FST 201 CBT Practice For FUOYE Students

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

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

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

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

5. Material and Energy Balance equations are essential for:

6. Aflatoxins are a type of toxin produced by:

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

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

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

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

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

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

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

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

15. Freezing preserves food by:

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

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

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

19. Derived units are defined as units that:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

34. Stoichiometry in food science is particularly important for:

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

36. What is a "Food Composition Table"?

37. Mycotoxins are toxic substances produced by:

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

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

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