Vip Agri Coaching

Saturday, June 28, 2025

IBPS AFO 2025 Notification

IBPS AFO 2025 Notification Updates

IBPS will be released AFO Notification soon

Expected Schedule

Notification - First Week of July (or 1 July)

Pre. Exam - 30 August 2025

Result declare ( Last week of oct.)

Mains Exam - 9 Nov. 2025

Result declare ( Feb. First week 2026)

Interview - (Feb 2026 - March 2026)

Final Result - 1 April 2026

Friday, June 27, 2025

Agriculture Mcq part 1

♦️IMPORTANT QUESTIONS OF AGRICULTURE ♦️

1)Study of Grasses- Agrostology

2)Olericulture- Vegetables

3)Dapog Method- Nursery preparation

4-Critical Irrigation stage for Wheat- CRI

5)Vaishali is the variety of- Tomato

6)Jwala is the variety of- Chilli

7)-Pusa kranti is the variety of- Brinjal

8)Size of Mould board plough determines- Width of Cut

9)Mulching is- Conservative tillage

10)ASPEE isrelated to- Sprayer

11)Tractor working hours- 10000 hours

12)High pressure- SprayerGear pump

13)Red label on fertilizer box indicates- Extremely toxic

14)PLP initiated by- NABARD, GOI, RRB

15)Rotavator is involvedin whichtype of tillage- Secondary

Dear students follow our page and share with your friends. Ask your queries in comment box.

Thanks

Wednesday, June 25, 2025

Health and Nutrition Mcq in hindi

Health and Nutrition Mcq in Hindi

1.टायफाइड ( Typhoid ) से शरीर का कौन-सा अंग प्रभावित होता है ?

(A) मस्तिष्क ( Brain )

(B) अग्नाशय ( pancreas )

(D) आंत ( Intestine ) ✅

2.निम्नलिखित आनुवांशिक रोगों ( Genetic diseases ) में कौन यौन-संबधित है ?

(A) सिस्टिक फाइब्रोसिस

(B) हाइपर टेंशन

(D) टे-सैक्स व्याधि

3.पीलीया (Jaundice) में दुष्प्रभावित होता है ?

(A) छोटी आंत ( small intestine )

(B) अग्नाशय ( pancreas )

D) यकृत ( Liver )

4.किस तत्व की कमी के कारण घेंघा रोग ( Goitre disease ) हो जाता है ?

(A) फास्फोरस

(B) नाइट्रोजन

(D) आयोडीन ✅

5.हैजा (cholera) का क्या कारण है ?

(A) शैवाल (Algae)

(B) जीवाणु (Bacteria) ✅

(D) कवक (Fungi)

6.खसरा (Measles) रोग का कारक क्या है ?

(A) कृमि (worm)

(B) जीवाणु (Bacteria)

(D) प्रोटोजोआ (protozoa)

7.कैंसर के उपचार में निम्नलिखित में से किसका प्रयोग किया जाता है ?

(A) फिजियोथेरेपी

(B) इलेक्ट्रोथेरेपी

(D) कीमोथेरेपी ✅

8.दिल का दौरा किस कारण से होता है ?

(A) हृदय में रक्त आपूर्ति की कमी ✅

(B) हृदय गति का रुक जाना

(D) अज्ञात कारणों से हृदय में बाधा आना

9.आँखों की दूर दृष्टि की बिमारी किसके कारण होती है ?

(A) नेत्रगोलक के छोटा होने से ✅

(B) पुतली के फैलने से

(D) उपर्युक्त में से कोई नहीं

10.निम्नलिखित में से किस तत्व का सम्बन्ध दांतों की विकृति के साथ है ?

(A) प्लुओरिन ✅

(B) ब्रोमिन

(D) क्लोरीन

11.निम्न में से किसकी कमी से रिकेट्स ( Rickets ) होता है ?

(A) विटामिन A

(B) विटामिन C

(D) विटामिन K

12.निम्नलिखित में से कौन-सा स्कर्वी रोग के इलाज में उपयोगी है ?

(A) आम

(B) बेर

(D) पपीता

13.’विटामिन’ शब्द किसने प्रतिपादित किया है ?

(A) मेंडल

(B) पाश्चर

(D) लेनेक

14.निम्नलिखित में से कौन विटामिन A का सर्वोतम स्त्रोत है ?

(A) चावल

(B) गाजर ✅

(D) निम्बू

15.छिली हुई सब्जियों को धोने से कौन-सा विटामिन निकल जाता है ?

(A) विटामिन A

(B) विटामिन C ✅

(D) विटामिन E

16.निम्नलिखित में से विटामिन कौन – सा है ?

(A) फोलीक अम्ल ✅

(B) ग्लूटामिक अम्ल

(D) साइट्रिक अम्ल

17.विटामिन E का महत्वपूर्ण स्त्रोत निम्नलिखित में से कौन है ?

(A) ताड़ का तेल

(B) नारियल का तेल

(D) राई का तेल

18.मानव शरीर में रक्त का थक्का किस विटामिन से बनता है ?

(A) विटामिन C

(B) विटामिन D

(D) विटामिन K ✅

19.विटामिन E विशेषत: किसके लिए महत्वपूर्ण है ?

(A) लिंग ग्रन्थियो की सामान्य क्रिया में ✅

(B) उपकला उतकों के सामान्य स्वास्थ्य के लिए

(D) दांतों के विकास के लिए

20.मछलियों के यकृत के तेल में किसकी प्रचुरता होती है ?

(A) विटामिन A

(B) विटामिन C

(D) विटामिन E

21.निम्नलिखित में कौन-सा विटामिन जल में घुलनशील है ?

(A) विटामिन A

(B) विटामिन C ✅

(D) विटामिन E

22.कौन – सा विटामिन प्रतिरक्षा प्रदान करता है ?

(A) विटामिन A ✅

(B) विटामिन C

(D) विटामिन K

23.विटामिन C का रासायनिक नाम है –

(A) साइट्रिक अम्ल

(B) नाईद्रिक अम्ल

(D) ओक्जेलिक अम्ल

24.निम्नलिखित विटामिनो में से कौन-सा शरीर में भंडारित नहीं होता है ?

(A) विटामिन A

(B) विटामिन C

(D) विटामिन E

25.निम्नलिखित विटामिनो में से किसमें कोबाल्ट होता है ?

