This quiz works best with JavaScript enabled. Home > Food > Food Science – Quiz 2 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 2 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Water activity is A) Measured from 1 to 3. B) The measure of vapor pressure over pure water. C) The water available to support enzyme activity. D) All of the above. Show Answer Correct Answer: C) The water available to support enzyme activity. 2. Why do we keep fruits and vegetables in refrigerator? A) To make them tasty. B) To make them crisp. C) To keep them fresh. D) None. Show Answer Correct Answer: C) To keep them fresh. 3. Suppose your egg whites are not making a very impressive foam. What might be some reasons? A) Not beating the foams long enough. B) Not removing the chalaza. C) Part of the yolk being left in the egg white. D) Waiting too long to add the sugar. Show Answer Correct Answer: C) Part of the yolk being left in the egg white. 4. Resistance to force measures assessment to texture, and stretchability measures: A) Texture. B) Resistance of a mixture to flow. C) Elongation. D) Lightness to darkness. Show Answer Correct Answer: C) Elongation. 5. Who is responsible for the overall security of the nation and the American people? A) FDA. B) USDA. C) DHS. D) NASA. Show Answer Correct Answer: C) DHS. 6. What happens during the physical change called Sublimation? A) Solid to gas. B) Liquid to gas. C) Solid to liquid. D) Gas to liquid. Show Answer Correct Answer: A) Solid to gas. 7. Which factor cannot be controlled during a taste test panel? A) Lighting. B) Interaction with other testers. C) Personal preferences. D) Temperature. Show Answer Correct Answer: C) Personal preferences. 8. Darren need to measure the volume of lemon juice, water, and sugar for an experiment. Which piece of equipment will he use? A) Beaker. B) Erlenmeyer Flask. C) Graduated Cylinders. D) Test tubers. Show Answer Correct Answer: C) Graduated Cylinders. 9. An enzymatically controlled change in a food product brought on by the action of microorganism A) Pasteurization. B) Fermentation. C) Aerobic. D) Anaerobic. Show Answer Correct Answer: B) Fermentation. 10. Large molecule that consists of many units linked together A) Polymer. B) Gelatiniaztion. C) Pectin. D) Retrogradation. Show Answer Correct Answer: A) Polymer. 11. Our body makes .....in the presence of sunlight. A) Vitamin A. B) Vitamin D. C) Vitamin B. D) Vitamin C. Show Answer Correct Answer: B) Vitamin D. 12. Ionic bonds characteristically ..... A) Form between two metals. B) Form a crystalline structure. C) Involve a sharing of electrons. D) None of the above. Show Answer Correct Answer: B) Form a crystalline structure. 13. You have been tasked with creating an innovative dairy beverage. You have 30% heavy cream and 3.5%fat milk. Your target dairy product should have 7% fat. Since this is a test batch in your product development lab, you will be making an 8 pound batch. How much heavy cream will the batch require? A) 1.35 lbs. B) 6.64 lbs. C) 1.06 lbs. D) 6.94 lbs. Show Answer Correct Answer: C) 1.06 lbs. 14. What are stomata? A) Parts of the flower that make food. B) Bumps on the roots of a plant that eat soil. C) Tiny mouths on the undersides of leaves. D) Rough patches on leaves that protect plants from being eaten. Show Answer Correct Answer: C) Tiny mouths on the undersides of leaves. 15. Which food product is made by texturizing the proteins? A) Gelatin dessert. B) Instant pudding. C) Processed cheese. D) None of above. Show Answer Correct Answer: C) Processed cheese. 16. Which best explains how bacon is fried on a stove burner? A) The bacon creates a convection current, the heat rises to the pan, and then rises to the stove burner. B) The bacon transfers heat directly to the pan, and the pan transfers heat directly to the stove burner. C) The stove burner radiates heat to the pan, and the pan radiates heat to the bacon. D) The stove burner transfers heat directly to the pan, and the pan directly transfers heat to the bacon. Show Answer Correct Answer: D) The stove burner transfers heat directly to the pan, and the pan directly transfers heat to the bacon. 17. Energy that is transferred from an object at a higher temperature to an object at a lower temperature is called..... A) Heat. B) Temperature. C) Radiation. D) None of above. Show Answer Correct Answer: A) Heat. 18. What happens to a banana if you put it in the fridge? A) Nothing happens. B) Causes cell damage. C) Makes the banana ripen faster. D) Freezes it. Show Answer Correct Answer: B) Causes cell damage. 19. Pathogenic bacteria require time to multiply in a warm, moist, high protein environment. Generally, they must be in the TDZ more than ..... to reach dangerous numbers that can cause foodborne illness. A) 8 hours. B) 4 hours. C) 2 hours. D) 6 hours. Show Answer Correct Answer: C) 2 hours. 20. Testable predictions that explain certain observations A) Experiment. B) Test panel. C) Hypothesis. D) Results. Show Answer Correct Answer: C) Hypothesis. ← PreviousNext →Related QuizzesFood Science Quiz 1Food Science Quiz 3Food Science Quiz 4Food Science Quiz 5Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9Food Science Quiz 10Food Science Quiz 11 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books