Food Science Technology Questions and Answers in Quiz Form 14 for Practice

196. Carbohydrates are composed of and...................

1. carbon, water
2. hydrogen, oxygen
3. zinc, aluminum
4. gold, calcium

197. Carcasses are chilled for 24 to hours before being graded and processed.

1. 36
2. 48
3. 72
4. 96

198. Chefs prepare delicious meals and participate in to show off chefs talents.

1. Culinary Olympics
2. Cooking Contests
3. Grand Demonstrations
4. Worldwide Classes

199. chocolate is the most common form of eating chocolate.

1. Milk
2. Bittersweet
3. Dark
4. Sweet

200. Claims for relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels.

1. five
2. six
3. seven
4. eight

201. coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air

1. Decaffeinated
2. Instant
3. Black
4. Espresso

202. Commercial laminates with as many as layers can be custom-designed for packaging a specific product.

1. eight
2. three
3. ten
4. five

203. containers are versatile but often expensive.

1. Paper
2. Glass
3. Plastic
4. Metal

204. containers come in direct contact with the food.

1. Secondary
2. Primary
3. Tertiary
4. All of the above

205. Cool storage is considered any temperature from..................º to..................ºF.

1. 28, 68
2. 18, 48
3. 28, 78
4. 32, 58

206. Covalent bonds are formed by the sharing of a pair of...................

1. atoms
2. neurons
3. electrons
4. protons

207. dissolve in water and are made as powders, granules (small hard pieces), liquids, or other specialpurpose forms.

1. Dyes
2. Lakes
3. Sweeteners
4. Gums

208. drying is the most used method for producing milk powders.

1. Wet
2. Heat
3. Spray
4. Air

209. Each gram of fat contains kcal.

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

210. Egg cartons from USDA-inspected plants must display a date.

1. use-by
2. expiration
3. Julian
4. sell-by