Food Science and Technology Career and Development Event Test Que
tion Bank
1. 2000: The % Daily Value is based on a calorie diet.
2. Low sugar: Which of the following may NOT be used as a claim on a food label?
3. unpopped popcorn: Which of the following foods is NOT exempted from food
labeling?
4. diet: The basal metabolism rate of a human being is NOT affected by
5. serve as a medium for chemical reactions: Water functions in the body to
6. 1 gram, Centigrade: A calorie is the amount of energy required to raise of
water one degree .
7. 4: In food, carbohydrates supply Kcal. per gram.
8. Extrusion: Which of the following food processing operations is NOT for cooling
food products?
9. 4: In food, proteins supply Kcal. per gram.
10. Yogurt: Which of the following is a type of food preserved, in part, by bacteria?
11. refrigerator fit: Which of the following is NOT an essential function of a food
container?
12. production of antibodies: Protein is required for
13. sugar: Bacteria cannot grow in an all environment because of lack of
available moisture
14. sodium and potassium: Which of the following work together to maintain
chemical, fluid, and electrical balance between tissue cells and blood?
15. Olestra: Which of the following cannot be digested, absorbed, but looks, feels,
and behaves like fat?
16. Magnesium: Which of the following is a macro mineral needed by our bodies to
maintain health?
17. extending and fluffing: To make some ready-to-eat cereals, manufacturers
use:
18. 35: To ensure that the foods you store maintain their safety and quality, make
sure your refrigerator is at degrees Fahrenheit
19. carbon: A fatty acid does NOT contain which of the following elements?
20. 3: To increase shelf life, the air in a controlled atmosphere storage room contain-
ing apples should contain only % oxygen rather than the 21% found in normal
air.
21. Environmental protection agency: The regulates genetically engineered
microbes used in natural pesticides.
22. maximum tolerated dose: The dose is the largest dose that the animal
in an experiment can take without endangering its health
23. scouting fields: Application efficiency of pesticides can be improved by
24. 165: A left-over hot dish needs to be reheated prior to serving again. The internal
temperature of the food should reach degrees F.
, Food Science and Technology Career and Development Event Test Que
tion Bank
25. potato: In which of the following foods in solanine considered a toxin?
26. prevents the separation of oil and water in food: An emulsifier
27. antioxidant: A food additive that retards rancidity of unsaturated oils and pre-
vents browning in fruits and vegetables that occur during exposure to oxygen is
called an
28. Carbohydrate: Starch is a *
29. 156mg: If the legal maximum of nitrite (NO2) is 156 ppm, how much sodium
nitrite can you legally add to 1 kg. of meat?
30. Hazard analysis and critical control point: stands for a system that
is used to enhance food safety in food processing, packaging, storage, distribution,
and preparation .
31. FDA: The registers or approves the use of pesticide tolerance levels for
pesticide levels in food.
32. Critical control points: are places in the food processing system where
the lack of proper control can result in a safety risk for the consumer.
33. formulation aid: A food additive that promotes or produces a desired physical
state or texture is called a(n)
34. 50 to 60 degrees F.: Tomatoes are stored and shipped at temperatures between
35. somaclonal variation: is defined as individual cells of crop plants exhibit-
ing desirable characteristics, which are selected and grown into mature plants
36. Salmonella: A bacteria that can contaminate poultry products and cause food
borne illness in humans is
37. light and oxygen: Two factors that accelerate rancidity in food products are
and .
38. irradiation: The most effective way to eliminate living microorganisms in spices
is
39. freezing: A method of food preservation that does destroy microorganisms and
enzymes is
40. bread: The food pyramid indicates that the group is where you should
obtain the most servings each day
41. fortification: An addition to of a nutrient to foods such as adding vitamin D to
milk is called
42. are tolerant of salt levels: Only Lactic acid bacteria can ferment sugars and
nutrients in pickles because they
43. carbohydrates: Which of the following food components is primarily derived
from fruits, vegetables, and grains?
44. 45: grams of a day's food intake should be protein
45. total weight: A list of ingredients must be included on a food label. The first
ingredient listed is by its amount of
tion Bank
1. 2000: The % Daily Value is based on a calorie diet.
