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MCQs

Total Questions : 60 | Page 4 of 6 pages
Question 31. Which of the following fatty acids found in milk have been associated with health benefits in humans?
  1.    Oleic acid
  2.    Conjugated Linoleum Acid
  3.    Butyric Acid
  4.    Lactic Acid
 Discuss Question
Answer: Option B. -> Conjugated Linoleum Acid
Answer: (b).Conjugated Linoleum Acid
Question 32. What technology destroys 90 percent of BST found in milk?
  1.    Pasteurization
  2.    Homogenization
  3.    Hormonization
  4.    Reverse osmosis
 Discuss Question
Answer: Option A. -> Pasteurization
Answer: (a).Pasteurization
Question 33. What method of manure application is best to fully utilize nutrients, reduce the risk of runoff, and lower odor complaints?
  1.    Injecting
  2.    Broadcasting
  3.    Surface application
  4.    Flood application
 Discuss Question
Answer: Option A. -> Injecting
Answer: (a).Injecting
Question 34. Why do protein and amino acids go hand in hand?
  1.    Amino acids and proteins need to be found in a 2:1 ratio in all diets
  2.    Proteins are basically the building blocks of amino acids
  3.    Amino acids are basically the building blocks of protein
  4.    Proteins link to amino acids in bone formation
 Discuss Question
Answer: Option C. -> Amino acids are basically the building blocks of protein
Answer: (c).Amino acids are basically the building blocks of protein
Question 35. At refrigerated temperatures, the butter will begin to lose some of its natural flavor after how long?
  1.    Within 2 months
  2.    Within 6 months
  3.    Within 1 year
  4.    Butter will not lose its natural flavor when stored properly
 Discuss Question
Answer: Option B. -> Within 6 months
Answer: (b).Within 6 months
Question 36. According to USDA’s economic research service, total per capita of all fluid products was approximately _________ pounds.
  1.    110
  2.    137
  3.    163
  4.    177
 Discuss Question
Answer: Option D. -> 177
Answer: (d).177
Question 37. More than _____ % of American household purchase cheese; including cream cheese.
  1.    69
  2.    78
  3.    86
  4.    96
 Discuss Question
Answer: Option D. -> 96
Answer: (d).96
Question 38. Approximately ______% of the frozen dessert market was ice cream (Hard and soft and low-fat/non-fat).
  1.    56
  2.    60.5
  3.    70.7
  4.    86.7
 Discuss Question
Answer: Option D. -> 86.7
Answer: (d).86.7
Question 39. The two most popular cheese varieties in the U.S. are?
  1.    Cheddar and Monterey Jack
  2.    Cheddar and Colby
  3.    Cheddar and Mozzarella
  4.    Cheddar and Swiss
 Discuss Question
Answer: Option C. -> Cheddar and Mozzarella
Answer: (c).Cheddar and Mozzarella
Question 40. Cheese consumption in the U.S. was approximately ______ pounds per capita.
  1.    32
  2.    36
  3.    45
  4.    51
 Discuss Question
Answer: Option A. -> 32
Answer: (a).32

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