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Food Science Exam
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Food Science Exam
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25 Questions

1. Alcohol supplies about ____ calories per gram.
2. ____ is the transfer of energy in the form of electromagnetic waves.
3. ____ are plant portions generally high in water and fiber.
4. ____ functions in carbohydrate metabolism.
5. One ounce of blue cheese has ____ grams of fat.
6. Commercial laminates with as many as ____ layers can be custom-designed for packaging a specific product.
7. To achieve continuous pasteurization in milk, the milk needs to be heated to 161
8. Approximately ____ percent of all poultry carcasses processed in the United States are downgraded (reduced quality) due mostly to bruises.
9. ____ make up the major components of fat, butter, shortening, and oil.
10. The periodic table arranges elements by the number of ____ in their outermost energy levels.
11. Covalent bonds are formed by the sharing of a pair of ____.
12. A twelve-ounce glass of root beer has ____ calories.
13. When frozen, about one half of the volume of ice cream is ____.
14. Fats and oils contain ____ times more energy than proteins and carbohydrates.
15. ____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.
16. The most common drying method is ____ drying.
17. Naturally occurring ____ play a role in food coloring.
18. ____ can be achieved on the basis of density or size and shape.
19. A whole egg, including the albumen, contains about ____ calories.
20. Sediment and microorganisms can be removed centrifugally in a ____.
21. Fruits and vegetables are graded based on their ____ and ____.
22. ____ are the most heavily used additives.
23. ____ can destroy the microorganisms and inactivate enzymes.
24. All ice cream is made from a basic ____ mix.
25. What is the average level of cholesterol in an egg?

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