(A) विटामिन B2

(B) विटामिन B6

(D) विटामिन K

26.निम्नलिखित में से कौन-सा एक विटामिन A का प्रचुरतम स्त्रोत है ?

(A) आम ✅

(B) सेब

(D) अमरुद

27.विटामिन A की कमी से कौन- -सा रोग फैलता है ?

(A) पेलाग्रा (Pellagra)

(B) रिकेट्स (Rickets)

(D) रतौंधी (Night blindness) ✅

28.मानव शारीर में विटामिन A भंडारित होता है ?

(A) फुफ्फुस में

(B) वृक्क में

(D) त्वचा में

29.निम्नलिखित में से किसे रक्षात्मक पदार्थ कहा जाता है ?

(A) विटामिन ✅

(B) प्रोटीन

(D) वसा

30.इनमें से कौन-सा पदार्थ मानव शरीर में इंधन का काम करता है ?

(A) कार्बोहाईड्रेट ✅

(B) जल

(D) विटामिन

31.निम्न में से किससे प्रति ग्राम सर्वाधिक उर्जा प्राप्त होती है ?

(A) प्रोटीन

(B) वसा ✅

(D) विटामिन

32.निम्न में से कौन सर्वाधिक उर्जा प्रदान करता है ?

(A) विटामिन

(B) खनिज लवण

(D) प्रोटीन

33.एथलीट को किससे जल्दी और ज्यादा उर्जा मिलती है ?

(A) वसा

(B) विटामिन

(D) कार्बोहाइड्रेट ✅

34.मानव शरीर में उतकों का निर्माण किससे होता है ?

(A) प्रोटीन ✅

(B) वसा

(D) विटामिन

35.प्रोटीन को निम्न में से क्या माना जाता है ?

(A) स्थूलतावर्धक

(B) शरीर का निर्माण करने वाला ✅

(D) विनियामक

36.एंजाइम मूल रूप से क्या है ?

(A) एमिनो अम्ल

(B) कार्बोहाईड्रेट

(D) लिपिड

37.निम्न में से किसमें प्रोटीन नहीं पाया जाता है ?

(A) दाल

(B) मांस

(D) चावल ✅

38.निम्नलिखित में से किसमे प्रोटीन सर्वाधिक पाया जाता है ?

(A) सोयाबीन ✅

(B) उड़द

(D) मटर

39.निम्न में से किससे उर्जा प्राप्त नहीं होती है ?

(A) वसा

(B) हार्मोन

(D) विटामिन ✅

40.निम्न में से कौन-सी शर्करा तत्काल उर्जा प्रदान करती है ?

(A) माल्टोज

(B) ग्लूकोज ✅

(D) सेल्यूलोज

41.निम्न में से कौन-सी प्रोटीन दूध में पायी जाती है ?

(A) मायोसिन

(B) एग्लूटीनिन

(D) हिमोग्लोबिन

42.दांतों में निम्नलिखित में से क्या होता है ?

(A) कार्बोहाइड्रेट (Carbohydrate)

(B) खनिज (minerals)

(D) कैल्सियम (Calcium) ✅

43.सागरीय खर-पतवार किसका महत्वपूर्ण स्त्रोत है ?

(A) ब्रोमिन

(B) आयोडीन ✅

(D) क्लोरिन

44.निम्न में से कौन आयोडीन का सर्वोतम स्रोत है ?

(A) मुली

(B) गेहूँ

(D) सेम

45.पालक के पतों में किसकी मात्रा सबसे अधिक होती है ?

(A) कार्बोहाइड्रेट

(B) वसा

(D) आयरन ✅

46.मनुष्य लोहा (Iron) किससे प्राप्त करता है ?

(A) पालक से ✅

(B) मछली से

(D) पनीर से

47.किसमे भरपूर लौह तत्व (Iron element) पाया जाता है ?

(A) अंडे

(B) हरी सब्जियां ✅

(D) नारंगी

48.निम्नलिखित में से किसकी उपस्थिति के कारण दूध में मिठास आ जाती है ?

(A) लैक्टोज ✅

(B) सुक्रोज

(D) साईक्रोज

49.केन्द्रीय खाद्य प्रौद्योगिकी अनुसन्धान संस्थान ( Central Food Technology Research Institute ) कहाँ स्थित है ?

(A) रांची में

(B) हैदराबाद में

(D) लखनऊ में

Food Technology mcq

Food Technology mcq

1. The % Daily Value is based on a _____calorie diet.

a. 2000

b. 2500

c. 3000

d. 3500

2. Which of the following may NOT be used as a claim on a food label?

a. calorie free

b. low calorie

c. sugar free

d. low sugar

3. Which of the following foods is NOT exempted from food labeling?

a. whole coffee beans

b. dehydrated vegetables-condiment type

c. plain instant tea (unsweetened)

d. unpopped popcorn

4. The basal metabolism rate of a human being is NOT affected by ___

a. diet

b. size

c. sex

d. age

5. Water functions in the body to

a. serve as a medium for chemical reactions

b. dissolve oxygen

c. induce glycogen

d. moderate metabolism

6. A calorie is the amount of energy required to raise _____of water one degree _____

a. 1 ounce, Fahrenheit

b. 1 gram, Centigrade

c. 1 kilo, Fahrenheit

d. 1 gram, Centigrade

7. In food, carbohydrates supply_____Kcal. per gram.

a. 4

b. 5

c. 6

d. 7

8. Which of the following food processing operations is NOT for cooling food products? a. air blast

b. ice water bath

c. extrusion

d. vacuum oven

9. In food, proteins supply _Kcal. per gram.

a. 4

b. 5 ‘. c. 6 d. 7

10. Which one of the following is a type of food preserved, in part, by bacteria?

a. yogurt

b. bread

c. wine

d. whole milk

11. Which of the following is NOT an essential function of a food container?

a. tamper-resistant

b. refrigerator fit

c. light protection

d. sanitary protection

12. Protein is required for

a. production of antibodies

b. bacteria inhibition

c. proper bowel function

d. absorption of water

13. Bacteria cannot grow in an all environment because of lack of available moisture. a. sugar

b. milk

c. meat

d. vegetables

14. Which of the following work together to maintain chemical, fluid, and electrical balance between tissue cells and blood?

