MCQ Questions
Q.1.
What is another name for Vitamin B2?
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    Riboflavin
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    palmitic acid
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    They taste sour.
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    citric acid
Q.2.
Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False?
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    True
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    False
Q.3.
Which of the following statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1?
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    Cereal, ready to eat, all bran complete wheat flakes
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    reduces the weight and volume of the food
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    Inspecting beef carcasses in the Maryland Abattoir
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    Usually can't get moisture content below 15%
Q.4.
Which of the following categories from the food manufacturing industry is not represented in MyPlate?
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    Saturated fats- Meat and dairy
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    Biotechnology-Enzymes for cheese manufacturing
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    Sugar and confectionery products
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    Raw eggs in the recipe may harbor Salmonella.
Q.5.
Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:
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    Iodine
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    liquid
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    Biology
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    sucrose
Q.6.
Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database. -Apple juice, honey, apples, bread, flour, vegetable oil -Apples, apple juice, bread, honey, vegetable oil, flour -Apple juice, apples, bread, honey, flour, vegetable oil -Apples, apple juice, bread, honey, flour, vegetable oil
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    Apple juice, apples, bread, honey, flour, vegetable oil
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    Biotechnology-Enzymes for cheese manufacturing
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    Inspecting beef carcasses in the Maryland Abattoir
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    It is higher in protein than milk, yogurt or cheese
Q.7.
Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?
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    Food Services
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    Colorant derived from beets
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    fat content
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    All of the above
Q.8.
How does Food Technology differ from Food Science?
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    Fluid flow
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    Calcium and magnesium salts which can be removed by boiling
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    Usually can't get moisture content below 15%
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    Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.