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National FFA Food Science and Technology Exam Questions and Answers 100% Pass
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National FFA Food Science and Technology Exam Questions and Answers 100% Pass Which process is used to create the texture of ice cream? A) Freeze-drying B) Churning while freezing to prevent large ice crystals from forming C) Boiling D) Sun-drying What is the purpose of adding emul...

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  • November 20, 2024
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National FFA Food Science and
Technology Exam Questions and
Answers 100% Pass
Which process is used to create the texture of ice cream?

A) Freeze-drying


✔✔ B) Churning while freezing to prevent large ice crystals from forming


C) Boiling

D) Sun-drying




What is the purpose of adding emulsifiers to salad dressing?


✔✔ A) To help mix oil and vinegar, preventing separation


B) To increase the thickness of the dressing

C) To preserve the shelf life of the dressing

D) To reduce the fat content of the dressing




What is the main nutrient found in dairy products that is essential for bone health?

A) Vitamin C

B) Protein


1

,✔✔ C) Calcium


D) Iron




How does water act as a solvent in food?


✔✔ A) It dissolves and carries nutrients, flavors, and minerals in food


B) It makes food more solid

C) It increases the calorie content of food

D) It enhances the color of food




What is the impact of food irradiation on food safety?


✔✔ A) It kills harmful microorganisms and extends shelf life without altering taste


B) It makes food radioactive

C) It enhances the flavor of food

D) It reduces the nutritional value of food




Which method is used to separate fat from milk to produce skim milk?


✔✔ A) Centrifugation


B) Filtration

2

,C) Freezing

D) Boiling




What is the primary function of carbohydrates in food?

A) To provide protein for the body

B) To store vitamins and minerals


✔✔ C) To provide energy to the body


D) To promote digestion




How does the presence of fat affect the texture of baked goods?

A) It makes baked goods harder


✔✔ B) It makes baked goods tender and flaky


C) It prevents the dough from rising

D) It has no effect on the texture




Which vitamin is most commonly associated with the prevention of scurvy?


✔✔ A) Vitamin C


B) Vitamin A


3

, C) Vitamin D

D) Vitamin K




What is the role of food preservatives in food science?

A) To improve taste


✔✔ B) To extend shelf life by preventing spoilage


C) To enhance nutritional value

D) To increase food volume




How does food fermentation affect the taste of food?

A) It makes food more bitter


✔✔ B) It enhances flavors and creates unique tastes


C) It neutralizes food flavors

D) It makes food tasteless




Which of the following is a primary function of proteins in food?


✔✔ A) To build and repair body tissues


B) To provide a source of energy


4

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