a. sodium and potassium

b. calcium and phosphorus

c. iron and vitamin C

d. calcium and vitamin D

15. Which of the following cannot be digested, absorbed, but looks, feels, and behaves like fat?

a. Olestra

b. Trailblazer

c. Simplesse

d. Aspartame

16. Which of the following is a macromineral needed by our bodies to maintain health?

a. copper

b. tin

c. magnesium

d. iron

17. To make some ready-to-eat cereals, manufacturers use:

a. extending and fluffing

b. flaking and shredding

c. inflaking and inshredding

d. posting and kellogging

18. To ensure that the foods you store maintain their safety and quality, make sure your refrigerator is at ______degrees Fahrenheit.

a. 35

b. 40

c. 45

d. 50

19. A fatty acid does NOT contain which of the following elements? a. carbon

b. nitrogen

c. oxygen

d. hydrogen

20. To increase shelf life, the air in a controlled atmosphere storage room containing apples should contain only_______% oxygen rather than the 21% found in normal air.

a. 3

b. 5

c. 7

d. 9

21. The _______ regulates genetically engineered microbes used in natural pesticides.

a. Environmental Protection Agency

b. United States Department of Agriculture

c. United States Department of Genetic Engineering

d. Food and Drug Administration

22. The _______dose is the largest dose that the animal in an experiment can take without endangering its health.

a. acceptable daily intake

b. maximum tolerated dose

c. no-observed effect level

d. LD5O

23. Application efficiency of pesticides can be improved by

a. scouting fields

b. certified seed application

c. cultivating fields

d. using resistant fertilizer

24. A left-over hotdish needs to be reheated prior to serving again. The internal temperature of the food should reach_____degress F.

a. 140

b. 150 and held for two hours

c. 160

d. 165

25. In which of the following foods is solanine considered a toxin?

a. potato

b. tomato

c. coffee

d. tea

26. An emulsifier ____________

a. prevents the separation of oil and water in food

b. maintains the shape or crispness of fruits and vegetables

c. controls insects and pests

d. produces or stimulates C02 production

27. A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occur during exposure to oxygen is called an

a. anti-caking free-flowing agent

b. antimicrobial agent

c. antioxidant

d. antibuffer agent

28. Starch is a________ *

a. protein

b. carbohydtrate

c. fat

d. mineral

29. If the legal maximum of nitrite (N02) is 156 ppm, how much sodium nitrite can you legally add to 1 kg. of meat?

a. 156mg

b. 31.2oz

c. 78mg

d. 15.6 ounces

30. __________________ stands for a system that is used to enhance food safety in food processing, packaging, storage, distribution, and preparation.

a. Good manufacturing practices

b. Hazard analysis and critical control point

c. High accuracy and contamination control point

d. Best management practices

31. The registers or approves the use of pesticide tolerance levels for pesticide levels in food.

a. USDA

b. FDA

c. NMFS — d. EPA

32. ____________are places in the food processing system where the lack of proper control can result in a safety risk for the consumer.

a. Concentrated contamination control processes

b. Critical control points

c. Critical contamination places

d. Contamination processing points

33. A food additive that promotes or produces a desired physical state or texture is called a(n)___________

a. enzyme

b. formulation aid

c. firming agent

d. humectants

34. Tomatoes are stored and shipped at temperatures between

a. 70°to9O°F

b. 15°to2O°F

c. 500 to 65°F

d. 0⁰to25⁰F

35. ______is defined as individual cells of crop plants exhibiting desirable characteristics, which are selected and grown into mature plants.

a. recombinant DNA

b. recombinant RNA

c. pathoclonal variation

d. somaclonal variation

36. A bacteria that can contaminate poultry products and cause foodbome illness in humans is____________

a. Lactobacillus

b. Clostridium

c. Gram Positive

d. Salmonella

37. Two factors that accelerate rancidity in food prâducts are and_

a. temperature and light

b. light and oxygen

c. light and moisture

d. light and soluable minerals

38. The most effective way to eliminate living microorganisms in spices is

a. freezing

b. irradiation

c. heat

d. selected chemicals

39. A method of food preservation that does destroy microorganism and enzymes is _______

a. drying

b. freezing

c. microwaving foods

d. pressure canning

40. The food pyramid indicates that the group is the where you should obtain the most servings each day.

a. mHk

b. fruit

c. vegetable

d. bread

41. An addition to of a nutrient to foods such as adding vitamin 0 to milk is called____________

a. irradiation

b. fermentation

c. nutrification

d. fortification

42. Only Lactic acid bacteria can ferment sugars and nutrients in pickles because they

a. use a natural occuring enzyme

b. are tolerant of salt levels

c. produce lactic acid

d. use acetic acid

43. Which is of the following food components is primarily derived from fruits, vegetables, and grains?

a. fat

b. protein

c. minerals

d. carbohydrates

44. ______grams of a day’s food intake should be protein

a. 30

b. 35

c. 40

d. 45

45. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of

a. percent protein

b. grams of carbohydrates

c. total weight

d. fat content

46. Anemia is a disease resulting from a low red blood cell count. The red blood cells are the cells that carry______ throughout the body ~or absorbtion.

a. fiber

b. vitamin B12

c. iron

d. carbon dioxide

47. Fiber is not digestible, it passes through the intestine system and is removed in the stools. It absorbs water on its way through the digestive systems and results in a softer stool, reducing the risk of:

a. osteoporosis

b. hemorrhoids

c. pernicious anemia

d. heart disease

48. Soy sauce is made with the use of___________

a. mold

b. bacteria

c. fungi

d. yeast

49. Fats and oils are part of a family of compounds called ____________

a. proteins

b. carbohydrates

c. lipids

d. fiber

50. The government agency responsible for ensuring that meat and poultry are safe and wholesome for consumption is the ___________________

a. Food and Drug Administration

b. United States Department of Agriculture

c. Department of Health and Human Services

d. Animal and Plant Health Inspection Service

51. Glucose, a simple sugar, melts at 150°C. This is equivalent to

a. 101.1°F

b. 238°F

c. 65.5°F

d. 302°F

52. It is important for a food technologist to measure the relative number of hydrogen and hydroxide ions in a food system. This is also known as measuring the _______ of a food. a. water activity

b. brix

c. pH

d. sodium concentration

53. _____________ reacts with amino acids when milk is heated to contribute to the tan color and slightly caramelized flavor of cooked milk products.

