30 min Score: 0 Attempted: 0/30 Subscribe 1. What are some community-based nutrition programs? (A) Food banks and pantries (B) Nutrition education workshops (C) All of the above (D) Farmers’ markets 2. What is the purpose of nutrition education programs? (A) To promote fad diets (B) None of the above (C) To increase food industry … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. What role does automation play in modern fermentation processes? (A) Reducing manual labor (B) All of the above (C) Ensuring consistency (D) Improving process control 2. What is high-throughput fermentation? (A) Slow fermentation process (B) Batch fermentation (C) Rapid and parallel fermentation of multiple samples (D) None … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the purpose of conducting safety audits in food plants? (A) To increase energy consumption (B) To improve employee morale (C) To promote new product development (D) To ensure compliance with safety regulations 2. What are some common safety protocols in food processing plants? (A) All … Read more
73 min Score: 0 Attempted: 0/73 Subscribe 1. Most common cause of foodborne illnesses? (A) Spoilage (B) Chemical contamination (C) Physical contamination (D) Microbial contamination 2. Not a common symptom of foodborne illness? (A) Fever (B) Headache (C) Nausea (D) Glowing skin 3. Temperature danger zone for foodborne pathogens? (A) Below 0°C (B) 0°C to … Read more
1. What is the primary ingredient in sushi rice? a) White rice b) Brown rice c) Arborio rice d) Jasmine rice Answer: a) White rice 2. Which ingredient is commonly used as a binding agent in baking? a) Salt b) Sugar c) Egg d) Baking soda Answer: c) Egg 3. What is the primary ingredient … Read more
1. What does food rheology primarily study? a) Flavor profiles b) Texture and flow properties c) Nutritional content d) Aroma compounds Answer: b) Texture and flow properties 2. Which of the following terms refers to the resistance of a food to flow? a) Viscosity b) Elasticity c) Cohesion d) Adhesion Answer: a) Viscosity 3. What … Read more
1. What is the primary role of enzymes in food systems? a) To act as preservatives b) To catalyze biochemical reactions c) To add flavor d) To provide nutrition Answer: b) To catalyze biochemical reactions 2. Which enzyme is commonly used to break down starches in brewing and baking industries? a) Amylase b) Lipase c) … Read more
1. What is the primary goal of food supply chain management? a) To minimize costs b) To ensure the efficient flow of food products from farm to table c) To maximize profits d) To reduce environmental impact Answer: b) To ensure the efficient flow of food products from farm to table 2. Which of the … Read more
1. What is the main purpose of using statistical methods in food science? a) To enhance the flavor of food products b) To ensure food safety and quality c) To market food products effectively d) To reduce production costs Answer: b) To ensure food safety and quality 2. Which statistical measure represents the central value … Read more
1. What is the primary goal of food product development? a) To increase shelf life b) To create new and innovative food products c) To reduce production costs d) To enhance food safety Answer: b) To create new and innovative food products 2. Which of the following is the first step in the food product … Read more