This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 17 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 17 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. A natural process that results in the breakdown of a food into different components. A) Deterioration. B) Process. C) Domestication. D) None of above. Show Answer Correct Answer: A) Deterioration. 2. Any deliberate change in food occurring between its point of origin and its availability for consumption. A) Food processing. B) Food defense. C) Food analog. D) Food security. Show Answer Correct Answer: A) Food processing. 3. ..... is a bundle of nerve fibers located at the base of the brain behind the bridge of the nose. A) Olfactory bulb. B) Senses. C) Colorimeter. D) Olfactory. Show Answer Correct Answer: A) Olfactory bulb. 4. Through which part does carbon dioxide enter the leaf? A) Stomata. B) Vein. C) Root. D) Flower. Show Answer Correct Answer: A) Stomata. 5. An atomic mass unit equals ..... A) The number of protons in the nucleus of each atom. B) The mass of an electron. C) The sum of the masses of protons and neutrons in an atom. D) The mass of one proton or neutron. Show Answer Correct Answer: D) The mass of one proton or neutron. 6. Subatomic particles found on the outermost shell & responsible for the atom's reactivity A) Valence electrons. B) Ions. C) Neutrons. D) Isotopes. Show Answer Correct Answer: A) Valence electrons. 7. Which group of foods should be taken in a small amount? A) Fats. B) Vitamins. C) Proteins. D) Carbohydrates. Show Answer Correct Answer: A) Fats. 8. ..... is an elastic substance formed by mixing water with proteins found in wheat. A) Amino acid. B) Foam. C) Gluten. D) Acid. Show Answer Correct Answer: C) Gluten. 9. Who has the buden to increase the food supply for the expanding world population A) Food Scientist. B) Dietetic. C) Ronald McDonald. D) NASA. Show Answer Correct Answer: A) Food Scientist. 10. What happens to milk proteins when milk is boiled? A) Gelatinise. B) Coagulate. C) Caramelize. D) None of above. Show Answer Correct Answer: B) Coagulate. 11. The study of microscopic organisms A) Physics. B) Biology. C) Microbiology. D) Chemistry. Show Answer Correct Answer: C) Microbiology. 12. What does the ATOMIC MASS tell us about an atom? A) Protons + Neutrons. B) Protons + Electrons. C) Neutrons + Electrons. D) None of above. Show Answer Correct Answer: A) Protons + Neutrons. 13. A complex set of enzymes used in cheesemaking and usually derived from a calves' stomach-lining A) Homogenise. B) Rennet. C) Lactose. D) Invert sugar. Show Answer Correct Answer: B) Rennet. 14. Binds batters to meat and vegetables during deep frying. A) Pastes. B) Amylose. C) Gels. D) Carbohydrate gums. Show Answer Correct Answer: B) Amylose. 15. Where does galactose come from? A) Wood or straw. B) Milk and dairy products. C) Barley. D) None of above. Show Answer Correct Answer: B) Milk and dairy products. 16. Vacuum packing is A) Air free packing. B) Water free packing. C) Both of these. D) None of the above. Show Answer Correct Answer: A) Air free packing. 17. The main sugar found in milk that is composed of one glucose molecule and one galactose molecule. A) Galactose. B) Lactase. C) Maltose. D) Lactose. Show Answer Correct Answer: D) Lactose. 18. A texture quality based on how easily a food shatters or breaks apart A) Brittleness. B) Graininess. C) Chewiness. D) Firmness. Show Answer Correct Answer: A) Brittleness. 19. Which of the following ingredients is basic? A) Lemon juice. B) Cream of tartar. C) Baking soda. D) Vinegar. Show Answer Correct Answer: C) Baking soda. 20. Which artificial sweetener has a bitter aftertaste at higher concentrations A) Saccharin. B) Aspartame. C) Sucralose. D) Acesulfame K. Show Answer Correct Answer: A) Saccharin. 21. The body's inability to move glucose from the bloodstream to the cells is called A) Diabetes. B) Heart Disease. C) Glucose Allergy. D) Glucose Intolerance. Show Answer Correct Answer: A) Diabetes. 22. ..... is an energy transfer from one body to another caused by a temperature difference between the 2 bodies. A) Mixing. B) Heat. C) Blending. D) None of the above. Show Answer Correct Answer: B) Heat. 23. Factors that can change in an experiment A) Items. B) Components. C) Variables. D) Ingredients. Show Answer Correct Answer: C) Variables. 24. The application of heat to food to bring about physical and chemical changes is called ..... A) Cooking. B) Prepping. C) Shopping. D) All of the above. Show Answer Correct Answer: A) Cooking. 25. Potato is rich of A) Fat. B) Protein. C) Starch. D) All of the above. Show Answer Correct Answer: A) Fat. 26. Which of the following are true of disaccharides? A) They are the simplest carbohydrate molecule. B) They are made up of many monosaccharides molecules. C) They do not contain carbon. D) They are formed when two monosaccharides molecules join together. Show Answer Correct Answer: D) They are formed when two monosaccharides molecules join together. 27. (The mobile phone rings) A: I ..... get it! A) Will. B) Get. C) Am going to. D) Will got. Show Answer Correct Answer: A) Will. 28. What does it mean to preserve food? A) To make food last longer. B) To stop the growth of bacteria. C) To not waste food. D) All of these. Show Answer Correct Answer: D) All of these. 29. From the 8 tips for healthy eating please fill in the guidelines below:-2. Eat lots of ..... A) Fruit and vegetables. B) Starchy foods. C) Fats and salt. D) Protein. Show Answer Correct Answer: A) Fruit and vegetables. 30. Why are LDLs (Low-Density Lipoproteins) considered "losers" A) They are found in every fatty food. B) They transport excess cholesterol to arteries. C) They transport excess cholesterol back to liver. D) They are processed through the body very slowly. Show Answer Correct Answer: B) They transport excess cholesterol to arteries. ← 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