This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 11 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 11 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Which of the following is classified as a nutritive sweetener A) Acesulfame K. B) Saccharin. C) Carrageenan. D) Mannitol. Show Answer Correct Answer: D) Mannitol. 2. In which state is water most dense? A) Gas. B) Liquid. C) It is equally dense in all states. D) Solid. Show Answer Correct Answer: B) Liquid. 3. A very small amount of seasoning is called a A) Grate. B) Dot. C) Dash. D) Slice. Show Answer Correct Answer: C) Dash. 4. Lipids do all of the following in cooking except A) Tenderize. B) Thicken sauces. C) Enhance flavor. D) Aerate. Show Answer Correct Answer: B) Thicken sauces. 5. Elements essential for good health. e.g. Calcium, Iron, Potassium A) Fat. B) Carbohydrates. C) Minerals. D) Protein. Show Answer Correct Answer: C) Minerals. 6. A texture quality based on a food resistance to pressure A) Brittleness. B) Firmness. C) Chewiness. D) Graininess. Show Answer Correct Answer: B) Firmness. 7. The best before date is there to A) Tell you that it has expired. B) To tell you about the quality of the product. C) Make you want to buy a product. D) Let you know it is the best product to buy. Show Answer Correct Answer: B) To tell you about the quality of the product. 8. What education level does a R&D Specialist? A) High school diploma. B) Bachelors degree. C) No degree needed. D) Associates degree. Show Answer Correct Answer: B) Bachelors degree. 9. Gluten is a protein made up of .....that provides texture to bread. A) Glutenin and gliadin. B) Globulin and albumin. C) Glutenin and globulin. D) Gliadin and albumin. Show Answer Correct Answer: A) Glutenin and gliadin. 10. ..... can be found in liquid or solid form, like butter or margarine. A) Proteins. B) Carboydrates. C) Fats. D) None of above. Show Answer Correct Answer: C) Fats. 11. People will ..... on the moon in the future. A) Living. B) Live. C) Be live. D) None of above. Show Answer Correct Answer: B) Live. 12. A form of fungus. A) Molds. B) Bacteria. C) Yeast. D) None of above. Show Answer Correct Answer: A) Molds. 13. ..... careers involve enforcing food industry regulations. A) Production. B) Regulation and compliance. C) Product development. D) Food Service. Show Answer Correct Answer: B) Regulation and compliance. 14. The main difference between ice cream containing natural vanilla flavoring from vanilla beans versus artificial vanilla flavoring is A) Cost. B) Nutritional value. C) Texture. D) All are correct. Show Answer Correct Answer: A) Cost. 15. What are the areas of food science? A) Consumption, and evauating. B) Production, vegetation, use. C) Production, processing, evaluation, and use. D) Nutrition, science, biology, eating. Show Answer Correct Answer: C) Production, processing, evaluation, and use. 16. Various freezing points of different fatty acids in lipids cause..... A) Different types to smoke at the same temp. B) Different types to melt at the same temperature. C) Them to provide structure to foods. D) Them to solidify rather than freeze. Show Answer Correct Answer: D) Them to solidify rather than freeze. 17. The difference between measuring pH and water activity is: A) PH measures elongation, water activity measures assessment to texture. B) PH measures lightness or darkness, water activity measures texture. C) PH measures acidity or base concentration, water activity measure water pressure. D) PH measures water pressure, water activity measure acidity or basic concentration in food,. Show Answer Correct Answer: C) PH measures acidity or base concentration, water activity measure water pressure. 18. An enzyme that breaks down carbohydrate into simpler sugars A) Lactose. B) Olfactory. C) Carbohydrase. D) Base. Show Answer Correct Answer: C) Carbohydrase. 19. How do you ferment some thing A) You wait 5days-2months. B) You wait one day. C) You ferment it. D) Call it fermented. Show Answer Correct Answer: A) You wait 5days-2months. 20. The most abundant of the sugars, and it is people's basic energy source. A) Glucose. B) Lactose. C) Maltose. D) Galactose. Show Answer Correct Answer: A) Glucose. 21. Which food is high in potassium A) Possum. B) Bread. C) Banana. D) Chicken. Show Answer Correct Answer: C) Banana. 22. After cooking and serving food, food can remain un-frigerated for how long? A) 2 hours. B) 30 min. C) 3 hours. D) 1 hour. Show Answer Correct Answer: A) 2 hours. 23. Which government agency was developed to prevent food adulteration? Hint: Adulteration means the addition or substitution of lower quality ingredients. A) CDC. B) OSHA. C) FDA. D) USDA. Show Answer Correct Answer: C) FDA. 24. Which of these is not a Vitamin A) A. B) Iron. C) B6. D) C. Show Answer Correct Answer: B) Iron. 25. Hydroxyl groups (-OH) are ..... A) A part of organic alcohols. B) Found in all carbohydrates. C) A hydrogen atom and an oxygen atom bonded together. D) All answers are correct. Show Answer Correct Answer: D) All answers are correct. 26. All of these individuals work with food scientists except..... A) Engineers. B) Marketing analysts. C) Sensory evaluation experts. D) Dog walkers. Show Answer Correct Answer: D) Dog walkers. 27. The process of asking question s and seeking answers using controls and collecting data. A) Food technologist. B) Research. C) Quality assurance. D) Food Scientist. Show Answer Correct Answer: B) Research. 28. Foods that are made from milk, such as cream, butter, and cheese A) Farm procuts. B) Milk products. C) Creamy products. D) Dairy products. Show Answer Correct Answer: D) Dairy products. 29. ..... careers involve creating new and improved food products. A) Production. B) Food Service. C) Product development. D) Regulation and compliance. Show Answer Correct Answer: C) Product development. 30. Which food poisoning bacteria is commonly associated with raw chicken? A) Campylobacter. B) Bacillus cereus. C) Stapplycoccus aureus. D) Listeria monocytogenes. Show Answer Correct Answer: A) Campylobacter. ← 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