Food Science Exam
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Food Science Exam
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25 Questions

1. ____ provides a standardized means of describing the marketability of meat, poultry, or eggs.
2. Bacteria or molds that require atmospheric oxygen are ____.
3. Microbes that prefer cold temperatures are ____.
4. On average, Americans eat about ____ pounds of fish and shellfish each year.
5. Fermentation is the ____ form of food preservation.
6. The RDA is revised approximately every ____ years.
7. The most important aspect of poultry meat is its ____ quality.
8. Lactic acid bacteria with propionic acid bacteria produces ____ cheese.
9. The most important food appearance factor is ____.
10. Factory equipment allows hermetically sealed sanitary steel cans to be manufactured and later sealed at the rate of ____ units per minute.
11. One well-known substitute for a milk product is ____.
12. Foods high in ____ or other solutes dry more slowly.
13. Hydrogen bonds are formed when a hydrogen atom is shared between two ____.
14. Covalent bonds are formed by the sharing of a pair of ____.
15. Naturally occurring ____ play a role in food coloring.
16. Sediment and microorganisms can be removed centrifugally in a ____.
17. The first RDA were published by a group known as the ____.
18. A twelve-ounce glass of root beer has ____ calories.
19. ____ are used in medical research and therapy in many hospitals and universities.
20. ____ makes up 14 to 17 percent of the skeleton.
21. Carbohydrates and proteins provide about ____ calories per gram.
22. ____ drying is the most used method for producing milk powders.
23. In ____, FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and pork.
24. To dry fruits out-of-doors, humidity below ____ percent is best.
25. Sweetened condensed milk has an extended shelf-life due to the addition of ____.