Food Science Quiz 45 (20 MCQs)

Quiz Instructions

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1. Which of the following causes chemical changes in food?

Correct Answer: B) Cooking.

2. The process of breaking food down into simpler compounds the body can use is called.....

Correct Answer: A) Digestion.

3. Milk chocolate must contain at least ..... cocoa liquor.

Correct Answer: A) 10%.

4. A labeling term that indicates the food was produced through approved methods.

Correct Answer: C) Organic.

5. A convection oven transfers heat through

Correct Answer: D) Hot air rising and cool air falling.

6. Lecithin is an emulsifier because .....

Correct Answer: C) It has a polar end that is attracted to water and a non-polar end that is attracted to oil.

7. In the Heat Transfer Cooking lab, the independent variables were

Correct Answer: A) The types of cooking methods.

8. Oils have a tendency to go rancid from exposure to the air. To counter this, you should use a(n):

Correct Answer: A) Antioxidant.

9. What is the process by which plants make their own food?

Correct Answer: B) Photosynthesis.

10. Which of the following foods are considered potentially hazardous?

Correct Answer: C) Moist, high-protein, low-acid foods.

11. The USDA organic seal on a food product means it is certified organic and has .....% or more organic content?

Correct Answer: C) 95%.

12. Foam cakes do NOT contain:

Correct Answer: A) Egg yolks.

13. Carrots are in which food group?

Correct Answer: A) Vegetable group.

14. What gas do chemical raising agents create when they are heated?

Correct Answer: A) Carbon dioxide.

15. This refers to the size of the particles in a food product

Correct Answer: D) Graininess.

16. A linear arrangement of all known forms of energy.

Correct Answer: B) Electromagnetic spectrum.

17. In the Heat Transfer Cooking lab, the control was

Correct Answer: C) The cake cooked in the regular ovens.

18. A substrate is also referred to as a .....?

Correct Answer: A) Lock.

19. Change occurring when new substances with different chemical and physical properties are formed.

Correct Answer: A) Chemical Change.

20. The term food scientists use to describe thickening a liquid with starch.

Correct Answer: B) Gelatinization.