Food Science Technology Multiple Choice Questions and Answers

21. are covered by a crustlike shell and have segmented bodies (like insects).

1. Crustaceans
2. Mollusks
3. Oyster
4. Clams

22. are plant portions generally high in water and fiber.

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

23. are sides of fish cut lengthwise away from the backbone.

1. Fillets
2. Nuggets
3. Steaks
4. Sticks

24. are the largest of the microorganisms but are still single cells, and some produce spores.

1. Yeast
2. Bacteria
3. Molds
4. Ameba

25. are the most heavily used additives.

1. Minerals
2. Vitamins
3. Gums
4. Sweeteners

26. are the tiniest, and probably the simplest form of life.

1. Viruses
2. Parasites
3. Fungi
4. Bacteria

27. are used in medical research and therapy in many hospitals and universities.

1. Radioisotopes
2. Microwaves
3. Satellites
4. Mice

28. at certain concentrations increases the tenderness of meat.

1. Alcohol
2. Pepper
3. Salt
4. Sugar

29. Bacteria or molds that require atmospheric oxygen are...................

1. anaerobic
2. aerobic
3. mesophilic
4. thermophilic

30. Beef is normally processed at approximately months of age.

1. 20
2. 15
3. 17
4. 18