This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 24 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 24 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Louis Pasteur invented the process of heating milk to destroy harmful bacteria which is called what? A) Freezing. B) Pasteurization. C) UHT. D) Homogenization. Show Answer Correct Answer: B) Pasteurization. 2. Protein is made up of all of the following except ..... A) Puron. B) Oxygen. C) Hydrogen. D) Nitrogen. Show Answer Correct Answer: A) Puron. 3. Fats and sugars creamed together in a cake recipe trap air. This is known as A) Coagulation. B) Sweetening. C) Aeration. D) Whisking. Show Answer Correct Answer: C) Aeration. 4. What type of knife do you use to crumb coat a cake? A) Chefs. B) Paring. C) Metal spatula. D) Butcher. Show Answer Correct Answer: C) Metal spatula. 5. Which is an example of an objective measurement? A) Flavor preference. B) Control variable. C) Mass in grams. D) Texture description. Show Answer Correct Answer: C) Mass in grams. 6. Factors like label terms, brand names, and advertising are a type of ..... influence. A) Physical. B) Cultural. C) Environmental. D) Psychological. Show Answer Correct Answer: D) Psychological. 7. Which of these cakes is traditionally made with bicarbonate of soda? A) Gingerbread. B) Victoria Sponge. C) Pineapple upside down cake. D) Swiss roll. Show Answer Correct Answer: A) Gingerbread. 8. Food products formulated to have a pH 4.6 will inhibit toxin production by A) Salmonella. B) Clostridium botulinum. C) Listeria monocytogenes. D) Staphylococcus aureus. Show Answer Correct Answer: B) Clostridium botulinum. 9. How does freezing work to preserve food? A) Provides an acidic environment. B) Removes oxygen exposure. C) Removes water content by freezing water particles. D) None of above. Show Answer Correct Answer: C) Removes water content by freezing water particles. 10. What holds atoms, molecules, and compounds together? A) Chemical Bonds. B) Electricity. C) Electromagnetism. D) Magnetism. Show Answer Correct Answer: A) Chemical Bonds. 11. Sugar contains carbohydrates but does not contain..... A) Fruits. B) Vegetables. C) Grains. D) Proteins. Show Answer Correct Answer: D) Proteins. 12. Temperatures to prevent microbial growthWhat should be the temperature of a freezer? A) 18$^\circ$c. B) -18$^\circ$c. C) -15$^\circ$c. D) -10$^\circ$c. Show Answer Correct Answer: B) -18$^\circ$c. 13. Where might you get a good source of vitamin C? A) Oranges. B) Salmon. C) Steak. D) Eggs. Show Answer Correct Answer: A) Oranges. 14. The test used by food scientists to measure the resistance to flow of a starch thickened mixture is called ..... A) Syneresis. B) Gelatinization. C) Retrogradation. D) Viscosity. Show Answer Correct Answer: D) Viscosity. 15. The process of acids reacting with a base is called ..... A) Chemical reaction. B) Mixing. C) Neutralisation. D) Dissolving. Show Answer Correct Answer: C) Neutralisation. 16. JR & Brandon finished their experiment and determined that a certain packaging increased the shelf-life of a product. Which step in the experimental process is this? A) Define the problem. B) Identify steps of experiment. C) Evaluate the results. D) State the research question. Show Answer Correct Answer: C) Evaluate the results. 17. Lipids provide all of the following functions for the body except A) Provide an immediate source of energy. B) Provide a steady supply of energy. C) Increase digestion time. D) Feeling of fullness. Show Answer Correct Answer: A) Provide an immediate source of energy. 18. How do you find the ph of a pickle A) You use pickle juice. B) You use ph paper. C) You say 4. D) It is a sour pickle it has no ph. Show Answer Correct Answer: B) You use ph paper. 19. Which food item is not a source of mineral phosphorus? A) Green leafy vegetables. B) Rice. C) Pulses. D) Milk. Show Answer Correct Answer: B) Rice. 20. Chemical formulas on the left side of an equation. A) Products. B) Solute. C) Shell. D) Reactants. Show Answer Correct Answer: D) Reactants. 21. ..... aid(s) in the extraction of oil from olives. A) Cellulase. B) Catalase. C) Pectic enzymes. D) Amyloglucosidase. Show Answer Correct Answer: C) Pectic enzymes. 22. The UDSA FSIS ensures that ..... is wholesome, safe, and properly labeled. A) Meat, poultry, and seafood. B) Meat, poultry, and the processed egg supply. C) Meat, poultry, and shellfish. D) Meat, poultry, and the shell egg supply. Show Answer Correct Answer: B) Meat, poultry, and the processed egg supply. 23. With mass food production and canning what became a widespread problem? A) Storage. B) Delivery of food. C) Adulteration. D) Supply. Show Answer Correct Answer: C) Adulteration. 24. Old people were not very active & need less of .....and fats. A) Minerals. B) Proteins. C) Carbohydrates. D) Vitamins. Show Answer Correct Answer: C) Carbohydrates. 25. The human analysis of taste, smell, sound, feel, and appearance of food is called ..... A) Sensory evaluation. B) Taste bias. C) Taste test panel. D) Volatility. Show Answer Correct Answer: A) Sensory evaluation. 26. What are the 3 types of cakes? A) Chocolate, Vanilla, Strawberry. B) Moistened, sponge, foam. C) Shortened, Lengthened, Halved. D) Shortened, Sponge, Foam ( unshortened). Show Answer Correct Answer: D) Shortened, Sponge, Foam ( unshortened). 27. Ancient grain used by the Aztecs with a high protein level and resistance to drought. A) Sorghum. B) Amaranth. C) Farro. D) Maize. Show Answer Correct Answer: B) Amaranth. 28. ..... are twisted, ropelike structure that keeps the egg yolk centered. A) Shell. B) Shell membrane. C) Albumen. D) Chalaza. Show Answer Correct Answer: D) Chalaza. 29. An iridescent look on the surface of slices meat means ..... A) The quality has declined in the product. B) There are pigments in meat compounds causing iridescence when exposed to heat and processing. C) There is a safety concern and the meat should not be consumed. D) Oil has been spread on the meat surface. Show Answer Correct Answer: B) There are pigments in meat compounds causing iridescence when exposed to heat and processing. 30. Which affect nutrient needs? A) Age. B) Climate. C) Gender. D) All. Show Answer Correct Answer: D) All. ← 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