This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 6 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 6 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Delay in microbial decomposition can be achieved by A) Asepsis. B) Filteration. C) Radiation. D) All the above. Show Answer Correct Answer: D) All the above. 2. ..... is the main plant fiber found in food and is a polymer made of a form of glucose called beta-D- glucose. A) Algal polysaccharide. B) Hemicellulose. C) Cellulose. D) Pectin. Show Answer Correct Answer: C) Cellulose. 3. This is the scientific name for salt. A) Sodium Benzoate. B) Lecithin. C) Ascorbic Acid. D) Sodium Chloride. Show Answer Correct Answer: D) Sodium Chloride. 4. Freezer burn is ..... A) Not detrimental to food quality. B) Occurs in tightly vacuum packaged food. C) Caused by moisture loss from food when food is exposed to air in a freezer. D) Mold growing on a product in a freezer. Show Answer Correct Answer: C) Caused by moisture loss from food when food is exposed to air in a freezer. 5. The tiny organisms that growing and on foods. A) Microbes. B) Yeast. C) Cells. D) None of above. Show Answer Correct Answer: A) Microbes. 6. Where does water boil at a lower temperature? A) The Atlantic Coast. B) Pike's Peak. C) St.Louis, MO. D) New York City. Show Answer Correct Answer: B) Pike's Peak. 7. Fruits and vegetables are primarily composed of: A) Minerals. B) Fructose. C) Maltose. D) Water. Show Answer Correct Answer: D) Water. 8. Sugars are identified by which of the following suffixes? A) -ase. B) -ose. C) -post. D) -itis. Show Answer Correct Answer: B) -ose. 9. Thickened liquids that are pourable A) Pastes. B) Gels. C) Carbohydrate gums. D) Sols. Show Answer Correct Answer: D) Sols. 10. What happens to protein molecules when they denature? A) They enlarge. B) They swell. C) They get smaller. D) They break down. Show Answer Correct Answer: D) They break down. 11. When you don't drink enough water you can become: A) Intoxicated. B) Dehydrated. C) Hyper. D) Silly. Show Answer Correct Answer: B) Dehydrated. 12. To reduce the risk of BSE in the U.S. food supply, ..... is not permitted in human food products or dietary supplements. A) Pork cheek meat. B) Pork brain. C) Beef brain. D) Beef cheek meat. Show Answer Correct Answer: C) Beef brain. 13. What was establisjed in 1862, to oversee food production and agriculture. A) FDA. B) USDA. C) CDC. D) CEC. Show Answer Correct Answer: B) USDA. 14. What is Hydrogenation? & Is it good for us? A) Hydrogen atoms converting a solid fat into liquid/YES. B) Hydrogen atoms converting a solid fat into liquid/NO. C) Hydrogen atoms converting an oil into a solid form/ YES. D) Hydrogen atoms converting an oil into a solid form/ NO. Show Answer Correct Answer: D) Hydrogen atoms converting an oil into a solid form/ NO. 15. In between testing fatty food samples, it is important to rinse the mouth with A) Warm milk. B) Warm water. C) Cold water. D) Hot water. Show Answer Correct Answer: B) Warm water. 16. Creaming butter and sugar is an example of..... A) Denaturing Protein. B) Syneresis. C) Retrogradation. D) Aerating Batter. Show Answer Correct Answer: D) Aerating Batter. 17. Mouthfeel refers to the texture of the A) Hands. B) Palate. C) Mouth. D) Eyes. Show Answer Correct Answer: B) Palate. 18. When pancakes are cooked on the griddle, heat is transferred to the pancake batter by ..... A) Conduction. B) Convection. C) Radiation. D) None of above. Show Answer Correct Answer: A) Conduction. 19. Which is an example of a safe way to handle glassware? A) Point test tubes toward people as they are heated. B) Move hot beakers to storage for cooling. C) Position glassware on burner before turning on heat. D) Cool hot glass in lukewarm water. Show Answer Correct Answer: C) Position glassware on burner before turning on heat. 20. What is a compound? A) A place where people are held. B) A combination of 2 or more elements. C) A combination only of 3 elements. D) The simplest form of a substance. Show Answer Correct Answer: B) A combination of 2 or more elements. 21. Why do we process food? A) To make it taste better. B) To prevent bacteria from growing. C) To take all the moisture and air out of our food. D) To make our food healthier. Show Answer Correct Answer: B) To prevent bacteria from growing. 22. Which atom does not need eight electrons in its outer energy level to be stable? A) Sodium. B) Carbon. C) Hydrogen. D) Chlorine. Show Answer Correct Answer: C) Hydrogen. 23. What happens when a chemical reaction occurs between 2 substances? A) Nothing happens. B) Chemical bonds are broken and then formed again by an enzyme. C) Chemical bonds are broken and new ones form. D) Connect with other chemicals. Show Answer Correct Answer: C) Chemical bonds are broken and new ones form. 24. An advantage of cooking with steam is: A) Foods are more flavorful. B) It is faster than boiling when pressure is added. C) Food is more nutritious. D) All of the above. Show Answer Correct Answer: D) All of the above. 25. What does the research indicate about diets high in complex carbohydrates? A) Improves an athletes performance. B) Hinders an athletes performance. C) Is hard for most athletes to maintain. D) Is the best diet for all people. Show Answer Correct Answer: A) Improves an athletes performance. 26. Who can explain how a change would chemically alter the product and affect its taste? A) Flavor chemist. B) Chef. C) Flavor scientists. D) Food design consultant. Show Answer Correct Answer: A) Flavor chemist. 27. From the 8 tips for healthy eating please fill in the guidelines below:-3. Eat more A) Fruit and vegetables. B) Starchy foods. C) Fish. D) Protein. Show Answer Correct Answer: C) Fish. 28. What causes the bonds to break? A) Chemicals. B) Force. C) Energy. D) Other bonds. Show Answer Correct Answer: C) Energy. 29. The first artificial sweetener produced A) Aspartame. B) Acesulfame K. C) Olestra. D) Saccharin. Show Answer Correct Answer: D) Saccharin. 30. A crock pot transfers energy through A) Microwaves. B) Conduction. C) Convection. D) Hot air rising and cool air falling. Show Answer Correct Answer: B) Conduction. ← PreviousNext →Related QuizzesFood QuizzesAgriculture QuizzesFood Science Quiz 1Food Science Quiz 2Food Science Quiz 3Food Science Quiz 4Food Science Quiz 5Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books