Food Knowledge Ultimate Trivia: Quiz

25 Questions

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Food Quizzes & Trivia

Have you ever thought about what nutrients and calories you intake while having your delicious food? How many calories are in all food products? If you want to gratify your food knowledge, then take this quiz. This quiz will assess and teach you undiscovered facts about food processing, ingredients, and nutrition.


Questions and Answers
  • 1. 
    Many dairy products are fortified with which nutrient?
    • A. 

      Calcium

    • B. 

      Riboflavin

    • C. 

      Vitamin k

    • D. 

      Vitamin d

  • 2. 
    Which dairy product has the fewest amount of calories per cup?
    • A. 

      Ice cream

    • B. 

      Skim milk

    • C. 

      Frozen yogurt

    • D. 

      Sour cream

  • 3. 
    How long can eggs be safely stored in refrigerators?
    • A. 

      3 days

    • B. 

      1 week

    • C. 

      3 weeks

    • D. 

      4 weeks

  • 4. 
    Which cooking procedure is most likely to form a skin on top of the hot cocoa?
    • A. 

      Cooling with a lid on pot

    • B. 

      Preheating the milk in microwave

    • C. 

      Simmering in an uncovered pot

    • D. 

      Stirring frequently

  • 5. 
    Which dairy product is a low-fat substitute for sour cream and mayonnaise?
    • A. 

      Condensed milk

    • B. 

      Cream cheese

    • C. 

      Evaporated milk

    • D. 

      Yogurt

  • 6. 
    When milk is heated what is caused by acids, tannins, enzymes, and salt?
    • A. 

      Boiling over

    • B. 

      Curdling

    • C. 

      Scorching

    • D. 

      Scum formation

  • 7. 
    Which dairy product has part of the water removed?
    • A. 

      Butter

    • B. 

      Evaporated milk

    • C. 

      Pasteurized milk

    • D. 

      Sour cream

  • 8. 
    Which cheeses make the smoothest cheese sauce?
    • A. 

      Cheddar

    • B. 

      Parmesan

    • C. 

      Monterrey jack

    • D. 

      American processed cheese

  • 9. 
    The main ingredients in sherbet are:
    • A. 

      Cream, fruit juice and sugar

    • B. 

      Cream, milk, and sugar

    • C. 

      Fruit juice and sugar

    • D. 

      Fruit juice, milk, and sugar

  • 10. 
    To avoid scorching milk based foods:
    • A. 

      Cover during cooking

    • B. 

      Stir occasionally

    • C. 

      Use a double boiler

    • D. 

      Use high heat

  • 11. 
    Overcooked cheese is
    • A. 

      Caramelized

    • B. 

      Lower in nutritional value

    • C. 

      Cooked with low heat

    • D. 

      Tough and rubbery

  • 12. 
    Which is the equivalent to one cup of milk
    • A. 

      1 oz. of cheddar cheese

    • B. 

      1/2 cup of yogurt

    • C. 

      1 cup of ice cream

    • D. 

      2 cups of sherbet

  • 13. 
    Dairy products should be used
    • A. 

      Before the fresh sale date

    • B. 

      Until they develop a sour smell

    • C. 

      Within a week of purchase

    • D. 

      Within a week of the pull date

  • 14. 
    An advantage of pasteurization is
    • A. 

      Bacteria are destroyed

    • B. 

      Fat is distributed evenly

    • C. 

      Fat is removed

    • D. 

      Vitamins are retained

  • 15. 
    Which cheese has the shortest shelf life
    • A. 

      Cheddar cheese

    • B. 

      Cottage cheese

    • C. 

      Hard cheese

    • D. 

      Parmesan cheese

  • 16. 
    Equal amounts of fat and flour mixed and cooked to produce the base of a sauce or gravy is called a?
    • A. 

      Thickener

    • B. 

      Slurry

    • C. 

      Roux

    • D. 

      Syrup

  • 17. 
    This mixture forms when you combine liquids that ordinarily do not mix
    • A. 

      Substitute

    • B. 

      Coagulum

    • C. 

      Omelet

    • D. 

      Emulsion

  • 18. 
    When a person wants to limit their cholesterol when eating eggs, they can use a?
    • A. 

      Souffle

    • B. 

      Candling

    • C. 

      Egg substitute

    • D. 

      Use a meringue

  • 19. 
    Which food borne illness can one get if they eat a raw egg?
    • A. 

      Salmonella

    • B. 

      Botulism

    • C. 

      Listeria

    • D. 

      Campylobacter

  • 20. 
    A beaten egg mixture that is cooked without stirring and served folded in half is known as
    • A. 

      Scrambled eggs

    • B. 

      Poached eggs

    • C. 

      Hard boiled

    • D. 

      Omelet

  • 21. 
    Soft clumps that is formed when eggs are cooked is called
    • A. 

      Candling

    • B. 

      Coagulum

    • C. 

      Emulsion

    • D. 

      Meringue

  • 22. 
    A fluffy white mixture of beaten egg whites and sugar is called
    • A. 

      Omelet

    • B. 

      Emulsion

    • C. 

      Meringue

    • D. 

      Scrambled

  • 23. 
    Adding eggs to a hot mixture should be done through
    • A. 

      Tempering

    • B. 

      Candling

    • C. 

      Emulsifying

    • D. 

      Coagulation

  • 24. 
    Due to the eggs high nutrition content and its lower number of calories, eggs are called
    • A. 

      Low nutrient dense food

    • B. 

      Medium nutrient dense food

    • C. 

      Nutrient dense food

    • D. 

      Incomplete nutrient food

  • 25. 
    A cheese that is prepared, has a short shelf life and can be sold right away is called
    • A. 

      Ripened cheese

    • B. 

      Sticky cheese

    • C. 

      Unripened cheese

    • D. 

      Processed cheese