This quiz works best with JavaScript enabled. Home > Food > Processing > Food Science – Quiz 37 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 37 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. Lipids provide all of the following functions for the body except A) Feeling of fullness. B) Increase digestion time. C) Provide a steady supply of energy. D) Provide an immediate source of energy. Show Answer Correct Answer: D) Provide an immediate source of energy. 2. How do you find the ph of a pickle A) You use ph paper. B) You use pickle juice. C) You say 4. D) It is a sour pickle it has no ph. Show Answer Correct Answer: A) You use ph paper. 3. Brazzein is A) Found in a vine plant with grapelike fruit. B) A sweet protein. C) Heat and PH stable. D) All are correct. Show Answer Correct Answer: D) All are correct. 4. Which food item is not a source of mineral phosphorus? A) Milk. B) Rice. C) Pulses. D) Green leafy vegetables. Show Answer Correct Answer: B) Rice. 5. Chemical formulas on the left side of an equation. A) Shell. B) Reactants. C) Products. D) Solute. Show Answer Correct Answer: B) Reactants. 6. ..... aid(s) in the extraction of oil from olives. A) Cellulase. B) Amyloglucosidase. C) Pectic enzymes. D) Catalase. Show Answer Correct Answer: C) Pectic enzymes. 7. The UDSA FSIS ensures that ..... is wholesome, safe, and properly labeled. A) Meat, poultry, and seafood. B) Meat, poultry, and the processed egg supply. C) Meat, poultry, and shellfish. D) Meat, poultry, and the shell egg supply. Show Answer Correct Answer: B) Meat, poultry, and the processed egg supply. 8. With mass food production and canning what became a widespread problem? A) Delivery of food. B) Adulteration. C) Supply. D) Storage. Show Answer Correct Answer: B) Adulteration. 9. Old people were not very active & need less of .....and fats. A) Minerals. B) Proteins. C) Vitamins. D) Carbohydrates. Show Answer Correct Answer: D) Carbohydrates. 10. The human analysis of taste, smell, sound, feel, and appearance of food is called ..... A) Sensory evaluation. B) Taste test panel. C) Taste bias. D) Volatility. Show Answer Correct Answer: A) Sensory evaluation. 11. What are the 3 types of cakes? A) Shortened, Lengthened, Halved. B) Shortened, Sponge, Foam ( unshortened). C) Chocolate, Vanilla, Strawberry. D) Moistened, sponge, foam. Show Answer Correct Answer: B) Shortened, Sponge, Foam ( unshortened). 12. Ancient grain used by the Aztecs with a high protein level and resistance to drought. A) Maize. B) Sorghum. C) Amaranth. D) Farro. Show Answer Correct Answer: C) Amaranth. 13. ..... are twisted, ropelike structure that keeps the egg yolk centered. A) Chalaza. B) Shell. C) Albumen. D) Shell membrane. Show Answer Correct Answer: A) Chalaza. 14. An iridescent look on the surface of slices meat means ..... A) The quality has declined in the product. B) There are pigments in meat compounds causing iridescence when exposed to heat and processing. C) There is a safety concern and the meat should not be consumed. D) Oil has been spread on the meat surface. Show Answer Correct Answer: B) There are pigments in meat compounds causing iridescence when exposed to heat and processing. 15. Which affect nutrient needs? A) Age. B) Climate. C) Gender. D) All. Show Answer Correct Answer: D) All. 16. Economical cereal that contains 28% protein and is formulated from maize, sorghum, and cottonseed flour. A) Incaparina. B) Amaranth. C) Freekeh. D) Millett. Show Answer Correct Answer: A) Incaparina. 17. The inability to distinguish between the flavors of some foods A) Mouth blind. B) Sensory blind. C) Taste blind. D) Hearing blind. Show Answer Correct Answer: C) Taste blind. 18. Vinegar is used to pickle foods. In this instance, vinegar is acting as a(n): A) Antioxidant. B) Flavor enhancer. C) Preservative. D) Thickener. Show Answer Correct Answer: C) Preservative. 19. Two monosaccharides joined together A) Disaccharide. B) Saccharide. C) Monosaccharide. D) Compound Sugar. Show Answer Correct Answer: A) Disaccharide. 20. The handwashing process should take a minimum of ..... seconds. A) 15. B) 20. C) 10. D) 5. Show Answer Correct Answer: B) 20. ← 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