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 : One ounce of blue cheese has ____ grams of fat. a. five c. seven b. six d. eight
Last Answer : d. eight
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 : 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 : The U.S. Surgeon General recommended that fat be reduced to ____ percent of the total dietary calories. a. 20 c. 15 b. 30 d. 25
Last Answer : b. 30
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 : A whole egg, including the albumen, contains about ____ calories. a. 15 c. 40 b. 75 d. 120
Last Answer : b. 75
Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy
Last Answer : b. vitamins
Description : Fat contributes about ____ calories per gram. a. 9 c. 8 b. 10 d. 7
Last Answer : a. 9
Description : Carbohydrates and proteins provide about ____ calories per gram. a. 5 c. 4 b. 2 d. 6
Last Answer : c. 4
Description : Most bacteria are killed at ____º to ____ºF, but spores are not. a. 150, 175 c. 160, 200 b. 180, 200 d. 175, 200
Last Answer : b. 180, 200
Description : Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200
Last Answer : c. 800
Description : Factory equipment allows hermetically sealed sanitary steel cans to be manufactured and later sealed at the rate of ____ units per minute. a. 500 c. 1,000 b. 1,500 d. 1,200
Last Answer : c. 1,000
Description : ____ containers are versatile but often expensive. a. Paper c. Plastic b. Glass d. Metal
Last Answer : c. Plastic
Description : . The inner wall of a furnace is at a temperature of 700°C. The composite wall is made of two substances, 10 and 20 cm thick with thermal conductivities of 0.05 and 0.1 W.m-1.°C-1 respectively. The ambient air is at 30°C ... from the outer surface in W.m-2 is (A) 165.4 (B) 167.5 (C) 172.5 (D) 175
Last Answer : (A) 165.4
Description : What is the height of 60 kg rail section? a. 180 mm b. 172 mm* c. 185 mm d. 165 mm
Last Answer : b. 172 mm*
Description : 11 girls went to a canteen. 10 of them spent 10 each and the 11th girl spent 25 more than the average expenditure of all. Find the total money spent by them? A) 172 .5 B) 178 .5 C) 137.5 D) 165.5
Last Answer : C) Let the average money spent by the 11girls = x Money spent by the 11th girl = (x + 25) Money spent by the other 10 girls = (10*10) = 100 Total money spent by the 11 girls = (100 + x + 25) =(x + ... = (x + 125)/ 11 =>10x=125 x =12.5 Total money spent by the 11 girls = 11*12.5 = 137.5.
Description : The calories provided by 100 grams of oil is: a. 700 Kcal b. 800 Kcal c. 900 Kcal d. 990 Kcal
Last Answer : c. 900 Kcal
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 : 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
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 : 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
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
Description : The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose
Last Answer : d. sucrose
Description : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter
Last Answer : c. sweetener
Description : Sugars and sugary foods provide a valuable and inexpensive source of ____. a. fat c. dessert b. energy d. carbohydrates
Last Answer : b. energy