Food Science Exam
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Food Science Exam
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25 Questions

1. The term total milk solids describes the remaining ____ percent of milk.
2. ____ containers come in direct contact with the food.
3. Beef is normally processed at approximately ____ months of age.
4. One slice of whole wheat bread is ____ percent water.
5. All ice cream is made from a basic ____ mix.
6. Cool storage is considered any temperature from ____
7. The yolk or yellow portion makes up about ____ percent of the liquid weight of the egg.
8. Sediment and microorganisms can be removed centrifugally in a ____.
9. Naturally occurring ____ play a role in food coloring.
10. Vinegar usually has an acetic acid content of between 4 and ____ percent.
11. Under federal guidelines, a substantial number of retailers must provide nutrition information for the ____ most frequently eaten raw vegetables.
12. Each gram of fat contains ____ kcal.
13. Fats and oils contain ____ times more energy than proteins and carbohydrates.
14. The United States is the largest exporter of which two items?
15. Milling a hundred pounds of wheat should yield ____ percent straight flour.
16. Microbes that prefer cold temperatures are ____.
17. Which micromineral is essential for the production of the thyroid hormones?
18. Low-acid foods have pH values of ____ or less.
19. One well-known substitute for a milk product is ____.
20. ____ and ____ are already solid and lend themselves to sun or tray drying.
21. ____ functions in carbohydrate metabolism.
22. The vacuole of a plant is composed of ____ with soluble substances dissolved within it.
23. A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.
24. The periodic table arranges elements by the number of ____ in their outermost energy levels.
25. Low-temperature ____ evaporators are used for heat-sensitive foods.

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