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Food Science Quiz 55 (20 MCQs)

Quiz Instructions

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1. A: Are you busy tonight? Would you like to go to the cinema? B: Sorry. I ..... go to the library. I've been planning to study all day and night.
2. ..... are made up of two atoms of hydrogen and one atom of nitrogen.
3. Which of the following is an example of a monosaccharide?
4. What mineral do you get most from yoghurt
5. Using temperature and time to reduce microorganisms to a safe level without major alteration to the properties of the product e.g milk (72$^\circ$C for 15 sec.)
6. ..... are bonds between nitrogen of one amino acid and the carbon of a second amino group.
7. The reaction between proteins and carbohydrates that causes food to brown is called .....
8. What is a disadvantage of preserved foods?
9. For pectin to gel, which of the following compounds must be present?
10. On level 4 of the food pyramid, we are encouraged to consume these types of foods in small quantities. Among the types of foods in this level are oil, sugar and .....
11. Three enzymes which come from papaya fruit are diluted with salt to make a dry powder that can be used as a .....
12. What is a good source of proteins
13. The ..... was established in 1944 by the United Nations with the objectives of eliminating hunger and improving nutrition worldwide.
14. The time line to turn an idea into a new product can take
15. Rice is rich of
16. Some pathogenic bacteria are present and can multiply in foods we eat. This makes some foods
17. Select the nutrient that best applies to the description. This nutrient helps regulate chemical reactions withinthe body. There are two types of this nutrient, macro and trace. What is the nutrient?
18. Which food additive is used to create mayonnaise and ice cream, which requires mixing water and fat?
19. Which vitamin helps in the production of red blood cells and supplies oxygen to cells?
20. A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
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