This quiz works best with JavaScript enabled. Home > Agriculture > Food > Processing > Food Science – Quiz 9 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 9 (30 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Artificial sweeteners are combined with bulking agents in food to A) Enhance the texture. B) Provide the mouthfeel of sugar. C) Thicken the consistency. D) All are correct. Show Answer Correct Answer: D) All are correct. 2. The number of electrons in the outermost energy level when most elements are chemically stable is ..... A) 6. B) 1. C) 3. D) 8. Show Answer Correct Answer: D) 8. 3. Botanical name of cardamom A) Elettaria cardamomum. B) Curcuma longa. C) Capsicum frutescens. D) None of above. Show Answer Correct Answer: A) Elettaria cardamomum. 4. The only vegetable that is considered a complete protein is a ..... A) Peanut. B) Walnut. C) Pecan. D) Soybean. Show Answer Correct Answer: D) Soybean. 5. Energy is the ability to do ..... A) Nothing. B) Work. C) Science. D) Force. Show Answer Correct Answer: B) Work. 6. Rehydration is ..... A) Adding water back. B) Adding sugar. C) Removing liquid. D) Controlling enzymes. Show Answer Correct Answer: A) Adding water back. 7. Identifies organs related to the sense of smell A) Olfactory bulb. B) Mouthfeel. C) Consistency. D) Olfactory. Show Answer Correct Answer: D) Olfactory. 8. How does adding sugar work to preserve food? A) Water content is decreased. B) Removes oxygen exposure. C) Provides an acidic environment. D) None of above. Show Answer Correct Answer: A) Water content is decreased. 9. Timeline to turn an new idea into a product A) 1-2 months. B) 1-2 years. C) 2-4 months. D) 2-4 years. Show Answer Correct Answer: D) 2-4 years. 10. Contaminate means to make ..... A) Clean. B) Not clean. C) Bigger. D) Smaller. Show Answer Correct Answer: B) Not clean. 11. MSG is a type of ..... A) Flavouring. B) Preservative. C) Coloring. D) None of above. Show Answer Correct Answer: A) Flavouring. 12. Making a mixture results in ..... only. A) Two subtances. B) Separate parts. C) Physical changes. D) Chemical reactions. Show Answer Correct Answer: C) Physical changes. 13. The fiber present in the food which helps us to get rid of undigested food is called? A) Vitamin. B) Roughage. C) Minerals. D) Fats. Show Answer Correct Answer: B) Roughage. 14. Umami is found in food and beverages that are high in ..... A) Carbohydrates. B) Amino Acids. C) Fats. D) Sodium. Show Answer Correct Answer: B) Amino Acids. 15. Study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. incaparina A) Food safety specialist. B) Food product developer. C) Nutrition. D) Food science. Show Answer Correct Answer: D) Food science. 16. Water that is tied to the structure of large molecules like protein and starches is..... A) Bound water. B) Free water. C) Hydrogen bond. D) Anydrous. Show Answer Correct Answer: A) Bound water. 17. ..... is the transfer of heat through matter from particle to particle collisions. A) Conduction. B) Convection. C) Radiation. D) None of the above. Show Answer Correct Answer: A) Conduction. 18. Which vitamin is required for healthy skin and proper functioning of nerves? A) Vitamin D. B) Vitamin A. C) Vitamin B. D) Vitamin C. Show Answer Correct Answer: C) Vitamin B. 19. All ice cream is made from a basic ..... mix A) Cream. B) Yellow. C) Milk. D) White. Show Answer Correct Answer: D) White. 20. ..... is a process that changes the shape of a protein molecule without breaking its peptide bonds. A) Bonding. B) Proteination. C) Coagulation. D) Denaturation. Show Answer Correct Answer: D) Denaturation. 21. The water that will give the most successful food preparation is ..... A) Free water. B) Hard water. C) Temporarily hard water. D) Soft water. Show Answer Correct Answer: D) Soft water. 22. When making angel food cake, you must ..... in the flour. A) Mix. B) Pound. C) Fold. D) Stir. Show Answer Correct Answer: C) Fold. 23. Why should we take fats in small quantities? A) Causes obesity. B) Gives energy. C) Does not provide nutrients. D) None of above. Show Answer Correct Answer: A) Causes obesity. 24. Retrogradation is undesirable ..... A) When a mixture thickens as it cools. B) When it causes syneresis. C) In any food mixture. D) All of the above. Show Answer Correct Answer: B) When it causes syneresis. 25. The storage of foods at a temperature below room temperature but above freezing. A) Sterilization. B) Freezing. C) Irradiation. D) Refrigeration. Show Answer Correct Answer: D) Refrigeration. 26. .....helps in digestion of food and absorption of nutrients in our body. A) Salt. B) Vegetables. C) Seafood. D) Water. Show Answer Correct Answer: D) Water. 27. Which sample labeling system will result the least psychological bias during sensory analysis? A) 1 letter. B) 2 digit numbers. C) 3 digit numbers. D) 3 or more letters. Show Answer Correct Answer: C) 3 digit numbers. 28. Electrons that are shared equally are..... A) Hydrogen bond. B) Non polar covalent bond. C) Free water. D) Polar covalent bond. Show Answer Correct Answer: B) Non polar covalent bond. 29. If your blood glucose levels rise after you drink milk, it is because your body can ..... A) Not digest lactose. B) Digest lactose. C) Not digest lactase. D) Digest lactase. Show Answer Correct Answer: B) Digest lactose. 30. Tall container used to accurately measure the volume of liquids to the nearest milliliter. A) Weight. B) International System of Units (SI). C) Graduated cylinder. D) Science. Show Answer Correct Answer: C) Graduated cylinder. ← 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 8 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books