Food Science Technology Multiple Choice Questions and Answers

81. 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

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

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

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

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

84. 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

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

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

86. 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

87. 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

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

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

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

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

90. Irradiation causes undesirable flavor changes in products.

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