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Iowa FFA Food Science Practice Test
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Test your understanding of food product development and presentation, basic nutrition principles, and food safety issues.    

Iowa FFA Food Science Practice Test
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25 Questions

1. Hydrogen bonds are formed when a hydrogen atom is shared between two ____.
2. Acid coagulated cheeses may include cottage cheese, quark, and cream cheese.
3. One slice of whole wheat bread is percent water.
4. Low-temperature evaporators are used for heat-sensitive foods.
5. Makes up 14 to 17 percent of the skeleton.
6. The presence of encourages the formation of a gel in cooked and cooled starch mixtures.
7. Make a food acid or sour.
8. What percent of beef is ground for hamburger?
9. Intimate contact occurs between the food or package and the refrigerant with freezing.
10. Household refrigerators usually run at ____º to ____ºF.
11. Sucrose is commonly referred to as ____.
12. One well-known substitute for a milk product is ____.
13. The freezing point for pure water is ____ºF.
14. Microbial growth slows at temperatures under ____ºF.
15. The most important food appearance factor is ____.
16. Americans spend only about percent of their personal consumption expenditures for food to be eaten at home.
17. When frozen, about one half of the volume of ice cream is ____.
18. A twelve-ounce glass of root beer has calories.
19. The National Marine Fisheries Service estimates that approximately plants process fish and shellfish in the United States.
20. flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour.
21. Microbes that prefer cold temperatures are ____.
22. What is the symbol for salt?
23. Is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.
24. One spear of raw broccoli contains milligrams of phosphorus.
25. On average, Americans eat about pounds of fish and shellfish each year.

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