Trivia Questions On Food Science! Quiz

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Food Science Quizzes & Trivia

Food Science refers to a detailed study of food products which incorporates development, designing, packaging, shelf life studies and consumer survey. It includes many disciplines such as biology, chemical engineering, and biochemistry to understand food processes. This quiz has been created to test your knowledge about the different techniques and importance of food science. So, let's try out the quiz. All the best!


Questions and Answers
  • 1. 
    Which branch of food science focuses the most on the functional properties of proteins?
    • A. 

      Food microbiology

    • B. 

      Food engineering

    • C. 

      Food chemistry

    • D. 

      Food processing

    • E. 

      Sensory evaluation

  • 2. 
    Which is NOT a type of infant formula as described in the article summary in the chapter one challenge?
    • A. 

      Starch-based

    • B. 

      Whey protein-based

    • C. 

      Casein protein-based

    • D. 

      Soy-based

    • E. 

      Cow's milk-based

  • 3. 
    • A. 

      Comminuted meat emulsion

    • B. 

      Myofibrillar proteins stabilize fat droplets

    • C. 

      Proteins contribute to the formation of a viscous gel matrix

    • D. 

      Viscous gel matrix stabilizes the emulsion by promoting fat globule movement

    • E. 

      In a meat emulsion it is undesirable for fat globules to coalesce (combine) into a fatty layer

  • 4. 
    • A. 

      Breakdown of fats into fatty acids and glycerol is an example of an catabolic reaction

    • B. 

      Peptide synthesis from amino acids represents an anabolic reaction

    • C. 

      Conversion of maltose into glucose is an example of an catabolic reaction

    • D. 

      Anabolic reactions are important during digestion and absorption of food

    • E. 

      Conversion of peptides into amino acids is an example of an catabolic reaction

  • 5. 
    Which statement is False?
    • A. 

      Nitrogen equilibrium is when N in = N out

    • B. 

      Zero nitrogen balance is the same as nitrogen equilibrium

    • C. 

      Positive nitrogen balance is when N in > N out

    • D. 

      Negative nitrogen balance is when N in < N out

    • E. 

      Positive nitrogen balance is when N in < N out

  • 6. 
    In a comminuted meat emulsion,
    • A. 

      Actin and myosin stablize fat droplets

    • B. 

      Actin and myosin contribute to the formation of a gel matrix

    • C. 

      Actin and myosin minimize the fat globule movement

    • D. 

      Choices a and b

    • E. 

      Choices a, b, and c

  • 7. 
    • A. 

      To decrease fat calories in foods

    • B. 

      To provide consumers products that may help them achieve their body weight goals

    • C. 

      To provide opportunities for new products and increase their sales

    • D. 

      To eliminate fat from the diet

    • E. 

      Through better understanding of ingredient functional properties, this approach has become possible

  • 8. 
    Which is NOT an alternative sweetener?
    • A. 

      Sugar alcohol

    • B. 

      Maltodextrin

    • C. 

      Acesulfame - K

    • D. 

      Sucralose

    • E. 

      Aspartame

  • 9. 
    • A. 

      They contain identical amounts of key nutrients

    • B. 

      They contain no protein

    • C. 

      They provide zero kcals

    • D. 

      Hard candies contain more protein than dark chocolate

    • E. 

      100g of cocoa powder contains protein, calcium, potassium, and phosphorus

  • 10. 
    In reduced ________ milk the enzyme _________ is added to react with the ___________ sugar naturally present in milk. The ___________ would be broken down by the ___________ enzyme treatment to yield __________ and _________, which are sweeter than the ________________ lactose.
    • A. 

      Lactose, lactase, lactose, lactose, lactase, glucose, galactose, monosaccharide

    • B. 

      Lactose, lactase, lactose, lactose, lactase, glucose, galactose, disaccharide

    • C. 

      Lactase, lactase, lactose, lactose, lactase, glucose, fructose, disaccharide

    • D. 

      Lactose, lactase, lactose, lactose, lactase, glucose, fructose, disaccharide

    • E. 

