This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 8 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 8 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. When is a universal evaluation form most likely to be used in taste tests? A) During early stages of product development. B) When young children are the testers. C) With consumer taste test panels. D) During test marketing. Show Answer Correct Answer: B) When young children are the testers. 2. Carbohydrates are found in many of your favorite foods like fruit, bread and cookies. What is the biggest reason your body needs carbohydrates? A) To help give us strong muscles. B) To help us sleep. C) To give us energy. D) To help build strong bones. Show Answer Correct Answer: C) To give us energy. 3. The practical application of scientific knowledge is know as ..... A) Career science. B) Food science. C) Technology. D) Food production. Show Answer Correct Answer: C) Technology. 4. Which of the following are forms of energy are used by the food industry A) Mechanical. B) Chemical. C) Electrical. D) All of these. Show Answer Correct Answer: D) All of these. 5. Milk, cheese, and yogurt are in which group? A) Meat group. B) Dairy group. C) Bread group. D) None of above. Show Answer Correct Answer: B) Dairy group. 6. Minerals that are needed in small amounts are called ..... A) Trace minerals. B) Water soluble minerals. C) Macro minerals. D) Zirconia minerals. Show Answer Correct Answer: A) Trace minerals. 7. Water that is tied to the structure of large molecules like proteins and starches A) Bound water. B) Hydrogen bond. C) Covalent bond. D) Nonpolar covalent bond. Show Answer Correct Answer: A) Bound water. 8. Why is having excess cholesterol in our arteries is not desirable? A) Having excess cholesterol makes us weigh more. B) It is desirable to have excess cholesterol in your arteries. C) Can block blood flow and lead to heart disease. D) None of above. Show Answer Correct Answer: C) Can block blood flow and lead to heart disease. 9. Term describing foods and beverages that supply vitamins, minerals, and other healthful substances with relatively few calories. A) Nutrient dense. B) Thermodynamics. C) Metric system. D) Descriptive observation. Show Answer Correct Answer: A) Nutrient dense. 10. When a company sanitizes equipment or a processing area, they are ..... A) Physically removing soil from the surface. B) Treating with heat or chemicals to reduce the number of microbes present. C) Implementing a dry pick up of debris. D) Treating so the equipment and processing area are free from all living microbes. Show Answer Correct Answer: B) Treating with heat or chemicals to reduce the number of microbes present. 11. The appearance of food includes its A) Shape. B) Size. C) Condition. D) All of the above. Show Answer Correct Answer: D) All of the above. 12. If both protons and neutrons are found in the nucleus, why is it positive? A) The reason it is positive is because neutrons have a positive charge and protons have a negative charge. B) The reason it is positive is because neutrons have a negative charge and protons have a positive charge. C) The reason it is positive is because neutrons have no charge and protons have a positive charge. D) The reason it is positive is because neutrons have no charge and protons have a negative charge. Show Answer Correct Answer: C) The reason it is positive is because neutrons have no charge and protons have a positive charge. 13. Which one is a preservative? A) Chlorine. B) Aspartame. C) Boric acid. D) None of above. Show Answer Correct Answer: C) Boric acid. 14. A texture quality based on the size of the particles in a food product A) Graininess. B) Chewiness. C) Firmness. D) Brittleness. Show Answer Correct Answer: A) Graininess. 15. Functions of food packaging includes all of the following except: A) Food preservation. B) Classify product. C) Educate customer. D) Cause spoiling and mishandling. Show Answer Correct Answer: D) Cause spoiling and mishandling. 16. In the development of food the women and children of early settlers help by A) Plowing. B) Weeding. C) Searching for nuts and fruit. D) Clearing land. Show Answer Correct Answer: C) Searching for nuts and fruit. 17. When the bacteria uses almost anything as a nutrient. A) Heterotrophic. B) Autotrophic. C) Omniotrophic. D) None of above. Show Answer Correct Answer: A) Heterotrophic. 18. A process by which a wild plant or animal is altered to become a reliable food source. A) Domestication. B) Preservation. C) Process. D) None of above. Show Answer Correct Answer: A) Domestication. 19. Science of applying nutritional principles to meal planning and preparation to address both health and disease. A) Food product development. B) Nutritionist. C) Nutritional therapist. D) Dietetics. Show Answer Correct Answer: D) Dietetics. 20. To produce biscuits that are snowy white inside: A) Use lard instead of butter. B) Use a ratio of 3 parts flour to 1 part liquid. C) Use buttermilk and baking soda. D) Use milk and baking powder sour milk and soda produce a slightly acidic dough causing the biscuits to be white. On the other hand an alkaline residue would promote a creamy color. Show Answer Correct Answer: C) Use buttermilk and baking soda. 21. Vitamin that is not present in milk is A) Vitamin B1. B) Vitamin D. C) Vitamin C. D) Vitamin A. Show Answer Correct Answer: C) Vitamin C. 22. Water performs all of the following functions in the body except ..... A) Maintaining body temperature. B) Dissolving and transporting nutrients. C) Serving as a reactant for chemical reactions. D) Providing energy. Show Answer Correct Answer: D) Providing energy. 23. Which type of food processing kills bacteria and its spores? A) Vacuum packaging. B) Cooling. C) Freeze-drying. D) Canning. Show Answer Correct Answer: D) Canning. 24. When our body is low in or missing an essential nutrient this is called a A) Without. B) Deficiency. C) Deficit. D) Devise. Show Answer Correct Answer: B) Deficiency. 25. One ..... is equal to the amount of energy needed to raise the temperature of 1g of water by 1 degree C. A) Temperature. B) Calorie. C) Thermal Energy. D) Heat. Show Answer Correct Answer: B) Calorie. 26. Why do some plants consume insects? A) They are evil plants. B) They dislike flies. C) They can't complete photosynthesis. D) They need additional nutrients. Show Answer Correct Answer: D) They need additional nutrients. 27. Which artificial sweetener is not heat stable in its original form A) Saccharin. B) Acesulfame K. C) Aspartame. D) Sucralose. Show Answer Correct Answer: C) Aspartame. 28. Name a healthy source of calcium A) Nuts. B) Cream. C) Steak. D) Canned salmon. Show Answer Correct Answer: D) Canned salmon. 29. Path of food from the growth of raw product, through processing, preparation, and presentation, to the final consumer. A) Hydroponic crop. B) Farm to table. C) Farm to school. D) Harvesting. Show Answer Correct Answer: B) Farm to table. 30. Consider one slice of pizza contains 5g of fat, 4g of protein and 3g of carbohydrates. What will the total calories be in three slices of pizza? A) 146 calories. B) 73 calories. C) 219 calories. D) 37 calories. Show Answer Correct Answer: C) 219 calories. ← 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 7Food Science Quiz 9 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books