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Food Science Exam
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Food Science Exam
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25 Questions

1. A more prominent chalaza indicates a ____ egg.
2. The periodic table arranges elements by the number of ____ in their outermost energy levels.
3. Lactic acid bacteria with propionic acid bacteria produces ____ cheese.
4. ____ fruits produce ethylene gas during ripening.
5. ____ functions in carbohydrate metabolism.
6. Fats and oils contain ____ times more energy than proteins and carbohydrates.
7. What is the symbol for salt?
8. RDA stands for Recommended ____ Allowances.
9. Over ____ new food products are introduced each year.
10. Which types of chemical bonds are the weakest?
11. ____ containers are versatile but often expensive.
12. Egg cartons from USDA-inspected plants must display a ____ date.
13. Hydrogen bonds are formed when a hydrogen atom is shared between two ____.
14. ____ make a food acid or sour.
15. Irradiation causes undesirable flavor changes in ____ products.
16. An adult should drink ____ glasses of water per day.
17. Most vitamins are measured in ____.
18. Sucrose is commonly referred to as ____.
19. ____ juice is probably the most commonly processed juice.
20. The most important food appearance factor is ____.
21. Sugars and sugary foods provide a valuable and inexpensive source of ____.
22. Covalent bonds are formed by the sharing of a pair of ____.
23. In major production areas, dairies of ____ cows or more are not uncommon.
24. Naturally occurring ____ play a role in food coloring.
25. Household refrigerators usually run at ____