      Lactose, lactase, lactose, lactose, lactase, glucose, fructose, monosaccharide

  • 11. 
    • A. 

      W/O, continuous, dispersed; O/W, oil, water

    • B. 

      O/W, dispersed, continuous; W/O, oil, water

    • C. 

      O/W, continuous, dispersed; W/O, water, oil

    • D. 

      Stable, continuous, dispersed; unstable, oil, water

    • E. 

      O/W, continuous, dispersed; W/O, oil, water

  • 12. 
    • A. 

      Actin/red meat; avidin/egg white; casein/milk; collagen/red meat; lactoferrin/milk; lipoxygenase/soybean

    • B. 

      Avidin/red meat; lipoxygenase/egg white; whey/milk; collagen/red meat; lactoferrin/milk; casein/soybean

    • C. 

      Myosin/red meat; whey/egg white; casein/milk; collagen/red meat; avidin/milk; lipoxygenase/soybean

    • D. 

      Choices (a) and (c)

    • E. 

      None of these

  • 13. 
    The average percentage of iron absorbed is higher for beef than for spinach, which is an illustration of
    • A. 

      Biological value

    • B. 

      Brix

    • C. 

      Bionutrient value

    • D. 

      Bioavailabilty

    • E. 

      Biochemical index

  • 14. 
    The ability of a food to cause a sharp rise in blood glucose is
    • A. 

      Hyperglycemia

    • B. 

      Hypoglycemia

    • C. 

      Glycemic load

    • D. 

      Glycemic effect

    • E. 

      Crystallization of sugar in jelly beans

  • 15. 
    • A. 

      Margarine potentially has a higher unsaturated fat content

    • B. 

      A collagen molecule is composed of 3 amino acids in total

    • C. 

      It is an important myofibrillar protein

    • D. 

      Its physical structure and ability to form crosslinks contribute to toughness

    • E. 

      Oil is the dispersed phase in butter

  • 16. 
    The French Paradox refers to the fact that French people have lower rates of heart attacks despite the rich cuisine they eat because they drink moderate amounts of red wine.
    • A. 

      True

    • B. 

      False

  • 17. 
    Flavonoids in cooked tomatoes are better absorbed than in raw tomatoes
    • A. 

      True

    • B. 

      False

  • 18. 
    Which statement regarding free radicals is true?
    • A. 

      Free radicals injure cells, damaging the DNA, which creates the basis for disease

    • B. 

      Normal cell functions can produce a small percentage of free radicals

    • C. 

      Free radicals cannot affect fat molecules in foods

    • D. 

      Both (a) and (b)

    • E. 

      Choices (a) (b) and (c)

  • 19. 
    Consider the following food colloidal systems. Which one shows the incorrect dispersed/continuous phase?
    • A. 

      Foam G/L

    • B. 

      Emulsion L/S

    • C. 

      Gel L/S

    • D. 

      Sol S/L

    • E. 

      Suspensoid G/S

  • 20. 
    Carbon-to-carbon bonds in food molecules (carbohydrates, proteins, fats) are
    • A. 

      Covalent bonds

    • B. 

      Intermolecular bonds

    • C. 

      Ionic bonds

    • D. 

      Hydrogen bonds

    • E. 

      Neutron transfer bonds

  • 21. 
    • A. 

      Coupled reactions are not important in energy metabolism

    • B. 

      ADP → ATP is “anabolic”

    • C. 

      ATP → ADP is “catabolic”

    • D. 

      ATP energy is stored in high energy phosphate bonds in ADP and ATP

    • E. 

      Both Phase 1 and Phase 2 metabolic reactions generate ATP

  • 22. 
    Which type of muscle fibers contain more mitochondria, rely on aerobic metabolism, produce ATP energy more slowly, and are associated with endurance athletics?
    • A. 

      Slow twitch

    • B. 

      Fast twitch

    • C. 

      Type 2

    • D. 

      Type 1

    • E. 

      Both (a) and (d)

  • 23. 
    The following reaction is best described by which choice? Sucrose → glucose + fructose
    • A. 

      Oxidation

    • B. 

      Reduction

    • C. 

