This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 10 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 10 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. ..... is the ability of a substance to draw up the muscles of the mouth. A) Astringency. B) Taste bias. C) Mouthfeel. D) Brittleness. Show Answer Correct Answer: A) Astringency. 2. A: We don't have any bread. B: Really? I ..... get some from the shop then. A) 'm going to. B) Am going to. C) Will. D) Will not. Show Answer Correct Answer: C) Will. 3. This is the most common food sweetener in the world A) Sucrose. B) Fructose. C) Glucose. D) Grandiose. Show Answer Correct Answer: A) Sucrose. 4. It is a sweet juicy fruit that is round at the bottom and becomes thinner at the top. A) Peach. B) Cherry. C) Pear. D) None of above. Show Answer Correct Answer: C) Pear. 5. ..... are starch mixtures that are rigid and the molecules are bound together in a three dimensional network. A) Pastes. B) Sols. C) Gels. D) Slurries. Show Answer Correct Answer: C) Gels. 6. Refers to how an object blocks light. A) Viscosity. B) Opacity. C) Amulose. D) Junction. Show Answer Correct Answer: B) Opacity. 7. Which is an example of a raw food? A) Pop Tart. B) Lemon. C) Hummus. D) Pizza. Show Answer Correct Answer: B) Lemon. 8. Cross contamination is the transfer of? A) Jelly in peanut butter. B) A liquid ingredient with a dry ingredients. C) A harmful bacteria from one substance to another. D) Clean dishwater with dirty dishwater. Show Answer Correct Answer: C) A harmful bacteria from one substance to another. 9. A homogeneous mixture. A) Solvent. B) Solute. C) Solution. D) Shell. Show Answer Correct Answer: C) Solution. 10. System of steps used to solve problems. Steps include asking question s, defining the problem, conducting research, stating the hypothesis, designing the experiment, conducting the experiment, evaluating the results, and reporting the results. A) Erlenmeyer flask. B) Metric system. C) Data. D) Scientific method. Show Answer Correct Answer: D) Scientific method. 11. Consists of many sugar units A) Polysaccharide. B) Glucogon. C) Pectin. D) Ketones. Show Answer Correct Answer: A) Polysaccharide. 12. ..... are factors that can change in an experiment. A) Components. B) Data. C) Variables. D) Hypotheses. Show Answer Correct Answer: C) Variables. 13. Kool-Aid is an example of a(n) . A) Compound. B) Heterogeneous mixture. C) Homogeneous mixture. D) Element. Show Answer Correct Answer: C) Homogeneous mixture. 14. Preparing food several hours in advance can make food unsafe because: A) Bacteria can grow if the food temperatures fall into the danger zone. B) Foods can lose their flavor, color and general quality. C) Foods can lose their nutritional value. D) Refrigerators can only hold so much food. Show Answer Correct Answer: A) Bacteria can grow if the food temperatures fall into the danger zone. 15. ..... is the temperature at which all lipids in a mixture are in a solid state. A) Hardening Point. B) Freezing Point. C) Melting Point. D) Solidification Point. Show Answer Correct Answer: D) Solidification Point. 16. What flavour does bicarbonate of soda create in your food? A) Salty. B) Soapy. C) Spicy. D) None. Show Answer Correct Answer: B) Soapy. 17. Nonmetals are typically ..... A) Shiny solids. B) Good conductors of heat and electricity. C) Gases at room temperature. D) Found on the left side of the periodic table. Show Answer Correct Answer: C) Gases at room temperature. 18. Offspring are formed by simple cell division, and not by the fusion of nuclei. A) Asexual reproduction. B) Molds. C) Sexual reproduction. D) None of above. Show Answer Correct Answer: A) Asexual reproduction. 19. The fungus known as bread mold A) Penicillium. B) Aspergillus. C) Mucor. D) Rhizopus. Show Answer Correct Answer: D) Rhizopus. 20. Chemical bonding ..... A) Is affected by the number of electrons an element has. B) Is the force that holds atoms together in the molecule. C) Occurs between two or more unstable atoms. D) All of the above. Show Answer Correct Answer: D) All of the above. 21. A: Why do you need to borrow my new suitcase? B: I ..... visit my cousin in Sweden next month. A) 'll. B) Will. C) Am going to. D) M' going to. Show Answer Correct Answer: C) Am going to. 22. Sugar found in milk; Disaccharide composed of one glucose and one galactose molecule A) Sucrose. B) Glucose. C) Lactose. D) Fructose. Show Answer Correct Answer: C) Lactose. 23. Process of preservation of milk A) Fermentation. B) Pasteurisation. C) Dehydration. D) Salting. Show Answer Correct Answer: B) Pasteurisation. 24. Bread manufactured from ..... can use the term "whole wheat" on the label. A) Wheat with the germ and bran removed. B) Wheat with the germ intact. C) Wheat with the bran intact. D) Wheat with the bran and germ intact. Show Answer Correct Answer: D) Wheat with the bran and germ intact. 25. A company is formulating a new food product labeled as low fat. This means ..... A) The amount of fat is nutritionally trivial. B) It contains 3 g of fat or less per serving or 100 g of food. C) It has no more than 25% of the fat of a comparable food. D) It has less than 0.5 g of fat per serving. Show Answer Correct Answer: B) It contains 3 g of fat or less per serving or 100 g of food. 26. ..... is the change of a protein's shape under stress, such as when egg whites are beaten to form a foam. A) Acylation. B) Derivatization. C) Denaturation. D) Acetylation. Show Answer Correct Answer: C) Denaturation. 27. Which nutrient keep our bone healthy? A) Vitamin C. B) Vitamin B. C) Calcium. D) Iodine. Show Answer Correct Answer: C) Calcium. 28. The canning process was invented in A) America. B) Germany. C) Disney. D) France. Show Answer Correct Answer: D) France. 29. Which of the following sugars does not have a formula of C6H12O6? A) Sucrose. B) Glucose. C) Galactose. D) Fructose. Show Answer Correct Answer: A) Sucrose. 30. Which will most likely occur when raw egg is placed on black pavement on a hot, summer day? A) The pavement will conduct the heat and cook the egg. B) The egg will reflect the heat and make the pavement hotter underneath. C) The egg will absorb the heat and leave the pavement hotter underneath. D) The pavement will absorb the heat from the egg, and the egg will stay raw. Show Answer Correct Answer: A) The pavement will conduct the heat and cook the egg. ← PreviousNext →Related QuizzesFood QuizzesAgriculture QuizzesFood Science Quiz 1Food Science Quiz 2Food Science Quiz 3Food Science Quiz 4Food Science Quiz 5Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books