This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 39 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 39 (28 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. What does running a knife through the batter do? A) Nothing. B) Gives cake marbled appearance. C) Prevent it from sticking. D) Removes air bubbles. Show Answer Correct Answer: D) Removes air bubbles. 2. ..... is a testable predictions that explain certain observations. A) Data. B) Hypothesis. C) Variable. D) Experiment. Show Answer Correct Answer: B) Hypothesis. 3. The way a product feels to the fingers, tongue, teeth, and palate A) Graininess. B) Firmness. C) Texture. D) Consistency. Show Answer Correct Answer: C) Texture. 4. Eating turkey at Thanksgiving is an example of ..... influence on food choices. A) Bird box food. B) Gobble grub. C) Cultural. D) Regional eating. Show Answer Correct Answer: C) Cultural. 5. What do beans and rice supply a good source of? A) Carbs. B) Sodium. C) Fat. D) Protein. Show Answer Correct Answer: D) Protein. 6. When using a scale in FOOD SCIENCE, this procedure is used to find the mass of a substance, but not it's container A) Weighing. B) Leveling. C) Taring. D) Setting. Show Answer Correct Answer: C) Taring. 7. One celled microscopic plants. A) Bacteria. B) Yeast. C) Mold. D) None of above. Show Answer Correct Answer: A) Bacteria. 8. Tender, Flaky texture of pie crust will result from? A) Liquid Margarine. B) Shortening. C) Oil. D) Melted butter. Show Answer Correct Answer: B) Shortening. 9. ..... help our body to grow and repair the worn out tissues. A) Proteins. B) Minerals. C) Fats. D) Carbohydrates. Show Answer Correct Answer: A) Proteins. 10. Why should you eat healthy food everyday? A) It will make your heart pump faster. B) It will give you energy. C) It will make you get A's in school. D) None of above. Show Answer Correct Answer: B) It will give you energy. 11. Ability of a thickened mixture to remain constant over time and temperature changes A) Opacity. B) Translucency. C) Stability. D) Viscocity. Show Answer Correct Answer: C) Stability. 12. A food that has been left untouched, processed or preserved. A) Whole Food. B) Processed Food. C) Preserved Food. D) None of above. Show Answer Correct Answer: A) Whole Food. 13. Most types of bacteria cannot live in foods that are A) Acidic. B) Neutral. C) Alkaline. D) None of above. Show Answer Correct Answer: A) Acidic. 14. Able to be repeated with similar results by following a written record. A) Compression. B) Astringency. C) Replicable. D) Texture. Show Answer Correct Answer: C) Replicable. 15. Which of the following elements is the main component of an organic compound? A) Oxygen. B) Carbon. C) Nitrogen. D) Hydrogen. Show Answer Correct Answer: B) Carbon. 16. Which of the following is an example of a dry cooking method A) Baking. B) Roasting. C) Grilling. D) All of the above. Show Answer Correct Answer: D) All of the above. 17. Which is an example of a processed food? A) Peanut Butter. B) Clementine. C) Pear. D) Onion. Show Answer Correct Answer: A) Peanut Butter. 18. Bake-lite Cake company conducted cooking trials for a new sugar substitute. They now need to conduct a proximate analysis in order to: A) Evaluate the new sugar substitutes. B) Control variables to ensure accurate results. C) Determine the percentage of each ingredient. D) Publish the test results. Show Answer Correct Answer: C) Determine the percentage of each ingredient. 19. A texture quality based on the ease with which one part of the food slides past another without breaking A) Graininess. B) Brittleness. C) Firmness. D) Chewiness. Show Answer Correct Answer: D) Chewiness. 20. When onion are fried they A) Melt. B) Caramelise. C) Denature. D) Thicken. Show Answer Correct Answer: B) Caramelise. 21. There are many influences on food preferences. Which one does "taste bias" fall under? A) Psychological. B) Environmental. C) Physical. D) Cultural. Show Answer Correct Answer: A) Psychological. 22. Sublimation is induced in a method of food preservation called ..... A) Refrigeration. B) Freeze drying. C) Dehydration. D) Retorting. Show Answer Correct Answer: B) Freeze drying. 23. ..... is a pathogen that has the potential to contaminate ready- to-eat foods by contaminating the food after processing and before packaging, and was responsible for a recent recall with Eggo waffles. A) Salmonella sp. B) Staphylococcus aureus. C) E. Coli O157:H7. D) Listeria monocytogenes. Show Answer Correct Answer: D) Listeria monocytogenes. 24. ..... is the shape, size, color, and condition of a product. A) Garnish. B) Aroma. C) Chroma. D) Appearance. Show Answer Correct Answer: D) Appearance. 25. Which food item is not a source of vitamin B? A) Soya bean. B) Beans. C) Pulses. D) Green leafy vegetables. Show Answer Correct Answer: C) Pulses. 26. Which of the following is not a property of water? A) It heats food steadily. B) It is a nonpolar molecule. C) It is an excellent solvent. D) It has a greater surface tension than most compounds. Show Answer Correct Answer: B) It is a nonpolar molecule. 27. Manufactures that do not follow regulations may? A) Be Fined. B) Face recalls. C) Close Plant. D) All of the above. Show Answer Correct Answer: D) All of the above. 28. Which vitamin helps our blood clot normally? A) Vitamin K. B) Vitamin E. C) Vitamin C. D) Vitamin A. Show Answer Correct Answer: A) Vitamin K. ← PreviousRelated 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