Description : Vitamin ____ functions in normal blood clotting. a. C c. D b. A d. K
Last Answer : d. K
Description : The three vitamins which are specially required for proper nerve functions are (A) Thiamine, Niacin and Riboflavin (B) Thiamin, Folic acid, Choline (C) Thiamine, Riboflavin, Pantothenic acid (D) Thiamine, Pyridoxin, Vitamin B12
Last Answer : Answer : D
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 : Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose
Last Answer : c. sugar
Description : An important reaction for the synthesis of amino acid from carbohydrate intermediates is transamination which requires the cofactor: (A) Thiamin (B) Riboflavin (C) Niacin (D) Pyridoxal phosphat
Description : Carbohydrates are composed of ____ and ____. a. carbon, water c. zinc, aluminum b. hydrogen, oxygen d. gold, calcium
Last Answer : a. carbon, water
Description : RDA stands for Recommended ____ Allowances. a. Dose c. Dairy b. Dietary d. D-vitamin
Last Answer : b. Dietary
Description : In fatty acids synthase of both bacteria and mammals, ACP (acyl carrier protein) contain the vitamin: (A) Thiamin (B) Pyridoxine (C) Riboflavin (D) Pantothenic acid
Description : The transketolase enzyme in the pentose phosphate pathway requires the B vitamin. (A) Pantothenic acid (B) Thiamin (C) Riboflavin (D) Nicotinic acid
Last Answer : Answer : B
Description : The Vitamin which does not contain a ring in the structure is (A) Pantothenic acid (B) Vitamin D (C) Riboflavin (D) Thiamin
Last Answer : Answer : A
Description : Magenta tongue is found in the deficiency of the vitamin (A) Riboflavin (B) Thiamin (C) Nicotinic acid (D) Pyridoxine
Description : Concentration of pyruvic acid and lactic acid in blood is increased due to deficiency of the vitamin (A) Thiamin (B) Riboflavin (C) Niacin (D) Pantothenic acid
Description : Which of the following is known as Vitamin B1? (1) Retinol (2) Thiamin (3) Riboflavin (4) Ascorbic Acid
Last Answer : (2) Thiamin Explanation: Thiamine also called vitamin B 1, named as the "thio-vitamine" ("sulfurcontaining vitamin") is a watersoluble vitamin of the B complex. First named aneurin for ... the generic descriptor name vitamin B 1. Its phosphate derivatives are involved in many cellular processes.
Last Answer : (A) Riboflavin
Last Answer : (A) Thiamin
Description : Which of the following is known as Vitamin B1 ? (1) Retinol (2) Thiamin (3) Riboflavin (4) Ascorbic Acid
Last Answer : Thiamin
Description : Identify the complex carbohydrate that cannot be digested. a. fiber c. sugar b. cellulose d. fat
Last Answer : a. fiber
Description : Vitamin required for metabolism of diols e.g. conversion of ethylene glycol to acetaldehyde is (A) Thiamin (B) Cobalamin (C) Pyridoxine (D) Folic acid
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 : 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 : 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 : The science and art of growing grapes for wine is called ____. a. vinification c. viticulture b. viniculture d. vineyard
Last Answer : b. viniculture
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
Last Answer : c. liquid
Description : ____ chocolate is the most common form of eating chocolate. a. Milk c. Dark b. Bittersweet d. Sweet
Last Answer : a. Milk