Science Quiz

Which of the following measures the amount of free water NOT chemically bound in a food?

• pH level

• Water activity

• Osmosis

• Calories

Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions?

• Nonenzymatic browning

• Leavening

• Fermentation

• Boiling

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

• NaCO

• NaOH

• NaH

• NaCl

Which of the following is a mixture of two or more immiscible liquids?

• Concentration

• Emulsion

• Colloid

• Supersaturated solution

Which of the following is NOT an example of an emulsion?

• Mayonnaise

• Milk

• Vinegar

• Salad dressing

Which of the following are proteins which act as catalysts to help complex reactions occur?

• Inhibitors

• Substrates

• Enzymes

• Carbohydrates

Which of the following is NOT true of caramelization?

• Results in a nutty flavor

• Causes green color formation

• Oxidizes sugar

• Causes brown color formation

The acronym GRAS stands for which of the following?

• Generally Required to be Safe

• Generally Recognized as Safe

• Genuinely Required to be Safe

• Genuinely Recognized as Safe

Which of the following describes when the outermost portion of a food is dried while the interior remains moist?

• Case hardening

• Freezer burn

• Cold shortening

• Fat caps

Which of the following is a packaging technique which injects a blend of components to extend product shelf life?

• Vacuum packaging

• Modified atmosphere packaging

• Shrink wrapping

• Overwrap packaging