Food Science Quiz 50 (20 MCQs)

Quiz Instructions

Select an option to see the correct answer instantly.

1. Which of the following is not a compound?

Correct Answer: B) Cl.

2. Most bacteria are killed at ..... to ..... *F, but spores are not

Correct Answer: C) 180 to 200.

3. Most pathogenic bacteria prefer environmental conditions that are

Correct Answer: B) Wet.

4. We need to eat ..... to stay healthy. They are rich in vitamins and nutrients.

Correct Answer: C) Fruits and vegetables.

5. The temperature range in which most bacteria can grow, also known as the danger zone, is defined by the FDA as .....

Correct Answer: D) 40F-140F.

6. A naturally occurring fatty chemical that's an important part of the outer lining of cells in the body is called.....

Correct Answer: C) Cholesterol.

7. A course, method, or series of operations used in producing a food product.

Correct Answer: A) Process.

8. What does vitamin b6 do for your body?

Correct Answer: A) Turns food into energy.

9. The term used for water leaking from a gel over time, such as the liquid that separates from mustard.

Correct Answer: D) Syneresis.

10. Which of these is the best healthy option?

Correct Answer: C) Fruit and vegetables.

11. Molds that grow at high temperatures

Correct Answer: B) Thermophiles.

12. What book did Justus von Liebig write?

Correct Answer: D) Researchers on the Chemistry of Food.

13. Which factor does not affect the ability of starch to thicken?

Correct Answer: B) The size of crystals formed from a solution.

14. .....is the fibre present in the food.

Correct Answer: D) Roughage.

15. What three things does yeast need to grow?

Correct Answer: C) Moisture, warmth, food.

16. Adipose Tissue

Correct Answer: B) Stores lipids for the future.

17. Producers of organic livestock must

Correct Answer: D) All of the Above.

18. The specks or streaks of fat in muscle tissue that indicate flavor and tenderness are called .....

Correct Answer: B) Marbling.

19. Foodborne illness may occur if a food plant employee is a carrier of ....., a predominant bacterial species normally present on the skin.

Correct Answer: C) Staphylococcus aureus.

20. Which food poisoning bacteria is commonly associated with rice?

Correct Answer: B) Bacillus cereus.