This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 38 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 38 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Publication offers safe food handling recommendations to anyone seeking information. A) Food Bible. B) FDA's Food Code Index. C) CDC Code. D) Organic Lists. Show Answer Correct Answer: B) FDA's Food Code Index. 2. After the microwaves turns off, molecules continues to cook food. It is important to A) Give the food coolling time. B) Give food resting time. C) Give the food reefing time. D) Give the food flipping time. Show Answer Correct Answer: B) Give food resting time. 3. Neutrons have what charge? A) Negative. B) Positive. C) Neutral (No Charge). D) None of above. Show Answer Correct Answer: C) Neutral (No Charge). 4. How many tablespoons are in 1/2 cup? A) 12. B) 4. C) 16. D) 8. Show Answer Correct Answer: D) 8. 5. To use fuel, energy, or time, especially in large amounts A) Contain. B) Control. C) Consume. D) Digest. Show Answer Correct Answer: C) Consume. 6. Two or more elements chemically combined, whose properties are completely different from those of the individual elements, are known as a ..... A) Solution. B) Homogeneous mixture. C) Heterogeneous mixture. D) Compound. Show Answer Correct Answer: D) Compound. 7. Another name used to describe FATS is called: A) Proteins. B) Carbohydrates. C) Essential fatty acids. D) Lipids. Show Answer Correct Answer: D) Lipids. 8. Unequal sharing of electrons A) Hydrogen bond. B) Polar covalent bond. C) Bound water. D) Nonpolar covalent bond. Show Answer Correct Answer: A) Hydrogen bond. 9. Sour foods are evaluated in terms of this. A) Astringency. B) Consistency. C) Umami. D) Temperature. Show Answer Correct Answer: A) Astringency. 10. What do you have to do to make peaches ripen faster? A) Put them in a closed bag. B) Leave them at room temperature. C) Place them in direct sunlight. D) Sit them in the fridge. Show Answer Correct Answer: A) Put them in a closed bag. 11. If a grease fire were to start in a kitchen, all of the following are appropriate EXCEPT..... A) Cover it with a lid. B) Sprinkle with baking soda. C) Pour water on the fire. D) Use a fire extinguisher. Show Answer Correct Answer: C) Pour water on the fire. 12. Out of these which is not a source of Vitamin 'A'? A) Carrot. B) Mango. C) Pulses. D) Spinach. Show Answer Correct Answer: C) Pulses. 13. The best way to prevent spreading viruses through food is to A) Examine food carefully for mold. B) Use good personal hygiene. C) Thaw frozen foods under refrigeration. D) Scrub all vegetables before use. Show Answer Correct Answer: B) Use good personal hygiene. 14. The color of fresh meat before it becomes oxygenated is ..... A) Purple. B) Red. C) Brown. D) Blue. Show Answer Correct Answer: A) Purple. 15. The prevention of Food Adulteration Act came into force in the year A) 1970. B) 1962. C) 1955. D) 1950. Show Answer Correct Answer: C) 1955. 16. Anything that takes up space and has mass is known as ..... A) Stuff. B) Matter. C) Compounds. D) Molecules. Show Answer Correct Answer: B) Matter. 17. Who is at greatest risk of getting foodborne illness? A) Teenagers and young adults. B) Newlyweds. C) Chronically ill people. D) Food service workers. Show Answer Correct Answer: C) Chronically ill people. 18. A company developed a new food product and is asking several hundred people how much they like or dislike the product or one of its flavor/texture characteristics. This would be an example of ..... A) Consumer panel. B) Research panel. C) Laboratory panel. D) Highly trained expert panel. Show Answer Correct Answer: A) Consumer panel. 19. Moist methods of cooking include; A) Savoury mince, pumpkin soup, ratatouille. B) Grilled lamb chops, fried fish, vegetable stir-fry. C) Banana bread, mashed sweet potato, steamed wontons. D) Boiled pasta, poached fish, caramelised onions. Show Answer Correct Answer: A) Savoury mince, pumpkin soup, ratatouille. 20. The hydrolysis of sucrose produces A) Glucose and galactose. B) Glucose and glucose. C) Glucose and fructose. D) Maltose and fructose. Show Answer Correct Answer: C) Glucose and fructose. 21. Which sense is determined by the olfactory bulb? A) Taste. B) Touch. C) Sight. D) Smell. Show Answer Correct Answer: D) Smell. 22. Fat .....the cake. A) Fits. B) Shapes. C) Folds. D) Tenderizes. Show Answer Correct Answer: D) Tenderizes. 23. ..... refers to any change of the shape of a protein molecule without breaking peptide bonds. A) Myoglobin. B) Denaturation. C) Adipose. D) Coagulation. Show Answer Correct Answer: B) Denaturation. 24. The measure of hydrogen or hydronium ions present in a solution. A) Base. B) PH Scale. C) PH. D) Acid. Show Answer Correct Answer: C) PH. 25. Explanation based on a body of knowledge gained from many observations and supported by the results of many experiments A) List. B) Experiment. C) Theory. D) Hypothesis. Show Answer Correct Answer: C) Theory. 26. ..... you come with me? A) Will. B) Shall. C) Will / Shall. D) None of above. Show Answer Correct Answer: A) Will. 27. A device that measure the color of foods in terms of value, hue, and chroma A) Colorimeter. B) Chromameter. C) Apmeter. D) Huemeter. Show Answer Correct Answer: A) Colorimeter. 28. Which of these is NOT a role of food additives? A) Preserving the lifespan of food. B) Changing the color of food. C) Enhancing the flavor of food. D) Providing additional calories to food. Show Answer Correct Answer: D) Providing additional calories to food. 29. An example of saturated fat is ..... A) Avocado. B) Butter. C) Beef. D) None of above. Show Answer Correct Answer: B) Butter. 30. Milk is fortified with this vitamin: A) Vitamin D. B) Vitamin K. C) Vitamin B. D) Vitamin E. Show Answer Correct Answer: A) Vitamin D. ← 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