      Hydrolysis

    • D. 

      Nonenzymatic

    • E. 

      Addition

  • 24. 
    Reducing agents, for example, polyphenolic antioxidants, cause other substances to become reduced, while they themselves become oxidized, during the reaction.
    • A. 

      True

    • B. 

      False

  • 25. 
    • A. 

      Food science is the mass production of food products from raw animal and plant materials utilizing the principals of engineering

    • B. 

      The IFT defintion for food science implies that it is a dicipline based upon biology, physical sciences, and engineering

    • C. 

      Nutrition involves the study of what happens to foods after consumption to promote and maintain health

    • D. 

      Food science and technology is concered with aspects of agricultural, avian, mamalian, and marine food materials

    • E. 

      Food science involves the study of quality aspects of foods prior to consumption

  • 26. 
    • A. 

      Beverage

    • B. 

      Fats and oil

    • C. 

      Corn

    • D. 

      Both (a) and (b)

    • E. 

      Both (a) and (c)

  • 27. 
    This food scientist/technologist work area involves sampling raw products to ensure conformity to purchasing specifications
    • A. 

      Product development

    • B. 

      Experimentation

    • C. 

      Quality control

    • D. 

      Marketing

    • E. 

      Sensory research

  • 28. 
    Which sequence most accurately represents the scientific method approach?
    • A. 

      Problem hypothesis experiment publish

    • B. 

      Problem hypothesis experiment conclusion

    • C. 

      Experiment  plan interpret hypothesis

    • D. 

      Plan hypothesis experiment report

    • E. 

      Plan hypothesis experiment publish

  • 29. 
    • A. 

      The physical state of water depends on the motion of oxygen molecules

    • B. 

      Water molecules in steam are more closely aligned than in ice

    • C. 

      The physical state of water depends on the motion of H2O molecules

    • D. 

      Water molecules in liquid water are more closely aligned than in ice

    • E. 

      The physical state of water depends on the motion of hydrogen molecules

  • 30. 
    • A. 

      In reduced fat peanut butter, water is the dispersed phase

    • B. 

      After grinding peanuts, a stable emulsion results, one that will not separate

    • C. 

      There is only one phase in reduced fat peanut butter

    • D. 

      In reduced fat peanut butter, water is the continuous phase

    • E. 

      In reduced fat peanut butter, oil is the continuous phase

  • 31. 
    • A. 

      Your formulation provides an adequate amount of these two nutrients

    • B. 

      Your formulation does NOT provide an adequate amount of these two nutrients

    • C. 

      There is insufficient data provided to answer this question

  • 32. 
    • A. 

      Is formed from milk proteins that bond to each other when pH is lowered to pH 4.6

    • B. 

      Is made when milk proteins reach their isoelectric pH of pH 10

    • C. 

      Is a poor source of calcium and phosphorus compared to sour cream

    • D. 

      Is formed from acidified milk because the proteins repel each other at pH 4.6

    • E. 

      Is formed by the coagulation of albumen protein

  • 33. 
    • A. 

      Product B would be from California

    • B. 

      They would have identical flavor

    • C. 

      B is probably sweeter

    • D. 

      B has a higher acid content

    • E. 

      A is definitely sweeter

  • 34. 
    • A. 

      In crystalline confectionery, the goal is to promote the formation of sugar crystals

    • B. 

      A crystal forms when a group of sugar molecules collect around a nucleus

    • C. 

      A nucleus is a limited aggregation of sugar molecules in a syrup solution

    • D. 

      In the manufacture of gummy candies, it is desirable to generate many crystals

    • E. 

      In noncrystalline confection, sugar crystal formation is prevented by adding interfering substances to block the movement of sucrose molecules toward each other

  • 35. 
    . A serving of Mama Plenty’s pudding has the following nutrient composition: 10 grams of fat, 2 grams of protein, 10 grams of water, and 15 grams of carbohydrate. Approximately how may calories (kcals) does it provide?
    • A. 

      125

    • B. 

      160

    • C. 

      250

    • D. 

      200

    • E. 

      Cannot be determined