Food Science Technology MCQ Questions and Answers for Practice

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