Answer these 200+ Food Engineering MCQs and see how sharp is your knowledge of Food Engineering.
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A. Cotton
B. Paper
C. Plastic
D. Cellulose
E. Paperboard
A. Non-Absorbent Packaging
B. Absorbent Mats
C. Absorbent Wrap
D. Absorbent Packing
E. Potato Chip Bag
A. Jewelry
B. Wine
C. Meat
D. Pottery
A. Telephone system
B. Machinery
C. Radiology machines
D. Radio equipment
E. Patient beds
A. Animal Muscle Rendering
B. Meat Reduction Technique
C. Meat and Bone Meal
D. Meat Recovery
E. Meat Reduction
A. Plants
B. Agriculture
C. Animals
D. Human food use
E. Commercial food service
A. Food that has been tampered with in some way
B. Impure, unsafe, or unwholesome
C. Food that has been mixed with something else
A. Medicines
B. Products found to be adulterated
C. Food products
D. Foods that have been contaminated
E. Medicine that has been tampered with
A. Mammals
B. Protected
C. Inexorable
D. Inimical
E. Amenable
A. The Animal Disposition Reporting System
B. The Animal Identification Number
C. The Animal Disease Reporting System
A. Animal Behavior Reporting System
B. Animal Disease Reporting System
C. CAPI
D. APTS
E. ADRS
A. Foreign Animal Disease Database
B. The Food and Drug Administration's Animal Feed Division
C. Animal Disposition Reporting System
D. Animal Identification System
E. National Animal Identification System
A. Grain
B. Pet Food
C. Dog Food
D. Animal Food
A. Carcass or parts or products of the carcass
B. Mineral
C. Soil
D. Plant
A. Producing
B. Creating
C. Processing
D. Making
A. Pre- slaughter Inspection
B. Antemortem Inspection
C. Post-mortem Inspection
A. Antioxidant
B. Preservative
C. Enzyme
D. Flour
A. Heat
B. Structure
C. Sound
D. Flavor and/or color
E. Function
A. Natural Coloring
B. Pigment Coloring
C. Pigment Color
D. Mineral Coloring
E. Artificial Coloring
A. Plants
B. Minerals
C. Animals
D. A plant or other material
A. Alcohol, acids, and aldehyde groups
B. Esters, ketones, and aldehyde groups
C. Alcohol, water, and esters
D. Carboxylic acids and amines
E. Acids, alcohols, and aldehydes
A. Artificial Sweeteners
B. Artificial Colors
C. Artificial Flavoring
D. Artificially Colorized Drinks
A. Pre-packaged food
B. Fruit Roll-Up
C. Pharmaceuticals
D. Can Package
E. Shelf-stable container
A. Making a product safe to eat without tampering
B. Technique for creating a shelf-stable container
C. Aseptic technique for creating sterile packaging
D. Aseptic technique for creating a barrier between sterility and the environment
E. Preservation of food by preventing contamination
A. To mix melted butter, oil, or other fat with flour
B. To tie together ingredients while cooking
C. To moisten meat or other food while cooking
D. To coat food with a flavored coating
E. To make a sauce or gravy
A. Bone-in
B. Whole
C. Self-basted
D. Boneless
A. Basted or self basted
B. Infused
C. Brined
D. Pot roast
E. Stew
A. Proteins
B. Candles
C. Fats
D. Tallow
E. Dog food
A. Hypotermia
B. Swamp
C. Brine
D. Condensation
E. Dried Up River
A. Vinegar
B. Salt
C. Gas
D. H2O
E. Honey
A. Nitrate curing
B. Acid curing
C. Pasteurization
D. Brine curing
E. Vacuum packing
A. Drinking
B. Mixing colors for paint
C. Serving food
D. Processing, shipping or storage
A. Bag
B. Can
C. Box
A. Gas Gun
B. Electric Shock
C. Captive Bolt
D. Searcn
A. Meat
B. Offal
C. Livestock
D. Carcass
A. All parts
B. Tail
C. Head
D. The heart
E. The head
A. A membranous case for processed meat
B. To protect the food from spoilage
C. To keep the meat fresh
D. A container for holding food
E. A cover for a piece of equipment
A. A soft case
B. A membranous case
C. An ovine case
D. A hard case
A. It has been inspected
B. That it was processed in a specific way
C. Class, grade, or other quality characteristics
D. That it is fit for human consumption
E. That it is safe to eat
A. Moisture
B. Heat
C. Enzyme
D. Chemical Preservative
E. Temperature
A. Ribeye
B. Chub
C. Hot dog
D. Sausage
A. Crab
B. Lobster
C. Whale
D. Short, usually plump meat food product
E. Fish
A. Controlled Atmosphere Packaging
B. Glass Bottles
C. Plastic Bottles
D. Plastic Bag
E. Can Package
A. Potassium nitrate
B. Salt
C. Cornstarch
D. Garlic
A. Unclean surfaces
B. Cooked or ready-to-eat foods
C. Contaminated water
A. Meat
B. Medicine
C. Dessert
D. Flavor, or color
E. Fish
A. Sodium nitrate
B. Red pepper flakes
C. Isinglass
A. Bones
B. Liver
C. Meat
D. Surface contaminants
E. Fat
A. Cattle
B. Dead Livestock
C. Dead Poultry
D. Pig
