This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 26 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 26 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Sucrose comes from A) Maple trees. B) Honey bees. C) Sugar cane. D) Fruit. Show Answer Correct Answer: C) Sugar cane. 2. Covalent bonds are formed when ..... A) Opposite electric charges attract. B) Two metals lose electrons. C) An electron is transferred. D) Two nonmetals share an electron. Show Answer Correct Answer: D) Two nonmetals share an electron. 3. Heating a marshmallow over a fire is where heat is transferred by means of A) Convection. B) Microwaves. C) Conduction. D) Infrared Radiation. Show Answer Correct Answer: D) Infrared Radiation. 4. A hormone produced by the body, for example when you are frightened, angry, or excited, that makes the heart beat faster and prepares the body to react to danger: A) Antacid. B) Adrenalin. C) Addictive. D) Adrenelin. Show Answer Correct Answer: B) Adrenalin. 5. Which type of fat is most likely to cause rancidity A) Vegetable oils. B) Glycerol fats. C) Animal Fats. D) Saturated fats. Show Answer Correct Answer: A) Vegetable oils. 6. Quality of how well one part of a food slides past another without breaking. A) Brittleness. B) Graininess. C) Firmness. D) Chewiness. Show Answer Correct Answer: D) Chewiness. 7. Which of the following sugars is not an example of a monosaccharide? A) Glucose. B) Fructose. C) Galactose. D) Maltose. Show Answer Correct Answer: D) Maltose. 8. Which process will interfere with gluten formation? A) Letting dough set. B) Cutting in Butter. C) Adding water. D) Vigorous Mixing. Show Answer Correct Answer: B) Cutting in Butter. 9. When you whisk eggs what happens to the proteins? A) They denature. B) They coagulate. C) Both answers. D) None of above. Show Answer Correct Answer: A) They denature. 10. Why are HDLS (High-Density Lipoproteins) considered the "heroes"? A) They are processed through the body very quickly. B) They transport excess cholesterol to arteries. C) They transport excess cholesterol back to liver. D) They are found in every fatty food. Show Answer Correct Answer: C) They transport excess cholesterol back to liver. 11. ..... is a device that measure the color of foods in terms of value, hue, and chroma. A) Color wheel. B) Color analysis. C) Colorimeter. D) Color guage. Show Answer Correct Answer: C) Colorimeter. 12. Which of the following is a benefit of studying food science? A) It helps you become a better cook. B) It helps you make informed decisions about food. C) It helps you understand how to read food labels. D) All of the above are reasons to study food science. Show Answer Correct Answer: D) All of the above are reasons to study food science. 13. A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer A) Test panel. B) Taste test panel. C) Sensory evaluators. D) Consumer taste panel. Show Answer Correct Answer: D) Consumer taste panel. 14. A group of molecules, typically called fats and oils, that carry flavor in foods. Examples include: butter, olive oil and margarine A) Lyposiine. B) Lipids. C) Molecules. D) Molecules. Show Answer Correct Answer: B) Lipids. 15. Responsible for the texture of jams and jellies, found in plant cells and made of sugar acids A) Polysaccharide. B) Pectin. C) Polysaccharide. D) Gelatinization. Show Answer Correct Answer: B) Pectin. 16. Which of the following is an example of a physical contaminant in water A) Calcium Ions. B) Magnesium Ions. C) Hydrochloric Acid. D) Plastics. Show Answer Correct Answer: D) Plastics. 17. Which vitamin is necessary for good eyesight and healthy skin? A) Vitamin B. B) Vitamin C. C) Vitamin E. D) Vitamin A. Show Answer Correct Answer: D) Vitamin A. 18. Which of following is not a property of water A) It has a greater surface tension than most compounds. B) It is a nonpolar molecule. C) It contains weak hydrogen bonds. D) It is an excellent solvent. Show Answer Correct Answer: B) It is a nonpolar molecule. 19. Placing foods in acidic solutions like vinegar to prevent growth of spoilage organisms A) Paraffin. B) Drying. C) Fermentation. D) Pickling. Show Answer Correct Answer: D) Pickling. 20. Which method of identifying a food sample will create the least psychological bias? A) 014, 523, 617. B) 4, 5, 6. C) 25, 54, 39. D) AA, AB, AC. Show Answer Correct Answer: A) 014, 523, 617. 21. Which food analog is saturated with fat-soluable vitamins A) Simplesse. B) Olestra. C) Oatrim. D) Carrageenan. Show Answer Correct Answer: B) Olestra. 22. A texture quality based on how easily a food shatters or breaks apart is ..... A) Tenderness. B) Brittleness. C) Chewiness. D) Firmness. Show Answer Correct Answer: B) Brittleness. 23. Which person died during their experiment A) Fannie Farmer. B) Sir Frances Bacon. C) George Washington Carver. D) Justus von Liebig. Show Answer Correct Answer: B) Sir Frances Bacon. 24. What can you do to celery to make is crisp again if it has lost its crispy ness? A) Cool it off in the fridge. B) Soak it in ice water. C) Nothing you can do. D) Bake it. Show Answer Correct Answer: B) Soak it in ice water. 25. What things must plants have in order to make food? A) Leaves, roots, stems, petals. B) Water, sunlight, oxygen. C) Oxygen, sunlight, carbon dioxide. D) Carbon dioxide, water, sunlight. Show Answer Correct Answer: D) Carbon dioxide, water, sunlight. 26. Which example of denaturation is not reversible? A) Beating egg whites until frothy. B) Breaking hydrogen bonds. C) Breaking disulfide cross-links. D) None of above. Show Answer Correct Answer: C) Breaking disulfide cross-links. 27. A molecule is formed when two or more ..... chemically join together. A) Solutions. B) Compounds. C) Atoms. D) Mixtures. Show Answer Correct Answer: C) Atoms. 28. The force of the weight determined by the pull of earth's gravity pressing down on a surface is: A) Cohesion. B) Altitude. C) Atmospheric pressure. D) Adhesion. Show Answer Correct Answer: C) Atmospheric pressure. 29. Deep, wide-mouthed container with a pouring lip used to hold substances during experim A) Meta-analysis. B) Length. C) Beaker. D) Conclusion. Show Answer Correct Answer: C) Beaker. 30. Substances that affect crystal growth are called..... A) Enzymes. B) Interfering agents. C) Fermenting agents. D) Blockers. Show Answer Correct Answer: B) Interfering agents. ← 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