Food Science Technology Questions and Answers in Quiz Form 11 for Practice

151. When frozen, about one half of the volume of ice cream is...................

1. air
2. water
3. cream
4. milk

152. When the amount of chocolate liquor is greater than percent, the product is bittersweet chocolate.

1. 10
2. 15
3. 20
4. 35

153. Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces?

1. EPA
2. FDA
3. USDA
4. HACCP

154. Which micromineral is essential for the production of the thyroid hormones?

1. calcium
2. iodine
3. fluorine
4. magnesium

155. Which of the following is the source of carbohydrates?

1. plant
2. human
3. animal
4. insect

156. Which organization issues the National Primary Drinking Water Regulations?

1. FDA
2. NRA
3. EPA
4. USA

157. Which types of chemical bonds are the weakest?

1. covalent
2. Van der Waals
3. ionic
4. none of the above

158. Which vitamin is used most commonly to control browning in fruits by enzymes?

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

159. Worldwide, about million people are hungry.

1. 300
2. 500
3. 800
4. 200

160. Yogurt is a semi-solid fermented milk product that originated centuries ago in...................

1. Hungary
2. Bulgaria
3. Romania
4. Germany

161. Americans spend only about percent of their personal consumption expenditures for food to be eaten at home.

1. 10
2. 8
3. 5
4. 3

162. Away-from-home meals and snacks now capture percent of the U.S. food dollar.

1. 45
2. 30
3. 60
4. 50

163. A daily intake of calories has been established as the daily reference value (DRV).

1. 1700
2. 1800
3. 1900
4. 2000

164. A more prominent chalaza indicates a eggz

1. staler
2. healthier
3. fresher
4. rounder

165. A pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.

1. positive
2. centrifugal
3. negative
4. hand