulose
3. sugar
4. fat

30. If all the worlds undernourished people were gathered in one place, their population would be greater than every continent except...................

1. Asia
2. Europe
3. South America
4. North America

31. implies a person eats but does not receive the amount of nutrients needed to keep the body healthy.

1. Undernutrition
2. Malnutrition
3. Hunger
4. Starvation

32. In developing countries, the time before is most difficult for meeting nutritional needs of the people.

1. planting
2. harvest
3. winter
4. spring

33. In major production areas, dairies of cows or more are not uncommon.

1. 1000
2. 500
3. 2000
4. 700

34. In some food processing plants, peeling is used to remove skins from soft fruit and vegetables such as tomatoes.

1. hand
2. machine
3. boiled
4. caustic

35. In terms of additives, include both natural and synthetic colorants.

1. flavors
2. gums
3. colors
4. sweeteners

36. In the grading process, eggs are examined for both interior and exterior quality and are sorted according to...................

1. color
2. shape
3. weight
4. breed

37. In.................., FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and pork.

1. 1988
2. 1975
3. 1997
4. 1990

38. Ingredients on a food label are listed in order, based on weight.

1. descending
2. ascending
3. alphabetical
4. chronological

39. Intimate contact occurs between the food or package and the refrigerant with freezing.

1. blast
2. pressure
3. cold
4. immersion

40. Irradiation causes undesirable flavor changes in products.

1. dairy
2. grain
3. meat
4. vegetable

41. is a selective process that can be controlled to produce various levels of hardening.

1. Winterization
2. Bleaching
3. Hydrogenization
4. Degumming

42. is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant.

1. Tempeh
2. Tofu
3. Yogurt
4. Cheddar

43. is an alcoholic beverage made from fermented grape juice.

1. Wine
2. Beer
3. Scotch
4. Whiskey

44. is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.

1. Cleaning
2. Skinning
3. Glazing
4. Dressing

45. is made by churning pasteurized cream.

1. Butter
2. Ice cream
3. Yogurt
4. Milk

46. is one of the most fermentable of all the sugars.

1. Sucrose
2. Maltose
3. Fructose
4. Glucose

47. is the major ingredient of carbonated soft drinks.

1. Water
2. Caffeine
3. Corn Syrup
4. Flavoring

48. is the most common polysaccharide added to food products.

1. Water
2. Salt
3. Glucose
4. Starch

49. is the transfer of energy in the form of electromagnetic waves.

1. Compulsion
2. Radiation
3. Convection
4. Conduction

50. is the transfer of heat from one particle to another by contact.

1. Conduction
2. Convection
3. Radiation
4. Combustion