This quiz works best with JavaScript enabled. Home > Food > Processing > Food Science – Quiz 15 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 15 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Cross contamination is the transfer of? A) A liquid ingredient with a dry ingredients. B) A harmful bacteria from one substance to another. C) Clean dishwater with dirty dishwater. D) Jelly in peanut butter. Show Answer Correct Answer: B) A harmful bacteria from one substance to another. 2. A homogeneous mixture. A) Shell. B) Solute. C) Solution. D) Solvent. Show Answer Correct Answer: C) Solution. 3. System of steps used to solve problems. Steps include asking question s, defining the problem, conducting research, stating the hypothesis, designing the experiment, conducting the experiment, evaluating the results, and reporting the results. A) Scientific method. B) Erlenmeyer flask. C) Data. D) Metric system. Show Answer Correct Answer: A) Scientific method. 4. Consists of many sugar units A) Ketones. B) Pectin. C) Polysaccharide. D) Glucogon. Show Answer Correct Answer: C) Polysaccharide. 5. ..... are factors that can change in an experiment. A) Data. B) Components. C) Variables. D) Hypotheses. Show Answer Correct Answer: C) Variables. 6. Kool-Aid is an example of a(n) . A) Element. B) Compound. C) Heterogeneous mixture. D) Homogeneous mixture. Show Answer Correct Answer: D) Homogeneous mixture. 7. Preparing food several hours in advance can make food unsafe because: A) Bacteria can grow if the food temperatures fall into the danger zone. B) Foods can lose their flavor, color and general quality. C) Foods can lose their nutritional value. D) Refrigerators can only hold so much food. Show Answer Correct Answer: A) Bacteria can grow if the food temperatures fall into the danger zone. 8. ..... is the temperature at which all lipids in a mixture are in a solid state. A) Solidification Point. B) Hardening Point. C) Freezing Point. D) Melting Point. Show Answer Correct Answer: A) Solidification Point. 9. What flavour does bicarbonate of soda create in your food? A) Salty. B) Soapy. C) Spicy. D) None. Show Answer Correct Answer: B) Soapy. 10. Nonmetals are typically ..... A) Shiny solids. B) Good conductors of heat and electricity. C) Gases at room temperature. D) Found on the left side of the periodic table. Show Answer Correct Answer: C) Gases at room temperature. 11. Offspring are formed by simple cell division, and not by the fusion of nuclei. A) Asexual reproduction. B) Molds. C) Sexual reproduction. D) None of above. Show Answer Correct Answer: A) Asexual reproduction. 12. The fungus known as bread mold A) Mucor. B) Rhizopus. C) Penicillium. D) Aspergillus. Show Answer Correct Answer: B) Rhizopus. 13. Chemical bonding ..... A) Is affected by the number of electrons an element has. B) Is the force that holds atoms together in the molecule. C) Occurs between two or more unstable atoms. D) All of the above. Show Answer Correct Answer: D) All of the above. 14. A: Why do you need to borrow my new suitcase? B: I ..... visit my cousin in Sweden next month. A) Am going to. B) M' going to. C) Will. D) 'll. Show Answer Correct Answer: A) Am going to. 15. Sugar found in milk; Disaccharide composed of one glucose and one galactose molecule A) Sucrose. B) Glucose. C) Fructose. D) Lactose. Show Answer Correct Answer: D) Lactose. 16. Process of preservation of milk A) Fermentation. B) Pasteurisation. C) Salting. D) Dehydration. Show Answer Correct Answer: B) Pasteurisation. 17. Bread manufactured from ..... can use the term "whole wheat" on the label. A) Wheat with the germ and bran removed. B) Wheat with the germ intact. C) Wheat with the bran intact. D) Wheat with the bran and germ intact. Show Answer Correct Answer: D) Wheat with the bran and germ intact. 18. A company is formulating a new food product labeled as low fat. This means ..... A) The amount of fat is nutritionally trivial. B) It contains 3 g of fat or less per serving or 100 g of food. C) It has no more than 25% of the fat of a comparable food. D) It has less than 0.5 g of fat per serving. Show Answer Correct Answer: B) It contains 3 g of fat or less per serving or 100 g of food. 19. ..... is the change of a protein's shape under stress, such as when egg whites are beaten to form a foam. A) Acetylation. B) Derivatization. C) Acylation. D) Denaturation. Show Answer Correct Answer: D) Denaturation. 20. Which nutrient keep our bone healthy? A) Calcium. B) Iodine. C) Vitamin B. D) Vitamin C. Show Answer Correct Answer: A) Calcium. ← 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