Food Science and Technology MCQ

1. The    % Daily Value is based on ---- calorie diet.

a.2000

b.2500

c.3000

d.3500

2. Which of the following may NOT be used as a claim on a food label?

a.calorie free

b.low calorie

c.sugar free

d.low sugar

3. Which of the following foods is NOT exempted from food labeling?

a.whole coffee beans

b.dehydrated vegetables-condiment type

c.plain instant tea (unsweetened)

d.unpopped popcorn

4. The basal metabolism rate of a human being is NOT affected by

a.diet

b.size

c.sex

d.age

5. Water functions in the body to

a.serve as a medium for chemical reactions

b.dissolve oxygen

c.induce glycogen

d.moderate metabolism

6. A calorie is the amount of energy required to raise      of water one degree     

a.1 ounce, Fahrenheit

b.1 gram, Centigrade

c.1 kilo, Fahrenheit

d.1 gram, Centigrade

7. In food, carbohydrates supply Kcal. per gram?

a.4

b.5

c.6

d.7                   .

                               

8. Which of the following food processing operations is NOT for cooling food products?

a.air blast

b.ice water bath

c.extrusion

d.vacuum oven

9. In food, proteins supply _Kcal. per gram.

a.4

b.5

 c.6

d.7

10. Which one of the following is a type of food preserved, in part, by bacteria?

a.yogurt

b.bread

c.wine

d.whole milk

11. Which of the following is NOT an essential function of a food container?

a.tamper-resistant

b.refrigerator fit

c.light protection

d.sanitary protection

12. Protein is required for

a.production of antibodies

b.bacteria inhibition

c.proper bowel function

d.absorption of water

13. Bacteria cannot grow in an all  environment because of lack of

available moisture.

a.sugar

b.milk

c.meat

d.vegetables

14. Which of the following work together to maintain chemical, fluid, and electrical balance between tissue cells and blood?

a.sodium and potassium

b.calcium and phosphorus

c.iron and vitamin C

d.calcium and vitamin D

15. Which of the following cannot be digested, absorbed, but looks, feels, and behaves like fat?

a.Olestra

b.Trailblazer

c.Simplesse

d.Aspartame

16. In which of the following foods is solanine considered a toxin?

a.potato

b.tomato

c.coffee

d.tea

17. An emulsifier             

a.prevents the separation of oil and water in food

b.maintains the shape or crispness of fruits and vegetables

c.controls insects and pests

d.produces or stimulates CO2 production

18. A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occur during exposure to oxygen is called an

a.anti-caking free-flowing agent

b.antimicrobial agent

c.antioxidant

d.antibuffer agent

19. Starch is a                   

a.protein

b.carbohydtrate

c.fat

d.mineral

20. If the legal maximum of nitrite (NO2) is 156 ppm, how much sodium nitrite can you legally add to 1 kg. of meat?

a.156mg

b.31.2oz

c.78mg

d.15.6 ounces

21. ----  stands for a system that is used to enhance food safety in food processing, packaging, storage, distribution, and preparation.

a.Good manufacturing practices

b.Hazard analysis and critical control point

c.High accuracy and contamination control point

d.Best management practices

22. Theregisters or approves the use of pesticide tolerance levels for pesticide levels in food.

a.USDA

b.FDA

c.NMFS

d.EPA

23.----- are places in the food processing system where the lack of proper control can result in a safety risk for the consumer.

a.Concentrated contamination control processes

b.Critical control points

c.Critical contamination places

d.Contamination processing points

 

24. A food additive that promotes or produces a desired physical state or texture is called a(n)  

a.enzyme

b.formulation aid

c.firming agent

d.humectants

25. Tomatoes are stored and shipped at temperatures between

a.70°to9O°F

b.15°to2O°F

c.500 to 65°F

d.0°to25°F

26.---- is defined as individual cells of crop plants exhibiting desirable characteristics, which are selected and grown into mature plants.

a.recombinant DNA

b.recombinant RNA

c.pathoclonal variation

d.somaclonal variation

27. A bacteria that can contaminate poultry products and cause foodborne illness in humans is  

a.Lactobacillus

b.Clostridium

c.Gram Positive

d.Salmonella

28. Two factors that accelerate rancidity in food products are      and_

a.temperature and light

b.light and oxygen

c.light and moisture

d.light and soluable minerals

29. The most effective way to eliminate living microorganisms in spices is

a.freezing

b.irradiation

c.heat

d.selected chemicals

30. A method of food preservation that does destroy microorganism and enzymes is     

a.drying

b.freezing

c.microwaving foods

d.pressure canning

31. The food pyramid indicates that the group is the where you

should obtain the most servings each day.

a.mHk

b.fruit

c.vegetable

d.bread

32. An addition to of a nutrient to foods such as adding vitamin 0 to milk is called              

a.irradiation

b.fermentation

c.nutrification

d.fortification

33. Only Lactic acid bacteria can ferment sugars and nutrients in pickles because they

a.use a natural occuring enzyme

b.are tolerant of salt levels

c.produce lactic acid

d.use acetic acid

34. Which is of the following food components is primarily derived from fruits, vegetables, and grains?

a.fat

b.protein

c.minerals

d.carbohydrates

45.----- grams of a day's food intake should be protein

a.30

b.35

c.40

d.45

46. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of

a.percent protein

b.grams of carbohydrates

c.total weight

d.fat content

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crediTs - Author -Career development

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