a. Lactose

b. Casein

c. Whey

d. Milk fat

54. An additive that can keep a compound, mixture or solution from changing its form or chemical nature is called a

a. antioxidant

b. buffer

c. stabilizer

d. preservative

55. A microorganism commonly found in human nasal passages and on the skin that can cause foodborne illness if food becomes contaminated is

a. Clostridiurn peifringens

b. Staphylococcus aureus

c. Clostridiuni botulinum

d. Escherichia coIl 01 57:H7

56. Flavor is sensed by taste buds which are sensory organs located on parts of the tongue. The taste buds on the sides of the tongue respond to ______________ flavors.

a. sweet

b. bitter

c. salty

d. sour

57. A process that changes the shape of a protein molecule without breaking its covalent bonds is called __________________________

a. denaturation

b. coagulation

c. agglutination

d. saturation

58. A food technologist developing a formulation for a soft dough should use

a. an equal ratio of liquid to flour

b. two parts flour to one part liquid

c. three parts flour to one part liquid

d. six parts flour to one part liquid

59. Microorganisms that cause human disease are known as _________________

a. parasites

b. pathogens

c. spores

d. vegetative cells

60. Oil and water normally separate because they are________________

a. emulsified

b. immiscible

c. Qt9bili7Pd

d. a colloidal dispersion

61. ______________ is the complete destruction of all microorganisms, except some bacterial spores.

a. Commercial sterilization

b. Pasteurization

c. Irradiation

d. Sterilization

62. A ___________________ is an illness caused by consuming a food that contains a harmful metabolite from a microorganism.

a. food borne infection

b. baceriocide

c. bacteriostat

d. food borne intoxication

63. A synthetic sweetener made of aspartic acid and phenylalanine that is found in many diet soft drinks is called ___________________

a. asparatame

b. sorbitol

c. saccharin

d. cyclamates

64. ________________ is an alternative name for baking soda.

a. Carbon dioxide

b. Potassium bitartrate

c. Sodium bicarbonate

d. Calcium carbonate

65. Vegetables are stored in individual rooms within a warehouse. The room storing would be expected to generate the most heat in one 24 hour period in their confined storage space.

a. snap beans (5600 BTU/Ton124 hours)

b. asparagus (3440 BTU/Ton!l2 hours)

c. cucumbers (8400 BTU/Ton!48 hours)

d. lima beans (4100 BTU/TonI6 hours)

66. The use of biochemical techniques to alter the genetic makeup of a plant to enhance characteristics for food production is called _________________

a. biogenetics

b. biotechnology

c. biophysiology

d. biophysics

67. The use of food additives in the U.S. is regulated by the

a. Food and Drug Administration

b. United States Department of Agriculture

c. Department of Health and Human Services

d. Animal and Plant Health Inspection Service

68. Fruits and vegetables discolor when bruised or cut due to

a. caramelization

b. sulfiting

c. dehydration

d. enzymatic browning

69. The part of a cauliflower used for food by consumers is (are) the

a. tuber

b. bulb

c. flower buds

d. berries

70. A food contains 8 grams of fat, 4 grams of carbohydrates and S grams of protein. That would be equivalent to calories.

a. 88

b. 108

c. 93

d. 113

71. A food technologist is formulating a low carbohydrate pasta so they need to select a grain source that has the highest amount of protein and lowest amount of carbohydrates. They should use

a. hard wheat

b. millet

c. rice

d. soft wheat

72. Food that is dried at too high a temperature during dehydration can become on the outside of the product.

a. blanched

b. lyophilized

c. mushy

d. casehardened

73. One of the functions of sodium nitrite in meat products is to ________________

a. inhibit mold growth

b. inhibit growth of Clostridium botulinum in vacuum packaged cured meats

c. minimize purge in vacuum packaged meats

d. reduce color fading in aerobically packaged cured meats

74. Sodium benzoate is used in soft drinks primarily to inhibit

a. rancidity

b. color deterioration

c. mold growth

d. flavor breakdown

75. A company is formulating a high quality ice cream and wants to use milk from a breed of cow’ that will provide the highest percentage of butterfat in its milk. Milk from a _____________ cow should be used.

a. Jersey

b. Holstein

c. Shorthorn

d. Brown Swiss

76. Vitamin D is added to milk to prevent a condition called ________________

a. scun’y

b. pellagra

c. rickets

d. beriberi

77. There are _______ principles of HACCP.

a. 3

b. 5

c. 7

d. 9

78. Chocolate undergoes a ________________ process as part of one of the production steps from harvest to a finished chocolate candy bar. a. pasteuriztion

b. homogenation

c. fermentation

d. lyophilization

79. GMP is an acronym for ______________ in the food industry.

a. get more practice

b. good manufacturing procedures

c. good methods procedures

d. good manufacturing practices

80. Energy lost when water molecules form ice crystals is called

a. specific heat

b. latent heat

c. heat of fusion

d. heat of vaporization

81. A compound that destroys bacteria on contact and has residual activity to continue to kill bacteria on a surface is called a ____________________ a. bactericide

b. bacteristat

c. chemicide

d. chemistat

82. A retort is a piece of equipment used for ________________

a. flying

b. drying

c. canning

d. baking

83. The purpose for using a leavening agent such as baking soda or baking powder in cakes and cookies is to provide a source of _________________

a. sodium dioxide

b carbon monoxide

c. sodium monoxide

d. carbon dioxide

84. To test a food manufacturing process with batches lager then bench top size, but smaller than full scale industry size, processors will use _________________________

a. mass production

b. batch production

c. pilot scale production

d. prototype production

85. Once food production operations are finished, a sanitation crew will remove all visible dirt, grime and grease. This step is also called _______________

a. cleaning

b. sanitizing

c. rinsing

d. disassembly

86. Fruits and vegetables are primarily composed of__________________

a. carbohydrates

b. water

c. protein

d. fiber

87. ___________ is (are) required, by law, to be on all food labels.

a. The product price

b. Preparation instructions

c. The quantity

d. Suggested uses

88. If a food product contains 10,000,000 (1 0~) microbes per gram, and experiences a 99.9999 percent kill rate, then_________microbes per gram will survive.