2. Low sugar: Which of the following may NOT be used as a claim on a food label?
3. unpopped popcorn: Which of the following foods is NOT exempted from food
labeling?
4. diet: The basal metabolism rate of a human being is NOT affected by
5. serve as a medium for chemical reactions: Water functions in the body to
6. 1 gram, Centigrade: A calorie is the amount of energy required to raise of
water one degree .
7. 4: In food, carbohydrates supply Kcal. per gram.
8. Extrusion: Which of the following food processing operations is NOT for cooling
food products?
9. 4: In food, proteins supply Kcal. per gram.
10. Yogurt: Which of the following is a type of food preserved, in part, by bacteria?
11. refrigerator fit: Which of the following is NOT an essential function of a food
container?
12. production of antibodies: Protein is required for
13. sugar: Bacteria cannot grow in an all environment because of lack of
available moisture
14. sodium and potassium: Which of the following work together to maintain
chemical, fluid, and electrical balance between tissue cells and blood?
15. Olestra: Which of the following cannot be digested, absorbed, but looks, feels,
and behaves like fat?
16. Magnesium: Which of the following is a macro mineral needed by our bodies to
maintain health?
17. extending and fluffing: To make some ready-to-eat cereals, manufacturers
use:
18. 35: To ensure that the foods you store maintain their safety and quality, make
sure your refrigerator is at degrees Fahrenheit
19. carbon: A fatty acid does NOT contain which of the following elements?
20. 3: To increase shelf life, the air in a controlled atmosphere storage room contain-
ing apples should contain only % oxygen rather than the 21% found in normal
air.
21. Environmental protection agency: The regulates genetically engineered
microbes used in natural pesticides.
22. maximum tolerated dose: The dose is the largest dose that the animal
in an experiment can take without endangering its health
23. scouting fields: Application efficiency of pesticides can be improved by
24. 165: A left-over hot dish needs to be reheated prior to serving again. The internal
temperature of the food should reach degrees F.
, Food Science and Technology Career and Development Event Test Que
tion Bank
25. potato: In which of the following foods in solanine considered a toxin?
26. prevents the separation of oil and water in food: An emulsifier
27. antioxidant: A food additive that retards rancidity of unsaturated oils and pre-
vents browning in fruits and vegetables that occur during exposure to oxygen is
called an
28. Carbohydrate: Starch is a *
29. 156mg: If the legal maximum of nitrite (NO2) is 156 ppm, how much sodium
nitrite can you legally add to 1 kg. of meat?
30. Hazard analysis and critical control point: stands for a system that
is used to enhance food safety in food processing, packaging, storage, distribution,
and preparation .
31. FDA: The registers or approves the use of pesticide tolerance levels for
pesticide levels in food.
32. Critical control points: are places in the food processing system where
the lack of proper control can result in a safety risk for the consumer.
33. formulation aid: A food additive that promotes or produces a desired physical
state or texture is called a(n)
34. 50 to 60 degrees F.: Tomatoes are stored and shipped at temperatures between
35. somaclonal variation: is defined as individual cells of crop plants exhibit-
ing desirable characteristics, which are selected and grown into mature plants
36. Salmonella: A bacteria that can contaminate poultry products and cause food
borne illness in humans is
37. light and oxygen: Two factors that accelerate rancidity in food products are
and .
38. irradiation: The most effective way to eliminate living microorganisms in spices
is
39. freezing: A method of food preservation that does destroy microorganisms and
enzymes is
40. bread: The food pyramid indicates that the group is where you should
obtain the most servings each day
41. fortification: An addition to of a nutrient to foods such as adding vitamin D to
milk is called
42. are tolerant of salt levels: Only Lactic acid bacteria can ferment sugars and
nutrients in pickles because they
43. carbohydrates: Which of the following food components is primarily derived
from fruits, vegetables, and grains?
44. 45: grams of a day's food intake should be protein
45. total weight: A list of ingredients must be included on a food label. The first
ingredient listed is by its amount of
