Description : The basic foundation of baked products is usually flour and ____. a. sugar c. liquid b. eggs d. leavening
Last Answer : c. liquid
Description : The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose
Last Answer : d. amylose
Description : Potato starch begins to ____ at a lower temperature than cornstarch. a. burn c. smell b. gelatinize d. separate
Last Answer : b. gelatinize
Description : The ____ is the large central portion of the kernel and contains most of the starch. a. aleurone c. endosperm b. bran d. germ
Last Answer : c. endosperm
Description : What is Dimethyl sulfoxide used for? a. A gelling agent b. Cryoprotectant c. Chelating agent d. An Alkylating agent
Last Answer : b. Cryoprotectant
Description : Mark the INCORRECT statement about agar, a gelling agent in plant tissue culture medium a. Not digested by plant enzymes b. It does not use in micro-propagation work c. It does not react with media constituents d. Remain stable at incubation temperature
Last Answer : b. It does not use in micro-propagation work
Description : ____ flour has a slightly higher percentage of gluten and a much stronger and more elastic gluten than other types of flour. a. Bread c. Pastry b. Cake d. Rice
Last Answer : a. Bread
Description : ____ flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour. a. Cake c. Bread b. Rice d. Soy
Last Answer : b. Rice
Description : ___ play an important role in the development of new foods and nonfood uses. a. Bakers c. Chemists b. Butchers d. Inspectors
Last Answer : c. Chemists
Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates
Last Answer : c. pigments
Description : Where can I find a recipe for rice pudding like my grandmother made?
Last Answer : I have no idea, but it sounds delish! You can try asking bakerella on blogspot (simply google bakerella). If not luck there, well, at least you can see all of her fun treats!
Description : Function of thinner in a paint is to (A) Accelerate the oxidation of oil (B) Prevent gelling of the paint (C) Suspend pigments & dissolve film forming materials (D) Form a protective film
Last Answer : (C) Suspend pigments & dissolve film forming materials
Description : The ratio of wheel diameter to gauge is about a. 0. 40 b. 0.55 c. 0. 75* d. 0. 90
Last Answer : c. 0. 75*
Description : Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes
Last Answer : a. Culinary Olympics
Description : ____ prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work. a. Inspectors c. Butchers b. Bakers d. Chefs
Last Answer : b. Bakers
Description : Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism
Last Answer : c. poverty
Description : According to the United Nations’ publication, Ending Hunger: An Idea Whose Time Has Come, in the last 88 years, ____ countries have done away with hunger; 41 of these countries have done it since ____. a. 80, 1970 c. 95, 1980 b. 70, 1955 d. 75, 1960
Last Answer : d. 75, 1960
Description : Enough grain is produced in the world to give every man, woman, and child ____ pounds each day. a. five c. two b. one d. three
Last Answer : c. two
Description : In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring
Last Answer : b. harvest
Description : ____ implies a person eats but does not receive the amount of nutrients needed to keep the body healthy. a. Undernutrition c. Hunger b. Malnutrition d. Starvation
Last Answer : b. Malnutrition
Description : If all the world’s undernourished people were gathered in one place, their population would be greater than every continent except ____. a. Asia c. South America b. Europe d. North America
Last Answer : a. Asia
Description : Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200
Last Answer : c. 800
Description : The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35
Last Answer : a. 30
Description : Claims for ____ relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels. a. five c. seven b. six d. eight
Last Answer : d. eight
Description : The term ____ can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. a. free c. lean b. reduced d. low
Last Answer : d. low
Description : The word ____ on a label, means that a product contains no amount of, or only trivial or “physiologically inconsequential” amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. a. Low c. Lean b. Free d. Reduced
Last Answer : b. Free
Description : A daily intake of ____ calories has been established as the daily reference value (DRV). a. 1,700 c. 1,900 b. 1,800 d. 2,000
Last Answer : d. 2,000
Description : Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological
Last Answer : a. descending
Description : Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria
Last Answer : d. bacteria
Description : Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces? a. EPA c. USDA b. FDA d. HACCP
Last Answer : a. EPA
Description : Water comprises approximately ____ percent of cleaning and sanitizing solutions. a. 80 to 89 c. 90 to 95 b. 95 to 99 d. 75 to 85
Last Answer : b. 95 to 99
Description : A rule-of-thumb for the numbers of organisms required to produce toxins or to produce desired or undesired flavors is one million per ____. a. ounce c. gram b. kilogram d. pound
Last Answer : c. gram
Description : Most pathogenic bacteria are classified as ____. a. psychrotrophic c. psychrophilic b. thermotrophic d. mesophilic
Last Answer : d. mesophilic
Description : ____ organisms tolerate low temperatures and can grow under refrigeration. a. Psychrophilic c. Psychrotrophic b. Mesophilic d. Thermotrophic
Last Answer : c. Psychrotrophic
Description : Molds and yeast are classified as ____. a. viruses c. fungi b. parasites d. bacteria
Last Answer : c. fungi
Description : ____ are the tiniest, and probably the simplest form of life. a. Viruses c. Fungi b. Parasites d. Bacteria
Last Answer : a. Viruses
Description : ____ serves as a universal solvent. a. Water c. Bleach b. Soap d. Odor
Last Answer : a. Water
Description : A successful pollution prevention program requires frequent ____ to keep employees focused and careful. a. cleaning c. expense b. retraining d. reprimanding
Last Answer : b. retraining
Description : In some food processing plants, ____ peeling is used to remove skins from soft fruit and vegetables such as tomatoes. a. hand c. boiled b. machine d. caustic
Last Answer : d. caustic
Description : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content
Last Answer : c. cloudiness
Description : Which organization issues the National Primary Drinking Water Regulations? a. FDA c. EPA b. NRA d. USA
Last Answer : c. EPA
Description : Tea is made when the processed leaves of the tea plant are infused with ____. a. spices c. herbs b. boiling water d. enzymes
Last Answer : b. boiling water
Description : ___ coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air. a. Decaffeinated c. Black b. Instant d. Espresso
Last Answer : b. Instant
Description : The science and art of growing grapes for wine is called ____. a. vinification c. viticulture b. viniculture d. vineyard
Last Answer : b. viniculture
Description : When did the world’s first vitamin-fortified fruit drinks appear? a. 1950 c. 1940 b. 1942 d. 1948
Last Answer : d. 1948
Description : ____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring
Description : Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide
Last Answer : a. monosaccharide
Description : For convenience, chocolate is frequently shipped in as a ____ when intended for use by other food manufacturers. a. solid c. liquid b. gas d. frozen
Description : ____ chocolate is the most common form of eating chocolate. a. Milk c. Dark b. Bittersweet d. Sweet
Last Answer : a. Milk
Description : When the amount of chocolate liquor is greater than ____ percent, the product is bittersweet chocolate. a. 10 c. 20 b. 15 d. 35
Last Answer : d. 35