This quiz works best with JavaScript enabled. Home > Food > Processing > Food Science – Quiz 5 🏠 Homepage 📘 Download PDF Books 📕 Premium PDF Books Food Science Quiz 5 (20 MCQs) Quiz Instructions Select an option to see the correct answer instantly. 1. ..... is a group of people who evaluate the flavor, texture, appearance, and aroma of food products. A) Consumer test panel. B) Product evaluators. C) Taste test panel. D) Sensory evaluators. Show Answer Correct Answer: C) Taste test panel. 2. The crystalline substance that is left when all minerals, flavorings, and coloring agents are removed from brown sugar. A) Granulated Sugar. B) Confectioner's Sugar. C) Powdered Sugar. D) Brown Sugar. Show Answer Correct Answer: A) Granulated Sugar. 3. Which best describes the process of convection? A) Convection is the primary way heat travels through rays. B) Convection is the primary way heat travels through metals. C) Convection is the primary way heat travels through appliances. D) Convection is the primary way heat travels through liquids and gasses. Show Answer Correct Answer: D) Convection is the primary way heat travels through liquids and gasses. 4. In the U.S., milk is regulated by the ..... A) Department of Health and Human Services Food and Drug Administration. B) United States Department of Agriculture Food Safety and Inspection Service. C) United States Environmental Protection Agency. D) The Centers for Disease Control and Prevention. Show Answer Correct Answer: A) Department of Health and Human Services Food and Drug Administration. 5. Which is a personal hygiene rule to follow when cooking food? A) Tie hair back. B) Clean surfaces. C) Store high risk food in fridge. D) Use a red chopping board for raw meat. Show Answer Correct Answer: A) Tie hair back. 6. Cooled boiled water has a flat taste because ..... A) Boiled water contains more impurities. B) Cooking destroys bacteria. C) There is a lower dissolved oxygen level. D) All of the above. Show Answer Correct Answer: C) There is a lower dissolved oxygen level. 7. When 1 molecule is broken down into 2 smaller parts by adding water A) Enzymes. B) Hydrolysis. C) Disaccharides. D) Carmelization. Show Answer Correct Answer: B) Hydrolysis. 8. Purpose of sugar in cakes? A) Flavor. B) Structure. C) Stabilize Egg Whites. D) Leaven. Show Answer Correct Answer: A) Flavor. 9. Colouring is added into food to make it ..... A) Attractive. B) More testier. C) Stay mixed. D) None of above. Show Answer Correct Answer: A) Attractive. 10. ..... is considered an allergen that would require labeling on a food product in the U.S. A) Coconut. B) Corn meal. C) Celery. D) Canola oil. Show Answer Correct Answer: A) Coconut. 11. Resistance of a mixture to flow A) Translucency. B) Opacity. C) Stability. D) Viscocity. Show Answer Correct Answer: D) Viscocity. 12. Which of the following are types of food spoilage? A) Chemical. B) Physical. C) Microbial. D) All of the Above. Show Answer Correct Answer: D) All of the Above. 13. We should drink at least ..... glasses of water every day. A) 4 - 6. B) 6 - 8. C) 10 - 12. D) 8 - 10. Show Answer Correct Answer: D) 8 - 10. 14. Crops grown with their roots suspended in liquid nutrient solutions. A) Hydroponic crops. B) Biotechnology. C) Aquaponic crops. D) Fodder. Show Answer Correct Answer: A) Hydroponic crops. 15. Which of the following is a type of mineral? A) Orange. B) Macro mineral. C) Fish. D) Vegetables. Show Answer Correct Answer: B) Macro mineral. 16. ..... careers involve preserving, sorting, grading, packaging, and shipping food A) Production. B) Food service. C) Product development. D) Regulation and compliance. Show Answer Correct Answer: A) Production. 17. ..... bacteria are used for fermentation in the vinegar making process. A) Lactic acid. B) Acetic acid. C) Carbon dioxide. D) Proteolytic. Show Answer Correct Answer: B) Acetic acid. 18. A thickened mixture of starch and liquid A) Paste. B) Gel. C) Jello. D) Glucogon. Show Answer Correct Answer: A) Paste. 19. Which of the following keeps the digestive system healthy and is also used for other chemical reactions? A) Roughage. B) Water. C) Mineral. D) Fats. Show Answer Correct Answer: B) Water. 20. Rachel conducts an experiment to determine if increased UV radiation increases the number of freckles a person has. Which of the following is the dependent variable? A) UV radiation. B) Freckles. C) Amount of sunlight. D) Wrinkles. Show Answer Correct Answer: B) Freckles. ← PreviousNext →Related QuizzesFood QuizzesFood Science Quiz 1Food Science Quiz 2Food Science Quiz 3Food Science Quiz 4Food Science Quiz 6Food Science Quiz 7Food Science Quiz 8Food Science Quiz 9Food Science Quiz 10 🏠 Back to Homepage 📘 Download PDF Books 📕 Premium PDF Books