Global MCQ Practice

🌐 Total MCQ
🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books

Food Science Quiz 40 (20 MCQs)

Quiz Instructions

Select an option to see the correct answer instantly.

1. Which of the following is an example of a physical contaminant in water
2. Which vitamin is necessary for good eyesight and healthy skin?
3. Which of following is not a property of water
4. Placing foods in acidic solutions like vinegar to prevent growth of spoilage organisms
5. Which method of identifying a food sample will create the least psychological bias?
6. Which food analog is saturated with fat-soluable vitamins
7. A texture quality based on how easily a food shatters or breaks apart is .....
8. Which person died during their experiment
9. What can you do to celery to make is crisp again if it has lost its crispy ness?
10. What things must plants have in order to make food?
11. Which example of denaturation is not reversible?
12. A molecule is formed when two or more ..... chemically join together.
13. The force of the weight determined by the pull of earth's gravity pressing down on a surface is:
14. Deep, wide-mouthed container with a pouring lip used to hold substances during experim
15. Substances that affect crystal growth are called.....
16. A decorative arrangement added to food or drink
17. A person trained in the chemistry, physics, and biology of food and food systems who is concerned with short-term problem solving in food systems.
18. The measure of water vapor in air, also known as ....., affects the storage shelf life of perishable foods.
19. Complex carbohydrates, composed of many units or saccharides
20. Two of the major ingredients in cakes are fat and water which are by nature un-mixable so your goal is to make a uniform mixture called
🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books