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Food Science Quiz 30 (30 MCQs)

Quiz Instructions

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1. In the Heat Transfer Cooking lab, the independent variables were
2. Oils have a tendency to go rancid from exposure to the air. To counter this, you should use a(n):
3. What is the process by which plants make their own food?
4. Which of the following foods are considered potentially hazardous?
5. The USDA organic seal on a food product means it is certified organic and has .....% or more organic content?
6. Foam cakes do NOT contain:
7. Carrots are in which food group?
8. What gas do chemical raising agents create when they are heated?
9. This refers to the size of the particles in a food product
10. A linear arrangement of all known forms of energy.
11. In the Heat Transfer Cooking lab, the control was
12. A substrate is also referred to as a .....?
13. Change occurring when new substances with different chemical and physical properties are formed.
14. The term food scientists use to describe thickening a liquid with starch.
15. A reduction in the risk of ..... is a benefit of eating soybeans.
16. The energy that supplies the force needed for a reaction is .....
17. ..... is a common process used in the food industry that involves the addition of salt, sugar, and vinegar to lengthen their shelf life.
18. How does freezing foods affect bacterial growth?
19. A large pressure canner used to commercially can food is called a .....
20. Rice classified as.....
21. What conditions are needed for bacteria growth?
22. How do you pickle some thing
23. Diabetics must monitor.....in the diet as carefully as sucrose
24. The process of a food item becoming unfit for consumption due to contact with an unclean organism.
25. The process of piercing meat with needles or sharp blades to break up muscle fibers is called .....
26. What method of food preserving deprives microorganisms of moisture?
27. If a particular .....is missing from the diet, it can affect the growth and proper functioning of the body.
28. Heat sensitive products such as milk, eggs, and protein powders are usually dried using ..... drying to reduce nonenzymatic browning and carmelization of the finishedproduct.
29. ..... ovens work by making the molecules in the food vibrate. This vibration is what causes the heat.
30. Three categories of microbes can have positive uses in food are.....
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