This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 25 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 25 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Economical cereal that contains 28% protein and is formulated from maize, sorghum, and cottonseed flour. A) Freekeh. B) Incaparina. C) Millett. D) Amaranth. Show Answer Correct Answer: B) Incaparina. 2. The inability to distinguish between the flavors of some foods A) Mouth blind. B) Sensory blind. C) Taste blind. D) Hearing blind. Show Answer Correct Answer: C) Taste blind. 3. Vinegar is used to pickle foods. In this instance, vinegar is acting as a(n): A) Thickener. B) Flavor enhancer. C) Preservative. D) Antioxidant. Show Answer Correct Answer: C) Preservative. 4. Two monosaccharides joined together A) Saccharide. B) Monosaccharide. C) Compound Sugar. D) Disaccharide. Show Answer Correct Answer: D) Disaccharide. 5. The handwashing process should take a minimum of ..... seconds. A) 20. B) 5. C) 15. D) 10. Show Answer Correct Answer: A) 20. 6. If we are making Kool-aid with sugar, Kool-aid powder, and water, which part is the solvent? A) Water. B) Powder. C) Sugar. D) Powder and sugar. Show Answer Correct Answer: A) Water. 7. Red pigmentation of spoiled food is due to A) Pseudomonas. B) Serratia. C) Salmonella. D) Clostridium. Show Answer Correct Answer: B) Serratia. 8. Through photosynthesis, plants ..... A) Convert starch to sugar. B) Convert radiant energy to chemical energy. C) Turn water into fructose. D) All of the above. Show Answer Correct Answer: B) Convert radiant energy to chemical energy. 9. Freezing is a food preservation method because A) Low temperature retards the growth of microbes. B) Low temperature removes water content. C) Both of the above. D) None of these. Show Answer Correct Answer: A) Low temperature retards the growth of microbes. 10. Provides a way to test a hypotheses in order to verify or disprove it A) Test panel. B) Hypothesis. C) Consumer taste panel. D) Experiment. Show Answer Correct Answer: D) Experiment. 11. Which is the smallest measuring spoon? A) Dessert spoon. B) Table spoon. C) Teaspoon. D) None of above. Show Answer Correct Answer: C) Teaspoon. 12. ..... is required for healthy skin and proper functioning of nerves. A) Vitamin A. B) Phosphorus. C) Iodine. D) Vitamin B. Show Answer Correct Answer: D) Vitamin B. 13. Sulfuring and sulfating protects ..... A) Foods high in fat. B) Heat sensitive nutrients such as vitamin C. C) People with allergies. D) None of above. Show Answer Correct Answer: B) Heat sensitive nutrients such as vitamin C. 14. A ..... is an instrument used to measure the pH of a substance accurately. A) Universal indicator. B) PH meter. C) Litmus paper. D) Natural indicators. Show Answer Correct Answer: B) PH meter. 15. The method of starting the cooking process by submerging a food in boiling water. A) Drying. B) Salting. C) Blanching. D) Shocking. Show Answer Correct Answer: C) Blanching. 16. The sandy texture felt on the tongue when too much milk solids are added to a product is the result of: A) Milk sugar being the sweetest sugar available. B) The presence of phospholipids. C) Calcium phosphate salts. D) Crystallization of lactose Lactose has the tendency to crystallize far more readily than other sugars. Show Answer Correct Answer: D) Crystallization of lactose Lactose has the tendency to crystallize far more readily than other sugars. 17. The study of the nature of food and the principles of its production, processing, preservation, and packaging. A) Food security. B) Nutrition. C) Food science. D) Food scientist. Show Answer Correct Answer: C) Food science. 18. A hormone produced by the pancreas that allows glucose to move into the cells for use as energy. A) Galactose. B) Bile. C) Insulin. D) Estrogen. Show Answer Correct Answer: C) Insulin. 19. What is the function of cream of tartar in cakes? A) Stabilize egg yolks. B) Provide creamy texture. C) Stabilize egg whites. D) Leavening agent. Show Answer Correct Answer: C) Stabilize egg whites. 20. The solution given to dehydrated person is known as ..... A) ORSolution. B) Just a cup of pure water. C) Iodine solution. D) Benedicts solution. Show Answer Correct Answer: A) ORSolution. 21. A process of burning fat without carbohydrates A) Ketosis. B) Fatosis. C) Paste. D) Glucosis. Show Answer Correct Answer: A) Ketosis. 22. What are jobs that don't require any experience? A) Entry-level jobs. B) Entrepreneur jobs. C) Careers. D) Part-time jobs. Show Answer Correct Answer: A) Entry-level jobs. 23. What is the substance that makes plants green and captures energy from the sun? A) Chlorophyll. B) Water. C) Leaves. D) Cells. Show Answer Correct Answer: A) Chlorophyll. 24. What part of the plant helps catch sunlight to make food? A) Petals. B) Roots. C) Leaves. D) Stem. Show Answer Correct Answer: C) Leaves. 25. Eating too much sugar may cause all the following to a person except A) Strengthen body organs including heart, pancreas and liver. B) Increases blood sugar which may cause diabetes. C) Cause weight gain due to excess unused carbohydrates. D) Increase bacteria in the mouth (bacteria love sugar too) causing tooth decay. Show Answer Correct Answer: A) Strengthen body organs including heart, pancreas and liver. 26. The scientific study of food and its preparation is ....., and has saved many lives throughout history. A) Technology. B) Food science. C) Ergonomics. D) None of above. Show Answer Correct Answer: B) Food science. 27. Denaturation if the first step in the process of protein ....., or when a liquid changes into a soft, semisolid clot or solid mass such as in the process of manufacturing yogurt A) Coagulation. B) Homeostasis. C) Dispersion. D) Separation. Show Answer Correct Answer: A) Coagulation. 28. Which texture quality describes pourability of a food A) Firmness. B) Consistency. C) Chewiness. D) Astringency. Show Answer Correct Answer: B) Consistency. 29. Which of these are biological raising agents? A) Yeast. B) Baking powder. C) Bicarbonate of soda. D) Whisking. Show Answer Correct Answer: A) Yeast. 30. A pure substance that cannot be separated into simpler substances by chemical or physical means. A) Chemical. B) Mixture. C) Element. D) Compound. Show Answer Correct Answer: C) Element. ← 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