This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 33 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 33 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. A stick of butter is what type of fat? A) Saturated Fat. B) Polyunsaturated Fat. C) Monounsaturated Fat. D) None of above. Show Answer Correct Answer: A) Saturated Fat. 2. .....is a distinctive quality that comes from a food's unique blend of appearance, taste, odor, feel, and sound A) Flavor. B) Texture. C) Coloring. D) Scent. Show Answer Correct Answer: A) Flavor. 3. The starch molecules that have the greatest thickening power are ..... A) Amylose. B) Branched polymers. C) Amylopectins. D) Linear sugars. Show Answer Correct Answer: A) Amylose. 4. If you needed to measure 3/4 cup of sugar but didn't have a 3/4 cup, you could use all EXCEPT what method? A) 1/2 cup three times. B) 1/4 cup three times. C) 12 tablespoons. D) 1/2 cup plus 1/4 cup. Show Answer Correct Answer: A) 1/2 cup three times. 5. Which of the following is not a compound? A) CO2. B) HCl. C) NaCl. D) Cl. Show Answer Correct Answer: D) Cl. 6. Most bacteria are killed at ..... to ..... *F, but spores are not A) 34 to 62. B) 180 to 200. C) 89 to 56. D) 100 to 180. Show Answer Correct Answer: B) 180 to 200. 7. Most pathogenic bacteria prefer environmental conditions that are A) Dry. B) Wet. C) Acidic. D) None of above. Show Answer Correct Answer: B) Wet. 8. We need to eat ..... to stay healthy. They are rich in vitamins and nutrients. A) Fruits. B) Vegetables. C) Fruits and vegetables. D) None of above. Show Answer Correct Answer: C) Fruits and vegetables. 9. The temperature range in which most bacteria can grow, also known as the danger zone, is defined by the FDA as ..... A) 55F-125F. B) 85F-115F. C) 70F-120F. D) 40F-140F. Show Answer Correct Answer: D) 40F-140F. 10. A naturally occurring fatty chemical that's an important part of the outer lining of cells in the body is called..... A) Protein. B) Minerals. C) Carbs. D) Cholesterol. Show Answer Correct Answer: D) Cholesterol. 11. A course, method, or series of operations used in producing a food product. A) Process. B) Food science. C) Deterioration. D) None of above. Show Answer Correct Answer: A) Process. 12. What does vitamin b6 do for your body? A) Cucumber. B) Turns food into energy. C) Cleanses your liver. D) Makes you smarter. Show Answer Correct Answer: B) Turns food into energy. 13. The term used for water leaking from a gel over time, such as the liquid that separates from mustard. A) Viscosity. B) Retrogradation. C) Gelatinization. D) Syneresis. Show Answer Correct Answer: D) Syneresis. 14. Which of these is the best healthy option? A) Cakes and biscuits. B) Ice cream and sweets. C) Fruit and vegetables. D) None of above. Show Answer Correct Answer: C) Fruit and vegetables. 15. Molds that grow at high temperatures A) Psychrophiles. B) Thermophiles. C) Mesophiles. D) None of above. Show Answer Correct Answer: B) Thermophiles. 16. What book did Justus von Liebig write? A) Southern Living. B) Paula Deen Cook Book. C) Boston Cooking School Cook Book. D) Researchers on the Chemistry of Food. Show Answer Correct Answer: D) Researchers on the Chemistry of Food. 17. Which factor does not affect the ability of starch to thicken? A) The pH level of the food. B) The size of crystals formed from a solution. C) The proportion of amylose and amylopectin molecules. D) The serving temperature. Show Answer Correct Answer: B) The size of crystals formed from a solution. 18. .....is the fibre present in the food. A) Roughage. B) Vitamin E. C) Protective food. D) Water. Show Answer Correct Answer: A) Roughage. 19. What three things does yeast need to grow? A) Soil, food, moisture. B) Moisture, warmth, food. C) Agar, sugar, moisture. D) Moisture, sugar, cool termperature. Show Answer Correct Answer: B) Moisture, warmth, food. 20. Producers of organic livestock must A) Use 100% organic feed. B) Provide access to outdoors. C) Meet all animal health & wellfare standards. D) All of the Above. Show Answer Correct Answer: D) All of the Above. 21. The specks or streaks of fat in muscle tissue that indicate flavor and tenderness are called ..... A) White Lines. B) Meat. C) Collagen. D) Marbling. Show Answer Correct Answer: D) Marbling. 22. Foodborne illness may occur if a food plant employee is a carrier of ....., a predominant bacterial species normally present on the skin. A) Campylobacter jejuni. B) Salmonella sp. C) E. coli O157:H7. D) Staphylococcus aureus. Show Answer Correct Answer: D) Staphylococcus aureus. 23. Which food poisoning bacteria is commonly associated with rice? A) Listeria monocytogenes. B) Bacillus cereus. C) Campylobacter. D) Stapplycoccus aureus. Show Answer Correct Answer: B) Bacillus cereus. 24. NASA program discoveries include A) Freezer to oven cookware. B) Teflon coating. C) Vaccum packaging. D) All of the Above. Show Answer Correct Answer: D) All of the Above. 25. In the development of food women and children of early settlers A) Searched for nuts and fruit. B) Split hybrid corn. C) Shopped at kroger. D) Begged. Show Answer Correct Answer: A) Searched for nuts and fruit. 26. What is the rate of increase for protein denaturation for each increase in temperature of 10$^\circ$C? A) 10 times faster. B) 100 times faster. C) 600 times faster. D) None of above. Show Answer Correct Answer: C) 600 times faster. 27. Prior to drying, many foods are pretreated to prevent ..... A) Crystallization. B) Decomposition. C) Stabilization. D) Enzymatic browning. Show Answer Correct Answer: D) Enzymatic browning. 28. A heat treatment that destroys all pathogenic microorganisms, but not organisms that cause spoilage. A) Irradiation. B) Pasteurization. C) Sterilization. D) None of above. Show Answer Correct Answer: B) Pasteurization. 29. What does the symbol NaCl represent? A) Pepper. B) Salt. C) Flour. D) Sugar. Show Answer Correct Answer: B) Salt. 30. The term hard water refers to water that ..... A) Is nonpolar. B) Has metal ions in it. C) Is filtered. D) None of the above. Show Answer Correct Answer: B) Has metal ions in it. ← 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