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Food Science Quiz 36 (20 MCQs)

Quiz Instructions

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1. Which candy uses ripening to develop a smooth texture?
2. Milk, cheese and yogurt are all good source of .....
3. A patient asks to see the dietitian because her chicken is not done. When the dietitian check the tray, she finds the meat near the bone is darker. What caused the meat near the bone to be darker?
4. Pan handle should face which direction when cooking on a stove?
5. Louis Pasteur invented the process of heating milk to destroy harmful bacteria which is called what?
6. Protein is made up of all of the following except .....
7. Fats and sugars creamed together in a cake recipe trap air. This is known as
8. What type of knife do you use to crumb coat a cake?
9. Which is an example of an objective measurement?
10. Factors like label terms, brand names, and advertising are a type of ..... influence.
11. Which of these cakes is traditionally made with bicarbonate of soda?
12. Food products formulated to have a pH 4.6 will inhibit toxin production by
13. How does freezing work to preserve food?
14. What holds atoms, molecules, and compounds together?
15. Sugar contains carbohydrates but does not contain.....
16. Temperatures to prevent microbial growthWhat should be the temperature of a freezer?
17. Where might you get a good source of vitamin C?
18. The test used by food scientists to measure the resistance to flow of a starch thickened mixture is called .....
19. The process of acids reacting with a base is called .....
20. JR & Brandon finished their experiment and determined that a certain packaging increased the shelf-life of a product. Which step in the experimental process is this?
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