Food Science Quiz 7 (20 MCQs)

Quiz Instructions

Select an option to see the correct answer instantly.

1. Glycogen is .....

Correct Answer: B) The body's store of reserve glucose.

2. These are trace minerals except

Correct Answer: C) Phosphorus.

3. Defficiency of vitamin B1 causes

Correct Answer: A) Beriberi.

4. This type of sugar has been recommended for people withdiabetes.

Correct Answer: A) Fructose.

5. What group of foods coagulate?

Correct Answer: A) Protein.

6. All matter has two properties. Which two?

Correct Answer: A) Physical and chemical.

7. What type of heat transfer is used when cooking in a microwave?

Correct Answer: C) Radiation.

8. ..... is a form of food spoilage when auto-oxidation causes lipids to deteriorate causing an unpleasant odor and flavor.

Correct Answer: C) Rancidity.

9. Watch what you eat

Correct Answer: B) Be careful about what you eat, and the quantities you eat.

10. .....Is required for the formation of haemoglobin in our blood.

Correct Answer: B) Iron.

11. Carbohydrates are commonly called .....

Correct Answer: B) Carbs.

12. This common additive is often used to increase the nutritional value of pastas.

Correct Answer: C) Disodium Phosphate.

13. Why is it important for food to be properly prepared?

Correct Answer: A) So it is safe and best for your enjoyment.

14. The temperature at which maximum swelling occurs

Correct Answer: C) Gelatinization point.

15. Fruit sugar

Correct Answer: A) Fructose.

16. Charged particles that have gained or lost an electron are called .....

Correct Answer: D) Ions.

17. Proteins are broken up into .....

Correct Answer: D) Amino acids.

18. Which food preservation technique works by reducing oxygen exposure to food?

Correct Answer: A) Vacuum Sealing.

19. Which of these are a mechanical raising agent?

Correct Answer: D) All of them.

20. The process involving the browning of starch when food is subjected to dry heat

Correct Answer: C) Dextrinisation.