FOOD SCIENCE WRITTEN TEST EXAM |
QUESTIONS & 100% CORRECT ANSWERS
(VERIFIED) | LATEST UPDATE 2026/2027 |
GRADEA+ | ASSURED PASS.
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Terms in this set (150)
A food scientist measures the color how intense the color is
of apples for consistency. Chroma is
one of the measurements, which
determines _____.
a. how intense the color is
b. if the color is red, blue, or green
c. the lightness or darkness of the
color
d. the amount of discoloration
This substance provides fizz to soft carbon dioxide
drinks.
a. potassium bicarbonate
b. carbon dioxide
c. quinine
d. potassium sulfate
,_____ are (is) commonly used in soft benzoic acid
drinks to stop the growth of yeast
and bacteria.
a. calcium propionate
b. benzoic acid
c. humectants
d. sulfites
What is the "danger zone" range of 40-140 deg F
temperature in food handling?
a. 40-140 deg F
b. 50-100 deg F
c. 80-120 deg F
d. 100-212 deg F
The process that breaks down the fat homogenization
globules in milk so that they are
smaller and more uniform in size is
_____.
a. pasteurization
b. flavor treatment
c. homogenization
d. vitamin fortification
______ is used to dye gourmet pastas squid ink
black.
a. ferrous gluconate
b. squid ink
c. saffron
d. aniline
, The reaction between proteins and the Maillard reaction
carbohydrates that causes food to
brown is called _______.
a. the maillard reaction
b. caramelization
c. crystallization
d. proteolysis
A food scientist working on product calibrate
development is testing a new
formulation. Before measuring
restricted ingredients in the pilot lab,
the scientist needs to _______ the
weighing scale using a standard
mass.
a. calibrate
b. level
c. regulate
d. quantify
Fat contains ______ calories per gram. 9
a. 5
b. 7
c. 9
d. 11
QUESTIONS & 100% CORRECT ANSWERS
(VERIFIED) | LATEST UPDATE 2026/2027 |
GRADEA+ | ASSURED PASS.
Save
Terms in this set (150)
A food scientist measures the color how intense the color is
of apples for consistency. Chroma is
one of the measurements, which
determines _____.
a. how intense the color is
b. if the color is red, blue, or green
c. the lightness or darkness of the
color
d. the amount of discoloration
This substance provides fizz to soft carbon dioxide
drinks.
a. potassium bicarbonate
b. carbon dioxide
c. quinine
d. potassium sulfate
,_____ are (is) commonly used in soft benzoic acid
drinks to stop the growth of yeast
and bacteria.
a. calcium propionate
b. benzoic acid
c. humectants
d. sulfites
What is the "danger zone" range of 40-140 deg F
temperature in food handling?
a. 40-140 deg F
b. 50-100 deg F
c. 80-120 deg F
d. 100-212 deg F
The process that breaks down the fat homogenization
globules in milk so that they are
smaller and more uniform in size is
_____.
a. pasteurization
b. flavor treatment
c. homogenization
d. vitamin fortification
______ is used to dye gourmet pastas squid ink
black.
a. ferrous gluconate
b. squid ink
c. saffron
d. aniline
, The reaction between proteins and the Maillard reaction
carbohydrates that causes food to
brown is called _______.
a. the maillard reaction
b. caramelization
c. crystallization
d. proteolysis
A food scientist working on product calibrate
development is testing a new
formulation. Before measuring
restricted ingredients in the pilot lab,
the scientist needs to _______ the
weighing scale using a standard
mass.
a. calibrate
b. level
c. regulate
d. quantify
Fat contains ______ calories per gram. 9
a. 5
b. 7
c. 9
d. 11
