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Food Sciences - PFI - General Food sciences quiz

  •  English    16     Public
    Food science ESP course
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  • Which vitamin are limes rich in?
    vitamin C
  •  15
  • What is the common name for sodium chloride?
    salt
  •  15
  • What is the active ingredient in baking soda?
    sodium bicarbonate
  •  15
  • A tomato is red because of which substance?
    lycopene
  •  20
  • Which of these is NOT a protein? a) heboglobin b) keratin c) sucrose d) ferritin
    C) Sucrose. Sucrose is a kind of sugar, a disaccharide. It is not a protein.
  •  15
  • What compound is extracted from artichokes?
    Cyanin. It is a compound extracted from artichokes. It helps lower cholesterol and blood-sugar levels
  •  25
  • What vitamin does alcohol destroy?
    Vitamin B. Alcohol destroys vitamin B, primarily thiamine, or vitamin B1.
  •  25
  • What mineral is found in abundance in bananas?
    Potassium
  •  15
  • Why would someone insert carbon dioxide, oxygen and nitrogen in a MAP (modified atmostphere packaging) before before sealing?
    To slow bacterial growth
  •  20
  • What is the name of the process of adding nutrients to food that not have them?
    Fortification
  •  20
  • What is the name of containers consisting of layers of plastic, paperboard, and aluminum foil?
    Aseptic packages
  •  20
  • What is the name of a package made of aluminum foil and plastic film?
    Retort pouches
  •  20
  • What is an unfermented cheese made from whey?
    Ricotta
  •  20
  • What was the first genetically modified food ingredient, and in what year was it approved?
    Chymosin in 1990
  •  20
  • What is responsible for the increase in pH in eggs over storage?
    Loss of CO2 (carbon dioxide)
  •  20
  • Most common method of grading egg in which egg is held up to the light source
    Candleing
  •  20