This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 16 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 16 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. High fat cakes have two methods for mixing, what are they? A) Pour it all in and hope for the best methods. B) Creaming and two stage methods. C) Creaming and 5 stage methods. D) Flour method and liquid method. Show Answer Correct Answer: B) Creaming and two stage methods. 2. A salt that interacts with other ingredients to enhance salty and sour tastes A) Sea salt. B) Iodized salt. C) Kosher salt. D) Monosodium glutamate. Show Answer Correct Answer: D) Monosodium glutamate. 3. Which of the following is the best method for drying foods? A) Sun. B) Oven. C) Food dehydrator. D) None of above. Show Answer Correct Answer: C) Food dehydrator. 4. Which of the following is not a source of carbohydrates? A) Eggs. B) Oats. C) Pasta. D) Barley. Show Answer Correct Answer: A) Eggs. 5. Which taste will spoil teeth quickly? A) Sweet. B) Bitter. C) Salty. D) Sour. Show Answer Correct Answer: A) Sweet. 6. The amount of energy the body gets from food is measured in. A) Metabolism. B) Calories. C) Protein. D) Diet. Show Answer Correct Answer: B) Calories. 7. When water boils, a phase change occurs so that liquid turns into a gas. The phase change is called A) Condensation. B) Sublimation. C) Vaporization. D) Evaporation. Show Answer Correct Answer: C) Vaporization. 8. Pure substances ..... A) Are made up of only one material. B) Have definite and constant properties. C) Are elements or compounds. D) All of the above. Show Answer Correct Answer: D) All of the above. 9. Free water is water that A) Is free of impurities. B) Readily separates out of food. C) Is free of metal ions. D) Is held in various molecules of food. Show Answer Correct Answer: B) Readily separates out of food. 10. Which part of MY PLATE does this food (bread)belong to? A) Dairy. B) Fruit. C) Grains. D) Protein. Show Answer Correct Answer: C) Grains. 11. Flavorings are not essential ingredients in cakes but they A) Give structure. B) Tenderizes the gluten. C) Give flavor such as spices, extracts such as vanilla and almond. D) Gives sweetness to cakes. Show Answer Correct Answer: C) Give flavor such as spices, extracts such as vanilla and almond. 12. Sometimes a ....., or a mixture of equal amounts by weight of flour and fat that is cooked to varying degrees of doneness, is used to thicken sauces and gravies. A) Sol. B) Slurry. C) Roux. D) Gel. Show Answer Correct Answer: C) Roux. 13. A chicken salad sandwich left in the TDZ could have a growth of pathogenic bacteria because A) It is a protein-rich food. B) It has neutral pH. C) It has a high water activity. D) All of the above. Show Answer Correct Answer: D) All of the above. 14. Which mineral is required for the formation of haemoglobin in the blood and to protect us from infections? A) Iron. B) Iodine. C) Calcium. D) Phosphorus. Show Answer Correct Answer: A) Iron. 15. Cheese comes from which group? A) Vegetable Group. B) Fruit Group. C) Dairy (Milk) Group. D) None of above. Show Answer Correct Answer: C) Dairy (Milk) Group. 16. Which is not a category of carbohydrates? A) Sugar. B) Lipid. C) Fiber. D) Starch. Show Answer Correct Answer: B) Lipid. 17. A: Susan are you ready to order the meal? B: I haven't decided yet ..... Okay, I ..... have the steak and the vegetables, please. A) Taking. B) Will. C) Am going to. D) Won't. Show Answer Correct Answer: B) Will. 18. A mixtures is a combination of two or more..... in which no new kinds of matter are formed. A) Leaves. B) Pebbles. C) Parts. D) Subtances. Show Answer Correct Answer: D) Subtances. 19. A material that is dissolved in another material A) Solute. B) Products. C) Solvent. D) Shell. Show Answer Correct Answer: A) Solute. 20. Enzymes are identified by the suffix ..... A) -ase. B) -ose. C) -ol. D) None of above. Show Answer Correct Answer: A) -ase. 21. Electrons are shared equally. A) Bound water. B) Hydrogen bond. C) Covalent bond. D) Nonpolar covalent bond. Show Answer Correct Answer: D) Nonpolar covalent bond. 22. Alteration in shape, physical state, size, or temperature without a change in the chemical identity. A) PH. B) PH Scale. C) Physical Change. D) Phase Change. Show Answer Correct Answer: C) Physical Change. 23. What is the function of a carbohydrate? A) Movement. B) Stores genetic information. C) Speeds up reactions. D) Stores energy. Show Answer Correct Answer: D) Stores energy. 24. If a commercial manufacturer of prepared muffins stirred the batter too long prior to baking, a ..... A) Tough product with tunnels would occur due to overdevelopment of gluten. B) Light and delicate product would result due to underdevelopment of gluten. C) Tough product would occur due to overdevelopment of gliadin. D) Tender product with tunnels would occur do to underdevelopment of gluten. Show Answer Correct Answer: A) Tough product with tunnels would occur due to overdevelopment of gluten. 25. Sucrose molecule with fatty acids attached to hydroxyl groups A) Simplesse. B) Aspartame. C) Olestra. D) Saccharin. Show Answer Correct Answer: C) Olestra. 26. ..... is a complex chain reaction that starts when lipids are exposed to oxygen, causing them to deteriorate. A) Oxylipidation. B) Rancidity. C) Auto-oxidation. D) Oxygenation. Show Answer Correct Answer: C) Auto-oxidation. 27. A tendency to like or dislike a food based on positive or negative experiences A) Flavor. B) Taste bias. C) Astringency. D) Mouthfeel. Show Answer Correct Answer: B) Taste bias. 28. The sensation of enhanced mouthfeel detected through calcium-sensing receptors on the tongue A) Rennet. B) Lactose. C) Winterising. D) Kokumi. Show Answer Correct Answer: D) Kokumi. 29. .....is the main type of organism responsible for food poisoning A) Virus. B) Parasite. C) Mould. D) Bacteria. Show Answer Correct Answer: D) Bacteria. 30. A .....is a substance made of two or more different elements chemically joined together A) Mixture. B) Solution. C) Disaccharide. D) Compound. Show Answer Correct Answer: A) Mixture. ← 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