Food Science Quiz 26 (20 MCQs)

Quiz Instructions

Select an option to see the correct answer instantly.

1. The study of microscopic organisms

Correct Answer: A) Microbiology.

2. What does the ATOMIC MASS tell us about an atom?

Correct Answer: A) Protons + Neutrons.

3. Eggs lack .....

Correct Answer: D) Vitamin C.

4. A complex set of enzymes used in cheesemaking and usually derived from a calves' stomach-lining

Correct Answer: C) Rennet.

5. Binds batters to meat and vegetables during deep frying.

Correct Answer: A) Amylose.

6. Where does galactose come from?

Correct Answer: B) Milk and dairy products.

7. Vacuum packing is

Correct Answer: A) Air free packing.

8. The main sugar found in milk that is composed of one glucose molecule and one galactose molecule.

Correct Answer: C) Lactose.

9. A texture quality based on how easily a food shatters or breaks apart

Correct Answer: A) Brittleness.

10. Which of the following ingredients is basic?

Correct Answer: B) Baking soda.

11. Which artificial sweetener has a bitter aftertaste at higher concentrations

Correct Answer: C) Saccharin.

12. The body's inability to move glucose from the bloodstream to the cells is called

Correct Answer: A) Diabetes.

13. ..... is an energy transfer from one body to another caused by a temperature difference between the 2 bodies.

Correct Answer: B) Heat.

14. Factors that can change in an experiment

Correct Answer: C) Variables.

15. A charged atom

Correct Answer: A) Ion.

16. What is h2o

Correct Answer: C) Water.

17. The application of heat to food to bring about physical and chemical changes is called .....

Correct Answer: A) Cooking.

18. Potato is rich of

Correct Answer: A) Fat.

19. Which of the following are true of disaccharides?

Correct Answer: C) They are formed when two monosaccharides molecules join together.

20. (The mobile phone rings) A: I ..... get it!

Correct Answer: A) Will.