Food Science Practice Test

Which of the following nutrients contains the most calories per gram?

• Carbohydrate

• Fat

• Protein

• Alcohol

Which type of microorganisms are commonly found as contaminants of highly

sugared foods (like jams and jellies)?

• Bacteria

• Molds

• Yeast

• Fungus

The largest cost of producing food in the U.S. comes from __________.

• Raw materials

• Labor

• Tranportation

• Packaging

The type of chemical is used to control bacteria, yeast, and mold by inhibiting

their growth.

• Preservative

• Stabilizer

• Antioxidant

• Sequestrant

Before freezing, some fruits and vegetables are ____ to inactivate natural

enzymes in the food.

• Sterilized

• Retorted

• Fermented

• Blanched

Fruits and vegetables are refrigerated soon after harvest to reduce detrimental

effects caused by the metabolic process known as ______.

• Dehydration

• Respiration

• Hydrogenation

• Fortification

The least harsh method of food preservation is ______.

• Cold processing

• Dehydration

• Pasteurizing

• Fermentation

The Center for Disease Control estimates that improper food handling at home

causes ____ percent of reported food-related illness outbreaks.

• 45

• 60

• 75

• 90

Which of the following items is not included on a standard nutrition label?

• Saturated fat

• Calories from fat

• Protein

• Calories from protein

Lack of which nutrient can cause human death more quickly than lack of any

other single nutrient?

• Fat

• Protein

• Carbohydrate

• Water