Food Science Technology Questions and Answers in Quiz Form 10 for Practice

136. The vacuole of a plant is composed of with soluble substances dissolved within it.

1. water
2. juice
3. oil
4. minerals

137. The word on a label, means that a product contains no amount of, or only trivial or physiologically inconsequential amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories.

1. Low
2. Free
3. Lean
4. Reduced

138. The yolk or yellow portion makes up about percent of the liquid weight of the egg.

1. 12
2. 22
3. 43
4. 33

139. To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for seconds.

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

140. To dry fruits out-of-doors, humidity below percent is best.

1. 60
2. 70
3. 80
4. 90

141. Trichinella spiralis (trichinosis) is destroyed at 137ºF, so an internal temperature of 160º to 170ºF is definitely safe for cooking...................

1. chicken
2. pork
3. beef
4. lamb

142. Turbidity of water is...................

1. taste
2. smell
3. cloudiness
4. content

143. Under federal guidelines, a substantial number of retailers must provide nutrition information for the.................. most frequently eaten raw vegetables.

1. 15
2. 10
3. 20
4. 25

144. Vinegar usually has an acetic acid content of between 4 and percent.

1. 6
2. 7
3. 8
4. 9

145. Vitamin functions in normal blood clotting.

1. C
2. A
3. D
4. K

146. Water comprises approximately percent of cleaning and sanitizing solutions.

1. 80 to 89
2. 95 to 99
3. 90 to 95
4. 75 to 85

147. What is the average level of cholesterol in an egg?

1. 80 mg
2. 120 mg
3. 240 mg
4. 320 mg

148. What is the symbol for salt?

1. NaCl
2. C6H12C6
3. H2O
4. CO2

149. What percent of beef is ground for hamburger?

1. 6
2. 12
3. 24
4. 48

150. When did the worlds first vitamin-fortified fruit drinks appear?

1. 1950
2. 1942
3. 1940
4. 1948