Description : Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis
Last Answer : a. pigments
Description : Water soluble pigments found in plant cell vacuoles are (a) carotenoids (b) anthocyanins (c) xanthophylls (d) chlorophylls.
Last Answer : (b) anthocyanins
Description : Fruits and vegetables are graded based on their ____ and ____. a. size, shape c. smell, shape b. color, size d. smell, color
Last Answer : a. size, shape
Description : The use of U.S. grade standards for fruits and vegetables is ____ in most cases. a. required c. confusing b. helpful d. voluntary
Last Answer : d. voluntary
Description : ____ and ____ are already solid and lend themselves to sun or tray drying. a. Cheese, meats c. Cheese, vegetables b. Fruits, vegetables d. Fruits, meats
Last Answer : b. Fruits, vegetables
Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates
Last Answer : c. pigments
Description : What are the photosynthetic pigments belonging to carotenoids? -Biology
Last Answer : answer:
Description : ____ fruits produce ethylene gas during ripening. a. Nonclimacteric c. Orange b. Climacteric d. Tree
Last Answer : b. Climacteric
Description : To dry fruits out-of-doors, humidity below ____ percent is best. a. 60 c. 80 b. 70 d. 90
Last Answer : a. 60
Description : Which vitamin is used most commonly to control browning in fruits by enzymes? a. K c. B b. C d. D
Last Answer : b. C
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 : The quality of most fresh vegetables can be judged reasonably well by their ____ appearance. a. internal c. leafy b. external d. green
Last Answer : b. external
Description : Under federal guidelines, a substantial number of retailers must provide nutrition information for the ____ most frequently eaten raw vegetables. a. 15 c. 20 b. 10 d. 25
Last Answer : c. 20
Description : Proteinaceous pigment which controls the activities concerned with light is (a) phytochrome (b) chlorophyll (c) anthocyanin (d) carotenoids.
Last Answer : (a) phytochrome
Description : Which pigment absorbs the red and far-red light? (a) Cytochrome (b) Phytochrome (c) Carotenoids (d) Chlorophyll
Last Answer : (b) Phytochrome
Description : Monoglycerides and diglycerides are used as ____ in a variety of foods. a. emulsifiers c. calories b. flavor d. color
Last Answer : a. emulsifiers
Description : In the grading process, eggs are examined for both interior and exterior quality and are sorted according to ____. a. color c. weight b. shape d. breed
Last Answer : c. weight
Description : The most important aspect of poultry meat is its ____ quality. a. eating c. texture b. color d. versatile
Last Answer : a. eating
Description : The most important food appearance factor is ____. a. color c. shape b. size d. packaging
Last Answer : a. color
Description : Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet
Last Answer : a. crystalline
Description : About ____ percent of the proteins of white flour are relatively insoluble. a. 55 c. 75 b. 65 d. 85
Last Answer : d. 85
Description : The enrichment of bakers’ white bread and rolls was made compulsory by the Federal government in ____ as a war measure to improve the nutritional status of the people. a. 1940 c. 1942 b. 1941 d. 1943
Last Answer : b. 1941
Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white
Last Answer : d. white
Description : Acid coagulated ____ cheeses may include cottage cheese, quark, and cream cheese. a. fresh c. aged b. white d. foreign
Last Answer : a. fresh
Description : A greenish grey layer seen at interface of yolk and egg white is due to the formation of: a. Ferrous nitrate b. Ferrous prusside c. Ferrous citrate d. Ferrous sulphide
Last Answer : d. Ferrous sulphide
Description : $ Chlorosis means destruction or the loss of chlorophyll pigments. Chlorosis cause geotropism
Last Answer : $ Chlorosis means destruction or the loss of chlorophyll pigments. Chlorosis cause geotropism A. If both As and ... D. If both As and R are wrong.
Description : $ Nostoc has chloropyll "a" and phycocyanin pigments. ! Chlorophyll "a" helps in oxygenic photosynthesis.
Last Answer : $ Nostoc has chloropyll "a" and phycocyanin pigments. ! Chlorophyll "a" helps in oxygenic photosynthesis. A. ... wrong D. If both As and R are wrong.
Description : Consider the following statements and select the correct answer from the codes given below: 1. Viruses are obligate parasites and cannot be cultured on a synthetic medium 2. The red snow phenomenon observed in some alpine and arctic regions is ... (a) 1, 2 and 4 (b) 2 and 4 (c) 2 and 3 (d) 1 and 3
Last Answer : Ans:(d)
Description : Which of the following plant pigments absorbs in red and far-red region of light? (1) Carotenoide (2) Chlorophyll (3) Phytochrome (4) elyptochrome
Last Answer : (3) Phytochrome Explanation: Phytochrorne is a photoreceptor, a pigment that plants use to detect light. It is a protein with a bilin chromophore. It detects mainly red and far-red region of the visible spectrum and regulates germination of seeds.
Description : The photosynthetic pigments used by the green sulfur bacteria and some archaeal species are a. Chlorophyll b. Bacteriochlorophyll c. Cytochrome d. Sulfate
Last Answer : b. Bacteriochlorophyll
Description : Which of the following plant pigments absorbs in red and farred region of light? (1) Carotenoide (2) Chlorophyll (3) Phytochrome (4) Cryptochrome
Last Answer : Phytochrome
Description : The most widely known bioproduct from corn is ____. a. glue c. paint b. ethanol d. lotion
Last Answer : b. ethanol
Description : One well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine
Last Answer : d. margarine
Description : Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms
Last Answer : c. raisins
Description : The first RDA were published by a group known as the ____. a. Food and Drug Administration c. National Nutrition Program b. National Institutes of Health d. Environmental Protection Agency
Last Answer : c. National Nutrition Program
Description : Do anthocyanins help prevent diabetes?
Last Answer : My mother has diabetes and she has been managing it for years.Up till now,researchers don't fully understand the cause of diabetes but it is clear that some factors increases the risk. ... Bottom line- Continue filling half your plate with tasty,beautiful, nutrient packed fruits with veggies.
Description : By which name is specialized cultivation of fruits and vegetables known? -SST 10th
Last Answer : Horticulture.
Description : The peeling of fruits and vegetables is known as
Last Answer : Ans. Lye peeling
Description : India is known as home of a) Vegetables b) Spices and Medicinal c) Fruits d) Flowers
Last Answer : b) Spices and Medicinal
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 : ___ 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 : 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