This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 5 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 5 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. These are trace minerals except A) Iron. B) Chromium. C) Selenium. D) Phosphorus. Show Answer Correct Answer: D) Phosphorus. 2. Defficiency of vitamin B1 causes A) Rickets. B) Beriberi. C) Goiter. D) Scurvy. Show Answer Correct Answer: B) Beriberi. 3. This type of sugar has been recommended for people withdiabetes. A) Fructose. B) Sucrose. C) Glucose. D) Lactose. Show Answer Correct Answer: A) Fructose. 4. What group of foods coagulate? A) Protein. B) Sugars. C) Carbohydrates. D) All of them. Show Answer Correct Answer: A) Protein. 5. All matter has two properties. Which two? A) Physical and chemical. B) Physical and density. C) Chemical and density. D) Density and compound. Show Answer Correct Answer: A) Physical and chemical. 6. What type of heat transfer is used when cooking in a microwave? A) Convection. B) Conduction. C) Radiation. D) None of above. Show Answer Correct Answer: C) Radiation. 7. ..... is a form of food spoilage when auto-oxidation causes lipids to deteriorate causing an unpleasant odor and flavor. A) Rotten. B) Rancidity. C) Retrogradation. D) Denaturation. Show Answer Correct Answer: B) Rancidity. 8. Watch what you eat A) Refuse certain food because you want to stay slim. B) Be careful about what you eat, and the quantities you eat. C) Educe the amount of (fatty or sugary foods, for example). D) None of above. Show Answer Correct Answer: B) Be careful about what you eat, and the quantities you eat. 9. .....Is required for the formation of haemoglobin in our blood. A) Phosphorus. B) Iron. C) Calcium. D) Iodine. Show Answer Correct Answer: B) Iron. 10. Carbohydrates are commonly called ..... A) Hydrates. B) Carbos. C) Carbs. D) Barbz. Show Answer Correct Answer: C) Carbs. 11. This common additive is often used to increase the nutritional value of pastas. A) Disodium Phosphate. B) Nitrates. C) Tartaric Acid. D) Guar Gum. Show Answer Correct Answer: A) Disodium Phosphate. 12. Why is it important for food to be properly prepared? A) So it is safe and best for your enjoyment. B) So it is really good to eat. C) So the chef gets a good review on Yelp. D) So it isn't burnt on the outside but under-cooked on the inside. Show Answer Correct Answer: A) So it is safe and best for your enjoyment. 13. The temperature at which maximum swelling occurs A) Beurre manie. B) Pectins. C) Gelatinization point. D) Retrogradation. Show Answer Correct Answer: C) Gelatinization point. 14. Charged particles that have gained or lost an electron are called ..... A) Elements. B) Ions. C) Atoms. D) Metals. Show Answer Correct Answer: B) Ions. 15. Proteins are broken up into ..... A) Glucose. B) Fatty acids and glycerol. C) Fats. D) Amino acids. Show Answer Correct Answer: D) Amino acids. 16. Which food preservation technique works by reducing oxygen exposure to food? A) Vacuum Sealing. B) Dehydrating. C) Freezing. D) None of above. Show Answer Correct Answer: A) Vacuum Sealing. 17. Which of these are a mechanical raising agent? A) Whisking. B) Folding. C) Creaming. D) All of them. Show Answer Correct Answer: D) All of them. 18. The process involving the browning of starch when food is subjected to dry heat A) Gelatinisation. B) Coagulation. C) Dextrinisation. D) Caramelisation. Show Answer Correct Answer: C) Dextrinisation. 19. What education is needed for a product development scientist? A) Bachelors Degree and some experience. B) Masters Degree. C) Bachelors Degree. D) No education required. Show Answer Correct Answer: A) Bachelors Degree and some experience. 20. Which sample will provide the most intense flavors for comparison? A) Lasagna that is served warm. B) Lasagna that is served piping hot. C) Lasagna tested under red lights. D) Lasagna tested @ 10 am. Show Answer Correct Answer: A) Lasagna that is served warm. 21. Another name for Ascorbic Acid is: A) Iron. B) Vitamin C. C) Protein. D) Vitamin D. Show Answer Correct Answer: B) Vitamin C. 22. Which element is not found in a carbohydrate? A) Nitrogen. B) Carbon. C) Hydrogen. D) Oxygen. Show Answer Correct Answer: A) Nitrogen. 23. Food product dating is ..... A) Required for all food products. B) Required for all meat products. C) Required for all infant formulas. D) Required for all products that are consumed, regardless of product type. Show Answer Correct Answer: C) Required for all infant formulas. 24. The thinness of a food product, which can be measured in terms of pourability A) Garnish. B) Appearance. C) Consistency. D) Firmness. Show Answer Correct Answer: C) Consistency. 25. Solutions are composed of ..... . A) Salts and solutes. B) Solvents and salts. C) Solutes and alloys. D) Solutes and solvents. Show Answer Correct Answer: D) Solutes and solvents. 26. A pattern of eating that includes how much, what, and how often a person eats. A) Diet. B) Vitamins. C) Metabolism. D) Calories. Show Answer Correct Answer: A) Diet. 27. What do people use to replace the meat in veggie burgers? A) Squash. B) Soy beans. C) Zucchini. D) Soy meal. Show Answer Correct Answer: D) Soy meal. 28. This is the Japanese term for delicious or savory. A) Umami. B) Brothy. C) Edamame. D) Astringency. Show Answer Correct Answer: A) Umami. 29. Food Science is..... A) The study of producing, processing, preparing and evaluating food. B) Using modern genetics to process food. C) Cultivating a variety of plants & animals. D) The study of how the body uses food. Show Answer Correct Answer: A) The study of producing, processing, preparing and evaluating food. 30. . Starches can be defined as ..... A) Polymers of sugars. B) Indigestible saccharide. C) Disaccharides. D) Monosaccharides. Show Answer Correct Answer: A) Polymers of sugars. ← PreviousNext →Related QuizzesFood QuizzesAgriculture QuizzesFood Science Quiz 1Food Science Quiz 2Food Science Quiz 3Food Science Quiz 4Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books