This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 29 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 29 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. What is the best way to store an egg? A) Room temperature and covered. B) Refrigerated and uncovered. C) Room temperature and uncovered. D) Refrigerated and covered. Show Answer Correct Answer: D) Refrigerated and covered. 2. What is the meaning of conduction A) When heat transfers from objects that are not touching. B) Heat rise. C) Cold fall. D) When heat transfers from objects that are touching. Show Answer Correct Answer: D) When heat transfers from objects that are touching. 3. Lab safety rules are established to protect people from injury, keep lab spaces organized, and safeguard food from contamination. Which rule helps safeguard food from contamination? A) Cool hot glass slowly. B) Out away all equipment. C) Return supplies to their proper places. D) Use food grade equipment. Show Answer Correct Answer: D) Use food grade equipment. 4. Forms the rigid structure of plants A) Cellulose. B) Amylose. C) Pectin. D) Carbohydrate gum. Show Answer Correct Answer: A) Cellulose. 5. Prior to World War I most people could preserve foods only by: A) Drying. B) Salting. C) Pickling. D) All of the Above. Show Answer Correct Answer: D) All of the Above. 6. From the 8 tips for healthy eating please fill in the guidelines below:-4. Cut down on ..... ..... A) Starchy foods. B) Fats and salt. C) Protein. D) Carbohydrates. Show Answer Correct Answer: B) Fats and salt. 7. Which of the following is an example of a non-newtonian fluid? A) Corn starch suspension. B) Vinegar. C) Olive oil. D) Water. Show Answer Correct Answer: D) Water. 8. During the manufacture of crackers, ammonium bicarbonate in the presence of heat produces ....., carbon dioxide, and water. A) Trisodium Diphosphate. B) Sodium Chloride. C) Sodium Carbonate. D) Ammonia. Show Answer Correct Answer: D) Ammonia. 9. When a protein and sugar or starch are present in the same mixture and dry heat is applied during baking, creating a golden brown crust is called A) Chemical Reaction. B) Browning. C) Crusting. D) Maillard Reaction. Show Answer Correct Answer: D) Maillard Reaction. 10. Which of the following is considered table sugar? A) Sucrose. B) Fructose. C) Maltose. D) Glucose. Show Answer Correct Answer: A) Sucrose. 11. Carbohydrates proteins, fats, vitamins and minerals are the main .....found in our food. A) Food items. B) Ingredients. C) Nutrients. D) Diet. Show Answer Correct Answer: C) Nutrients. 12. Which of the following influences affect our food likes and dislikes? A) Psychological. B) Cultural. C) Environmental. D) All of the above. Show Answer Correct Answer: D) All of the above. 13. 1000ml is the same as..... A) A litre. B) A millilitre. C) A fluid ounce. D) A centilitre. Show Answer Correct Answer: A) A litre. 14. Sugar contains .....? A) Fats. B) Proteins. C) Minerals. D) Carbohydrates. Show Answer Correct Answer: D) Carbohydrates. 15. A person doing a lot of physical work needs more of - A) Calcium. B) Carbohydrates. C) Proteins. D) Minerals. Show Answer Correct Answer: C) Proteins. 16. ..... is the information gathered during an experiment. A) Data. B) Facts. C) Hypothesis. D) Inference. Show Answer Correct Answer: A) Data. 17. A child named Akash is having disease which is caused due to the lack of Vitamin D. Which is the disease he is suffering from? A) Rickets. B) Anaemia. C) Beriberi. D) None of above. Show Answer Correct Answer: A) Rickets. 18. What will cold air do to bananas? A) Damage cells. B) Make them stale. C) Make them moldy. D) Freeze them. Show Answer Correct Answer: A) Damage cells. 19. Foods that have a pH greater than 5.3 are considered to be A) High acid foods. B) Neutral. C) Low-acid foods. D) None of above. Show Answer Correct Answer: B) Neutral. 20. The study of certain microbes and how they affect food. A) Food microbiology. B) Food Science. C) Food contamination. D) None of above. Show Answer Correct Answer: A) Food microbiology. 21. A glass bowl should be used when whipping egg whites because ..... A) Metal bowls create a chemical reaction. B) Fats cling to certain chemicals in a plastic bowl. C) Metal bowls become too cold for whipping. D) Plastic bowls are not able to reach a temperature cold enough for whipping. Show Answer Correct Answer: B) Fats cling to certain chemicals in a plastic bowl. 22. In the baking industry, proteases ..... gluten, enabling dough to rise faster. A) Agglomerate. B) Bind. C) Hydrolyze. D) Conjugate. Show Answer Correct Answer: C) Hydrolyze. 23. Bread turns brown when toasted, also known as ..... A) Burning. B) Aeration. C) Dextrinisation. D) Caramelisation. Show Answer Correct Answer: C) Dextrinisation. 24. Foodstuffs containing carbohydrates and ..... are called energy giving food. A) Nutrients. B) Fats. C) Vitamins. D) Proteins. Show Answer Correct Answer: B) Fats. 25. Which of the following causes chemical changes in food? A) Chopping. B) Slicing. C) Cooking. D) Peeling. Show Answer Correct Answer: C) Cooking. 26. The process of breaking food down into simpler compounds the body can use is called..... A) Digestion. B) Metabolism. C) Calorie. D) Absorption. Show Answer Correct Answer: A) Digestion. 27. Milk chocolate must contain at least ..... cocoa liquor. A) 20%. B) 45%. C) 35%. D) 10%. Show Answer Correct Answer: D) 10%. 28. A labeling term that indicates the food was produced through approved methods. A) Hydroponic crops. B) Farm to the table. C) Nutrition. D) Organic. Show Answer Correct Answer: D) Organic. 29. A convection oven transfers heat through A) Microwaves. B) Infrared radiation. C) Conduction. D) Hot air rising and cool air falling. Show Answer Correct Answer: D) Hot air rising and cool air falling. 30. Lecithin is an emulsifier because ..... A) It has a polar end that is attracted to oil and a non-polar end that is attracted to water. B) It inhibits oil (dispersed phase) from being dispersed into water (continuous phase). C) It has a polar end that is attracted to water and a non-polar end that is attracted to oil. D) It disrupts an emulsion colloid. Show Answer Correct Answer: C) It has a polar end that is attracted to water and a non-polar end that is attracted to oil. ← 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