Food Knowledge Ultimate Trivia: Quiz

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  • 1/25 Questions

    Many dairy products are fortified with which nutrient?

    • Calcium
    • Riboflavin
    • Vitamin k
    • Vitamin d
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About This Quiz

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.

Food Knowledge Ultimate Trivia: Quiz - Quiz

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  • 2. 

    Which dairy product has the fewest amount of calories per cup?

    • Ice cream

    • Skim milk

    • Frozen yogurt

    • Sour cream

    Correct Answer
    A. Skim milk
    Explanation
    Skim milk has the fewest amount of calories per cup compared to the other options listed. This is because skim milk is made by removing the fat content from whole milk, resulting in a lower calorie content. Ice cream, frozen yogurt, and sour cream typically contain higher amounts of fat and sugar, which contribute to their higher calorie count. Therefore, skim milk is the best choice for individuals looking to consume a dairy product with fewer calories.

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  • 3. 

    How long can eggs be safely stored in refrigerators?

    • 3 days

    • 1 week

    • 3 weeks

    • 4 weeks

    Correct Answer
    A. 4 weeks
    Explanation
    Eggs can be safely stored in refrigerators for up to 4 weeks. Refrigeration helps to slow down the growth of bacteria and keeps the eggs fresh for a longer period of time. It is important to store eggs in their original carton to protect them from absorbing odors from other foods in the fridge. Additionally, it is advisable to check the expiration date on the carton and discard any eggs that have passed their expiration date.

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  • 4. 

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

    • Cooling with a lid on pot

    • Preheating the milk in microwave

    • Simmering in an uncovered pot

    • Stirring frequently

    Correct Answer
    A. Simmering in an uncovered pot
    Explanation
    Simmering in an uncovered pot is the most likely cooking procedure to form a skin on top of the hot cocoa. When the cocoa is simmered without a lid, the liquid evaporates, causing the top layer to become thicker and develop a skin. This is a common occurrence when cooking liquids like cocoa or pudding. Cooling with a lid on the pot, preheating the milk in the microwave, and stirring frequently would not typically result in the formation of a skin on top of the hot cocoa.

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  • 5. 

    Which dairy product is a low-fat substitute for sour cream and mayonnaise?

    • Condensed milk

    • Cream cheese

    • Evaporated milk

    • Yogurt

    Correct Answer
    A. Yogurt
    Explanation
    Yogurt is a low-fat substitute for sour cream and mayonnaise. It is a dairy product that is made by fermenting milk with live bacteria cultures. It has a similar creamy texture and tangy flavor to sour cream and mayonnaise, making it a suitable replacement in recipes and as a topping. Yogurt is also a healthier option as it contains beneficial probiotics and is lower in fat compared to sour cream and mayonnaise.

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  • 6. 

    When milk is heated what is caused by acids, tannins, enzymes, and salt?

    • Boiling over

    • Curdling

    • Scorching

    • Scum formation

    Correct Answer
    A. Curdling
    Explanation
    When milk is heated, the acids, tannins, enzymes, and salt present in it can cause curdling. Curdling occurs when the proteins in the milk denature and coagulate, forming lumps or curds. This is a natural reaction that happens when the milk is exposed to heat or acidic substances. Curdling can alter the texture and taste of the milk, making it thicker and slightly sour.

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  • 7. 

    Which dairy product has part of the water removed?

    • Butter

    • Evaporated milk

    • Pasteurized milk

    • Sour cream

    Correct Answer
    A. Evaporated milk
    Explanation
    Evaporated milk is the correct answer because it is a dairy product in which part of the water has been removed through evaporation. This process gives it a thicker consistency and a longer shelf life compared to regular milk. Butter, pasteurized milk, and sour cream do not have water removed in the same way as evaporated milk.

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  • 8. 

    Which cheeses make the smoothest cheese sauce?

    • Cheddar

    • Parmesan

    • Monterrey jack

    • American processed cheese

    Correct Answer
    A. American processed cheese
    Explanation
    American processed cheese is the correct answer because it is specifically designed to melt smoothly and consistently, making it ideal for cheese sauces. It has a high moisture content, which helps it melt easily and smoothly without separating or becoming grainy. Additionally, American processed cheese has emulsifiers added to it, which further enhance its melting properties. This results in a creamy and smooth texture, perfect for making cheese sauces.

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  • 9. 

    The main ingredients in sherbet are:

    • Cream, fruit juice and sugar

    • Cream, milk, and sugar

    • Fruit juice and sugar

    • Fruit juice, milk, and sugar

    Correct Answer
    A. Fruit juice, milk, and sugar
    Explanation
    The main ingredients in sherbet are fruit juice, milk, and sugar. This combination creates a creamy and fruity frozen dessert. The fruit juice provides the flavor, while the milk adds creaminess and richness. The sugar is added for sweetness. Cream is not typically used in sherbet, so the first option is incorrect. The second option is also incorrect as it does not include fruit juice. The third option is missing the milk component, making it incorrect as well. Therefore, the correct answer is fruit juice, milk, and sugar.

