This quiz works best with JavaScript enabled. Home > Food > Processing > Food Science – Quiz 35 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 35 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. In the Heat Transfer Cooking lab, the constants were A) The types of cooking methods. B) The amount and type of ingredients in the cake. C) The cake cooked in the regular ovens. D) The way the cake tasted. Show Answer Correct Answer: B) The amount and type of ingredients in the cake. 2. The least viscous starch mixture is a A) Sols. B) Pastes. C) Carbohydrate gums. D) Gels. Show Answer Correct Answer: A) Sols. 3. A chemical compound made up of one or more simple sugar e.g. bread, rice, pasta A) Protein. B) Water. C) Fat. D) Carbohydrates. Show Answer Correct Answer: D) Carbohydrates. 4. What is cultivating a variety of plants and animals called? A) Biodiversity. B) Biology. C) Chemistry. D) Organic chemistry. Show Answer Correct Answer: A) Biodiversity. 5. Roger ..... (come) to see us tomorrow. A) Come. B) Will come. C) Will comes. D) None of above. Show Answer Correct Answer: B) Will come. 6. Photosynthesis is A) Captures energy from sunlight. B) The process in which plants make food. C) Tiny structures in a plant cell. D) The substance that makes plants green. Show Answer Correct Answer: B) The process in which plants make food. 7. You must check the strength of the sanitize with a A) Finger cot. B) Spatula. C) Sting kit. D) Test kit & strip. Show Answer Correct Answer: D) Test kit & strip. 8. Most microbes cannot grow and multiply when the A) Conditions are dry. B) Temperature is low. C) Temperature is very high. D) All the above. Show Answer Correct Answer: D) All the above. 9. How are ingredients usually listed on a recipe? A) Alphabetical order. B) From largest to smallest. C) Dry ingredients then liquid ingredients. D) The order in which they are used. Show Answer Correct Answer: D) The order in which they are used. 10. The nucleus of an atom is made up of..... A) Protons and Neutrons. B) Neutrons and Electrons. C) Protons and Electrons. D) None of above. Show Answer Correct Answer: A) Protons and Neutrons. 11. Which food product is an excellent protein emulsifier? A) Egg white. B) Egg yolk. C) Gelatin. D) None of above. Show Answer Correct Answer: B) Egg yolk. 12. Which of these could be signs of food spoilage? A) Mould growth on fruits. B) Loaf of bread that have hardened over time. C) Over ripen fruit. D) All of the above. Show Answer Correct Answer: D) All of the above. 13. Foodstuffs containing vitamins and minerals are called..... A) Energy giving food. B) Bodybuilding food. C) Protective food. D) Roughage food. Show Answer Correct Answer: C) Protective food. 14. Which of the following statements is FALSE about fibre? A) Encourages constipation. B) Comprises of cellulose. C) Stimulate peristalsis. D) Fruits, vegetables and grains are high in fibre. Show Answer Correct Answer: A) Encourages constipation. 15. In the following, which number of teeth is correct? A) Milk teeth : 20, Permanent teeth : 24. B) Milk teeth : 20, Permanent teeth : 32. C) Milk teeth : 24, Permanent teeth : 32. D) Milk teeth : 24, Permanent teeth : 36. Show Answer Correct Answer: B) Milk teeth : 20, Permanent teeth : 32. 16. Hydroxyl groups are ..... A) A type of fat. B) Fructose and glucose. C) Complex carbohydrates. D) A hydrogen atom and an oxygen atom bonded together. Show Answer Correct Answer: D) A hydrogen atom and an oxygen atom bonded together. 17. What is another name for a "shortened cake"? A) Butter Cake. B) Foam Cake. C) Sponge Cake. D) Creamed Cake. Show Answer Correct Answer: A) Butter Cake. 18. If an acid is added to milk lowering the pH to about 4.6, the ..... breaks down and forms lumps called curds. A) Whey. B) Casein. C) Calcium. D) Lactose. Show Answer Correct Answer: B) Casein. 19. Which step of the experiment process involves choosing a control and variations? A) Defining the problem. B) Designing the experiment. C) Conducting the experiment. D) Evaluating the results. Show Answer Correct Answer: B) Designing the experiment. 20. ..... is how a food feels in the mouth A) Firmness. B) Astringency. C) Aroma. D) Mouthfeel. Show Answer Correct Answer: D) Mouthfeel. ← 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