This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 4 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 4 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Resistance of a mixture to flow A) Opacity. B) Stability. C) Translucency. D) Viscocity. Show Answer Correct Answer: D) Viscocity. 2. Which of the following are types of food spoilage? A) Chemical. B) Physical. C) Microbial. D) All of the Above. Show Answer Correct Answer: D) All of the Above. 3. We should drink at least ..... glasses of water every day. A) 8 - 10. B) 10 - 12. C) 6 - 8. D) 4 - 6. Show Answer Correct Answer: A) 8 - 10. 4. Crops grown with their roots suspended in liquid nutrient solutions. A) Aquaponic crops. B) Fodder. C) Hydroponic crops. D) Biotechnology. Show Answer Correct Answer: C) Hydroponic crops. 5. Which of the following is a type of mineral? A) Macro mineral. B) Orange. C) Vegetables. D) Fish. Show Answer Correct Answer: A) Macro mineral. 6. ..... careers involve preserving, sorting, grading, packaging, and shipping food A) Production. B) Food service. C) Product development. D) Regulation and compliance. Show Answer Correct Answer: A) Production. 7. ..... bacteria are used for fermentation in the vinegar making process. A) Proteolytic. B) Carbon dioxide. C) Acetic acid. D) Lactic acid. Show Answer Correct Answer: C) Acetic acid. 8. A thickened mixture of starch and liquid A) Paste. B) Jello. C) Gel. D) Glucogon. Show Answer Correct Answer: A) Paste. 9. Which of the following keeps the digestive system healthy and is also used for other chemical reactions? A) Fats. B) Water. C) Mineral. D) Roughage. Show Answer Correct Answer: B) Water. 10. Rachel conducts an experiment to determine if increased UV radiation increases the number of freckles a person has. Which of the following is the dependent variable? A) Freckles. B) Wrinkles. C) UV radiation. D) Amount of sunlight. Show Answer Correct Answer: A) Freckles. 11. Excess calories from carbohydrates are stored in the body as ..... A) Fat. B) Starch. C) Sugar. D) Protein. Show Answer Correct Answer: A) Fat. 12. Dry methods of cooking include A) Spaghetti bolognaise, baked meringue pudding, beef burger. B) Dry-frying spices, baking an apple pie, poaching an egg. C) Roasted sweet potato, baked apples, fried eggs. D) Deep-fried chips, braised lamb, stewed fruit. Show Answer Correct Answer: C) Roasted sweet potato, baked apples, fried eggs. 13. Sink Two is used for A) Cleaning. B) Soaking. C) Suddsing. D) Rinsing. Show Answer Correct Answer: D) Rinsing. 14. The human analysis of the taste, smell, sound, feel, and appearance of food is called A) Sensory evaluation. B) Volatility. C) Taste bias. D) Taste test panel. Show Answer Correct Answer: A) Sensory evaluation. 15. Which food is a good example of a carbohydrate? A) Broccoli. B) Garlic. C) Bread. D) Meat. Show Answer Correct Answer: C) Bread. 16. The complete destruction of all microorganisms A) Sterilization. B) Electromagnetic spectrum. C) Pasteurization. D) None of above. Show Answer Correct Answer: A) Sterilization. 17. Sodium nitrite is added to some meat products as a ..... A) Stabilizer. B) Binding agent. C) Curing agent. D) PH controller. Show Answer Correct Answer: C) Curing agent. 18. When a dehydrated food Is reconstituted ..... A) It is eaten in the dehydrated state. B) The moisture level is below 5%. C) Water is added back to it. D) None of above. Show Answer Correct Answer: C) Water is added back to it. 19. The ..... is a handbook available through the FDA that provides current information about the major known agents that cause foodborne illness. A) Bad Bug Book. B) Microbiological Specifications of Food Pathogens. C) The Microbiology of Safe Food. D) Microorganisms in Food. Show Answer Correct Answer: A) Bad Bug Book. 20. Two or more elements chemically combined, whose properties are completely different from those of the individual elements A) Compound. B) Homogeneous mixture. C) B. heterogeneous mixture. D) Solution. Show Answer Correct Answer: A) Compound. 21. The boiling point of water at sea level is A) 100 $^\circ$C. B) 32 $^\circ$C. C) 100$^\circ$F. D) 32$^\circ$F. Show Answer Correct Answer: A) 100 $^\circ$C. 22. Half of your plate should be.....and..... A) Vegetables and Protein. B) Fruits and Vegetables. C) Fruits and Grains. D) Protein and Dairy. Show Answer Correct Answer: B) Fruits and Vegetables. 23. This product is churned cream. A) Shortening. B) Margarine. C) Butter. D) Cream Cheese. Show Answer Correct Answer: C) Butter. 24. In Hindi cardamom is popularly known as A) Loung. B) Elaichi. C) Yelakka. D) None of above. Show Answer Correct Answer: B) Elaichi. 25. ..... are compounds or metabolites produced by molds that are toxic or have other adverse biological effects on humans. A) Iodophors. B) Mycotoxins. C) Biofilms. D) Psychrotrophs. Show Answer Correct Answer: B) Mycotoxins. 26. Which does not describe a physical property A) Luster. B) Weight. C) Viscosity. D) Hardness. Show Answer Correct Answer: B) Weight. 27. You can smother a kitchen fire by using: A) Baking soda. B) Salt. C) Tri-class extinguisher. D) All of the above. Show Answer Correct Answer: D) All of the above. 28. The process of breaking down food into a form the body can use. A) Calories. B) Metabolism. C) Diet. D) Digestion. Show Answer Correct Answer: D) Digestion. 29. A common emulsifier used in food products A) Vinegar. B) Lecithin (egg). C) Chocolate. D) Citric acid. Show Answer Correct Answer: B) Lecithin (egg). 30. Glycogen is ..... A) Stored in the kidneys. B) The body's store of reserve glucose. C) Not easily available to the body during exercise. D) None of above. Show Answer Correct Answer: B) The body's store of reserve glucose. ← PreviousNext →Related QuizzesFood QuizzesAgriculture QuizzesFood Science Quiz 1Food Science Quiz 2Food Science Quiz 3Food Science Quiz 5Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books