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  • 10. 

    To avoid scorching milk based foods:

    • Cover during cooking

    • Stir occasionally

    • Use a double boiler

    • Use high heat

    Correct Answer
    A. Use a double boiler
    Explanation
    Using a double boiler is the correct answer because it helps to prevent scorching of milk-based foods. A double boiler consists of two pots, with the smaller one fitting inside the larger one. The bottom pot is filled with water, while the top pot holds the milk-based food. The water in the bottom pot heats up and indirectly heats the top pot, ensuring that the heat is distributed evenly and gently. This method helps to prevent direct contact between the heat source and the milk-based food, reducing the risk of scorching or burning.

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  • 11. 

    Overcooked cheese is

    • Caramelized

    • Lower in nutritional value

    • Cooked with low heat

    • Tough and rubbery

    Correct Answer
    A. Tough and rubbery
    Explanation
    Overcooked cheese becomes tough and rubbery because the excessive heat causes the proteins in the cheese to denature and become tightly packed together. This results in a loss of moisture and a change in texture, making the cheese hard and chewy. The overcooking process also leads to the breakdown of fats, which can contribute to the rubbery texture. Additionally, overcooking can cause the cheese to lose some of its nutritional value as heat-sensitive vitamins and minerals may be destroyed.

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  • 12. 

    Which is the equivalent to one cup of milk

    • 1 oz. of cheddar cheese

    • 1/2 cup of yogurt

    • 1 cup of ice cream

    • 2 cups of sherbet

    Correct Answer
    A. 1 oz. of cheddar cheese
    Explanation
    One ounce of cheddar cheese is equivalent to one cup of milk in terms of calcium content. While the other options may have different volumes, only one ounce of cheddar cheese provides the same amount of calcium as one cup of milk.

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  • 13. 

    Dairy products should be used

    • Before the fresh sale date

    • Until they develop a sour smell

    • Within a week of purchase

    • Within a week of the pull date

    Correct Answer
    A. Within a week of the pull date
    Explanation
    Dairy products should be used within a week of the pull date. The pull date refers to the date specified by the manufacturer or retailer as the last day the product should be sold. Using the product within a week of this date ensures that it is consumed before it potentially spoils or loses its quality. This is important as dairy products can spoil quickly, leading to the development of a sour smell and potential health risks if consumed past their expiration date.

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  • 14. 

    An advantage of pasteurization is

    • Bacteria are destroyed

    • Fat is distributed evenly

    • Fat is removed

    • Vitamins are retained

    Correct Answer
    A. Bacteria are destroyed
    Explanation
    The correct answer is bacteria are destroyed. Pasteurization is a process of heating liquids, such as milk or juice, to a specific temperature for a set period of time to kill harmful bacteria. This helps to ensure the safety of the product and prevent the transmission of diseases. By destroying bacteria, pasteurization helps to extend the shelf life of the product and reduce the risk of foodborne illnesses.

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  • 15. 

    Which cheese has the shortest shelf life

    • Cheddar cheese

    • Cottage cheese

    • Hard cheese

    • Parmesan cheese

    Correct Answer
    A. Cottage cheese
    Explanation
    Cottage cheese has the shortest shelf life compared to the other types of cheese mentioned. This is because cottage cheese is a fresh cheese that is made by curdling milk and draining the whey, resulting in a higher moisture content. Due to its high moisture content, cottage cheese is more prone to spoilage and bacterial growth, leading to a shorter shelf life. In contrast, cheddar cheese, hard cheese, and Parmesan cheese are aged cheeses that have lower moisture content, making them more resistant to spoilage and allowing them to have a longer shelf life.

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  • 16. 

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

    • Thickener

    • Slurry

    • Roux

    • Syrup

    Correct Answer
    A. Roux
    Explanation
    A roux is a mixture of equal amounts of fat and flour that is cooked together to create a base for sauces or gravies. It is commonly used in French cuisine and acts as a thickening agent. The fat and flour are cooked until they form a paste-like consistency, which helps to thicken the sauce or gravy when liquid is added. This technique is widely used in various recipes to add flavor and texture to dishes.

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  • 17. 

