Food Science Technology Quizzes | Trivia Quiz for Practice

76. One of the most common physical tests performed on fats is a determination of the point.

1. separating
2. boiling
3. cooling
4. melting

77. One ounce of blue cheese has grams of fat.

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

78. One slice of whole wheat bread is percent water.

1. 38
2. 28
3. 25
4. 32

79. One spear of raw broccoli contains milligrams of phosphorus.

1. 79
2. 93
3. 85
4. 100

80. One well-known substitute for a milk product is...................

1. margarine
2. cheese
3. dried milk
4. powdered milk

81. or spectrophotometers can be used for measuring transparent foods.

1. Colorimeters
2. Thermometers
3. Meters
4. Liquid

82. Organic chemistry involves molecules that contain which element?

1. calcium
2. carbon
3. nitrogen
4. oxygen

83. organisms tolerate low temperatures and can grow under refrigeration.

1. Thermotrophic
2. Psychrophilic
3. Mesophilic
4. Psychrotrophic

84. Over new food products are introduced each year.

1. 30000
2. 10000
3. 5000
4. 20000

85. Paper used for cartons must come from sanitary virgin pulp.

1. butter
2. milk
3. juice
4. eggs

86. percent of the adult body is made up of water.

1. Eighty-five
2. Fifty-five
3. Sixty-five
4. Seventy-five

87. play an important role in the development of new foods and nonfood uses.

1. Inspectors
2. Bakers
3. Butchers
4. Chemists

88. Potato starch begins to at a lower temperature than cornstarch.

1. separate
2. burn
3. gelatinize
4. smell

89. prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work.

1. Chefs
2. Inspectors
3. Bakers
4. Butchers

90. provides a standardized means of describing the marketability of meat, poultry, or eggs.

1. Grading
2. Eating
3. Testing
4. Handling