Food Science Technology Questions and Answers in Quiz Form 9 for Practice

121. The National Marine Fisheries Service estimates that approximately plants process fish and shellfish in the United States.

1. 2000
2. 1700
3. 2500
4. 1500

122. The outside of the steel can is protected from rust by a thin layer of...................

1. tin
2. copper
3. aluminum
4. silver

123. The periodic table arranges elements by the number of in their outermost energy levels.

1. neutrons
2. atoms
3. protons
4. electrons

124. The presence of encourages the formation of a gel in cooked and cooled starch mixtures.

1. milk
2. sugar
3. carbohydrate
4. amylose

125. The principal ingredient of candies, including chocolate, is the...................

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

126. The quality of most fresh vegetables can be judged reasonably well by their appearance.

1. internal
2. external
3. leafy
4. green

127. The RDA is revised approximately every years.

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

128. The RDA was initially established during...................

1. World War II
2. World War I
3. the Korean Conflict
4. the Depression

129. The science and art of growing grapes for wine is called...................

1. vinification
2. viniculture
3. viticulture
4. vineyard

130. The term can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories.

1. free
2. reduced
3. lean
4. low

131. The term total milk solids describes the remaining percent of milk.

1. 10–11
2. 12–13
3. 5–7
4. 8–9

132. The U.S. Surgeon General recommended that fat be reduced to percent of the total dietary calories.

1. 20
2. 30
3. 15
4. 25

133. The United States is the largest exporter of which two items?

1. milk and sugar
2. oranges and apples
3. potatoes and carrots
4. cereal grains and soybeans

134. The use of food additives is controlled by the clause.

1. Delaney
2. Additive
3. Delaware
4. Supplement

135. The use of U.S. grade standards for fruits and vegetables is in most cases.

1. required
2. helpful
3. confusing
4. voluntary