University of Guelph Open Learning and Educational Support Open Learning and Educational Support Food Science

 

Test your food knowledge with the Food Science Quiz!

 

You have two options for writing this quiz:
  • Take it online by clicking on your chosen answer for each question, and use the "Submit" button to verify your score.
  • Print this page and fill out your answers; then print the quiz answers.

1.Which of the following foods is produced by fermentation involving lactic acid bacteria?
  beer
coffee
yogurt
vinegar
 
2.What is the primary reason for blanching foods?
  cleans the food
inactivates enzymes found in food
prevents pest infestation
prevents food from drying out
 
3.What is the operating principle behind oven drying for determining moisture content of foods?
  colour change is measured
loss of weight represents loss of water
change in refractive index is measured
change in light absorbance is measured
 
4.Which of the following packages is an example of aseptic packaging?
  Tetra Pak drinking boxes
paper bag
milk carton
plastic bread bag
 
5.Which gas causes fruits to ripen?
  carbon monoxide
nitrogen
propane
ethylene
 
6.A food with a pH of 3.5 is considered to be:
  neutral
low acid
high acid
non-acid
 
7.Which of the following chemicals is a solvent used for testing fat content?
  hydrochloric acid
sodium hydroxide
amylase
ether
 
8.Which of the following ingredients in chocolate milk comes from seaweed?
  carrageenan
cocoa
sucrose
glucose
 
9.Which of the following foods is rich in omega-3 fatty acids?
  lard
fatty fish
butter
olive oil
 
10.Which microorganism is commonly associated with fecal contamination?
  Clostridium botulinum
Campylobacter jejuni
Bacillus cereus
Trichinella spiralis
 
11.Which industrial processing method is most effective for making dried potato flakes?
  drum drying
sun drying
spray drying
osmotic dehydration
 
12.Which of the following analytical methods can be used to distinguish flavour compounds?
  hydrometry
near infrared spectroscopy
polarimetry
gas chromatography
 
13.Which of the following microorganisms cannot tolerate oxygen?
  Clostridium botulinum
Staphylococcus aureus
Penicillium roquefortii
E. coli
 
14.What happens to the boiling point of water when it is heated at high altitudes?
  increases
decreases
stays the same
water doesn't boil at high altitudes
 
15.Canadian and American laws prescribe how ingredients should be listed on labels. What is the general stipulation with respect to the order that ingredients are listed?
  by alphabetical order
by ascending order of proportion by weight
by descending order of proportion by weight
by descending order of proportion by volume
 
16.Which of the following methods is a quick test for sugar content during the early stages of the brewing process for beer?
  hydrometry
Babcock test
wet ashing
Soxhlet extraction
 
17.Which of the following processing methods involves heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoning?
  blanching
ohmic heating
irradiation
pasteurization
 
18.What causes sliced apples to turn brown?
  caramelization
staling
enzyme activity
protein degradation
 
19.Which of the following does not have antimicrobial activity?
  chlorophyll
organic acids
spice extracts
hydrogen peroxide
 
20.From which plant source is gluten derived?
  soybeans
corn
rice
wheat
 
 


What's it all about?

The Certificate is designed to provide a broad understanding of food science for people with little or no formal food science education...more

Did you know...

The first patent for margarine was granted in 1869 to a French chemist. Since then, human-made foods have continued to be developed. Instant potato flakes were developed by scientists at Agriculture Canada!

Want to learn more?

Visit the other pages of our website for more interesting food facts.