FST 201 CBT Practice For FUOYE Students

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

2. Mycotoxins are toxic substances produced by:

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

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

5. Material and Energy Balance equations are essential for:

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

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

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

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

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

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

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

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

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

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

16. Aflatoxins are a type of toxin produced by:

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

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

19. What is a "Food Composition Table"?

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

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

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

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

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

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

26. Freezing preserves food by:

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

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

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

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

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

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

33. Derived units are defined as units that:

34. Stoichiometry in food science is particularly important for:

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

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

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

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

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

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