This quiz works best with JavaScript enabled. Home > Food > Food Science – Quiz 16 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 16 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. The canning process was invented in A) America. B) Disney. C) France. D) Germany. Show Answer Correct Answer: C) France. 2. Which of the following sugars does not have a formula of C6H12O6? A) Sucrose. B) Glucose. C) Fructose. D) Galactose. Show Answer Correct Answer: A) Sucrose. 3. Which will most likely occur when raw egg is placed on black pavement on a hot, summer day? A) The pavement will conduct the heat and cook the egg. B) The egg will reflect the heat and make the pavement hotter underneath. C) The egg will absorb the heat and leave the pavement hotter underneath. D) The pavement will absorb the heat from the egg, and the egg will stay raw. Show Answer Correct Answer: A) The pavement will conduct the heat and cook the egg. 4. Which of the following is classified as a nutritive sweetener A) Acesulfame K. B) Carrageenan. C) Mannitol. D) Saccharin. Show Answer Correct Answer: C) Mannitol. 5. In which state is water most dense? A) Gas. B) Liquid. C) It is equally dense in all states. D) Solid. Show Answer Correct Answer: B) Liquid. 6. A very small amount of seasoning is called a A) Dot. B) Dash. C) Grate. D) Slice. Show Answer Correct Answer: B) Dash. 7. Lipids do all of the following in cooking except A) Tenderize. B) Aerate. C) Enhance flavor. D) Thicken sauces. Show Answer Correct Answer: D) Thicken sauces. 8. Elements essential for good health. e.g. Calcium, Iron, Potassium A) Protein. B) Fat. C) Minerals. D) Carbohydrates. Show Answer Correct Answer: C) Minerals. 9. A texture quality based on a food resistance to pressure A) Brittleness. B) Chewiness. C) Firmness. D) Graininess. Show Answer Correct Answer: C) Firmness. 10. The best before date is there to A) Make you want to buy a product. B) Tell you that it has expired. C) Let you know it is the best product to buy. D) To tell you about the quality of the product. Show Answer Correct Answer: D) To tell you about the quality of the product. 11. What education level does a R&D Specialist? A) High school diploma. B) Bachelors degree. C) Associates degree. D) No degree needed. Show Answer Correct Answer: B) Bachelors degree. 12. Gluten is a protein made up of .....that provides texture to bread. A) Glutenin and gliadin. B) Globulin and albumin. C) Glutenin and globulin. D) Gliadin and albumin. Show Answer Correct Answer: A) Glutenin and gliadin. 13. ..... can be found in liquid or solid form, like butter or margarine. A) Proteins. B) Carboydrates. C) Fats. D) None of above. Show Answer Correct Answer: C) Fats. 14. People will ..... on the moon in the future. A) Living. B) Live. C) Be live. D) None of above. Show Answer Correct Answer: B) Live. 15. A form of fungus. A) Molds. B) Bacteria. C) Yeast. D) None of above. Show Answer Correct Answer: A) Molds. 16. ..... careers involve enforcing food industry regulations. A) Production. B) Regulation and compliance. C) Product development. D) Food Service. Show Answer Correct Answer: B) Regulation and compliance. 17. The main difference between ice cream containing natural vanilla flavoring from vanilla beans versus artificial vanilla flavoring is A) Cost. B) Nutritional value. C) Texture. D) All are correct. Show Answer Correct Answer: A) Cost. 18. What are the areas of food science? A) Consumption, and evauating. B) Production, vegetation, use. C) Production, processing, evaluation, and use. D) Nutrition, science, biology, eating. Show Answer Correct Answer: C) Production, processing, evaluation, and use. 19. Various freezing points of different fatty acids in lipids cause..... A) Different types to melt at the same temperature. B) Different types to smoke at the same temp. C) Them to provide structure to foods. D) Them to solidify rather than freeze. Show Answer Correct Answer: D) Them to solidify rather than freeze. 20. The difference between measuring pH and water activity is: A) PH measures acidity or base concentration, water activity measure water pressure. B) PH measures elongation, water activity measures assessment to texture. C) PH measures lightness or darkness, water activity measures texture. D) PH measures water pressure, water activity measure acidity or basic concentration in food,. Show Answer Correct Answer: A) PH measures acidity or base concentration, water activity measure water pressure. ← PreviousNext →Related QuizzesFood Science Quiz 1Food Science Quiz 2Food Science Quiz 3Food Science Quiz 4Food Science Quiz 5Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9Food Science Quiz 10 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books