This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 28 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 28 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Sodium hydroxide and ..... are used to test the presence of proteins.Fill in the blanks. A) Formoterol solution. B) Dilute iodine solution. C) Copper sulphate solution. D) None pf the above. Show Answer Correct Answer: C) Copper sulphate solution. 2. Liquefied gases that have very low boiling points A) Cryogenic liquids. B) Food security. C) Food processing. D) Adulteration. Show Answer Correct Answer: A) Cryogenic liquids. 3. A small amount of gelatin may be added to beer and processed apple juice to complex with ..... that can cloud these beverages; the complex is then filtered out. A) Isocyanates. B) Terpenes. C) Saponins. D) Tannins. Show Answer Correct Answer: D) Tannins. 4. Which of these best describes homogenised milk. A) Milk is heated to a temperature of 72$^\circ$C for 15 seconds and then cooled rapidly. B) Milk undergoes a process to break up the fat globules and disperse them throughout the milk. C) Milk can be stored up to 10 months without refrigeration, but once opened, should be kept refrigerated and consumed as soon as possible. D) None of above. Show Answer Correct Answer: B) Milk undergoes a process to break up the fat globules and disperse them throughout the milk. 5. ..... thickened mixtures of starch and liquid that have very little flow but are thin enough to be spread easily. A) Gels. B) Slurries. C) Sols. D) Pastes. Show Answer Correct Answer: D) Pastes. 6. Which of the following is one of the basic tastes to which the tongue responds to? A) Peppery. B) Yeasty. C) Salty. D) Lemony. Show Answer Correct Answer: C) Salty. 7. ..... are lacking one or more amino acids. A) Essential amino acids. B) Incomplete proteins. C) Nonessential amino acids. D) Complete proteins. Show Answer Correct Answer: B) Incomplete proteins. 8. Which of the following causes a chemical change to occur? A) Chopping. B) Peeling. C) Slicing. D) Cooking. Show Answer Correct Answer: D) Cooking. 9. What do plants get from the soil? A) Food. B) Nutrients. C) Sunlight. D) Bugs. Show Answer Correct Answer: B) Nutrients. 10. Macaroni is cooked in a pot of boiling water. A) Conduction. B) Convection. C) Yummy. D) Radiation. Show Answer Correct Answer: B) Convection. 11. An illness that results from consuming improperly prepared or stored foods. A) Food-borne illness. B) Deterioration. C) Preservation. D) None of above. Show Answer Correct Answer: A) Food-borne illness. 12. Which Characteristic is found in lipids but not carbs? A) Function of Thickening Agent. B) Natural Sweetener. C) Complex Molecular structure. D) Insoluble in Water. Show Answer Correct Answer: D) Insoluble in Water. 13. A homogeneous mixture of one material dissolved in another A) Solution. B) Mixture. C) Solute. D) Blending. Show Answer Correct Answer: C) Solute. 14. ..... is the diet which contains all the nutrients, roughage and water in appropriate amount. A) Lunch. B) Breakfast. C) Dinner. D) Balanced diet. Show Answer Correct Answer: D) Balanced diet. 15. During the milling process of brown rice, a by-product called "brokens" are produced. While "brokens" are used for a variety of things, it is mostly used for the production of A) Beer. B) Rice flour. C) Cereal. D) Fertilizer. Show Answer Correct Answer: B) Rice flour. 16. What is the Law of Conservation of mass? A) Mass is created in a chemical reaction. B) Mass is created in a physical change. C) New chemicals formed from a chemical reaction have a larger overall mass than the original reactants. D) Mass is never created or destroyed. Show Answer Correct Answer: D) Mass is never created or destroyed. 17. What is an advantage of preserving food? A) It tastes better. B) It increases the nutritional value. C) It lasts longer. D) None of above. Show Answer Correct Answer: C) It lasts longer. 18. What is the main reason for eating a wide variety of foods? A) To learn the food label. B) To provide all the nutrients you need. C) To keep from getting bored with your diet. D) To help improve physical fitness. Show Answer Correct Answer: B) To provide all the nutrients you need. 19. Which of the following teeth is used to grind food? A) Canine tooth. B) Incisor tooth. C) Molar tooth. D) Milk teeth. Show Answer Correct Answer: C) Molar tooth. 20. About how many teaspoons of sugar does the average American eat and drink every day? A) 9. B) 22. C) 17. D) 13. Show Answer Correct Answer: B) 22. 21. Organic compounds that control several body functions. e.g. A, C, K A) Carbohydrates. B) Vitamins. C) Digestion. D) Metabolism. Show Answer Correct Answer: B) Vitamins. 22. Which foodborne illness can be found in raw or undercooked poultry or eggs? A) Botulism. B) E. coli. C) Salmonella. D) Staph. Show Answer Correct Answer: C) Salmonella. 23. An example of a disaccharide is sucrose. Which of the following are the two monosaccharides which make up sucrose. A) 2 molecules of Fructose. B) 2 molecules of Glucose. C) Glucose and Galactose. D) Glucose and Fructose. Show Answer Correct Answer: D) Glucose and Fructose. 24. What is NOT a function of eggs in cakes? A) Flavor. B) Color. C) Structure. D) Tenderness/moisture. Show Answer Correct Answer: C) Structure. 25. A solution that holds more solute at a given temperature than normal is ..... A) Not possible. B) Saturated. C) Supersaturated. D) A solid. Show Answer Correct Answer: C) Supersaturated. 26. Which of the following involves a chemical change? A) Combining baking soda and vinegar. B) Combining salt and water. C) Sweetening iced tea. D) Mixing a salad. Show Answer Correct Answer: A) Combining baking soda and vinegar. 27. Why is food preservation important? A) Because it keeps food from spoiling and no one wants to eat food that is spoiled. B) Because it makes food taste better. C) Because it takes less time to cook. D) Because it is easily accessible to any consumer. Show Answer Correct Answer: A) Because it keeps food from spoiling and no one wants to eat food that is spoiled. 28. The study of the substances we eat, their makeup, and the processes used to alter them. A) Food science. B) Food technology. C) Food contamination. D) None of above. Show Answer Correct Answer: A) Food science. 29. In the 1800's, what was the precent of farmers? A) 1-5. B) 1-7. C) 3-4. D) 9-10. Show Answer Correct Answer: D) 9-10. 30. Carbohydrates found in milk comes in the form of A) Lactose. B) Starch. C) Maltose. D) None of above. Show Answer Correct Answer: A) Lactose. ← 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