Food Science Exam! Ultimate Trivia Quiz

50 Questions | By Cpc5hc | Updated: Mar 21, 2022 | Attempts: 1383

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Food Science Exam! Ultimate Trivia Quiz - Quiz

Food science is the analysis of the physical, organic, and chemical composition of food. There are many disciplines involved in food science, including chemistry, engineering, microbiology, and nutrition. This quiz will need to comprehend factors like which food is produced without the lactic acid fermentation step and what it is called when wine turns to vinegar. This quiz shows you why food science is essential to study. You can do it.

Questions and Answers

1.

Which microorganism is one of the choices used in the culture for the production of yogurt?
- A.
  
  Staphylococcus aureus
- B.
  
  Listeria monocytogenes
- C.
  
  Lactobacillus delbrueckii spp bulgaricus
- D.
  
  Aspergillus flavis
2.

Butylated hydroxytoluene is widely used as an emulsifier in prepared foods.
- A.
  
  True
- B.
  
  False
3.

Olestra (sucrose ester) is classified as....
- A.
  
  Natural emulsifier
- B.
  
  Carbohydrate-based fat replacer
- C.
  
  Protein-based fat replacer
- D.
  
  Fake fat
4.

This is a popular cheese in America that is made from low-fat milk and the curd is given a "pasta filata" treatment that aligns proteins into fibers.
- A.
  
  Cheddar cheese
- B.
  
  Swiss cheese
- C.
  
  Cottage cheese
- D.
  
  Mozzarella cheese
5.

A processing method that sterilizes products prior to packaging is...
- A.
  
  Cooking
- B.
  
  Canning
- C.
  
  Blanching
- D.
  
  Aseptic processing
6.

A unit operation that is utilized in the manufacture of hot dogs to obtain the desired particle size of the meat is...
- A.
  
  Chopping (or emulsifying)
- B.
  
  Smoking (or cooking)
- C.
  
  Curing
- D.
  
  Peeling
7.

Which of the following is false?
- A.
  
  Sugars are a major source of calories in formulated foods.
- B.
  
  Sugars provide bulk, structure, and flavor in formulated foods.
- C.
  
  Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
- D.
  
  Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.
8.

A forming technique whereby material is forced, by compression, through a shaped opening in a die to produce a continuous profile and a wide variety of products is....
- A.
  
  Extrusion
- B.
  
  Extraction
- C.
  
  Concentration
- D.
  
  Fermenting
9.

Operations that provide prepared foods for consumption off-site or in-house are
- A.
  
  Food service operations.
- B.
  
  Fast food restaurants.
- C.
  
  Casual dining restaurants.
- D.
  
  All of the above
10.

Ice cream is frozen foam containing all the following components. Overrun refers to which one?
- A.
  
  Emulsified fat
- B.
  
  Emulsified air
- C.
  
  Colloidal protein
- D.
  
  Soluble flavorings
11.

Which of the following is a synthetic antioxidant used to inhibit oxidation of lipids?
- A.
  
  Sodium erythorbate
- B.
  
  Sulfur dioxide
- C.
  
  Aspartame
- D.
  
  Butylated hydroxyanisole
12.

Which of the following is a false statement?
- A.
  
  Ice cream processing includes unit operations such as pasteurizing, homogenization, and hardening.
- B.
  
  A casein content of 80% raw milk is required to support the growth of lactic acid bacteria in yogurt.
- C.
  
  Rennin and chymosin are enzymes that may be used to coagulate casein by proteolysis during cheese making.
- D.
  
  Cheddar cheese is an example of a hard cheese which is ripened by bacteria.
13.

The rearrangement of fatty acids on oil (or triglyceride) to affect its melting temperature is called hydrogenation.
- A.
  
  True
- B.
  
  False
14.

The production of gases in dough that contribute to the volume achieved during baking and the final aerated texture is called
- A.
  
  Emulsifying
- B.
  
  Pasteurizing
- C.
  
  Leavening
- D.
  
  Carbonating
15.

Which of the following is not a product resulting from the wet milling process for corn?
- A.
  
  Corn oil
- B.
  
  Corn bran
- C.
  
  Corn starch
- D.
  
  Corn gluten
- E.
  
  Corn flour
16.

An ice cream product with 100% artificial vanilla flavoring is legally required to be labeled as
- A.
  
  Artificial vanilla ice cream
- B.
  
  Artificial vanilla flavored ice milk
- C.
  
  Vanilla ice cream
- D.
  
  Vanilla flavored ice cream
17.

Which of the following is not used in a treatment step for the sanitation and clarification of water intended for the production of soft drinks?
- A.
  
  Coagulation
- B.
  
  Carbonation
- C.
  
  Sand filter
- D.
  
  Activated charcoal filter
- E.
  
  Superchlorination
18.

Processed whole foods are products such as canned corn, raisins, corn oil, or orange juice that have been preserved so they will not spoil as quickly as fresh, whole foods.
- A.
  
  True
- B.
  
  False
19.

The benefits of formulated foods include all of the following except
- A.
  
  Safety
- B.
  
  Convenience
- C.
  
  Flavorful
- D.
  
  Nutritional consequences
- E.
  
  Stability
20.

Low acid foods to which acids are added so the pH is 4.6 or less and aw is 0.85 or more are called
- A.
  
  Low acid foods
- B.
  
  Acid foods
- C.
  
  Acidified foods
- D.
  
  Adulterated foods
- E.
  
  High acid foods
21.

Which of the following is not an example of an artificial sweetner
- A.
  
  Sucralose
- B.
  
  Saccharin
- C.
  
  High fructose corn syrup
- D.
  
  Apartame
22.

The major bacteria cultures used in cheese making do not include
- A.
  
  Lactococci
- B.
  
  Listeria monocytogenes
- C.
  
  Lactobacilli
- D.
  
  Leuconostocs
23.

Which of the following is an example of a nonclimacteric fruit?
- A.
  
  Banana
- B.
  
  Apple
- C.
  
  Celery
- D.
  
  Strawberry
24.

Fruits and vegetables represent the category of ingredients that are used in many formulated foods for nutrition, flavor, color, texture, and sometimes as a source of dietary fiber.
- A.
  
  True
- B.
  
  False
25.

Which of the following is a false statement?
- A.
  
  Fats and oils are lipids which are organic substances that are relatively nonpolar.
- B.
  
  Fats and oils are used to increase the water holding capacity of formulated foods.
- C.
  
  Fats and oils used in formulated foods are lipophilic and hydrophobic.
- D.
  
  Triglycerides are composed of three fatty acids bound to a glycerol molecule.
- E.
  
  Unsaturated fats and oils are more susceptible to oxidation (rancidity) than saturated types.