WorksheetsFood Science II Quiz
Total questions: 10
Worksheet time: 5mins
Chlorophyll, the green pigment in vegetables, is classified as:
Water-soluble pigment
Fat-soluble pigment
Mineral pigment
Protein-bound pigment
Carotenoids in vegetables are:
Easily destroyed by heat
Water-soluble
Fat-soluble and stable during cooking
Responsible for green color
Enzymatic browning in fruits is caused by:
Vitamin C oxidation
Polyphenol oxidase enzyme
Excess sugar
High fat content
Pasteurization of milk is mainly done to:
Increase fat content
Improve flavor
Destroy pathogenic microorganisms
Increase sweetness
The foam formation of egg whites is improved by:
Adding fat
Using cold eggs
Using fresh, room-temperature egg whites
Mixing yolk with whites
The yolk of an egg is rich in:
Carbohydrates
Fat and fat-soluble vitamins
Water
Fiber
Rigor mortis in meat refers to:
Tenderizing process
Post-mortem stiffening of muscles
Drying of meat
Increase in moisture content
Fish spoils quickly mainly because:
High fat composition
Low protein content
High moisture and autolytic enzyme activity
Thick muscle fibers
Anthocyanins, responsible for red and purple colors in fruits, are:
Heat-stable and fat-soluble
Water-soluble and sensitive to pH
Protein-bound pigments
Insoluble in water
The best method to check freshness of an egg is:
Boiling test
Floating in water
Candling
Sniffing
