This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 37 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 37 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. A bundle of nerve fibers located at the base of the brain behind the bridge of the nose A) Olfactory bulb. B) Olfactory. C) Scent receptor. D) Aroma. Show Answer Correct Answer: A) Olfactory bulb. 2. A food scientist is analyzing multiple published research studies to determine which ingredient would provide the best functionality for a product. When the results of several individual studies are pooled to yield an overall conclusion, it is called ..... A) Meta-analysis. B) A correlation coefficient. C) Coherent-analysis. D) A cumulative frequency distribution. Show Answer Correct Answer: A) Meta-analysis. 3. ..... is a body building food. A) Wheat. B) Oil. C) Cheese. D) Sugar cane. Show Answer Correct Answer: C) Cheese. 4. The solidification point of .....can be altered by changing the fatty acids used in its development A) Carrageenan. B) Simplesse. C) Olestra. D) Oatrim. Show Answer Correct Answer: C) Olestra. 5. Babies are born preferring A) Bitter taste. B) Sweet taste. C) Sour taste. D) Salty taste. Show Answer Correct Answer: B) Sweet taste. 6. What is the name of a large pot used to make soup or pasta? A) Cauldron. B) Stock. C) Sauce. D) Dutch. Show Answer Correct Answer: B) Stock. 7. How many major nutrients are there? A) 5. B) 4. C) 3. D) 6. Show Answer Correct Answer: D) 6. 8. A food that is used with other foods in the preparation of a particular dish A) Ingredient. B) Calories. C) Preservative. D) Fat. Show Answer Correct Answer: A) Ingredient. 9. Acids taste ..... A) Salty. B) Tasteless. C) Bitter. D) Sour. Show Answer Correct Answer: D) Sour. 10. This mineral is used by the body to help bones stay strong. A) Calcium. B) Vitmain A. C) Vitamin D. D) None of above. Show Answer Correct Answer: A) Calcium. 11. Which of the following is not a function of complex carbohydrates? A) Stabilize ice cream. B) Bind batters to foods during deep frying. C) Thicken liquids. D) Brown breads and baked goods. Show Answer Correct Answer: D) Brown breads and baked goods. 12. Food Labeling regulations and compliances are controlled by? A) FDA. B) IFIC. C) Both FDA & USDA. D) USDA. Show Answer Correct Answer: C) Both FDA & USDA. 13. Condition of a food to have an agreeable taste. A) Sterilization. B) Palatability. C) Pasteurization. D) Irradiation. Show Answer Correct Answer: B) Palatability. 14. A food scientist is designing a product that requires a mold inhibitor. Which one of the following ingredients should this person select to provide this function? A) Silicon Dioxide. B) Tartaric Acid. C) Propoinic Acid. D) Calcium Alginate. Show Answer Correct Answer: C) Propoinic Acid. 15. What should you do to the pan before pouring in a shortened cake? A) Grease only. B) Leave ungreased. C) Grease and flour. D) Flour only. Show Answer Correct Answer: C) Grease and flour. 16. During a taste test panel a tester should refrain from A) Making verbal signs to other testers. B) Commenting on the taste of the food. C) Using body language to express fellings about the food. D) All of the above. Show Answer Correct Answer: D) All of the above. 17. Foo.ds are concentrated to ..... A) Add protein. B) Remove a portion of the water. C) Add water. D) Remove sugar. Show Answer Correct Answer: B) Remove a portion of the water. 18. Calcium, Iron and Phosphorus are examples of - A) Vitamin. B) Proteins. C) Fats. D) Minerals. Show Answer Correct Answer: D) Minerals. 19. We can get ..... from the iodised table salt. A) Iodine. B) Sodium. C) Iron. D) Calcium. Show Answer Correct Answer: A) Iodine. 20. Lemon juice is an example of ..... A) Bound water. B) Free water. C) Hydrates. D) All of the above. Show Answer Correct Answer: B) Free water. 21. What is the food chain? A) Matter and energy transfer between organisms as food. B) The usage of genetics to improve plants and animals. C) Eating food for a long time. D) A variety of food. Show Answer Correct Answer: A) Matter and energy transfer between organisms as food. 22. Which tooth functional to cut food? A) Incisor tooth. B) Canine tooth. C) Small tooth. D) Molar tooth. Show Answer Correct Answer: A) Incisor tooth. 23. Access to nutritionally adequate and safe food. A) Food defense. B) Food terrorism. C) Food analogs. D) Food security. Show Answer Correct Answer: D) Food security. 24. Which of the following is NOT an example of a moist cooking method? A) Boiling. B) Frying. C) Poaching. D) Stewing. Show Answer Correct Answer: B) Frying. 25. Out of these which is a source of vitamin C? A) Milk. B) Carrot. C) Peas. D) Lemon. Show Answer Correct Answer: D) Lemon. 26. The complete destruction of all microbes in food processing is completed through ..... A) Commercial sterilization. B) Blanching. C) Sterilization. D) Pasteurization. Show Answer Correct Answer: C) Sterilization. 27. ..... provides a way to test a hypothesis in order to verify or disprove it. A) Consumer taste panel. B) Theory. C) Experiment. D) Test panel. Show Answer Correct Answer: C) Experiment. 28. Pectins are ..... A) Called sugar acids. B) Derived from sugar. C) Found naturally in plant cells. D) All of the above. Show Answer Correct Answer: D) All of the above. 29. What is soybeans used to make? A) Shoes. B) Oil. C) Gasoline. D) Newspaper. Show Answer Correct Answer: D) Newspaper. 30. Starches with a branched structure are called ..... A) Polymers. B) Amylopectin. C) Granules. D) Amylose. Show Answer Correct Answer: B) Amylopectin. ← 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