This quiz works best with JavaScript enabled. Home > Food > Processing > Food Science – Quiz 11 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 11 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Which food item is not a source of mineral 'iron'? A) Nuts. B) Spinach. C) Apples. D) Lemon. Show Answer Correct Answer: D) Lemon. 2. What happens if you overmix a cake batter..... A) Cake won't cook. B) Lack of volume. C) Batter is runny resulting in a very tough cake. D) You can't overmix cakes. Show Answer Correct Answer: C) Batter is runny resulting in a very tough cake. 3. Lemonade is a special mixture called a A) Substance. B) Solution. C) Plasma. D) Ingredient. Show Answer Correct Answer: B) Solution. 4. Which numerical scale will be the most effective for a sensory evaluation? A) 1 to 11. B) 1 to 6. C) 1 to 5. D) 1 to 3. Show Answer Correct Answer: C) 1 to 5. 5. ..... is a method that measures ATP by its reaction with the luciferin-luciferase complex to provide an indication of the microbial load on the surface of food processing equipment A) Turbidity. B) Impedance. C) Bioluminescence. D) Catalase. Show Answer Correct Answer: C) Bioluminescence. 6. Which Vitamin food is required for proper functioning of blood vessels, for keeping gums healthy and for healing of wounds? A) Vitamin C. B) Vitamin B. C) Vitamin k. D) Vitamin A. Show Answer Correct Answer: A) Vitamin C. 7. Publication that offers safe food handling recommendations to anyone seeking information on the topic? A) FDA's Food Code. B) World Health Magazine. C) Rachel Ray News. D) Organic Health report. Show Answer Correct Answer: A) FDA's Food Code. 8. The time of day, season, where you live, your skin color, and how often you use sunscreen can all affect the amount of which vitamin your skin is able to make? A) Vitamin A. B) Vitamin C. C) Vitamin D. D) Vitamin B12. Show Answer Correct Answer: C) Vitamin D. 9. Which nutrient insulates the body against the cold and protects internal organs? A) Proteins. B) Fats. C) Minerals. D) Nutrients. Show Answer Correct Answer: B) Fats. 10. To carry out certain provisions of the ....., food facilities that manufacture, process, pack, or hold food are required to be registered. A) FDA. B) FSMA. C) Bioterrorism Act. D) Food, Drug, and Cosmetic Act. Show Answer Correct Answer: C) Bioterrorism Act. 11. When analyzing product texture, ..... refers to how well one part of a food slides past another without breaking. A) Firmness. B) Brittleness. C) Graininess. D) Chewiness. Show Answer Correct Answer: D) Chewiness. 12. What should be done in between tasting food samples that contain fat? A) Sip your favorite drink. B) Sip warm water. C) Smell Coffee Beans. D) Brush your Teeth. Show Answer Correct Answer: B) Sip warm water. 13. Which is not an example of a preserved food? A) Frozen Pizza. B) Canned Food. C) Milk. D) Cereal. Show Answer Correct Answer: C) Milk. 14. When is a universal evaluation form most likely to be used in taste tests? A) When young children are the testers. B) With consumer taste test panels. C) During test marketing. D) During early stages of product development. Show Answer Correct Answer: A) When young children are the testers. 15. Carbohydrates are found in many of your favorite foods like fruit, bread and cookies. What is the biggest reason your body needs carbohydrates? A) To give us energy. B) To help build strong bones. C) To help give us strong muscles. D) To help us sleep. Show Answer Correct Answer: A) To give us energy. 16. The practical application of scientific knowledge is know as ..... A) Food science. B) Technology. C) Career science. D) Food production. Show Answer Correct Answer: B) Technology. 17. Which of the following are forms of energy are used by the food industry A) Mechanical. B) Chemical. C) Electrical. D) All of these. Show Answer Correct Answer: D) All of these. 18. Milk, cheese, and yogurt are in which group? A) Meat group. B) Dairy group. C) Bread group. D) None of above. Show Answer Correct Answer: B) Dairy group. 19. Minerals that are needed in small amounts are called ..... A) Macro minerals. B) Zirconia minerals. C) Trace minerals. D) Water soluble minerals. Show Answer Correct Answer: C) Trace minerals. 20. Water that is tied to the structure of large molecules like proteins and starches A) Bound water. B) Hydrogen bond. C) Nonpolar covalent bond. D) Covalent bond. Show Answer Correct Answer: A) Bound water. ← PreviousNext →Related QuizzesFood 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 9 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books