This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 7 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 7 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. ..... conditions are necessary for a foam to remain stable. A) Two. B) Four. C) Three. D) Five. Show Answer Correct Answer: B) Four. 2. When two amino acids form a bond, ..... is lost. A) Vitamin K. B) Sugar. C) Water. D) Fat. Show Answer Correct Answer: C) Water. 3. You are formulating a product that will contain 0.03% of a flavoring agent. How many parts per million (ppm) does this equate for this ingredient? A) 3000 ppmd. B) 30 ppmb. C) 30000 ppm. D) 300 ppmc. Show Answer Correct Answer: D) 300 ppmc. 4. When grocery shopping, one of the ways to avoid foods with added sugar is to: A) Concentrate purchases on fruits and vegetables. B) Avoid the bakery altogether. C) Shop the perimeter of the grocery store. D) Make a shopping list and stick to it. Show Answer Correct Answer: C) Shop the perimeter of the grocery store. 5. ....., ..... not only provide energy to our body but also keep us warm. A) Fats. B) Iodine. C) Minerals. D) Proteins. Show Answer Correct Answer: A) Fats. 6. What is the importance of food preservative? A) Improve taste. B) Fight spoilage. C) Minimize lifespan. D) Enhance flavor. Show Answer Correct Answer: B) Fight spoilage. 7. Milk with chalk added is an example of which type of food? A) Hydroponic. B) Synthetic. C) Analog. D) Adulterated. Show Answer Correct Answer: D) Adulterated. 8. .....Vitamin is needed for proper functioning of blood vessels. A) Vitamin D. B) Vitamin B. C) Vitamin A. D) Vitamin C. Show Answer Correct Answer: D) Vitamin C. 9. A flavor preference based on negative or positive experiences with food is called ..... . A) Taste bias. B) Psychological bias. C) Objective evaluation. D) Subjective evaluation. Show Answer Correct Answer: A) Taste bias. 10. How do thickeners improve a food product? A) They preserve the flavor of a product. B) They increase the viscosity of a product. C) They keep food from drying out. D) They prevent spoilage due to oxygenation. Show Answer Correct Answer: B) They increase the viscosity of a product. 11. Which of the following statements about organic foods is true? A) The terms "natural" and "organic" are interchangeable. B) Organic foods and conventional foods both have good safety records. C) Evidence shows that organic foods are more nutritious than conventional foods. D) Organic foods have never been the cause of a foodborne illness outbreak. Show Answer Correct Answer: B) Organic foods and conventional foods both have good safety records. 12. ..... is a large molecule containing many atoms. A) Micromolecule. B) Albumen. C) Coagulation. D) Macromolecule. Show Answer Correct Answer: D) Macromolecule. 13. Which of the following is an example of a psychological influence on food choices? A) A Jamaican eats a lot of tropical fruit. B) A Hindu does not eat beef. C) A consumer always chooses the same brand of yogurt. D) A child is unable to taste sweets. Show Answer Correct Answer: C) A consumer always chooses the same brand of yogurt. 14. A group of people who evaluate the flavor, texture, appearance, and aroma of food products A) Test panel. B) Consumers. C) Taste test panel. D) Sensory evaluators. Show Answer Correct Answer: C) Taste test panel. 15. Who developed over 100 products from peanuts, pecans, and sweet potatoes? A) Justus von Liebig. B) George Washington Carver. C) Fannie Farmer. D) Clarence Birdseye. Show Answer Correct Answer: B) George Washington Carver. 16. Sugar is the main product of the following plant activity: A) Losing its leaves (foliage). B) Photosynthesis. C) Flowering. D) Seeding. Show Answer Correct Answer: B) Photosynthesis. 17. A characteristic of a plant or animal is also known as one of its ..... A) Genes. B) Aspects. C) Norms. D) Traits. Show Answer Correct Answer: D) Traits. 18. Which food item is not a source of mineral 'iron'? A) Apples. B) Nuts. C) Spinach. D) Lemon. Show Answer Correct Answer: D) Lemon. 19. What happens if you overmix a cake batter..... A) Lack of volume. B) Batter is runny resulting in a very tough cake. C) You can't overmix cakes. D) Cake won't cook. Show Answer Correct Answer: B) Batter is runny resulting in a very tough cake. 20. Lemonade is a special mixture called a A) Ingredient. B) Substance. C) Solution. D) Plasma. Show Answer Correct Answer: C) Solution. 21. Which numerical scale will be the most effective for a sensory evaluation? A) 1 to 6. B) 1 to 3. C) 1 to 5. D) 1 to 11. Show Answer Correct Answer: C) 1 to 5. 22. ..... is a method that measures ATP by its reaction with the luciferin-luciferase complex to provide an indication of the microbial load on the surface of food processing equipment A) Turbidity. B) Bioluminescence. C) Impedance. D) Catalase. Show Answer Correct Answer: B) Bioluminescence. 23. Which Vitamin food is required for proper functioning of blood vessels, for keeping gums healthy and for healing of wounds? A) Vitamin C. B) Vitamin B. C) Vitamin A. D) Vitamin k. Show Answer Correct Answer: A) Vitamin C. 24. Publication that offers safe food handling recommendations to anyone seeking information on the topic? A) Rachel Ray News. B) FDA's Food Code. C) World Health Magazine. D) Organic Health report. Show Answer Correct Answer: B) FDA's Food Code. 25. The time of day, season, where you live, your skin color, and how often you use sunscreen can all affect the amount of which vitamin your skin is able to make? A) Vitamin D. B) Vitamin B12. C) Vitamin A. D) Vitamin C. Show Answer Correct Answer: A) Vitamin D. 26. Which nutrient insulates the body against the cold and protects internal organs? A) Proteins. B) Nutrients. C) Minerals. D) Fats. Show Answer Correct Answer: D) Fats. 27. To carry out certain provisions of the ....., food facilities that manufacture, process, pack, or hold food are required to be registered. A) FDA. B) FSMA. C) Bioterrorism Act. D) Food, Drug, and Cosmetic Act. Show Answer Correct Answer: C) Bioterrorism Act. 28. When analyzing product texture, ..... refers to how well one part of a food slides past another without breaking. A) Chewiness. B) Graininess. C) Brittleness. D) Firmness. Show Answer Correct Answer: A) Chewiness. 29. What should be done in between tasting food samples that contain fat? A) Sip warm water. B) Sip your favorite drink. C) Smell Coffee Beans. D) Brush your Teeth. Show Answer Correct Answer: A) Sip warm water. 30. Which is not an example of a preserved food? A) Cereal. B) Frozen Pizza. C) Milk. D) Canned Food. Show Answer Correct Answer: C) Milk. ← 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 8Food Science Quiz 9 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books