E. Dead Mammals
A. Downer
B. Pig
C. Hauler
D. Sledder
E. Calf
A. Knocked down
B. Arrogant
C. Blown down
D. Downed
E. Inept
A. 2 weeks
B. 10 days
C. 3 weeks
A. Bacon
B. Sausages
C. Country hams and prosciutto
D. Jerky
A. Salting
B. Dry curing
C. Fermentation
D. Smoking
A. Not food
B. Intended for use as human food
C. Made from natural ingredients
D. Not intended for human consumption
E. Placed in a food or beverage to improve its taste
A. Vegetable
B. Human
C. Plant
D. Animal
A. Drying
B. Mixing
C. Cleansing
D. Separating
A. Decomposition
B. Vaporization
C. Frothing
D. Decantation
E. Emulsification
A. Milk
B. Butter
C. Egg
A. Emulsifier
B. Enzyme
C. Vitamins
D. Salt
A. Polyethylene glycol, and monoand diglycerides
B. Carrageenan, and Xanthan gum
C. Lecithin, and monoand diglycerides
D. Glycerin, and stearic acid
E. Polyols, and monoand diglycerides
A. Tomato paste
B. Egg whites
C. Meat spreads
D. Baking powder
A. Dissection
B. Evisceration
C. Autopsying
D. Autopsy
E. Cadaverization
A. Body parts
B. Internal organs
C. Waste products
D. External organs
A. Experimental Animal
B. Hamster
C. Primate
D. Rat
A. A laboratory mouse
B. Any animal used in any research investigation
C. A non-human primate
D. A monkey
E. A rat
A. 45
B. 55
C. 30
D. 50
E. 40
A. 40 percent
B. 30 percent
C. 45 percent
D. 50 percent
A. A multi-step journey that food travels
B. A progression of farm-to-table restaurants
C. A restaurant concept that features farm-to-table foods
D. A restaurant chain with a focus on local and sustainable ingredients
A. Food Desert Continuum
B. Local/Organic Continuum
C. Fast-Food Continuum
D. Farm-to-Table Continuum
A. Harmful micro-organisms
B. Good micro-organisms
C. Food
D. The nutrients in the food
A. Three to 15
B. Two to 10
C. One to five
D. One second
A. Unsafe colors
B. Genetically modified organisms
C. Chemicals
D. Food additives
E. Allergens
A. Health
B. Safety
C. Nutritional adequacy
D. Humane treatment
E. Legal requirement
A. Federal Trade Commission
B. Consumer Product Safety Commission
C. Food and Drug Administration
D. Consumer Financial Protection Bureau
A. The United States Department of Agriculture
B. The Food Safety and Inspection Service
C. The Federal Drug Administration
D. The Centers for Disease Control and Prevention
A. Thermometer
B. Food Thermometer
C. Refrigerator
A. Humidity
B. Air pressure
C. Internal temperature of cooked foods
D. The amount of light that hits an object
E. The amount of water vapor in the air
A. To ensure that a specific food is cooked to the proper temperature
B. To ensure that a safe food temperature is reached
C. To determine the doneness of a steak
D. To ensure that meats are cooked properly
E. To check if a food is spoiled
A. Cage Free
B. Free Range Livestock
C. Organic
D. Free Range Chicken
E. Free Roaming
A. Livestock or poultry
B. Cars
C. No item can be outside
D. Garbage
E. Food or garbage
A. Boiled - Boiled product
B. Steamed - Steamed product
C. Fully Cooked - Fully cooked product
D. Fried - Fried product
E. Poached - Poached product
A. Frozen
B. Pre-packaged
C. Refrigerated
D. Ready-to-eat
A. It is donated
B. It is discarded
C. Agricultural production
D. Smoking, cooking, canning, curing, refining, or rendering
E. Food processing, chemical production
A. Photography and medicine
B. Jello
C. Moon pies
D. Art
E. Jellied eels
A. APHIS
B. FSIS
C. FDA
D. USDA
A. Heart
B. Liver
C. Giblets
A. A fish
B. A snake
C. A bird
A. Gastrointestinal system
B. Liver
C. Pancreas
A. Grading for public health
B. Grading for safety
C. Grading for quality
D. Grading for religious reasons
E. Grading for nutrition
A. Quality assurance is conducted
B. Data collection is completed
C. Service is requested
D. Quality control is maintained
E. Quality control is carried out
A. Seafood
B. Meat
C. Vegetables
D. Mixed
A. Pork byproducts
B. Beef
C. Mutton
D. Lamb
A. Preserved
B. Jam
C. Pasteurized
D. Cured
E. Cake
A. Sodium benzoate
B. Propylene glycol
C. Sodium nitrate
D. Glycerine
A. Cosmetics
B. Meat and poultry products
C. Baking
D. Bakery products
E. Pharmaceuticals
A. Incidental additives
B. Enzymes
C. Flavors
D. Colors
E. Microorganisms
A. Incidental
B. Preservatives
C. Additives used for flavor
D. Additives
E. Nutrients
A. Not fit for human consumption
B. Does not have enough nutrition to support life
C. Not susceptible to spoilage
D. Difficult to chew
E. Adulterated, uninspected, or not intended for use as human food
A. 1906
B. 1965
C. 1996
D. 1984
E. 1978