Food Science Practice Exam | Questions with 100% Correct Answers | Updated &Verified |
2024-2025 | 100% Score
The minimum percentage of milk fat in butter - ✔✔80%
Shape of the stamp indicating meat safety is a - ✔✔Circle
while quality is indicated by a - ✔✔Shield
Main components of muscle fibers are - ✔✔ACTIN AND MYOSIN
the amount of milk fat in vanilla ice cream must be a least - ✔✔10%
skim milk cannot have more than ---- Milk fat - ✔✔0.5%
Cheddar cheese cannot have more than --- % water - ✔✔40%
Three approaches to reduce the loss of water from vegetables are: - ✔✔FOGGING, WAXING AND
PACKAGING.
The cell walls of a plant are maintained by ---- and thus the tugor of the plant is maintained. -
✔✔OSMOTIC PRESSURE
Main components of a cereal grain are: - ✔✔GERM, BRAN, AND ENDOSPERM
Large amounts of ---- cause the meat to be tough - ✔✔ELASTIN AND COLLAGEN
When ----- are bound to myoglobin it causes the meat to be pink in color. - ✔✔NITRIC OXIDE AND
CARBON MONOXIDE (OXIDE=PINK)
, When fruit is on the bottom of a cup of yogurt it is known as - ✔✔SUNDAE STYLE.
Three primary unit operations or processing procedures used to produce many dairy products are: -
✔✔SEPARATION, PASTEURIZATION AND HOMOGENIZATION
Two water soluble pigments found in vegetables are: - ✔✔ANTHROXANTINS AND ANTROCYANINS
Older plants have the cellulose in the cell walls replaced with - ✔✔LIGNIN AND HEMICELLULOSE
The main components of milk are: - ✔✔WATER, MINERAL, PROTEIN, FAT AND LACTOSE.
This gluten protein gives elasticity to dough - ✔✔GLUTENIN
------ gives plasticity to the dough. - ✔✔GLIADIN
In general a chemical leavening system must have both ------ materials to cause a dough to rise. -
✔✔ACID AND ALKALINE
The letters AA, A and B are used designate - ✔✔GRADES OF BUTTER
The addition of ------- to ice cream can give a characteristic know as "does not melt" to the product. -
✔✔POLYSORBATE 80
1. In addition to water the main components of fluid milk are: - ✔✔MINERALS, PROTEIN, MILKFAT AND
LACTOSE.
3. For an artificial leavening system to work it needs both an ---- component - ✔✔ACID AND ALKALINE
2024-2025 | 100% Score
The minimum percentage of milk fat in butter - ✔✔80%
Shape of the stamp indicating meat safety is a - ✔✔Circle
while quality is indicated by a - ✔✔Shield
Main components of muscle fibers are - ✔✔ACTIN AND MYOSIN
the amount of milk fat in vanilla ice cream must be a least - ✔✔10%
skim milk cannot have more than ---- Milk fat - ✔✔0.5%
Cheddar cheese cannot have more than --- % water - ✔✔40%
Three approaches to reduce the loss of water from vegetables are: - ✔✔FOGGING, WAXING AND
PACKAGING.
The cell walls of a plant are maintained by ---- and thus the tugor of the plant is maintained. -
✔✔OSMOTIC PRESSURE
Main components of a cereal grain are: - ✔✔GERM, BRAN, AND ENDOSPERM
Large amounts of ---- cause the meat to be tough - ✔✔ELASTIN AND COLLAGEN
When ----- are bound to myoglobin it causes the meat to be pink in color. - ✔✔NITRIC OXIDE AND
CARBON MONOXIDE (OXIDE=PINK)
, When fruit is on the bottom of a cup of yogurt it is known as - ✔✔SUNDAE STYLE.
Three primary unit operations or processing procedures used to produce many dairy products are: -
✔✔SEPARATION, PASTEURIZATION AND HOMOGENIZATION
Two water soluble pigments found in vegetables are: - ✔✔ANTHROXANTINS AND ANTROCYANINS
Older plants have the cellulose in the cell walls replaced with - ✔✔LIGNIN AND HEMICELLULOSE
The main components of milk are: - ✔✔WATER, MINERAL, PROTEIN, FAT AND LACTOSE.
This gluten protein gives elasticity to dough - ✔✔GLUTENIN
------ gives plasticity to the dough. - ✔✔GLIADIN
In general a chemical leavening system must have both ------ materials to cause a dough to rise. -
✔✔ACID AND ALKALINE
The letters AA, A and B are used designate - ✔✔GRADES OF BUTTER
The addition of ------- to ice cream can give a characteristic know as "does not melt" to the product. -
✔✔POLYSORBATE 80
1. In addition to water the main components of fluid milk are: - ✔✔MINERALS, PROTEIN, MILKFAT AND
LACTOSE.
3. For an artificial leavening system to work it needs both an ---- component - ✔✔ACID AND ALKALINE