a. 1

b. 10

c. 100

d. 1,000

89. Butter is made by agitating cream to form a _____________________ emulsion.

a. water-in-oil

b. gas-in-liquid

c. oil-in-water

d. gas-in-solid

90. Water activity is the degree of availability of water in food. The water activity of pure water is ____________ a. 0.100

b. 1.000

c. 10.00

d. 100.0

91. The sugar ____________ is sweeter than sucrose.

a. fructose

b. lactose

c. glucose

d. maltose

92. The _______________ a fatty acid chain attached to a glycerol becomes, the more solid a fat will be at room temperature. a. shorter

b. longer

c. fatty acid chain length has no impact on how solid a fat becomes

d. more unsaturated

93. To control crystal size when making candy, an interfering agent such as________ is added.

a. salt

b. sugar

c. water

d. cream of tartar

94. The protein in meat that is primarily responsible for meat color is _____

a. myosin

b. actin

c. myoglobin

d. hemoglobin

95. Inorganic elements essential for human health and growth are called

a. vitamins

b. minerals

c. proteins

d. fiber

96. The technical name for freeze drying is __________________

a. lyophilization

b. sublimation

c. condensation

d. evaporation

97. Food scientists, who use their ability to view and understand the entire production process well enough to identif~’ problems areas or deficiencies, are _____________________

a. monitoring quality assurance

b. troubleshooting

c. implementing HACCP

d. pilot testing

98. _______________ is a globular protein that is found in milk.

a. Casein

b. Keratin

c. Elastin

d. Gluten

99. Sucrose, galactose and glucose caramelize at 170°C. This is equivalent to ________

a. 126°F

b. 338°F

c. 248°F

d. 77°F

100. ______________ is scientifically evaluating a new food product such as Pop-Tarts Yogurt Blasts for appearance, odor, taste, and mouthfeel.

a. Proximate analysis

b. Food chemistry

c. Market analysis

d. Sensory evaluation

101. An example of a homogenous mixture is (a) a. pizza

b. salad containing lettuce, vegetables and cheese

c. cola

d. beef stew —

102. Food heats up in a microwave oven primarily due to vibration of__________ molecules. a. water

b. fat

c. protein

d. carbohydrate

103. Clostridium botulinwn is the organism that causes ________________ a. hemolytic uremic syndrome

b. vomiting

c. botulism

d. necrotic enteritis

104. Meat, fruits and vegetables contain between 70 to 90 percent a. carbohydrates

b. protein

c. fat

d. water

105. Pudding that is prepared by cooking thickens as it cools due to the use of a. milk

a. starch

b. sugar

c. vanilla

106. Using a process called _____________, liquid vegetable oils are changed to shortening and margarine.

a. hydrogenation

b. oxidation

c. saturation

d. aeration

107. _____________ is an elastic, siretchy protein found in wheat.

a. Myosin

b. Casein

c. Gluten

d. Albumin

108. Processed food products such as cereals and orange juice may be fortified with to enhance their nutritional content.

a. stabilizers

b. chelators

c. antioxidants

d. vitamins and minerals

109. When fruits such as pears, apples, or bananas are cut or bruised, causes the cut surface to become discolored

a. the maillard reaction

b. enzymatic browning

c. exposure to light

d. catabolism

110. Since oil and water normally separate because they are immiscible, an ___________ can be used to keep these liquids mixed together in solution.

a. invertase

b. antimicrobial

c. caking agent

d. emulsifier

111. Chemical leavening agents such as baking soda and baking powder produce _______ during baking to lighten or aerate baked goods.

a. carbon monoxide

b. carbon dioxide

c. sodium bicarbonate

d. steam

112. During the production of sauerkraut, cabbage is ____________ to contribute to the aroma, flavor and color of sauerkraut.

a. fermented

b. homogenized

c. pasteurized

d. lyophilized

113. ___________ is the time a food product can be stored before deteriorating. a. Retail life

b. Refrigeration life

c. Quality life

d. Shelf life

114. HTST milk is milk that has been processed using ___________.~. procedures. a. homogenous tempering short time

b. high temperature short time

c. hot temperature short tempering

d. homogenization time scalding temperature

115. _____________ are microorganisms that cause disease in humans. a. Thermophiles

b. Prions

c. Pathogens

d. Parasites

116. Instant mashed potatoes flakes are an example of a food product that has undergone a __________ process.

a. fermentation

b. curing

c. dehydration

d. carmelization

117. The FDA has a list of over 600 ingredients considered safe and not designated as additives that appear on a GRAS list. GRAS is an acronym for ___________

a. generally recognized as safe

b. government recognition as sound

c. government recognized as safe

d. generally recognized as secure

118. Pressure canners used in the commercial manufacture of canned products are known as —- a. steam blanchers

b. retorts

c. plate exchangers

d. sublimators

119. Meat products that have been irradiated bear ________ on the product label at retail. a. a radura

b. no symbol or term indicating the product has been irradiated

c. the term electronically pasteurized

d. the term electronically sterilized

120. A food contains 4 grams of protein, 5 grams of fat, and 2 grams of carbohydrates. That would be equivalent to _________ calories.

a. 64

b. 69

c. 54

d. 128

121. ____________ is added to meat to produce a cured meat color and flavor, and to serve as an antibotulinal agent.

a. Sodium erythorbate

b. Sodium phosphate

c. Sodium chloride

d. Sodium nitrite

122. ____________ is considered to be basic because the number of hydroxide ions outnumber the hydrogen ions in a solution.

a. lemon juice

b. water

c. baking soda

d. coffee

123. To determine the amount of free water available for microbes to use in a food system, a food scientist would measure the ___________ of that food.

a. water activity

b. percent water

c. pH

d. brix

124. When peanuts are ground to make peanut butter, a ___________ is added. This keeps the peanut oil from separating out to the top of the jar during storage.

a. caking agent

b. stabilizer

c. hum ectant

d. antioxidant

125. The family of compounds that includes fats and oils is called __________ a. carbohydrates

b. proteins

c. lipids

d. amines

126. Which of the following packages is an example of aseptic packaging? a. plastic milk carton

b. Tetra Pak drink box

c. glass drink bottle

d. plastic bread bag

127. Polyethylene terephtalate, commonly known as is the packaging material used for 2 liter soda bottles.

a. PolyT

b. PETP

c. PT

d. PET

128. A food that would be rich in omega-3 fatty acids would be _____________ a. fatty fish

b. lard

c. olive oil

d. butter

129. To measure the texture of a d=Anjou pear, a food technologist might use a a. spiral plater

b. gas chromatograph

c. texture analyzer

d. stomacher.

