FST 201 CBT Practice For FUOYE Students

1. Excessive consumption of Vitamin A can lead to which toxic effect?

2. Which was one of the first mycotoxins recognized as affecting human health?

3. Exposing food to ionizing radiation to delay sprouting and inactivate microbes is called

4. Licorice intoxication results in an effect resembling which hormone?

5. Which toxin is associated with "Paralytic Shellfish Poisoning" (PSP)?

6. Unlike most mycotoxins, many bacterial toxins can be reduced or eliminated by:

7. What is the major advantage of a "Food Composition Table"?

8. The toxin "Solanine" is a glycoalkaloid typically found in:

9. In the fermentation of glucose to ethanol, how many moles of ethanol are produced from one mole of glucose?

10. Aflatoxins are a type of toxin produced by:

11. The use of substances like sodium benzoate or Vitamin E to prevent spoilage is known as

12. What is a "Food Composition Table"?

13. Mycotoxins are toxic substances produced by:

14. What is the primary cause of the persistent food shortage in Nigeria despite agricultural potential?

15. Which countries in the Saharan axis have historically achieved high food production using irrigation from the Nile River?

16. Freezing preserves food by:

17. A "Balanced Diet" is best defined as:

18. Derived units are defined as units that:

19. In the food industry, "Dimensional Analysis" is primarily used to:

20. Cyanobacterial toxins (phytotoxins) are a significant hazard in:

21. When is the most critical period for preventing mold growth in susceptible foods?

22. Bacterial toxins like Botulin and those from Staphylococcus aureus are mostly:

23. A flow chart in food processing is a visual representation of:

24. Stoichiometry in food science is particularly important for:

25. Material and Energy Balance equations are essential for:

26. The unit "Mole" (mol) is used to measure:

27. Which of these is a primary function of food in living organisms?

28. Canning relies on which two factors to ensure long-term preservation?

29. What is the primary purpose of "Blanching" in food processing?

30. Which preservation method involves removing water to a level where microorganisms cannot grow?

31. Which of the following describes the primary difference between plants and humans regarding food?

32. What is a key function of food packaging beyond containment?

33. Why can the nutrient content of the same variety of food vary significantly?

34. Yogurt, bread, and gari are examples of food produced through

35. Which of the following is considered a major cause of food spoilage?

36. Natural plant toxins are often produced by plants to:

37. Which of the following is a unit of Energy/Work?

38. The process of heating liquid foods to a specific temperature for a short time to kill harmful bacteria is called:

39. Which unit is used to measure Pressure in the International System of Units (SI)?

40. What determines whether a substance is toxic or non-toxic?