This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 19 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 19 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Bryce found that water froze at 32 degrees. Which temperature scale was he using? A) Fahrenheit. B) English. C) Kelvin. D) Celsius. Show Answer Correct Answer: A) Fahrenheit. 2. An regular oven transfers heat through A) Microwaves. B) Conduction. C) Infrared Radiation. D) Convection. Show Answer Correct Answer: C) Infrared Radiation. 3. Which ingredient interferes with gluten formation? A) Lipids. B) Salt. C) Starches. D) Water. Show Answer Correct Answer: A) Lipids. 4. ..... is created when air bubbles incorporated and trapped in a protein film by whipping. A) Protein. B) Acid. C) Foam. D) Gluten. Show Answer Correct Answer: C) Foam. 5. People who are lactose persistent are descendants from A) A few regions in Europe and Africa. B) Many regions all over the world. C) Finland, swedan, and norway. D) The americas. Show Answer Correct Answer: A) A few regions in Europe and Africa. 6. What is the definition of food science? A) The study of producing, processing, preparing, evaluating, and using food. B) The chemistry of food products. C) The study of producing, processing, marketing, and distributing agricultural food products. D) The biological component of our food system. Show Answer Correct Answer: A) The study of producing, processing, preparing, evaluating, and using food. 7. What are the positively charged particles in an atom? A) Protons. B) Neutrons. C) Electrons. D) None of above. Show Answer Correct Answer: A) Protons. 8. What is the %of volatile oil present in cardamom? A) 5-8. B) 2-10. C) 2-8. D) None of above. Show Answer Correct Answer: B) 2-10. 9. Birds, such as chickens, that are bred for their eggs and meat are called A) Pulses. B) Polutry. C) Poultry. D) Processed food. Show Answer Correct Answer: C) Poultry. 10. Bacteria generally grow well in foods that are A) Warm, moist, protein-rich, and low acid. B) Cold, dry, low in protein, and high acid. C) Very hot, wet, calcium-rich and neutral. D) Cold, dry, protein-rich, and low acid. Show Answer Correct Answer: A) Warm, moist, protein-rich, and low acid. 11. Canning ..... microorganisms due to the extreme temperatures A) Slows the growth of. B) Destroys. C) Encourages growth of. D) None of above. Show Answer Correct Answer: B) Destroys. 12. Molds that grow at room temperature. A) Psychrophiles. B) Thermophiles. C) Mesophiles. D) None of above. Show Answer Correct Answer: C) Mesophiles. 13. ..... are (is) commonly used in soft drinks to stop the growth of yeast and bacteria. A) Sulfites. B) Benzoic acid. C) Calcium propionate. D) Humectants. Show Answer Correct Answer: B) Benzoic acid. 14. Natural or manufactured substances used in place of foods or food components. A) Food analogs. B) Food security. C) Adulteration. D) Food terrorism. Show Answer Correct Answer: A) Food analogs. 15. When a solution holds more of a solute that can be dissolved it is termed ..... A) A solid. B) Saturated. C) Supersaturated. D) None of the above. Show Answer Correct Answer: C) Supersaturated. 16. According to the U.S. government, ground beef should be cooked to a minimum internal temperature of ..... for safety. A) 65.6o C. B) 68.3o C. C) 71.1o C. D) 62.8o C. Show Answer Correct Answer: C) 71.1o C. 17. A chain of glucose molecules A) Sucrose. B) Starch. C) Glucose. D) Ketosis. Show Answer Correct Answer: B) Starch. 18. Pasteurization of milk will ..... A) Denature enzymes. B) Increase the rate of spoilage. C) Decrease the safety of the milk. D) Kill spoilage bacteria. Show Answer Correct Answer: A) Denature enzymes. 19. A ..... is a dye, pigment or other substance, which is capable of imparting color when added or applied to a food. A) Secondary direct food additive. B) Processing aid. C) Color additive. D) Colorant. Show Answer Correct Answer: D) Colorant. 20. .....is the discipline in which engineering, biological and physical sciences are used to study nature of food. A) Food science. B) Food chemistry. C) Food Engineering. D) None of above. Show Answer Correct Answer: A) Food science. 21. What causes food to decay? A) Heat. B) Dirty hands. C) Microbes. D) Water. Show Answer Correct Answer: C) Microbes. 22. Nutrients used for growth, maintaining and repairing tissues and cells A) Proteins. B) Fats. C) Carbohydrates. D) None of above. Show Answer Correct Answer: A) Proteins. 23. Firming of a gel during cooking and standing. A) Junction. B) Pectins. C) Retrogradation. D) Granules. Show Answer Correct Answer: C) Retrogradation. 24. Which of the following is a disadvantage of sweet alcohols A) They have less sweetening power than sucrose. B) They are Calorie-free. C) They cause allergic reactions in many people. D) They promote tooth decay. Show Answer Correct Answer: A) They have less sweetening power than sucrose. 25. The process of coating a food product with another ingredient A) Fibre. B) Kokumi. C) Enrobing. D) Gellan. Show Answer Correct Answer: C) Enrobing. 26. The ability of some starch-water mixtures to thicken as they cool is called ..... A) Viscosity. B) Gelatinization. C) Syneresis. D) Retrogradation. Show Answer Correct Answer: D) Retrogradation. 27. ..... is an enzyme that converts milk sugar into glucose and galactose. A) Invertase. B) Phytase. C) Lactase. D) Amylase. Show Answer Correct Answer: C) Lactase. 28. Many GMO's are created to..... the growth of the plant or animal this means growth is sped up. A) Velocity. B) Decrease. C) Accentuate. D) Accelerate. Show Answer Correct Answer: D) Accelerate. 29. A lowering of the quality and safety of a product by adding inferior or toxic ingredients A) Food analogs. B) Food processing. C) Food defense. D) Adulteration. Show Answer Correct Answer: D) Adulteration. 30. Temperatures to prevent microbial growth a. What should be the inside temperature of a refrigerator? A) -5$^\circ$c. B) 10$^\circ$c. C) 8$^\circ$c. D) 5$^\circ$c. Show Answer Correct Answer: D) 5$^\circ$c. ← 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