130. What happens to the boiling point of water when it is heated at high altitudes? a. It increases

b. It decreases

c. It stays the same

d. Water doesn=t boil at high altitude

131. Regulations prescribe how ingredients must be listed on food labels. What is the general stipulation with respect to the order that ingredients are listed?

a. By alphabetical order

b. By ascending order of proportion by weight

c. By descending order of proportion by weight

d. By descending order of proportion by volume

132. Cheese curd is primarily composed of coagulated a. protein

b. fat

c. carbohydrate

d. lactose

133. Sodium benzoate is used as a preservative in soft drinks to inhibit growth of ______ a. bacteria

b. molds

c. yeasts

d. viruses

134. The red color of a tomato is due to a compound called a. beta carotene

b. lycopene

c. limonene

d. myosin

135. Peppers can deliver a very hot sensation when consumed because of the level in the pepper. a. fructose

b. citric acid

c. theobromine

d. capsaicin

136. The chemical name for table salt is ________________ a. sodium bicarbonate

b. potassium nitrate

c. sodium chloride

d. sodium bisulfite

137. When proteins begin to break down in meat, the process is called __________ a. proteolysis

b. lipolysis

c. glycolysis

d. hydrolysis

138. A compound that has little or no flavor itself but is added to food to assist or boost the primary flavor of the food to which it is added is a ____________

a. processing aid

b. humectant

c. stabilizer

d. flavor enhancer

139. Glucose is a simple sugar, also known as a __________________ a. disaccharide

b. monosaccharide

c. polysaccharide

d. multisaccharide

140. When a food processing plant is cleaned at the end of a production day, the order of cleanup is ____________________________

a. rinse, clean with detergent, dry pick up, rihse, sanitize

b. clean with detergent, rinse, sanitize, rinse, dry pick up

c. dry pick up, rinse, clean with detergent, rinse, sanitize

d. dry pick up, rinse, clean with detergent, sanitize, rinse

141. When water is used as an ingredient in food formulations, it must be a. soft water

b. potable water

c. hard water

d. purified water

142. ___________ is an ingredient used in food to slow the reaction of lipids forming free radicals leading to oxidative rancidity in food.

a. Butylated hydroxyanisole

b. Sodium caseinate

c. Potassium sorbate

d. Disodium inosinate

143. All the essential amino acids would most likely be found in one serving of ________ a. peanuts

b. legumes

c. bran cereal

d. beef

144. Milk and ice cream processing involves both homogenization and pasteurization.

Homogenization is ____________

a. evaporation of liquid under vacuum leaving a concentrate

b. addition of bacterial starter cultures

c. reduction in size of fat globules by forcing the milk or cream through a very small opening under pressure

d. rapid heating of milk to very high temperatures to kill disease-causing bacteria in the milk product

145. The brownish color of aerobically packaged ground beef that has been stored in a refrigerator for several days is due to

a. deoxymyoglobin

b. metmyoglobin

c. myoglobin

d. oxymyoglobin

146. ___________ is a preventative food safety program required by juice processors.

a. GMP=s

b. SSOP=s

c. Quality assurance

d. HACCP

147. The building blocks of protein are called

a. amino acids

b. monosaccharides

c. fatty acids

d. triglycerides

148. The enzyme added to milk to cause curd formation in cheese is called

a. amylase

b. rennin

c. lactase

d. maltase

149. Good Manufacturing Practices are used to:

a. enforce strict laws related to safety regulations

b. evaluate the design of food processing plants -

c. cover the consumer aspect of food processing

d. brief food suppliers of their product^ts safety

150. FSIS stands for: -

a. Food Safety and Inspection Administration

b. Food Safety and Inspection Service

c. Fiber Safety Inspection Service

d. Food and Drug Administration

151. The HACCP process uses _________to show the entirefood processing operation. a. personnel

b. flow charts and diagrams

c. food processing software

d. risk assessment

152. Poultry consumption in the United States has increased from 1976 to

1989.

a. 25°!.

b. only slightly

c. less than beef consumption

d. more that 65%

a. none of the above

153. In HACCP systems, critical points should be identified so that hazard can be_________

a. produced

b. eliminated

c. detoured

d. detected

154. An example of a GMP would be a. concrete walls

b. concrete floors filtering air

c. double-pane windows e. noneoftheabove

155. A bacteria that infects plants through would sites and can inject DNA into cefls is:

a. agrobacterlUm

b. aflotoxin

c. Selenastrum Capricontum Prinhz

d. Clostridlum periringens

156. Surface-like agents that prevent like-particle conglomeration are: a. Adenosine trlphosphates

b. Emulsifiers

c. Pathogens

d. Cladocerans

157. ______means that the product contains bacteria that can make more of the product. a. active ingredients

b. active culture

c. active byproducts

d. live bacteria

158. Which one of the following uses mold to derive the final product?

a. yogurt

b. soysauce

c. pickles

d. whole milk

159. Which of the following would be a requirement or function of a commercial food container:

a. gas and odor protection

b. sanitary protection

c. degradable

d. resistance to impact

160. A synthetic hormone to increase milk production is

a. BSA

b. BSE

c. BST

d. none of the above

161. Bacteria cannot grow in all environment because of lack of available moisture. a. sugar

b. milk

c. meat

d. vegetables

162. Which of the following is NOT a type of food processing? a. Cold processing

b. Rehydration

c. Fermentation

d. Irradiation

163. Which of the following processes changes liquid oils into semisolids and makes the oil less susceptaible to oxidation and rancidity?

a. fermentation

b. hydrogenation

c. rehydration

d. oxidization

164. The demand for which of the following food products would go up the least if per capita income increased significantly?

a. alcoholic beverages

b. dairy products

c. food purchased away from home

d. red meat and poultry

165. An addition of a nutrient to foods such as adding vitamin D to milk is called____________ a. irradiation

b. fermentation

c. nutrification

d. fortification

166. If acidic foods(such as tomatoes) are added to milk, a. fat coagulates

b. fat content increases

c. casein coagulates

d. whey coagulates

167. Which of the following foods cannot be effectively frozen? a. broccoli

b. cabbage

c. carrots

d. lettuce

168. Which of the following is not an essential function of a food container? a. tamper-resistant

b. refrigerator fit

c. light protection

d. sanitary protection

169. A discovery by a it centruy economist relating family income with food puchases as a proportion of totoal expenditures is often referred to as:

a. ingail’s law b, Engie’s Law

c. Angels’s Law

d. Einstein’s law

170. A major criticism of American diets and eating patterns is that our diet contains far too

much

a. carbohydtrates

b. starch

c. fat

d. protein

171. Only three processes have been lndentifled to safely eliminate living microorganisms. They are:

a. freezing, heat, and irradiation

b. dehydration, selected chemicals, and irradiation

c. heat, sleected chemicals, and irradiation

d. heat, heavy saiting. and irradiation

172. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of:

a. percent protein

b. grams of carbohydrates

c. total weight

d. fat content

173. In most cases, which phrase meant that the food product in question contains no nutritive carbohydrate sweetner, either added or naturally occuring, and is a low or reduced calorie food?

