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Food Science Fun Trivia Quiz

This is a quiz about the science and chemistry of food. Hope you enjoy!

A multiple-choice quiz by percussionpro. Estimated time: 4 mins.

Author
percussionpro

Time
4 mins

Type
Multiple Choice

Quiz #
250,697

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
5 / 10

Plays
2055

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Which of the following is NOT a necessary component of a Maillard browning reaction? Hint

Sulfur-containing compound

Reducing Sugar

Protein

Water

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Question 2 of 10

2. What is the primary protein in traditional marshmallows? Hint

Gelatin

Whey

Pectin

Casein

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Question 3 of 10

3. What is the second largest component in milk? Hint

Minerals

Water

Sugar

Fat

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Question 4 of 10

4. What is the basic formula for carbohydrates? Hint

(CHO)x

C6H12O6

Cx(H2O)y

Cx(H2O)2x

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Question 5 of 10

5. Proteins may be denatured by all of the following EXCEPT: Hint

Bases

Heat

Carbohydrates

Acids

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Question 6 of 10

6. What taste is associated with hydrogen ions supplied by acids like vinegar and by acid salts such as cream of tartar? Hint

Sweet

Bitter

Salty

Sour

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Question 7 of 10

7. What organic acid occurs naturally in cranberries, prunes, cinnamon, and cloves? Hint

Benzoic acid

Hydrochloric acid

Citric acid

Lactic acid

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Question 8 of 10

8. What common food gets its flavor from microorganisms? Hint

Cheese

Pizza

Steak

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Question 9 of 10

9. What is the primary colorant used to color cheese? Hint

Annato

Paprika

Saffron

Yellow #5

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Question 10 of 10

10. What chemical is used to test for sugars in a food? Hint

Benedict's Solution

Biuret solution

Sudan III

Iodine

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Quiz Answer Key and Fun Facts

1. Which of the following is NOT a necessary component of a Maillard browning reaction?

Answer: Sulfur-containing compound

The Maillard reaction is basically what gives some food its coloring and flavor.

2. What is the primary protein in traditional marshmallows?

Answer: Gelatin

Pectin is in fruit walls, whey is used in certain cheeses, and casein is in milk and some types of paint.

3. What is the second largest component in milk?

Answer: Sugar

There are many types of milk, but the most known, cow milk, consists of the following(rounded to the nearest whole %):

87% water
5% sugar
4% fat
3% casein
1% ash
1% albumin

4. What is the basic formula for carbohydrates?

Answer: Cx(H2O)y

C6H12O6 is the formula for sugars.

The other two are not even real.

5. Proteins may be denatured by all of the following EXCEPT:

Answer: Carbohydrates

Heat, acids, and bases all cause chemical reactions, which change things or "denature" them. A carbohydrate would just create a mixture.

6. What taste is associated with hydrogen ions supplied by acids like vinegar and by acid salts such as cream of tartar?

Answer: Sour

Sweetness comes from sugars. Saltiness comes from sodium. Bitterness comes from organic bases.

7. What organic acid occurs naturally in cranberries, prunes, cinnamon, and cloves?

Answer: Benzoic acid

Citric acid is in citrus fruits. Hydrochloric acid is for cleaning rusted iron and steel. Lactic acid is in milk.

8. What common food gets its flavor from microorganisms?

Answer: Cheese

Cheese gets its flavor from certain molds and various other microorganisms that grow on it. The other three are cooked well above the danger zone of 40-140 degrees Fahrenheit, so the microorganisms on them would be killed.

9. What is the primary colorant used to color cheese?

Answer: Annato

Annato is also used for coloring in butter, rice, and fish.

10. What chemical is used to test for sugars in a food?

Answer: Benedict's Solution

Sudan III is a fat test, Biuret solution is used for protein tests, and Iodine tests for starch.

Source: Author percussionpro

This quiz was reviewed by FunTrivia editor crisw before going online.
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