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Food Science Quiz 49 (20 MCQs)

Quiz Instructions

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1. How many food samples can generally be evaluated at one time during sensoryevaluation?
2. The substance in which a solute is dissolved
3. ..... is the egg white.
4. Food can be classified into ..... groups.
5. When a substance moves from a liquid to gaseous phase, it is called .....
6. Maltase in yeast cells acts as a catalyst for the breakdown of ..... to simple sugars in the process of making yeast bread.
7. Dairy products are a major source of what mineral?
8. Process through which plants convert energy from the sun into glucose
9. Which of the following is an advantage of fermenting foods?
10. ..... is a protein in connective tissue that begins to soften and break down when cooked in moist heat.
11. What causes egg to coagulate?
12. The permanent change in protein from a liquid to a more solid food is referred to as
13. Vegetables are a protein supplier to the human body. Vegetables are a first class protein.
14. Sweet and Salt added to food items for
15. Water performs all the following functions in body except
16. The meat industry is mandated to have HACCP while FDA commodities other than juice or seafood are mandated to have ..... plans for food safety
17. A stick of butter is what type of fat?
18. .....is a distinctive quality that comes from a food's unique blend of appearance, taste, odor, feel, and sound
19. The starch molecules that have the greatest thickening power are .....
20. If you needed to measure 3/4 cup of sugar but didn't have a 3/4 cup, you could use all EXCEPT what method?
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