a. “sugar free”

b. “low in sugar”

c. “no sugar added”

d. “reduced sugar”

174. Three kinds of information must be found on a food label. One of those listed is incorrect. Which one of the following is incorrect?

a. product identification

b. name and address of the manufacturer, packer, or distributor

c. net contents or net weight

d. sources of food ingredients

175. If NOEL value of a pesticide is 1 gram, what is the Acceptable Daily Intake (ADD for each kIlogram of body weight?

a. 1 gram

b. 0.1 gram

c. 1 0 milligrams

d. 100 millIgrams

176. Antioxidants perform all of the following except: a. Prevent protein degradation

b. Preserve color

c. Minimize rancidity

d. Preserve flavor

177. A chemical linked to long-term effect such as cancer, sterility and birth defects could cause which of the following:

a. chronic toxicity

b. acute toxicity

c. defect action levels

d. total adverse response

178. LD5O represents:

a. The concentration of a chemical at which half of the test animals die b. A test for neurotoxins

c. Lethality when~the dosage level is multiplied by 50

d. A measurement of speicies specificity

179. A toxin commonly found in corn and peanuts is:

a. Solanine

b. Protease

c. Goitrogens

d. Aflatoxins

180. Which of the following is NOT a way to control food pathogens?

a. wash hands frequently

b. keep food at 40-140 F 00

c. cook foods thoroughly

d. thaw meats in the refrigerator

181. Which one of the following is NOT a type of food preserved by mold?

a. Blue cheese

b. Soy sauce

c. gari

d. pickles

182. The acceptable daily intake (ADI) of a non.carcinogen is:

a. 1/100 of a no-observed effect level (NOEL)

b. 1/1 000 of no-observed effect level (NOEL)

c. zero

d. one-tenth of a no-observed effect level (NOEL).

183. Cholesterol is a chemical that actually belongs to the ____ family.

a. carbohydrate

b. protein

c. alcohol

d. fat

184. Which is of the following food component is primarily derived from red meat and poultry?

a. ash

b. protein

c. minerals

d. carbohydrates

185. Which of the following is not a primary function of protein?

a. growth and maintenance of cells

b. production of antibodies

c. provides good and readily available source of energy

d. tissue and nerve development

186. Using salt to control the unwanted growth of microorganisms in food:

a. has been used for many years

b. is only effective if foods are stable

c. preserves food by Increasing available water (AW)

d. a & b

187. When a food scientist appraises a food using sight, smell, taste and possibly touch, this is often referred to as:

a. extra sensory perception

b. sensory perceptIon

c. sensory orientation

d. sensory evaluation

188. Bacteria do not thrive below 40 degrees Fahrenheit or above _____ degrees Fahrenheit.

a. 11OF

b. 120F

c. 130F

d. 140F

189. Only three processes have been identified to safely eliminate living microorganisms. They are:

a. freezing, heat, and irradiation

b. dehydration, selected chemicals, and irradiation

c. heat, selected chemicals, and irradiation

d. heat, heavy salting, and irradiation

190. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of:

a. percent of fat

b. grams of carbohydrates

c. total weight

d. total volume

191. If NOEL value of a pesticide is 3 grams, what is the ADI for each kilogram of body weight?

a. 3gram

b. 0.3 gram

c. 30 milligrams

d. 300 milligrams

192. LD50 represents:

a. The concentration of a chemical at which half of the test animals die

b. A test for neurotoxins

c. Lethality when the dosage level is multiplied by 50

d. A measurement of species specificity

193. All meat should be cooked to the following temperature to kill Salmonella species:

a. 121F

b. 145F

c. 16SF

d. 170F

194. The terms “chewy”, “fibrous”, “gritty”, “mealy”, and “sticky” are important in the of foods.

a. grading

b. flavor

c. nutritional value

d. texture

195. The correct calculation for optimal inventory is:

a. O1=1/2 RQ+PO

b. Ol=OP+¹/₂RO

c. Ol=RQ+¹/₂P0

d. None of the above

196. Egg white changes from a clear liquid to an opaque white solid upon heating due to__________ denaturation

a. fat

b. protein

c. carbohydrate

d. glycogen

197. ___________ is the process of thawing frozen products.

a. Flaking

b. Tamping

c. Tempering

d. Blanching

198. Margarine is formed by adding hydrogen atoms to unsaturated fatty acids, a process otherwise known as

a. oxidation

b. hydrogenation

c. mastication

d. esterificatiori

199. At sea altitude, water boils at —_______

a. 1000° F

b. 212° F

c. 212° C

d. 900° C

200. Starch is a type of __________

a. protein

b. fat

c. carbohydrate

d. mineral

201. __________ is the science of evaluating a food product for smell, appearance, taste and texture.

a. Proximate analysis

b. Food chemistry

c. Rheology

d. Sensory evaluation

202. An eating establishment that does not have table service is considered to be a ____________ restaurant.

a. white-tablecloth

b. fast-food

c. full-service

d. gourmet dining

203. When marketing a new food product nationally to the public, major food companies will launch a ___________

a. product rollout

b.market channel

c. product extension

d.regional promotion

204. When vegetables are stored they undergo a process termed __________ that yields principally water and carbon dioxide.

a. respiration

b.perspiration

c. dehydration

d.oxidation

205. A food that can be stored at room temperature for a prolonged or indefinite time period with minimal quality deterioration is said to be _________

a. room stable

b. shelf superior

c. shelf stable

d. room superior

206. _________ is the ingredient that imparts a unique color and flavor to cured neat products. a. Sodium chloride

b. Sodium nitrate

c. Sodium citrate

d. Sodium nitrite

207. Chemically leavened dough uses ___________ as a leavening agent. a. air

b.baking powder

c. yeast

d.steam

208. Milk undergoes a process called ___________ that is intended to break down fat globules so they are smaller and more uniform in size.

