This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 21 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 21 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. A fifth taste to which the tongue may respond is called ..... A) Umami. B) Monosodium Glutamate (MSG). C) Astringency. D) Volatile. Show Answer Correct Answer: A) Umami. 2. What is a solvent? A) The substance that is being dissolved in a solution. B) The process in which neutral molecules lose or gain electrons. C) The substance that does the dissolving in a solution. D) The mixing of different substances. Show Answer Correct Answer: C) The substance that does the dissolving in a solution. 3. Three states of matter A) Solid, liquid, oxygen. B) Gas, air, hydrogen. C) Liquid, solid, gas. D) None of above. Show Answer Correct Answer: C) Liquid, solid, gas. 4. Fried eggs are a good example of A) Coagulation. B) Gelatinisation. C) Aeration. D) A foam. Show Answer Correct Answer: A) Coagulation. 5. The property of evaporating quickly A) Evaporation. B) Graininess. C) Condensation. D) Volatile. Show Answer Correct Answer: D) Volatile. 6. How should you lift the lid off of a pot? A) So the steam is directed toward you. B) Straight up. C) So the steam is directed away from you. D) All. Show Answer Correct Answer: C) So the steam is directed away from you. 7. In a sample of salt water, NaCl would be considered the ..... A) Solution. B) Solvent. C) Solvation. D) Solute. Show Answer Correct Answer: D) Solute. 8. A potato is baked in a microwave oven. A) Convection. B) Conduction. C) Potawave. D) Radiation. Show Answer Correct Answer: D) Radiation. 9. Rohan is a cricketer whereas Sarah is an ICT engineer. Who needs more carbohydrates? A) Rohan. B) Both. C) None of them. D) Sarah. Show Answer Correct Answer: A) Rohan. 10. When sugars are heated to a high enough temperature to cause a color and flavor changes, this is caused by A) Mallard reaction. B) Caramelization. C) Oxidation. D) Reduction. Show Answer Correct Answer: B) Caramelization. 11. What is baking powder made up of? A) Bicarbonate of soda and baking powder. B) Bicarbonate of soda and flour. C) Cream of tartar and bicarbonate of soda. D) Cream of tartar and baking powder. Show Answer Correct Answer: C) Cream of tartar and bicarbonate of soda. 12. When heated beyond seven minutes, chlorophyll changes to a dull yellow-green pigment called ..... A) Cryptoxanthin pheophytin Is the color resulting when the magnesium ion is replaced with hydrogen (dull yellow-green). B) Chlorophyllase. C) Phytol. D) Pheophytin. Show Answer Correct Answer: D) Pheophytin. 13. Out of these which food item is not a source of protein? A) Spinach. B) Cheese. C) Pulses. D) Milk. Show Answer Correct Answer: A) Spinach. 14. ..... is an artificial sweetener that is a chlorinated sucrose derivative, is not absorbed by the body when consumed, and does not break down with heat so it can be used in baked products A) Acesulfame potassium. B) Sucralose. C) Stevia. D) Aspartame. Show Answer Correct Answer: B) Sucralose. 15. Which of these is a method of preventing cross contamination? A) Cook food to 60$^\circ$c. B) Use the correct coloured chopping board for preparing fish, eg blue. C) Tie hair back. D) None of above. Show Answer Correct Answer: B) Use the correct coloured chopping board for preparing fish, eg blue. 16. The most abundant complex carbohydrate in the diet is ....., which is made up of many sugar units. A) Carbohydrates Gums. B) Pectins. C) Cellulose. D) Starch. Show Answer Correct Answer: D) Starch. 17. Which of the following is NOT a way to determine if a cake is done? A) Toothpick comes out clean. B) Springs back when touched. C) Pulls away from sides of pan. D) Golden brown appearance. Show Answer Correct Answer: D) Golden brown appearance. 18. Caffeine is an example of a(n) ..... A) Compound. B) Homogeneous mixture. C) Heterogeneous mixture. D) Element. Show Answer Correct Answer: A) Compound. 19. When carbon dioxide is dissolved in a liquid such as carbon dioxide in a carbonated soda, the carbon dioxide is more soluble under ..... A) Colder temperatures. B) Low pressure. C) Pressure and temperature have no effect. D) Warmer temperature. Show Answer Correct Answer: A) Colder temperatures. 20. Which of the following in NOT a type of carbohydrate? A) Fiber. B) Starch. C) Saturated Fat. D) Sugar. Show Answer Correct Answer: C) Saturated Fat. 21. Oils high in polyunsaturated fatty acids ..... than oils high in monounsaturated fatty acids. A) Will have lower melting points. B) Will have more hydrogen atoms. C) Are more dense. D) Have more trans fatty acids. Show Answer Correct Answer: A) Will have lower melting points. 22. We can test starch by A) Iodine solution. B) Caustic soda. C) Smashing it on a surface. D) Copper sulphate. Show Answer Correct Answer: A) Iodine solution. 23. Which is not an element found in carbohydrates? A) Hydrogen. B) Oxygen. C) Carbon. D) Nitrogen. Show Answer Correct Answer: D) Nitrogen. 24. When sugar is subjected to high or prolonged heat, and it changes into a brown liquid. A) Caramelization. B) Molasses. C) Honey. D) Brown Sugar. Show Answer Correct Answer: A) Caramelization. 25. Which numerical scale provides the most reliable data for a sensory evaluation? A) 1-2. B) 1-5. C) 1-10. D) None of above. Show Answer Correct Answer: B) 1-5. 26. Organisms which are living and have been "scientifically modified" in a laboratory to be able to withstand herbicides, insecticides, and other chemicals are known as A) Botulism. B) Bacteria. C) Listeris. D) GMO's. Show Answer Correct Answer: D) GMO's. 27. Matter can have a physical change. What change happens during freezing? A) Solid to gas. B) Liquid to solid. C) Liquid to gas. D) Gas to solid. Show Answer Correct Answer: B) Liquid to solid. 28. Which dehydration method is fastest? A) Tray drying. B) Drum drying. C) Spray drying. D) Belt drying. Show Answer Correct Answer: C) Spray drying. 29. Which of the following is a lipid? A) Cholesterol. B) Protein. C) Glucose. D) Cellulose. Show Answer Correct Answer: A) Cholesterol. 30. Which step in the experiment process involves monitoring a control and variations? A) Designing the experiment. B) Defining the problem. C) Evaluating the results. D) Conducting the experiment. Show Answer Correct Answer: D) Conducting the experiment. ← 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