Food Engineering MCQs (Chapterwise Multiple Choice Questions)

Myplate was created to __________.

to encourage Americans to eat the same quantity of food across the different food groups

To be a visual tool for understanding a healthy diet

To help Americans measure the amount of fat in their bodies

To provide a reference for evaluating different types of cuisine

Answer & Explanation

Correct Answer: To be a visual tool for understanding a healthy diet

Note: This Question is unanswered, help us to find answer for this one

Improper hot holding and improper cooling are both examples of _______.

Food spoilage

Washing under fingernails

165°F; 2 hours

Temperature abuse

Answer & Explanation

Correct Answer: Temperature abuse

Note: This Question is unanswered, help us to find answer for this one

Minor violations may be granted upwards of _______ days for correction.

80

70

90

30

Answer & Explanation

Correct Answer: 90

Note: This Question is unanswered, help us to find answer for this one

Some things take longer to cook at high altitudes than at low altitudes because ________.

Water boils at a lower temperature at high altitude than at low altitude

Directly proportional to one another

Increases nonlinearly with increasing temperature

None of these

Answer & Explanation

Correct Answer: Water boils at a lower temperature at high altitude than at low altitude

Note: This Question is unanswered, help us to find answer for this one

A second green revolution has been taking place since 1967, based on ____.

Fast-growing cattle

Extra heavy hogs

Sheep that fatten quickly

None of the above

Answer & Explanation

Correct Answer: Fast-growing cattle

Note: This Question is unanswered, help us to find answer for this one

The most important and most effective way to control pests in a food establishment is to _______.

Reduce the chance for lawsuits

Millions of people

Changes in color and smell

Keep the facility clean

Answer & Explanation

Correct Answer: Keep the facility clean

Note: This Question is unanswered, help us to find answer for this one

When cleaning and sanitizing dishes, employees should _______ before sanitizing them.

Fill the first sink with chemical sanitizer.

Load dirty dishes and utensils to the top of the sink filled with detergent.

Rinse, scrape, or soak all items before washing.

Towel-dry dishes and utensils after washing and sanitizing.

Answer & Explanation

Correct Answer: Rinse, scrape, or soak all items before washing.

Note: This Question is unanswered, help us to find answer for this one

It is the varying _____ content causes that texture differences in starch-containing foods.

Amylose

Protein

Fiber

Polysaccharide

Answer & Explanation

Correct Answer: Amylose

Note: This Question is unanswered, help us to find answer for this one

Bacteria constitute about __________% of the dry weight of the feces.

2

14

30

55

80

Answer & Explanation

Correct Answer: 30

Note: This Question is unanswered, help us to find answer for this one

Foods are ___________ composed of elements from the periodic table.

Chemicals

Inorganic

Plasma

All of the above

Answer & Explanation

Correct Answer: Chemicals

Note: This Question is unanswered, help us to find answer for this one

Food Engineering Quick Quiz

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Start Practicing with our MCQs given below.

MCQ on Basic Food Engineering	MCQ on Food Plant Safety
MCQ on Food biochemistry	MCQ on Food science
General Food Engineering MCQs