This quiz works best with JavaScript enabled. Home > Food > Processing > Food Science – Quiz 20 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 20 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. The first margarines A) Were made from soybean oil. B) Did not look like butter because they were white. C) Immediately became popular in the U.S. D) Were developed in the U.S. Show Answer Correct Answer: B) Did not look like butter because they were white. 2. Eggs labeled "free-range" means that the eggs were produced from chickens that were raised ..... A) Inside houses without cages. B) Inside houses with access to the outside. C) By feeding organic feed. D) Without the use of antibiotics. Show Answer Correct Answer: B) Inside houses with access to the outside. 3. Neutral solutions have the pH value of ..... A) 8. B) 7. C) 6. D) 14. Show Answer Correct Answer: B) 7. 4. Which will cause fat to stabilize during processing? Think Mayonaise A) Aerate butter. B) Egg Yolk. C) Milk. D) Water. Show Answer Correct Answer: B) Egg Yolk. 5. Thickening a liquid with a starch A) Gelatinization. B) Pectin. C) Retrogradation. D) Syneresis. Show Answer Correct Answer: A) Gelatinization. 6. Which of the following is not an example of a food analog? A) Microwave popcorn. B) Saccharin. C) Soy hamburger. D) Nondairy whipped topping. Show Answer Correct Answer: B) Saccharin. 7. Deliberate contamination of food and/or water supplies. A) Food security. B) Food defense. C) Adulteration. D) Food terrorism. Show Answer Correct Answer: D) Food terrorism. 8. .....is required for healthy bones and teeth. A) Calcium. B) Magnesium. C) Vitamin k. D) Folic acid. Show Answer Correct Answer: A) Calcium. 9. Impurities in water A) Are only a concern to beverage industry. B) Can change the physical and chemical characteristics of water. C) Do not affect the way water reacts in mixtures. D) Are more likely in cold than hot water. Show Answer Correct Answer: B) Can change the physical and chemical characteristics of water. 10. A material in which another material is dissolved A) Solution. B) Reactants. C) Solvent. D) Reactants. Show Answer Correct Answer: C) Solvent. 11. Which food is a healthy source of starchy carbohydrates? A) Chocolate. B) Milk. C) Baked potato. D) Chips. Show Answer Correct Answer: C) Baked potato. 12. The study of the components of food and how they are used by the body to sustain life and health. A) Nutrition. B) Food science. C) Adulteration. D) Food processing. Show Answer Correct Answer: A) Nutrition. 13. When equal amounts of water and cooking oil are placed in matching containers over identical heat sources, the temperature of the cooking oil will increase much faster than water because ..... A) The specific heat of water is higher than that of oil. B) The specific heat of oil is higher than that of water. C) The density of water is higher than that of oil. D) The density of oil is higher than that of water. Show Answer Correct Answer: A) The specific heat of water is higher than that of oil. 14. Which of the following is not a water soluble vitamin? A) Vitamin C. B) Vitamin K. C) Vitamin B12. D) Thiamin. Show Answer Correct Answer: B) Vitamin K. 15. Scientists believe that the lactose tolerant gene mutated A) Because all ancient people were lactose tolerant. B) Because ancient farmers collecting milk from their domesticated animals. C) Because people needed to drink more milk. D) Because people were tired of drinking water. Show Answer Correct Answer: B) Because ancient farmers collecting milk from their domesticated animals. 16. The area that fits into the shape of a substrate is called the .....? A) Active Site. B) Chemical Reaction. C) Beginning Site. D) Activation Site. Show Answer Correct Answer: A) Active Site. 17. What event encouraged development and acceptance of food products? A) Korean War. B) WW 1 & 11. C) Civil War. D) Revolutionary War. Show Answer Correct Answer: B) WW 1 & 11. 18. Simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature A) Saccharide. B) Monosaccharide. C) Invert Sugar. D) Insulin. Show Answer Correct Answer: B) Monosaccharide. 19. How do people make ramen A) With love. B) With delicious ingredients. C) Food. D) With japanese ingredients. Show Answer Correct Answer: B) With delicious ingredients. 20. ..... is the combined effect of taste and aroma. A) Texture. B) Olfactory. C) Flavor. D) Appearance. Show Answer Correct Answer: C) Flavor. ← 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