Food Science Trivia Questions
Total Questions: 6
What type of grain, known for having a short-grain variation containing higher levels of amylopectin, becomes sticky when cooked?
Very Easy
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rice
What type of fungus is added to flour and water to make leavened bread?
Easy
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yeast
What foodstuff is produced by boiling bones and hides to convert the protein collagen?
Medium
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gelatin
What thickening agent, commonly used in fruit jellies, is obtained from apples?
Very Hard
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pectin
What is the sticky, elastic protein substance in wheat flour that gives texture to bread?
Very Hard
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gluten
What food product, besides penicillin, is ripened and flavored using species of penicillium?
Very Hard
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cheese
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