
Food Science CDE 2021 - B
Authored by Doug Babbitt
Other
9th - 12th Grade
Used 6+ times

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50 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
The function of the enzyme ___ is that it coagulates the casein to form cheese curds.
catalase
lactase
narginase
rennin
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Sliced apples and pears turning brown when sitting out is an example of ___.
scortching
enzymatic browning.
Maillard browning
oxidation
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Vitamins ___ are fat soluble.
A, B, C and D
A, B, C and K
A, B-12, D and K
A, D, E, and K
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
___ are a group of compounds responsible for many of the flavor characteristics of food.
Flavonoids
Astringents
Xanthophylls
Carotenoids
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
_________ is a phytochemical that stimulates enzymes that reduce the effects of estrogen and are found in broccoli, cabbage, kale and kohlrabi.
Saponins
Indoles
Carotenoids
Terpenes
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
__________ is the sugar substitute extracted from the leaves of Stevia rebaudiana Bertoni.
Stevioside
Aspartame
Sucralose
Saccharin
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
If a Food Label claims a food is ‘Low calorie,’ it means less than ____________ calories per serving or 100 grams of food.
40
10
100
55
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