This quiz works best with JavaScript enabled. Home > Food > Food Science – Quiz 42 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 42 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. A food technologist is making a new product that will use a powdered granulated sugar with an added anti- caking agent such as cornstarch.This type of sugar is called ..... A) Table sugar. B) Brown sugar. C) Molasses. D) Confectioners sugar. Show Answer Correct Answer: D) Confectioners sugar. 2. Pectin and agar are used to firm up texture of foods, and are considered: A) Flavor enhancers. B) Antioxidant. C) Stabilizers. D) None of above. Show Answer Correct Answer: C) Stabilizers. 3. Food scientists recently developed a MRE pizza having at least a three-year shelf life for the military. What does MRE mean? A) Military ready to eat. B) Meal ready to eat. C) Meal real time eating. D) Military ready to export. Show Answer Correct Answer: B) Meal ready to eat. 4. The human analysis of the taste, smell, sound, feel, and appearance of food A) Taste test panel. B) Sensory evaluation. C) Colorimeter. D) Test panel. Show Answer Correct Answer: B) Sensory evaluation. 5. A diet which contains all the nutrients, roughage and water in right amount is called? A) Rough diet. B) Balanced diet. C) Improper diet. D) None of the above. Show Answer Correct Answer: B) Balanced diet. 6. Which micro-nutrient is not manufactured by living things? A) Vitamins. B) Carbohydrates. C) Fats. D) Minerals. Show Answer Correct Answer: D) Minerals. 7. Sodium hydroxide and ..... are used to test the presence of proteins.Fill in the blanks. A) Formoterol solution. B) Dilute iodine solution. C) Copper sulphate solution. D) None pf the above. Show Answer Correct Answer: C) Copper sulphate solution. 8. Liquefied gases that have very low boiling points A) Adulteration. B) Food processing. C) Cryogenic liquids. D) Food security. Show Answer Correct Answer: C) Cryogenic liquids. 9. A small amount of gelatin may be added to beer and processed apple juice to complex with ..... that can cloud these beverages; the complex is then filtered out. A) Terpenes. B) Isocyanates. C) Saponins. D) Tannins. Show Answer Correct Answer: D) Tannins. 10. Which of these best describes homogenised milk. A) Milk is heated to a temperature of 72$^\circ$C for 15 seconds and then cooled rapidly. B) Milk undergoes a process to break up the fat globules and disperse them throughout the milk. C) Milk can be stored up to 10 months without refrigeration, but once opened, should be kept refrigerated and consumed as soon as possible. D) None of above. Show Answer Correct Answer: B) Milk undergoes a process to break up the fat globules and disperse them throughout the milk. 11. ..... thickened mixtures of starch and liquid that have very little flow but are thin enough to be spread easily. A) Pastes. B) Sols. C) Gels. D) Slurries. Show Answer Correct Answer: A) Pastes. 12. Which of the following is one of the basic tastes to which the tongue responds to? A) Peppery. B) Lemony. C) Yeasty. D) Salty. Show Answer Correct Answer: D) Salty. 13. ..... are lacking one or more amino acids. A) Essential amino acids. B) Incomplete proteins. C) Nonessential amino acids. D) Complete proteins. Show Answer Correct Answer: B) Incomplete proteins. 14. Which of the following causes a chemical change to occur? A) Chopping. B) Cooking. C) Peeling. D) Slicing. Show Answer Correct Answer: B) Cooking. 15. What do plants get from the soil? A) Nutrients. B) Food. C) Bugs. D) Sunlight. Show Answer Correct Answer: A) Nutrients. 16. Macaroni is cooked in a pot of boiling water. A) Conduction. B) Radiation. C) Yummy. D) Convection. Show Answer Correct Answer: D) Convection. 17. An illness that results from consuming improperly prepared or stored foods. A) Food-borne illness. B) Deterioration. C) Preservation. D) None of above. Show Answer Correct Answer: A) Food-borne illness. 18. Which Characteristic is found in lipids but not carbs? A) Complex Molecular structure. B) Function of Thickening Agent. C) Insoluble in Water. D) Natural Sweetener. Show Answer Correct Answer: C) Insoluble in Water. 19. A homogeneous mixture of one material dissolved in another A) Solution. B) Mixture. C) Solute. D) Blending. Show Answer Correct Answer: C) Solute. 20. ..... is the diet which contains all the nutrients, roughage and water in appropriate amount. A) Breakfast. B) Lunch. C) Balanced diet. D) Dinner. Show Answer Correct Answer: C) Balanced diet. ← PreviousNext →Related QuizzesFood Science Quiz 1Food Science Quiz 2Food Science Quiz 3Food Science Quiz 4Food Science Quiz 5Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9Food Science Quiz 10 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books