a. homogenization

b.pasteurization

c. encapsulation

d.emulsification

209. ___________ is responsible for the bright cherry red color of ground beef. a. Myoglobin

b.Oxymyoglobin

c. Metmyoglobin

d.Dinitrosohemochromogen

210. HACCP is an acronym that stands for ___________

a. hazard analysis and critical control program

b. have a cup of coffee and pray

c. hazard analysis and critical control point

d. hazard analysis and critical command program

211. Foods that have a pH>5.3 are considered to be __________

a. high-acid foods

b. acid foods

c. medium-acid foods

d. low-acid foods

212. By using ___________ the microbial species introduced for fermentation can be controlled. a. back slopping

b. natural contamination

c. a starter culture

d. a mother culture

213. Proteins are primarily composed of ___________

a. lipids

b. amino acids

c. sugars

d. carbohydrates

214. To determine the amount of free water available for microorganisms to grow in a food product, ___________ is measured.

a. water activity

b.moisture content

c. relative humidity

d.water concentration

215. The process when ice becomes water vapor without first going through a liquid state is called ___________

a. convection

b. evaporation

c. sublimation

d. osmosis

216. Lemon juice which is acidic would have an approximate pH of __________ a. 7.2

b. 8.1

c. 2.3

d. 6.8

217. Sucrose, or table sugar, is __________ a. a complex carbohydrate

b. made of galactose and fructose

c. made of glucose and galactose

d. a simple carbohydrate

218. A food contains 6 grams of fat. That would be equivalent to ___________ calories. a. 54

b. 24

c. 42

d. 60

219. A complex protein molecule that stimulates or speeds up a specific chemical reaction without being used up itself is called a(n)

a. microorganism

b. experiment

c. mycelium

d. enzyme

220. ___________ is a system for monitoring food production for compliance with health, safety and product standards.

a. Research and development

b. HACCP

c. Quality assurance

d. Government inspection

221. Fragments of lipids and other components that are formed in lipid-containing foods that undergo irradiation are called

a. radiolytic products

b.nuclear waste

c. proteolytic products

d.radioactive

222. __________ is composed of one molecule of glycerol and three fatty acids. a. Tryptophan

b. Maltose

c. Glycogen

d. A triglyceride

223. During the freezing process ___________ can damage cell walls leading to changes in product texture and quality.

a. sugar crystals

b. salt crystals

c. carbon dioxide

d. ice crystals

224. Oil and water separate when mixed together due to the ___________ portions of fatty acids in oil.

a. hydraulic

b. hydrophilic

c. hydrophobic

d. hydroscopic

225. Of the estimated 10,000 products introduced each year approximately_____ percent will survive in the marketplace. a. 1

b. 26

c. 50

d. 75

226. A list of ingredients must be included on a food label. These ingredients are listed in descending order according to ingredient

a. bulk

b. weight

c. particle size

d. volume

227. A mom-and-pop store is a __________

a. store associated with chains that is smaller than the average supermarket and has

limited food and household items

b. large self-service retail store commonly associated with chains

c. retail outlet that is not part of a chain, but is privately owned and operated

d. store associated with chains that are designed for one-stop shopping

228. An extruder is a piece of equipment commonly used to form __________ a. meat patties

b. crackers

c. tortillas

d. pasta

229. ___________ was the first person to develop frozen foods on a commercial basis. a. H. Benjamin

b.Clarence Birdseye

c. Mark Labrador

d.Colonel Sanders

230. Retail marketing of meat was revolutionized with the introduction of ___________ in the 1960’s.

a. carcasses on the rail

b. irradiated meat

c. boxed meat

d. MAP packaged meat

231. The ___________ are the major parts of a wheat kernel.

a. germ, bran, endosperm and husk

b.germ, bran and endosperm

c. fiber, germ bran and husk

d.oil, bran, endosperm and hull

232. A plant employee that wears street shoes in a food manufacturing facility is not following a. HACCP

b. GSP’s

c. OMP’s

d. SSOP’s

233. Carbonation in soft drinks is commonly achieved by adding

a. sodium bicarbonate

b. sodium carbonate

c. calcium carbonate

d. carbon dioxide

234. The use of food additives in U.S. food products is regulated by the ___________

a. U.S. Food and Drug Administration

b.U.S. Department of Agriculture Food Safety and Inspection Service

c. U.S. Department of Commerce

d.U.S. Environment Protection Agency

235. Removing all of the visible dirt, grime, grease and food particles in a food processing facility is called ____________

a. sanitizing

b. cleaning

c. cleaning and sanitizing

d. dry pick-up

236. Listeria monocytogenes is a bacteria that grows at refrigeration temperatures and is considered to be a ___________

a. refrigophile

b. psychrophile

c. mesophile

d. therinophile

237. An ingredient statement for a food product states that the food contains ‘flour, starch, salt, flavorings, MSG and BHT. MSC is considered to be a __________

a. flavoring agent

b. colorant

c. anticaking agent

d. flavor enhancer

238. Casein in milk is an example of a ___________

a. solid in liquid where the liquid is the dispersed phase and the solid is the continuous

phase

b. gas in liquid where the gas is the dispersed phase and the liquid is the continuous phase

c. gas in liquid where the liquid is the dispersed phase and the gas is the continuous phase

d. solid in liquid where the solid is the dispersed phase and the liquid is the

continuous phase

239. Oil is heated and reaches a temperature when small free fatty acids are volatized. This is called the _________

a. melting point of fat

b. smoke point

c. flash point

d. fire point

240. To produce sauerkraut, cabbage undergoes a ____________ process.

a. fermentation

b. drying

c. freezing

d. cold sterilization

241. An antioxidant is added to food products to ___________

a. slow protein oxidation which causes rancidity

b. slow lipid oxidation which causes caramelization

c. inhibit the Maillard reaction

d. slow lipid oxidation which causes rancidity

242. Essential amino acids __________

a. are produced in our body through biochemical pathways b are only acquired through dietary intake c. are not necessary for survival

d. are available in protein free foods

243. ___________ is the number of degrees Fahrenheit required for a specific thermal death time curve to pass through one log cycle, or achieve 90% destruction.

a. D-value

b. F-value

c. L-value

d. Z-value

244. Canning food products is a method of

a. preservation

b. deterioration

c. pasteurization

d. aseptic processing

245. An example of a food attribute would be the ___________

a. flavor of a chocolate bar

b. color of meat

c. texture of a tomato

d. all of the above