Food Science Quiz 25 (20 MCQs)

Quiz Instructions

Select an option to see the correct answer instantly.

1. Electrons are shared equally.

Correct Answer: C) Nonpolar covalent bond.

2. Alteration in shape, physical state, size, or temperature without a change in the chemical identity.

Correct Answer: C) Physical Change.

3. What is the function of a carbohydrate?

Correct Answer: A) Stores energy.

4. If a commercial manufacturer of prepared muffins stirred the batter too long prior to baking, a .....

Correct Answer: A) Tough product with tunnels would occur due to overdevelopment of gluten.

5. Sucrose molecule with fatty acids attached to hydroxyl groups

Correct Answer: B) Olestra.

6. ..... is a complex chain reaction that starts when lipids are exposed to oxygen, causing them to deteriorate.

Correct Answer: A) Auto-oxidation.

7. A tendency to like or dislike a food based on positive or negative experiences

Correct Answer: C) Taste bias.

8. The sensation of enhanced mouthfeel detected through calcium-sensing receptors on the tongue

Correct Answer: A) Kokumi.

9. .....is the main type of organism responsible for food poisoning

Correct Answer: A) Bacteria.

10. A .....is a substance made of two or more different elements chemically joined together

Correct Answer: B) Mixture.

11. A natural process that results in the breakdown of a food into different components.

Correct Answer: A) Deterioration.

12. Any deliberate change in food occurring between its point of origin and its availability for consumption.

Correct Answer: C) Food processing.

13. ..... is a bundle of nerve fibers located at the base of the brain behind the bridge of the nose.

Correct Answer: C) Olfactory bulb.

14. Through which part does carbon dioxide enter the leaf?

Correct Answer: A) Stomata.

15. An atomic mass unit equals .....

Correct Answer: D) The mass of one proton or neutron.

16. Subatomic particles found on the outermost shell & responsible for the atom's reactivity

Correct Answer: B) Valence electrons.

17. Which group of foods should be taken in a small amount?

Correct Answer: B) Fats.

18. ..... is an elastic substance formed by mixing water with proteins found in wheat.

Correct Answer: D) Gluten.

19. Who has the buden to increase the food supply for the expanding world population

Correct Answer: A) Food Scientist.

20. What happens to milk proteins when milk is boiled?

Correct Answer: B) Coagulate.