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Food Science Quiz 32 (30 MCQs)

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1. Each of the letters in FAT TOM represent a condition necessary for microorganisms to grow and multiply. The letters "O" and "M" stand for which two conditions?
2. The process of removing dirt, dust, blood, or there visible contaminants from a surface or equipment is called
3. What is a job called if it doesn't require a degree?
4. An example of an element is .....
5. Substances that contain particles that become gaseous quickly are called .....
6. The permanent change in the structure of the protein in food can be referred to as
7. Lemon juice is example of
8. What is the importance of water?
9. Which is NOT a type of fat?
10. Molds that grow at refrigerated temperatures.
11. The pH scale ranges from number ..... to .....
12. Which nutrient carries nutrients and oxygen throughout the body?
13. A chemical compound that contains carbon two hydrogens and one oxygen
14. ..... are polysaccharides that are soluble in water and are extracted from plants and are used to thicken, stabilize mixtures, and trap color and flavor.
15. How many food samples can generally be evaluated at one time during sensoryevaluation?
16. The substance in which a solute is dissolved
17. ..... is the egg white.
18. Food can be classified into ..... groups.
19. When a substance moves from a liquid to gaseous phase, it is called .....
20. Maltase in yeast cells acts as a catalyst for the breakdown of ..... to simple sugars in the process of making yeast bread.
21. Dairy products are a major source of what mineral?
22. Process through which plants convert energy from the sun into glucose
23. Which of the following is an advantage of fermenting foods?
24. ..... is a protein in connective tissue that begins to soften and break down when cooked in moist heat.
25. What causes egg to coagulate?
26. The permanent change in protein from a liquid to a more solid food is referred to as
27. Vegetables are a protein supplier to the human body. Vegetables are a first class protein.
28. Sweet and Salt added to food items for
29. Water performs all the following functions in body except
30. The meat industry is mandated to have HACCP while FDA commodities other than juice or seafood are mandated to have ..... plans for food safety
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