This quiz works best with JavaScript enabled. Home > Food > Food Science – Quiz 43 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 43 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. During the milling process of brown rice, a by-product called "brokens" are produced. While "brokens" are used for a variety of things, it is mostly used for the production of A) Beer. B) Cereal. C) Rice flour. D) Fertilizer. Show Answer Correct Answer: C) Rice flour. 2. What is the Law of Conservation of mass? A) Mass is created in a chemical reaction. B) Mass is created in a physical change. C) New chemicals formed from a chemical reaction have a larger overall mass than the original reactants. D) Mass is never created or destroyed. Show Answer Correct Answer: D) Mass is never created or destroyed. 3. What is an advantage of preserving food? A) It tastes better. B) It increases the nutritional value. C) It lasts longer. D) None of above. Show Answer Correct Answer: C) It lasts longer. 4. What is the main reason for eating a wide variety of foods? A) To learn the food label. B) To provide all the nutrients you need. C) To keep from getting bored with your diet. D) To help improve physical fitness. Show Answer Correct Answer: B) To provide all the nutrients you need. 5. Which of the following teeth is used to grind food? A) Incisor tooth. B) Milk teeth. C) Molar tooth. D) Canine tooth. Show Answer Correct Answer: C) Molar tooth. 6. About how many teaspoons of sugar does the average American eat and drink every day? A) 9. B) 13. C) 17. D) 22. Show Answer Correct Answer: D) 22. 7. Organic compounds that control several body functions. e.g. A, C, K A) Carbohydrates. B) Metabolism. C) Vitamins. D) Digestion. Show Answer Correct Answer: C) Vitamins. 8. Which foodborne illness can be found in raw or undercooked poultry or eggs? A) Staph. B) Botulism. C) Salmonella. D) E. coli. Show Answer Correct Answer: C) Salmonella. 9. An example of a disaccharide is sucrose. Which of the following are the two monosaccharides which make up sucrose. A) 2 molecules of Fructose. B) 2 molecules of Glucose. C) Glucose and Galactose. D) Glucose and Fructose. Show Answer Correct Answer: D) Glucose and Fructose. 10. What is NOT a function of eggs in cakes? A) Color. B) Tenderness/moisture. C) Flavor. D) Structure. Show Answer Correct Answer: D) Structure. 11. A solution that holds more solute at a given temperature than normal is ..... A) A solid. B) Saturated. C) Supersaturated. D) Not possible. Show Answer Correct Answer: C) Supersaturated. 12. Which of the following involves a chemical change? A) Combining baking soda and vinegar. B) Combining salt and water. C) Sweetening iced tea. D) Mixing a salad. Show Answer Correct Answer: A) Combining baking soda and vinegar. 13. Why is food preservation important? A) Because it keeps food from spoiling and no one wants to eat food that is spoiled. B) Because it makes food taste better. C) Because it takes less time to cook. D) Because it is easily accessible to any consumer. Show Answer Correct Answer: A) Because it keeps food from spoiling and no one wants to eat food that is spoiled. 14. The study of the substances we eat, their makeup, and the processes used to alter them. A) Food science. B) Food technology. C) Food contamination. D) None of above. Show Answer Correct Answer: A) Food science. 15. In the 1800's, what was the precent of farmers? A) 1-5. B) 1-7. C) 9-10. D) 3-4. Show Answer Correct Answer: C) 9-10. 16. Carbohydrates found in milk comes in the form of A) Lactose. B) Starch. C) Maltose. D) None of above. Show Answer Correct Answer: A) Lactose. 17. What is the best way to store an egg? A) Room temperature and covered. B) Refrigerated and uncovered. C) Room temperature and uncovered. D) Refrigerated and covered. Show Answer Correct Answer: D) Refrigerated and covered. 18. What is the meaning of conduction A) When heat transfers from objects that are not touching. B) Heat rise. C) Cold fall. D) When heat transfers from objects that are touching. Show Answer Correct Answer: D) When heat transfers from objects that are touching. 19. Lab safety rules are established to protect people from injury, keep lab spaces organized, and safeguard food from contamination. Which rule helps safeguard food from contamination? A) Cool hot glass slowly. B) Out away all equipment. C) Return supplies to their proper places. D) Use food grade equipment. Show Answer Correct Answer: D) Use food grade equipment. 20. Forms the rigid structure of plants A) Amylose. B) Carbohydrate gum. C) Cellulose. D) Pectin. Show Answer Correct Answer: C) Cellulose. ← 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