This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 12 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 12 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Why freezing food helps to reduce food spoilage? A) Low temperature kills the microbes. B) Low temperature slows down microbes activity. C) Low temperature prevents the microbes from growing. D) None of above. Show Answer Correct Answer: B) Low temperature slows down microbes activity. 2. A: Why are you carrying a hammer and some nails? B: I ..... put up some pictures on that wall. A) Won't. B) Am going to. C) Will. D) Going to. Show Answer Correct Answer: B) Am going to. 3. Why heating food to above 100 oC helps to reduce food spoilage? A) High temperature kills the microbes. B) High temperature slows down the microbes. C) High temperature prevents the microbes from growing. D) None of above. Show Answer Correct Answer: A) High temperature kills the microbes. 4. When Tom arrives we ..... a party. A) Will has. B) Have. C) Will have. D) None of above. Show Answer Correct Answer: C) Will have. 5. Will you get up early tomorrow morning? A) Yes, I will. B) No, I wont. C) Yes, I will not. D) None of above. Show Answer Correct Answer: A) Yes, I will. 6. Name given in organic chemistry to all carbohydrates that are classified as sugars A) Monosaccharide. B) Invert Sugar. C) Carbohydrates. D) Saccharide. Show Answer Correct Answer: D) Saccharide. 7. What cholesterol is the "good" one? A) Riboflavin. B) High density lipoprotein (HDL). C) Low density lipoprotein (LDL). D) Folate. Show Answer Correct Answer: B) High density lipoprotein (HDL). 8. The odor of food. A) Aroma. B) Appearance. C) Texture. D) Taste. Show Answer Correct Answer: A) Aroma. 9. When apples, potatoes and bananas are peeled and exposed to air, results in a chemical reaction know as ..... A) Enzymatic browning. B) Caramelisation. C) Dextrinisation. D) Coagulation. Show Answer Correct Answer: A) Enzymatic browning. 10. Proteins are made up of building blocks called ..... A) Enzymes. B) Amino acids. C) Lipids. D) Cells. Show Answer Correct Answer: B) Amino acids. 11. An area of space surrounding the nucleus. A) Solute. B) Reactants. C) Shell. D) Products. Show Answer Correct Answer: C) Shell. 12. Hexose sugars contain 6 carbons. Which of the following does not fit that description? A) Galactose. B) Deoxyribose. C) Glucose. D) Fructose. Show Answer Correct Answer: B) Deoxyribose. 13. What is the meaning of convection? A) Cold rises heat falls. B) Heat. C) Cold. D) Hot rises cold falls. Show Answer Correct Answer: D) Hot rises cold falls. 14. ..... bonds are formed within a water molecule. A) Nonpolar Covalent. B) Intermolecular. C) Polar Covalent. D) Hydrogen. Show Answer Correct Answer: C) Polar Covalent. 15. Surfaces that touch food are called A) Contact specs. B) Food contact surfaces. C) Surfing. D) Surfoodies. Show Answer Correct Answer: B) Food contact surfaces. 16. The ..... is the reaction between proteins and carbohydrates that causes food to brown when cooked. A) Maillard Reaction. B) Denaturation Reaction. C) Adipose Reaction. D) Leavening Reaction. Show Answer Correct Answer: A) Maillard Reaction. 17. What part of the plant takes in water and nutrients from the soil? A) Roots. B) Stem. C) Leaves. D) Petals. Show Answer Correct Answer: A) Roots. 18. Scientists believe that the lactose persistent genes were passed down because some A) Ancient people survived famine by drinking milk. B) People really like eating ice cream. C) People don't mind having diarrhea. D) People have ancestors that made cheese. Show Answer Correct Answer: A) Ancient people survived famine by drinking milk. 19. What is the scale of a salinometer (in numbers) A) 3.0-4.4. B) 3.7-5.7. C) 4.0-5.5. D) 1.1-10.10. Show Answer Correct Answer: A) 3.0-4.4. 20. High levels of mercury in a fish product is considered a ..... hazard. A) Physical. B) Biological. C) Radiological. D) Chemical. Show Answer Correct Answer: D) Chemical. 21. Particles that are ..... contain particles that evaporate or become gaseous quickly. A) Olfactory. B) Volatile. C) Fibrous. D) Aroma. Show Answer Correct Answer: B) Volatile. 22. The first meal of the day A) Breakfast. B) Lunch. C) Dinner. D) None of above. Show Answer Correct Answer: A) Breakfast. 23. A food processor is using water as part of a product formulation. GMPs require that this water be suitable or safe for drinking. This is also known as ..... water. A) Potable. B) Comestible. C) Palatable. D) Sanitary. Show Answer Correct Answer: A) Potable. 24. Assessing risks is important before cooking. Name an accident that could occur when making a dish using raw meat A) You could overcook the meat. B) You could food probe it to 85$^\circ$c. C) It could be undercooked and contain food poisoning bacteria. D) None of above. Show Answer Correct Answer: C) It could be undercooked and contain food poisoning bacteria. 25. An advantage of cooking in steam is ..... A) It is faster than boiling when pressure is added. B) Foods are more flavorful. C) Foods are more nutritious. D) All of the above. Show Answer Correct Answer: D) All of the above. 26. The type of electromagnetic waves used for irradiation are called ..... A) Radio waves. B) Infrared waves. C) Ultraviolet waves. D) Gamma rays. Show Answer Correct Answer: D) Gamma rays. 27. Which of these sugars does not form crystals allowing is to be blown and spun into sugar creations? A) Isomalt. B) Honey. C) Xylitol. D) Sorghum syrup. Show Answer Correct Answer: A) Isomalt. 28. This type of sugar is sometimes called table sugar. A) Cellulose. B) Glucose. C) Sucrose. D) Fructose. Show Answer Correct Answer: C) Sucrose. 29. How does dehydration work to preserve food? A) Provides an acidic environment. B) Removes water content by freezing water particles. C) Removes water content. D) Removes oxygen exposure. Show Answer Correct Answer: C) Removes water content. 30. Which fat replacer can be used to fry foods A) Salatrim. B) Olestra. C) Simplesse. D) All are correct. Show Answer Correct Answer: B) Olestra. ← 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