Food Science Technology Questions and Answers in Quiz Form 8 for Practice

106. The basic foundation of baked products is usually flour and...................

1. sugar
2. eggs
3. liquid
4. leavening

107. The Declaration on World Food Security pledges its efforts to reducing the number of undernourished people to their present level no later than 2015.

1. half
2. one-third
3. one-fourth
4. three-fourths

108. The DRVs for the energy-producing nutrients are calculated as fat based on percent of calories.

1. 30
2. 20
3. 25
4. 35

109. The enrichment of bakers white bread and rolls was made compulsory by the Federal government in as a war measure to improve the nutritional status of the people.

1. 1940
2. 1941
3. 1942
4. 1943

110. The first RDA were published by a group known as the...................

1. Food and Drug Administration
2. National Institutes of Health
3. National Nutrition Program
4. Environmental Protection Agency

111. The first step in the refining process of many oils is...................

1. degumming
2. refining
3. bleaching
4. winterization

112. The freezing point for pure water is..................ºF.

1. 10
2. 15
3. 28
4. 32

113. The is the large central portion of the kernel and contains most of the starch.

1. aleurone
2. bran
3. endosperm
4. germ

114. The lobster is a common used for food.

1. mollusk
2. crustacean
3. shrimp
4. eel

115. The lower limit of moisture by sun drying is approximately percent.

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

116. The most common drying method is drying.

1. freeze-
2. sun or tray drying
3. spray
4. oven

117. The most common sweetener used in candies and chocolates is...................

1. glucose
2. lactose
3. maltose
4. sucrose

118. The most important aspect of poultry meat is its quality.

1. eating
2. color
3. texture
4. versatile

119. The most important food appearance factor is...................

1. color
2. size
3. shape
4. packaging

120. The most widely known bioproduct from corn is...................

1. glue
2. ethanol
3. paint
4. lotion