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Food Science Quiz 39 (20 MCQs)

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1. The scientific study of food and its preparation is ....., and has saved many lives throughout history.
2. Denaturation if the first step in the process of protein ....., or when a liquid changes into a soft, semisolid clot or solid mass such as in the process of manufacturing yogurt
3. Which texture quality describes pourability of a food
4. Which of these are biological raising agents?
5. A pure substance that cannot be separated into simpler substances by chemical or physical means.
6. Sucrose comes from
7. Covalent bonds are formed when .....
8. Heating a marshmallow over a fire is where heat is transferred by means of
9. A hormone produced by the body, for example when you are frightened, angry, or excited, that makes the heart beat faster and prepares the body to react to danger:
10. Which type of fat is most likely to cause rancidity
11. Quality of how well one part of a food slides past another without breaking.
12. Which of the following sugars is not an example of a monosaccharide?
13. Which process will interfere with gluten formation?
14. When you whisk eggs what happens to the proteins?
15. Why are HDLS (High-Density Lipoproteins) considered the "heroes"?
16. ..... is a device that measure the color of foods in terms of value, hue, and chroma.
17. Which of the following is a benefit of studying food science?
18. A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
19. A group of molecules, typically called fats and oils, that carry flavor in foods. Examples include: butter, olive oil and margarine
20. Responsible for the texture of jams and jellies, found in plant cells and made of sugar acids
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