    This mixture forms when you combine liquids that ordinarily do not mix

    • Substitute

    • Coagulum

    • Omelet

    • Emulsion

    Correct Answer
    A. Emulsion
    Explanation
    An emulsion is a mixture that forms when you combine liquids that ordinarily do not mix. In an emulsion, one liquid is dispersed in small droplets throughout another liquid. This can occur when two immiscible liquids, such as oil and water, are mixed together with the help of an emulsifying agent. The emulsifying agent acts as a bridge between the two liquids, allowing them to stay mixed together for a longer period of time. Emulsions are commonly used in various industries, such as food and cosmetics, to create products with a stable and uniform texture.

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  • 18. 

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

    • Souffle

    • Candling

    • Egg substitute

    • Use a meringue

    Correct Answer
    A. Egg substitute
    Explanation
    When a person wants to limit their cholesterol when eating eggs, they can use an egg substitute. Egg substitutes are made from egg whites or other plant-based ingredients and do not contain the yolk, which is where most of the cholesterol in eggs is found. By using an egg substitute, individuals can still enjoy the taste and texture of eggs while reducing their intake of cholesterol.

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  • 19. 

    Which food borne illness can one get if they eat a raw egg?

    • Salmonella

    • Botulism

    • Listeria

    • Campylobacter

    Correct Answer
    A. Salmonella
    Explanation
    Eating a raw egg can lead to a foodborne illness called salmonella. Salmonella is a type of bacteria that can contaminate eggs, and consuming raw or undercooked eggs can result in an infection. Symptoms of salmonella poisoning include diarrhea, abdominal pain, fever, and vomiting. It is important to cook eggs thoroughly to kill any potential bacteria and reduce the risk of foodborne illness.

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  • 20. 

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

    • Scrambled eggs

    • Poached eggs

    • Hard boiled

    • Omelet

    Correct Answer
    A. Omelet
    Explanation
    An omelet is a beaten egg mixture that is cooked without stirring and served folded in half. It is a popular dish made by whisking eggs and sometimes adding fillings such as cheese, vegetables, or meat before cooking. The mixture is poured into a pan and cooked until the edges are set, then folded in half to create a half-moon shape. Omelets can be enjoyed for breakfast, brunch, or even as a light dinner option.

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  • 21. 

    Soft clumps that is formed when eggs are cooked is called

    • Candling

    • Coagulum

    • Emulsion

    • Meringue

    Correct Answer
    A. Coagulum
    Explanation
    When eggs are cooked, the proteins in the egg whites denature and coagulate, forming soft clumps. This process is called coagulation, and the resulting soft clumps are referred to as coagulum. Candling refers to the process of shining a light through an egg to determine its quality. Emulsion is a mixture of two immiscible liquids, such as oil and water. Meringue is a sweet mixture of whipped egg whites and sugar.

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  • 22. 

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

    • Omelet

    • Emulsion

    • Meringue

    • Scrambled

    Correct Answer
    A. Meringue
    Explanation
    A fluffy white mixture of beaten egg whites and sugar is called meringue. Meringue is a sweet dessert topping or filling that is made by whipping egg whites until they become stiff and then gradually adding sugar. This mixture is then baked until it becomes crisp on the outside and soft on the inside. Meringue is often used in pies, tarts, and other desserts for its light and airy texture.

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  • 23. 

    Adding eggs to a hot mixture should be done through

    • Tempering

    • Candling

    • Emulsifying

    • Coagulation

    Correct Answer
    A. Tempering
    Explanation
    Tempering is the process of gradually adding a small amount of hot mixture to eggs while continuously whisking them. This helps to raise the temperature of the eggs slowly, preventing them from curdling or cooking too quickly when added to the hot mixture. By tempering the eggs, it ensures a smooth and even incorporation of the eggs into the hot mixture, resulting in a creamy and well-blended final product.

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  • 24. 

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

    • Low nutrient dense food

    • Medium nutrient dense food

    • Nutrient dense food

    • Incomplete nutrient food

    Correct Answer
    A. Nutrient dense food
    Explanation
    Eggs are considered a nutrient-dense food because they contain a high amount of essential nutrients, such as protein, vitamins, and minerals, relative to their calorie content. This means that they provide a significant amount of nutrition per calorie consumed. Therefore, eggs are classified as nutrient-dense rather than low nutrient dense, medium nutrient dense, or incomplete nutrient food.

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  • 25. 

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

    • Ripened cheese

    • Sticky cheese

    • Unripened cheese

    • Processed cheese

    Correct Answer
    A. Unripened cheese
    Explanation
    Unripened cheese refers to a type of cheese that is prepared and can be sold immediately without the need for aging or ripening. This type of cheese typically has a shorter shelf life compared to ripened cheese. It is usually fresh and has a mild flavor and soft texture. Examples of unripened cheese include cream cheese, cottage cheese, and ricotta cheese. These cheeses are often used in recipes that require a creamy or spreadable texture.

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Quiz Review Timeline (Updated): Mar 21, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 08, 2021
    Quiz Created by
    Themes

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