PracticeTestTwof208answers

PracticeTestTwof208answers - Fall 08 FOOD SCIENCE 2010...

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Fall 08 FOOD SCIENCE 2010 PRACTICE TEST TWO (Lectures 1-10) Multiple Choice 45 1. First consumption is related to A. image characteristics. B. sensory characteristics. C. both of the above. D. none of the above. . 2. Beef is aged to A. resolve rigor. B. permit flavor development. C. both of the above. D. none of the above. 3. The ability to produce lactase after weaning is lost by all of the following except A. Northern Europeans. B. Africans. C. Asians. D. American Indians. 4. Most pet foods are low in A. lipids. B. proteins. C. carbohydrates. D. vitamins. 5. Sweetener coatings on cereals are added by A. blending in the formulation. B. spraying through a nozzle. C. both of the above. D. none of the above. 6. Dietary fiber is found in all of the following except A. fruits. B. vegetables. C. poultry. D. whole grains. 7. Fresh fruits and vegetables raise the level of A. oxygen in a package. B. nitrogen in a package. C. ethylene in a package. D. carbon monoxide in a package.
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8. Improved health standards in a country A. increases death rates. B. less population growth in the short term. C. stabilizing birth rates in the long term. D. all of the above. 9. Foods considered to be alive are A. meats. B.
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This note was uploaded on 09/08/2011 for the course FDST 2010 taught by Professor Shewfelt during the Fall '08 term at University of Georgia Athens.

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PracticeTestTwof208answers - Fall 08 FOOD SCIENCE 2010...

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