Food Science Technology Objective Questions | MCQ Quiz for Practice

61. Microbes that prefer cold temperatures are...................

1. mesophilic
2. thermophilic
3. psychrophilic
4. obligative

62. Microbial growth slows at temperatures under..................ºF.

1. 80
2. 70
3. 60
4. 50

63. Microwave radiation is often called radiation.

1. ionizing
2. nonionizing
3. electrical
4. magnetic

64. milk is a traditional milk fermented with Lactobacillus acidophilus (LA).

1. Skim
2. Whole
3. Acidophilus
4. Butter

65. Milling a hundred pounds of wheat should yield percent straight flour.

1. 72 to 75
2. 75 to 80
3. 88 to 90
4. 68 to 70

66. Molds and yeast are classified as...................

1. viruses
2. parasites
3. fungi
4. bacteria

67. Monoglycerides and diglycerides are used as in a variety of foods.

1. emulsifiers
2. flavor
3. calories
4. color

68. Most bacteria are killed at..................º to..................ºF, but spores are not.

1. 150, 175
2. 180, 200
3. 160, 200
4. 175, 200

69. Most pathogenic bacteria are classified as...................

1. psychrotrophic
2. thermotrophic
3. psychrophilic
4. mesophilic

70. Most vitamins are measured in...................

1. milligrams
2. grams
3. liters
4. kilograms

71. Naturally occurring play a role in food coloring.

1. enzymes
2. sugars
3. pigments
4. carbohydrates

72. Newer plastic materials for packaging contain cornstarch, which makes them more...................

1. sanitary
2. tough
3. expensive
4. biodegradable

73. Of the microorganisms, are the greatest threat to food safety.

1. viruses
2. parasites
3. fungi
4. bacteria

74. On average, Americans eat about pounds of fish and shellfish each year.

1. 15
2. 5
3. 20
4. 30

75. On first reading, an employer will spend seconds reading a résume.

1. 5 to 10
2. 10 to 15
3. 15 to 20
4. 20 to 30