This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 20 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 20 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. What is a pure substance made of two or more elements that are chemically combined called? A) A. element. B) B. compound. C) C. mixture. D) D. solution. Show Answer Correct Answer: B) B. compound. 2. ..... helps us to grow and repair worn out tissues. A) Fats. B) Vitamins. C) Proteins. D) Carbohydrates. Show Answer Correct Answer: C) Proteins. 3. Protein can be obtained by which of these food items. A) Animal Meat. B) Eggs. C) Milk. D) All The Above. Show Answer Correct Answer: D) All The Above. 4. ..... are uncooked mixtures of water and starch used in the processing and chemical alteration of starches. A) Gels. B) Slurries. C) Sols. D) Pastes. Show Answer Correct Answer: B) Slurries. 5. A(n) ..... is a pure substance made of a single type of atom and cannot be broken down. A) Molecule. B) Mixture. C) Compound. D) Element. Show Answer Correct Answer: D) Element. 6. Product that is contained in a MAP package means that it is packaged in ..... A) Managed Aerobic Plastic. B) Membrane Advanced Packaging. C) Modified Activated Pressure. D) Modified Atmosphere Packaging. Show Answer Correct Answer: D) Modified Atmosphere Packaging. 7. What cake is made using the melting method? A) Victoria Sponge. B) Swiss roll. C) Cupcakes. D) Brownie. Show Answer Correct Answer: D) Brownie. 8. The shape, size, color, and condition of a product A) Aroma. B) Mouthfeel. C) Flavor. D) Appearance. Show Answer Correct Answer: D) Appearance. 9. Which of the following foods is astringent A) Mushrooms. B) Orange peel. C) Tea. D) Cheese. Show Answer Correct Answer: C) Tea. 10. An example of a homogeneous mixture is A) Salt. B) Mayonaise. C) Oatmeal. D) Vegetable soup. Show Answer Correct Answer: B) Mayonaise. 11. ..... is a protein formed from glutenin and gliadin found in wheat. A) Gluten. B) Casein. C) Gelatin. D) Keratin. Show Answer Correct Answer: A) Gluten. 12. An organic salt that includes potassium A) Saccharin. B) Aspartame. C) Acesulfame K. D) Olestra. Show Answer Correct Answer: C) Acesulfame K. 13. A meniscus is caused by water's A) Boiling point. B) Adhesion property. C) Freezing point. D) Cohesive propery. Show Answer Correct Answer: B) Adhesion property. 14. What is used to measure the color of food in terms of hue, value and chroma? A) Microscope. B) Humeter. C) Colorimeter. D) Chromameter. Show Answer Correct Answer: C) Colorimeter. 15. Food Scientist conduct a subjective evaluation called a A) Taste Test. B) Sensory Evaluation. C) Calorie intake. D) Nutritional Value. Show Answer Correct Answer: B) Sensory Evaluation. 16. Which factor has the most effect on the intensity of the flavor of many foods? A) Temperature. B) Mouthfeel. C) Color. D) Time of day. Show Answer Correct Answer: A) Temperature. 17. The percent daily value recommendation on a Nutrition Facts label is based on a ..... calorie daily diet. A) 1, 500. B) 3, 000. C) 1, 000. D) 2, 000. Show Answer Correct Answer: D) 2, 000. 18. A company recalled chicken spring rolls because the product contained eggs that were not listed on the package label. This would be an example of a hazard due to a(n) ..... A) Pathogen. B) Allergen. C) Radiological Contaminant. D) Physical Contaminant. Show Answer Correct Answer: B) Allergen. 19. White chocolate contains ..... A) Chocolate liquor. B) Caffeine. C) Cocoa butter. D) Chocolate butter. Show Answer Correct Answer: C) Cocoa butter. 20. Which science examines the structure of living organisms at the atomic level? A) Cytology. B) Zoology. C) Biochemistry. D) Geology. Show Answer Correct Answer: C) Biochemistry. 21. The exposure of food to gamma rays generated by a radioactive material. A) Irradiation. B) Pasteurization. C) Electromagnetic spectrum. D) None of above. Show Answer Correct Answer: A) Irradiation. 22. Which of them give us energy? A) Vitamin. B) Carbohydrate. C) Calcium. D) Protein. Show Answer Correct Answer: B) Carbohydrate. 23. Which preservative method is used to remove the moisture present on the food? A) Drying. B) Curing. C) Pickling. D) Drying. Show Answer Correct Answer: A) Drying. 24. In food preparation, an example of a physical change is ..... A) Freezing punch in rings. B) Sauteing onions and peppers. C) Marinating meat. D) Baking a cake. Show Answer Correct Answer: A) Freezing punch in rings. 25. ..... is a salt that interacts with other ingredients to enhance salty and sour tastes. A) MSG. B) Flavor ehancer. C) Food additive. D) Preservative. Show Answer Correct Answer: A) MSG. 26. Sugar with chlorine atoms replacing hydroxyl groups A) Sucralose. B) Simplesse. C) Olestra. D) Saccharin. Show Answer Correct Answer: A) Sucralose. 27. Which of the following is not a recommended salt substitute for flavoring foods A) Spices. B) Potassium chloride. C) Herbs. D) Butter. Show Answer Correct Answer: D) Butter. 28. ..... is the inability to distinguish between the flavors of some foods. A) Astringency. B) Taste blind. C) Mouthfeel. D) Taste bias. Show Answer Correct Answer: D) Taste bias. 29. The study of food components and how the body uses them to sustain life and health is .....?..... A) Microbiology. B) Nutrition. C) Food science. D) Chemistry. Show Answer Correct Answer: C) Food science. 30. Starches high in Amylose A) Form gels. B) Are also high in amylopectin. C) Make good pie fillings. D) Come from tapioca and arrowroot. Show Answer Correct Answer: A) Form gels. ← 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