This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 22 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 22 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Supertasters can have as many as ..... taste buds per square cent. A) 500. B) 1100. C) 900. D) 1500. Show Answer Correct Answer: B) 1100. 2. What is the effect of an unbalanced food intake? A) Strong teeth. B) Feel full. C) Strong body. D) Constipation. Show Answer Correct Answer: D) Constipation. 3. ..... is a type of organic acid. A) Essential amino acid. B) Amino acid. C) Gluten. D) Coagulation. Show Answer Correct Answer: B) Amino acid. 4. In ..... ovens, fans move the heated air around in the oven, distributing it more evenly. Food is heated faster & more evenly with less burning. A) Convection. B) Convectional. C) Microwave. D) All of the above. Show Answer Correct Answer: A) Convection. 5. When you are lactose intolerant, you do not produce which of the following enzymes which is needed to breakdown milk sugar? A) Galactase. B) Lactase. C) Sucrase. D) Maltase. Show Answer Correct Answer: B) Lactase. 6. This is located at the base of the brain and associates with 1000's of types of nerve stimulation with specific foods and/or experiences. A) Astringency. B) Olfactory Bulb. C) Epidermis. D) Thalamus. Show Answer Correct Answer: B) Olfactory Bulb. 7. ..... is essential for forming haemoglobin. A) Iron. B) Calcium. C) Phosphorus. D) Vitamin A. Show Answer Correct Answer: A) Iron. 8. To avoid health problems you should eat ..... and ..... A) Fruits only. B) Fruits and vegetables. C) Vegetables only. D) None of above. Show Answer Correct Answer: B) Fruits and vegetables. 9. Refrigerators should be set on.. A) 40F or below. B) 44F or below. C) 43F or below. D) 42F or below. Show Answer Correct Answer: A) 40F or below. 10. Water boiling is an example of ..... A) Density. B) Convection. C) Radiation. D) Conduction. Show Answer Correct Answer: B) Convection. 11. What is the sorce of energy plants use for photosynthesis? A) Water. B) Oxygen. C) Sunlight. D) Carbon dioxide. Show Answer Correct Answer: C) Sunlight. 12. Ground beef turns from a bright cherry red color to brown or ..... due to prolonged exposure to oxygen. A) Myoglobin. B) Metmyoglobin. C) Oxymyoglobin. D) Deoxumyoglobin. Show Answer Correct Answer: B) Metmyoglobin. 13. A method for preventing lumps when thickening a sauce with starch A) Roux. B) Buerre manie. C) Cold water paste. D) Slurry. Show Answer Correct Answer: C) Cold water paste. 14. This is often added to fruit to prevent it from turning brown. A) BHA. B) Nitrates. C) Sulfites. D) Fructose. Show Answer Correct Answer: C) Sulfites. 15. Which food group should you eat every day? A) Protein. B) Fat. C) Carbohydrates. D) ALL of the above. Show Answer Correct Answer: D) ALL of the above. 16. Obesity occurs when we eat rich of A) Vitamin. B) Protein. C) Calcium. D) Fat. Show Answer Correct Answer: D) Fat. 17. The information gathered during an experiment A) Data. B) Components. C) Garnish. D) Variables. Show Answer Correct Answer: A) Data. 18. Americans often eat spaghetti, pizza, and tacos. This indicates Americans..... A) Lack traditions. B) Have cultural diversity. C) Lack cultural diversity. D) None of above. Show Answer Correct Answer: B) Have cultural diversity. 19. Which vitamin is required for good eyesight? A) Vitamin K. B) Vitamin B12. C) Vitamin C. D) Vitamin A. Show Answer Correct Answer: D) Vitamin A. 20. One of the many substances found in food such as meat, cheese, fish, or eggs, that is necessary for the body to grow and be strong A) Protein. B) Fibre. C) Mineral. D) Vitamins. Show Answer Correct Answer: A) Protein. 21. Which of the items below is not a natural sugar? A) Dextrose. B) Galactose. C) Saccharin. D) Glucose. Show Answer Correct Answer: C) Saccharin. 22. ..... is the network of elastic protein strands that give bread dough its structure and is responsible for the elasticity of dough. A) Batter. B) Dough. C) Gluten. D) Stretching. Show Answer Correct Answer: C) Gluten. 23. Which factors could sway a tester A) Enviroment of the testing room. B) Psychological biases. C) Influences from other testers. D) All of the above. Show Answer Correct Answer: D) All of the above. 24. Thickens, stabilizes, and traps flavors and color in food products. A) Gels. B) Sols. C) Pastes. D) Carbohydrate gums. Show Answer Correct Answer: D) Carbohydrate gums. 25. The water that will give the most successful food is: A) Hard Water. B) Free Water. C) Soft Water. D) Temporary Hard Water. Show Answer Correct Answer: C) Soft Water. 26. Why do we cook food? A) Cooking improves the digestibility of food. B) Cooking destroys organisms and materials that may cause diseases. C) Cooking preserves food for later use. D) All of the above. Show Answer Correct Answer: D) All of the above. 27. What is an example of a reversible physical change? A) Change in odor. B) Rusting. C) Chopping. D) Phase change. Show Answer Correct Answer: D) Phase change. 28. Disaccharides and other large molecules undergo this process where they are divided into smaller parts by adding water A) Caramelization. B) Photosynthesis. C) Hydrolysis. D) Solubility. Show Answer Correct Answer: C) Hydrolysis. 29. Atmospheric pressure can change the amount of energy needed to break hydrogen bonds in water. In which of the following places will water boil at the lowest temperature? A) New York City. B) St. Louis, MO. C) The Atlantic Coast. D) Pike's Peak. Show Answer Correct Answer: D) Pike's Peak. 30. The body uses this to carry nutrients and waste. It also helps joints move smoothly. A) Minerals. B) Water. C) Vitamin. D) Fat. Show Answer Correct Answer: B) Water. ← 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