Food Science Technology Questions and Answers in Quiz Form 7 for Practice

91. RDA stands for Recommended Allowances.

1. Dose
2. Dietary
3. Dairy
4. D-vitamin

92. Reducing the volume and weight of a product saves during processing.

1. time
2. energy
3. money
4. flavor

93. Research on food irradiation dates back to the...................

1. 1930s
2. 1940s
3. 1910s
4. 1920s

94. Retortable pouches for packaging have layers.

1. three
2. two
3. four
4. five

95. Sediment and microorganisms can be removed centrifugally in a...................

1. tube
2. clarifier
3. pan
4. box

96. Sequestrants are agents.

1. cheating
2. chelating
3. chilling
4. charcoal

97. serves as a universal solvent.

1. Water
2. Soap
3. Bleach
4. Odor

98. Sour cream usually has a fat content between percent.

1. 1 and 2
2. 3 and 8
3. 10 and 11
4. 12 and 30

99. standards help ensure food quality.

1. National
2. Quality
3. Packing
4. Legal

100. Sucrose is commonly referred to as...................

1. salt
2. carbohydrate
3. sugar
4. glucose

101. Sugars and sugary foods provide a valuable and inexpensive source of...................

1. fat
2. energy
3. dessert
4. carbohydrates

102. Sun-dried are the best known of all dried foods.

1. tomatoes
2. peppers
3. raisins
4. mushrooms

103. Sweetened condensed milk has an extended shelf-life due to the addition of...................

1. salt
2. sugar
3. oxygen
4. vinegar

104. Tea is made when the processed leaves of the tea plant are infused with...................

1. spices
2. boiling water
3. herbs
4. enzymes

105. The almost 6 billion people in the world today have, on average, 15 percent more food per person than the global population of 4 billion people had years ago.

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