Food Science Technology MCQs Quiz Multiple Choice Questions & Answers Page 2

51. is when water goes from a solid to a gas without passing through the liquid phase.

1. Transfusion
2. Sublimation
3. Evaporation
4. Condensation

52. juice is probably the most commonly processed juice.

1. Apple
2. Lemon
3. Orange
4. Cranberry

53. Lactic acid bacteria with propionic acid bacteria produces cheese.

1. cheddar
2. mozzarella
3. swiss
4. monterey jack

54. like onions and garlic are enlargements above the roots.

1. Roots
2. Tubers
3. Bulbs
4. Stems

55. Low-acid foods have pH values of or less.

1. 5.2
2. 4.6
3. 3.9
4. 4.2

56. Lowfat (1%) chocolate milk has grams of carbohydrates.

1. 15
2. 26
3. 32
4. 21

57. Low-temperature evaporators are used for heat-sensitive foods.

1. ultrafiltration
2. osmosis
3. vacuum
4. drum

58. make a food acid or sour.

1. Flavorings
2. Texturings
3. Colorings
4. Acidulants

59. make up the major components of fat, butter, shortening, and oil.

1. Compounds
2. Composites
3. Spingolipids
4. Triglycerides

60. makes up 14 to 17 percent of the skeleton.

1. Magnesium
2. Iron
3. Phosphorus
4. Sodium

61. Microbes that prefer cold temperatures are...................

1. mesophilic
2. thermophilic
3. psychrophilic
4. obligative

62. Microbial growth slows at temperatures under..................ºF.

1. 80
2. 70
3. 60
4. 50

63. Microwave radiation is often called radiation.

1. ionizing
2. nonionizing
3. electrical
4. magnetic

64. milk is a traditional milk fermented with Lactobacillus acidophilus (LA).

1. Skim
2. Whole
3. Acidophilus
4. Butter

65. Milling a hundred pounds of wheat should yield percent straight flour.

1. 72 to 75
2. 75 to 80
3. 88 to 90
4. 68 to 70

66. Molds and yeast are classified as...................

1. viruses
2. parasites
3. fungi
4. bacteria

67. Monoglycerides and diglycerides are used as in a variety of foods.

1. emulsifiers
2. flavor
3. calories
4. color

68. Most bacteria are killed at..................º to..................ºF, but spores are not.

1. 150, 175
2. 180, 200
3. 160, 200
4. 175, 200

69. Most pathogenic bacteria are classified as...................

1. psychrotrophic
2. thermotrophic
3. psychrophilic
4. mesophilic

70. Most vitamins are measured in...................

1. milligrams
2. grams
3. liters
4. kilograms

71. Naturally occurring play a role in food coloring.

1. enzymes
2. sugars
3. pigments
4. carbohydrates

72. Newer plastic materials for packaging contain cornstarch, which makes them more...................

1. sanitary
2. tough
3. expensive
4. biodegradable

73. Of the microorganisms, are the greatest threat to food safety.

1. viruses
2. parasites
3. fungi
4. bacteria

74. On average, Americans eat about pounds of fish and shellfish each year.

1. 15
2. 5
3. 20
4. 30

75. On first reading, an employer will spend seconds reading a résume.

1. 5 to 10
2. 10 to 15
3. 15 to 20
4. 20 to 30

76. One of the most common physical tests performed on fats is a determination of the point.

1. boiling
2. cooling
3. melting
4. separating

77. One ounce of blue cheese has grams of fat.

1. five
2. six
3. seven
4. eight

78. One slice of whole wheat bread is percent water.

1. 28
2. 25
3. 32
4. 38

79. One spear of raw broccoli contains milligrams of phosphorus.

1. 93
2. 85
3. 100
4. 79

80. One well-known substitute for a milk product is...................

1. cheese
2. dried milk
3. powdered milk
4. margarine

81. or spectrophotometers can be used for measuring transparent foods.

1. Thermometers
2. Meters
3. Liquid
4. Colorimeters

82. Organic chemistry involves molecules that contain which element?

1. carbon
2. nitrogen
3. oxygen
4. calcium

83. organisms tolerate low temperatures and can grow under refrigeration.

1. Psychrophilic
2. Mesophilic
3. Psychrotrophic
4. Thermotrophic

84. Over new food products are introduced each year.

1. 10000
2. 5000
3. 20000
4. 30000

85. Paper used for cartons must come from sanitary virgin pulp.

1. milk
2. juice
3. eggs
4. butter

86. percent of the adult body is made up of water.

1. Fifty-five
2. Sixty-five
3. Seventy-five
4. Eighty-five

87. play an important role in the development of new foods and nonfood uses.

1. Bakers
2. Butchers
3. Chemists
4. Inspectors

88. Potato starch begins to at a lower temperature than cornstarch.

1. burn
2. gelatinize
3. smell
4. separate

89. prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work.

1. Inspectors
2. Bakers
3. Butchers
4. Chefs

90. provides a standardized means of describing the marketability of meat, poultry, or eggs.

1. Eating
2. Testing
3. Handling
4. Grading

91. RDA stands for Recommended Allowances.

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

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

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

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

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

94. Retortable pouches for packaging have layers.

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

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

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

96. Sequestrants are agents.

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

97. serves as a universal solvent.

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

98. 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

99. standards help ensure food quality.

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

100. Sucrose is commonly referred to as...................

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