Trivia: Food Science Quiz Questions!

33 Questions | Total Attempts: 341

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Trivia: Food Science Quiz Questions!

Do you know what is Food Science? Food Science merges agricultural science and nutritional science. It intermingles many different areas of science, including chemistry, physics, physiology, and microbiology. With this quiz, you will be expected to comprehend what olestra is, which microorganism is one of the selections used in the culture for yogurt production, what is a processing method that sterilizes products before packaging, etc. This quiz is an excellent way to learn more about food science.


Questions and Answers
  • 1. 
    The fermentation process of producing black tea is an example of
    • A. 

      Enzymatic Fermentation

    • B. 

      Microbial Fermentation

    • C. 

      Both of above

  • 2. 
    Who were the first zymologist and defined fermentation as "respiration without air"?
    • A. 

      Louis Pasteur

    • B. 

      Elie Metchinkoff

    • C. 

      Anthony Hopkins

    • D. 

      Emil Hansen

  • 3. 
    Which food is produced WITHOUT a lactic acid fermentation step?
    • A. 

      Cheese

    • B. 

      Sausage

    • C. 

      Sauerkraut

    • D. 

      Kimchi

    • E. 

      Vinegar

  • 4. 
    Who studied the association between yogurt and longevity?
    • A. 

      Louis Pasteur

    • B. 

      Emil Hansen

    • C. 

      Elie Metchnikoff

    • D. 

      Upton Sinclair

  • 5. 
    A beer produced with a "top-fermenting yeast" is called an Ale.
    • A. 

      True

    • B. 

      False

  • 6. 
    When wine turns into vinegar, this is:
    • A. 

      A Lactic acid fermentation

    • B. 

      An Alcoholic fermentation

    • C. 

      A Hydrolysis

    • D. 

      A Maillard reaction

    • E. 

      An Acetic acid fermentation

  • 7. 
    Which of the following is the smallest in size?
    • A. 

      Human hair

    • B. 

      Yeast

    • C. 

      Bacteria

    • D. 

      Virus

  • 8. 
    This quote, "All substances are poisonous; there is none that is not a poison.  The right dose differentiates a poison from a remedy" is attributed to:
    • A. 

      Hippocrates

    • B. 

      Celsius

    • C. 

      Parcelsus

    • D. 

      Emil Mrak

  • 9. 
    Probiotics are foods for prebiotic bacteria.
    • A. 

      True

    • B. 

      False

  • 10. 
    Which of the following is false in regard to Salmonellosis?
    • A. 

      Infective dose of 1-10 cells

    • B. 

      It is an intoxication

    • C. 

      Causes gastroenteritis

    • D. 

      Can be passed to others by the fecal to oral route

  • 11. 
    Less that one pound (453 grams) of Clostridium botulinum toxin could theoretically kill everyone on earth.
    • A. 

      True

    • B. 

      False

  • 12. 
    Which bacteria can best survive and multiply in refrigerated foods?
    • A. 

      Listeria monocytogenes

    • B. 

      E. coli

    • C. 

      Salmonella

    • D. 

      Campylobacter

  • 13. 
    Everyone is equally susceptible to the most severe effects of Listeriosis
    • A. 

      True

    • B. 

      False

  • 14. 
    Fugu (pufferfish) can contain
    • A. 

      Mycotoxins

    • B. 

      Neurotoxin

    • C. 

      Tetrodotoxin

    • D. 

      Endotoxin

    • E. 

      Neurotoxin and Tetrodotoxin

  • 15. 
    The defendants in the Salem Witch Trials reportedly suffered from the symptoms of:
    • A. 

      24 hour flu

    • B. 

      Ergot poisoning

    • C. 

      Mushroom poisoning

    • D. 

      Seafood poisoning

  • 16. 
    The lower the LD50, the more potent the toxin.
    • A. 

      True

    • B. 

      False

  • 17. 
    Which of the following are a spore-forming anaerobic bacteria?
    • A. 

      Clostridium botulinum

    • B. 

      Salmonella

    • C. 

      E coli

    • D. 

      Yeast

  • 18. 
    Which one of the following is the oldest food processing method?
    • A. 

      Aseptic Processing

    • B. 

      Pulsed light

    • C. 

      Canning

    • D. 

      Ionizing radiation

    • E. 

      Ohmic processing

  • 19. 
    Who was the "father of canning"?
    • A. 

      Nicholas Francis Appert

    • B. 

      Peter Durand

    • C. 

      Napoleon Bonaparte

    • D. 

      Ruben Rausing

    • E. 

      Gail Borden

  • 20. 
    Who is considered the founder of the modern frozen food industry?
    • A. 

      Nicholas Francis Appert

    • B. 

      Peter Durand

    • C. 

      The Jolly Green Giant

    • D. 

      Clarence Birdseye

    • E. 

      Ruben Rausing

  • 21. 
    High intensity pulsed white light processing of foods has been:
    • A. 

      Researched by UCD scientists

    • B. 

      Effective in eliminating surface microbes

    • C. 

      Effective in eliminating E coli in hamburger

    • D. 

      UCD students and microbes

  • 22. 
    In order to destroy Clostridium botulinum spores, canned low acid food must be heated to an internal temperature of:
    • A. 

      100 degrees F

    • B. 

      160 degrees F

    • C. 

      250 degrees F

  • 23. 
    Ohmic processing is a spiritual method for food processing and was developed by a Zen Buddhist.
    • A. 

      True

    • B. 

      False

  • 24. 
    There have been NO food products in the market which are produced with high-pressure processing.
    • A. 

      True

    • B. 

      False

  • 25. 
    Which of the following is TRUE about aseptic packaging?
    • A. 

      The food and packaging are sterilized separately

    • B. 

      It was invented by Clarence Birdseye

    • C. 

      More heat is required than in canning

    • D. 

      It requires irradiation to kill pathogens