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Food Science Quiz 27 (30 MCQs)

Quiz Instructions

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1. A decorative arrangement added to food or drink
2. A person trained in the chemistry, physics, and biology of food and food systems who is concerned with short-term problem solving in food systems.
3. The measure of water vapor in air, also known as ....., affects the storage shelf life of perishable foods.
4. Complex carbohydrates, composed of many units or saccharides
5. Two of the major ingredients in cakes are fat and water which are by nature un-mixable so your goal is to make a uniform mixture called
6. Weak attraction between positive and negative ends of two molecules.
7. Lowered quality and safety of a product caused by adding inferior ingredients that may be toxic.
8. If an overweight teenager wishes to lead a healthier diet, which type of milk would you recommend that teenager?
9. Which of the following factors can reduce a starch's thickening ability?
10. All of the following are functions of of complex carbohydrates in food preparation except
11. Eating too much sugar is the leading cause for what diseases?
12. What is the food pyramid?
13. Which of the following is an example of a carbohydrate?
14. Which is a MACRO mineral?
15. Crops grown with their roots suspended in liquid nitrogen liquids
16. Which of the following is true about most fast foods?
17. This term refers to the thickness of a product
18. Human cells use this sugar for energy
19. When do prices go up?
20. Water that leaks from a gel
21. Lisa investigates the affect that environmental temperature has on the heartbeat of a human. Which of the following is the independent variable in her experiment?
22. What is the function of egg in custard?
23. What cannot be controlled during a taste test?
24. ..... is (are) a water soluble pigment found in blackberries, blueberries, and other fruits and vegetables, and turn red in acid solutions.
25. A food technologist is making a new product that will use a powdered granulated sugar with an added anti- caking agent such as cornstarch.This type of sugar is called .....
26. Pectin and agar are used to firm up texture of foods, and are considered:
27. Food scientists recently developed a MRE pizza having at least a three-year shelf life for the military. What does MRE mean?
28. The human analysis of the taste, smell, sound, feel, and appearance of food
29. A diet which contains all the nutrients, roughage and water in right amount is called?
30. Which micro-nutrient is not manufactured by living things?
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