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Food Science Quiz 46 (20 MCQs)

Quiz Instructions

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1. A reduction in the risk of ..... is a benefit of eating soybeans.
2. The energy that supplies the force needed for a reaction is .....
3. ..... is a common process used in the food industry that involves the addition of salt, sugar, and vinegar to lengthen their shelf life.
4. How does freezing foods affect bacterial growth?
5. A large pressure canner used to commercially can food is called a .....
6. Rice classified as.....
7. What conditions are needed for bacteria growth?
8. How do you pickle some thing
9. Diabetics must monitor.....in the diet as carefully as sucrose
10. The process of a food item becoming unfit for consumption due to contact with an unclean organism.
11. The process of piercing meat with needles or sharp blades to break up muscle fibers is called .....
12. What method of food preserving deprives microorganisms of moisture?
13. If a particular .....is missing from the diet, it can affect the growth and proper functioning of the body.
14. Heat sensitive products such as milk, eggs, and protein powders are usually dried using ..... drying to reduce nonenzymatic browning and carmelization of the finishedproduct.
15. ..... ovens work by making the molecules in the food vibrate. This vibration is what causes the heat.
16. Three categories of microbes can have positive uses in food are.....
17. ..... is bright orange in color and found in foods from plant sources.
18. What food group supplies a large amount of protein?
19. What is the maximum number of food samples untrained tasters should be given to evaluate at one time?
20. An example of a solute is .....
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