This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 2 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 2 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Our body makes .....in the presence of sunlight. A) Vitamin D. B) Vitamin A. C) Vitamin C. D) Vitamin B. Show Answer Correct Answer: A) Vitamin D. 2. Ionic bonds characteristically ..... A) Form between two metals. B) Form a crystalline structure. C) Involve a sharing of electrons. D) None of the above. Show Answer Correct Answer: B) Form a crystalline structure. 3. You have been tasked with creating an innovative dairy beverage. You have 30% heavy cream and 3.5%fat milk. Your target dairy product should have 7% fat. Since this is a test batch in your product development lab, you will be making an 8 pound batch. How much heavy cream will the batch require? A) 1.06 lbs. B) 6.94 lbs. C) 6.64 lbs. D) 1.35 lbs. Show Answer Correct Answer: A) 1.06 lbs. 4. What are stomata? A) Parts of the flower that make food. B) Rough patches on leaves that protect plants from being eaten. C) Tiny mouths on the undersides of leaves. D) Bumps on the roots of a plant that eat soil. Show Answer Correct Answer: C) Tiny mouths on the undersides of leaves. 5. Which food product is made by texturizing the proteins? A) Gelatin dessert. B) Instant pudding. C) Processed cheese. D) None of above. Show Answer Correct Answer: C) Processed cheese. 6. Which best explains how bacon is fried on a stove burner? A) The bacon creates a convection current, the heat rises to the pan, and then rises to the stove burner. B) The bacon transfers heat directly to the pan, and the pan transfers heat directly to the stove burner. C) The stove burner radiates heat to the pan, and the pan radiates heat to the bacon. D) The stove burner transfers heat directly to the pan, and the pan directly transfers heat to the bacon. Show Answer Correct Answer: D) The stove burner transfers heat directly to the pan, and the pan directly transfers heat to the bacon. 7. Energy that is transferred from an object at a higher temperature to an object at a lower temperature is called..... A) Heat. B) Temperature. C) Radiation. D) None of above. Show Answer Correct Answer: A) Heat. 8. What happens to a banana if you put it in the fridge? A) Nothing happens. B) Freezes it. C) Causes cell damage. D) Makes the banana ripen faster. Show Answer Correct Answer: C) Causes cell damage. 9. Pathogenic bacteria require time to multiply in a warm, moist, high protein environment. Generally, they must be in the TDZ more than ..... to reach dangerous numbers that can cause foodborne illness. A) 4 hours. B) 8 hours. C) 2 hours. D) 6 hours. Show Answer Correct Answer: C) 2 hours. 10. Testable predictions that explain certain observations A) Experiment. B) Results. C) Test panel. D) Hypothesis. Show Answer Correct Answer: D) Hypothesis. 11. Educated guess of a possible or tentative solution to a problem based on available evide A) Hypothesis. B) Meiscus. C) Variable. D) Applied science. Show Answer Correct Answer: A) Hypothesis. 12. What is the study of producing, processing, preparing, evaluating and using foods? A) Food Chain. B) Food science. C) Biology. D) Biotechnology. Show Answer Correct Answer: B) Food science. 13. Denaturation can be caused by ..... A) Pressure. B) Sound waves. C) Freezing. D) All of the above. Show Answer Correct Answer: D) All of the above. 14. Angel Food Cake is what type of cake? A) Butter/Shortened. B) Foam. C) Sponge. D) None of above. Show Answer Correct Answer: B) Foam. 15. In food spoilage, which of these factors has the fastest rate of deterioration? A) Biological. B) Chemical. C) Physical. D) None of above. Show Answer Correct Answer: A) Biological. 16. Which nutrient is used by our thyroid gland to make thyroid harmones? A) Calcium. B) Protein. C) Iodine. D) Starch. Show Answer Correct Answer: C) Iodine. 17. An example of a heterogeneous mixture is A) Cheesy soup. B) Vegetable soup. C) Creamed potatoes. D) Fizzy soda. Show Answer Correct Answer: B) Vegetable soup. 18. Intensity of a color. A) Weight. B) Hue. C) Value. D) Chroma. Show Answer Correct Answer: D) Chroma. 19. Another name for cane sugar is A) Fructose. B) Glucose. C) Sucrose. D) Caramel. Show Answer Correct Answer: C) Sucrose. 20. The combine effect of taste and aroma A) Texture. B) Mouthfeel. C) Chewiness. D) Flavor. Show Answer Correct Answer: D) Flavor. 21. Which method of sample labeling will create the least phsychological bias among taste testers? A) AA, AB, AC. B) 1, 2, 3. C) 014, 532, 617. D) A, B, C. Show Answer Correct Answer: C) 014, 532, 617. 22. ..... tissue is the tissue in which the body store lipids for future use. A) Muscle. B) Collagen. C) Fatty. D) Adipose. Show Answer Correct Answer: D) Adipose. 23. Vitamins and ..... are the nutrients which protect our body from diseases and keep us healthy. A) Vitamin D. B) Vitamin A. C) Water. D) Minerals. Show Answer Correct Answer: D) Minerals. 24. A company needed to find an alternative bean to use for lima beans in its soup formulation. Which statement is an example of a research question for this problem? A) Bean B proved to be the best replacement for lima beans. B) Can beans be simmered for 4 hours. C) Is bean A, B, or C the best substitute for lima beans. D) Test beans A, B, and C for quality. Show Answer Correct Answer: C) Is bean A, B, or C the best substitute for lima beans. 25. Water makes a good medium for cooking food because: A) Its polarity creates increased surface tension. B) Its temperature will steadily climb as cooking progresses. C) Heat is transferred throughout by conduction and convection. D) Most foods dissolve in it. Show Answer Correct Answer: C) Heat is transferred throughout by conduction and convection. 26. Which of this contain less oxygen than carbohydrate? A) Starch. B) Vitamins. C) Fat. D) Protein. Show Answer Correct Answer: C) Fat. 27. Curved surface of a liquid in a measuring container. A) Science. B) Hypothesis. C) Control. D) Meniscus. Show Answer Correct Answer: D) Meniscus. 28. What is the outside of the egg called? A) Chalaze. B) Albumen. C) Shell. D) Shell membrane. Show Answer Correct Answer: C) Shell. 29. Chemical formulas on the right side of an equation. A) Shell. B) Products. C) Reactants. D) Solute. Show Answer Correct Answer: B) Products. 30. In the 1800's what was the percentage of farmers? A) 5- 10. B) 1 -10. C) 2 - 10. D) 9- 10. Show Answer Correct Answer: D) 9- 10. ← PreviousNext →Related QuizzesFood QuizzesAgriculture QuizzesFood Science Quiz 1Food Science Quiz 3Food Science Quiz 4Food Science Quiz 5Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books