Food Science Technology Quiz | Food Science Technology Question and Answer for Practice

31. 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

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

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

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

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

34. 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

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

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

36. 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

37. 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

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

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

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

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

40. Irradiation causes undesirable flavor changes in products.

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

41. is a selective process that can be controlled to produce various levels of hardening.

1. Winterization
2. Bleaching
3. Hydrogenization
4. Degumming

42. is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant.

1. Tempeh
2. Tofu
3. Yogurt
4. Cheddar

43. is an alcoholic beverage made from fermented grape juice.

1. Wine
2. Beer
3. Scotch
4. Whiskey

44. is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.

1. Cleaning
2. Skinning
3. Glazing
4. Dressing

45. is made by churning pasteurized cream.

1. Butter
2. Ice cream
3. Yogurt
4. Milk