1|Page
FOOD SCIENCE WRITTEN TEST EXAM ||VERIFIED
EXAM!|| MOST RECENT EXAM ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) ALREADY GRADED
A+||NEWEST EXAM!!!
Kwashiorkor results from a _________ deficient diet. -
Answer-protein
Americans consume an estimated 460 calories more per
person per day than they did 40 years ago - Answer-True
Choline, a dietary component of many foods, is used by
the ________ to maintain water balance - Answer-kidney
Which of the following is a function of carbohydrates in
foods? - Answer-a. enhances flavor and sweetens due to
caramelization
b. can prevent spoilage by absorbing water
c. affects the color of fruit
__________ standards help ensure food quality. - Answer-
quality
,2|Page
Which of the following is an example of an Allied Industry?
- Answer-packaging
The first system of approximating the value of a food or
feed for nutritional purposes was developed at the
Weende Experiment Station in Germany ____________. -
Answer-more than 100 yrs ago
What percentage of the U.S food dollar is captured by
away-from-home meals? - Answer-45
What is another name for a fat? - Answer-lipid
Science is becoming less involved in food production as
new food products and safe foods require new food-
processing methods and systems. - Answer-false
Lipids that are solid at room temperatures are referred to
as fats. - Answer-TRUE
How much vitamin C is in 8 fl. oz of cranberry juice? -
Answer-90mg
, 3|Page
____________ is the amount of heat required to change
the temperature of a unit mass of product a specific
temperature without changing the state of the material. -
Answer-specific heat
About 20% of the human body is made of protein -
Answer-true
What factor determines protein quality? - Answer-amino
acid content
Methods such as spectrophotometry, liquid
chromatography, and gas chromatography determine the
_________ of foods. - Answer-Composition
The nutrient content of foods is not influenced by variety,
season, geographical differences, stage of harvesting,
handling, commercial processing, packaging, storage,
display, home preparation, cooking, and serving. - Answer-
False
FOOD SCIENCE WRITTEN TEST EXAM ||VERIFIED
EXAM!|| MOST RECENT EXAM ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) ALREADY GRADED
A+||NEWEST EXAM!!!
Kwashiorkor results from a _________ deficient diet. -
Answer-protein
Americans consume an estimated 460 calories more per
person per day than they did 40 years ago - Answer-True
Choline, a dietary component of many foods, is used by
the ________ to maintain water balance - Answer-kidney
Which of the following is a function of carbohydrates in
foods? - Answer-a. enhances flavor and sweetens due to
caramelization
b. can prevent spoilage by absorbing water
c. affects the color of fruit
__________ standards help ensure food quality. - Answer-
quality
,2|Page
Which of the following is an example of an Allied Industry?
- Answer-packaging
The first system of approximating the value of a food or
feed for nutritional purposes was developed at the
Weende Experiment Station in Germany ____________. -
Answer-more than 100 yrs ago
What percentage of the U.S food dollar is captured by
away-from-home meals? - Answer-45
What is another name for a fat? - Answer-lipid
Science is becoming less involved in food production as
new food products and safe foods require new food-
processing methods and systems. - Answer-false
Lipids that are solid at room temperatures are referred to
as fats. - Answer-TRUE
How much vitamin C is in 8 fl. oz of cranberry juice? -
Answer-90mg
, 3|Page
____________ is the amount of heat required to change
the temperature of a unit mass of product a specific
temperature without changing the state of the material. -
Answer-specific heat
About 20% of the human body is made of protein -
Answer-true
What factor determines protein quality? - Answer-amino
acid content
Methods such as spectrophotometry, liquid
chromatography, and gas chromatography determine the
_________ of foods. - Answer-Composition
The nutrient content of foods is not influenced by variety,
season, geographical differences, stage of harvesting,
handling, commercial processing, packaging, storage,
display, home preparation, cooking, and serving. - Answer-
False
