Description : Household refrigerators usually run at ____º to ____ºF. a. 45.5, 50.2 c. 32.3, 35.7 b. 40.5, 44.6 d. 21.4, 26.5
Last Answer : b. 40.5, 44.6
Description : ____ chocolate is the most common form of eating chocolate. a. Milk c. Dark b. Bittersweet d. Sweet
Last Answer : a. Milk
Description : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter
Last Answer : c. sweetener
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 : To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds. a. 15 c. 10 b. 20 d. 5
Last Answer : a. 15
Description : Sugars and sugary foods provide a valuable and inexpensive source of ____. a. fat c. dessert b. energy d. carbohydrates
Last Answer : b. energy
Description : Fats and oils contain ____ times more energy than proteins and carbohydrates. a. 2.25 c. 1.5 b. 2 d. 3
Last Answer : a. 2.25
Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates
Last Answer : c. pigments
Description : Carbohydrates and proteins provide about ____ calories per gram. a. 5 c. 4 b. 2 d. 6
Last Answer : c. 4
Description : Carbohydrates are composed of ____ and ____. a. carbon, water c. zinc, aluminum b. hydrogen, oxygen d. gold, calcium
Last Answer : a. carbon, water
Description : One ounce of blue cheese has ____ grams of fat. a. five c. seven b. six d. eight
Last Answer : d. eight
Description : Most vitamins are measured in ____. a. milligrams c. liters b. grams d. kilograms
Last Answer : a. milligrams
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 : One slice of whole wheat bread is ____ percent water. a. 28 c. 32 b. 25 d. 38
Last Answer : d. 38
Description : ____ flour is used in the United States to make soybean milk and low-gluten baked goods. a. Rizcous c. Rye b. Soybean d. Wheat
Last Answer : b. Soybean
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 : One well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine
Last Answer : d. margarine
Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white
Last Answer : d. white
Description : When frozen, about one half of the volume of ice cream is ____. a. air c. cream b. water d. milk
Last Answer : a. air
Description : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter
Last Answer : c. Acidophilus
Description : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air
Last Answer : c. Spray
Description : Sweetened condensed milk has an extended shelf-life due to the addition of ____. a. salt c. oxygen b. sugar d. vinegar
Last Answer : salt
Description : ____ is made by churning pasteurized cream. a. Butter c. Yogurt b. Ice cream d. Milk
Last Answer : a. Butter
Description : All raw milk must be processed within ____ hours of receipt at the processing plant. a. 24 c. 48 b. 36 d. 72
Last Answer : d. 72
Description : The term total milk solids describes the remaining ____ percent of milk. a. 10–11 c. 5–7 b. 12–13 d. 8–9
Last Answer : b. 12–13
Description : Paper used for ____ cartons must come from sanitary virgin pulp. a. milk c. eggs b. juice d. butter
Last Answer : a. milk
Description : Yogurt is a semi-solid fermented milk product that originated centuries ago in ____. a. Hungary c. Romania b. Bulgaria d. Germany
Last Answer : b. Bulgaria
Description : The freezing point for pure water is ____ºF. a. 10 c. 28 b. 15 d. 32
Last Answer : d. 32
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 : 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 : On average, Americans eat about ____ pounds of fish and shellfish each year. a. 15 c. 20 b. 5 d. 30
Description : A whole egg, including the albumen, contains about ____ calories. a. 15 c. 40 b. 75 d. 120
Last Answer : b. 75
Description : Beef is normally processed at approximately ____ months of age. a. 20 c. 17 b. 15 d. 18
Last Answer : a. 20
Description : The lower limit of moisture by sun drying is approximately ____ percent. a. 10 c. 20 b. 15 d. 30
Last Answer : b. 15
Description : Which of the following is the source of carbohydrates? a. plant c. animal b. human d. insect
Last Answer : a. plant
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 : Cool storage is considered any temperature from ____º to ____ºF. a. 28, 68 c. 28, 78 b. 18, 48 d. 32, 58
Last Answer : a. 28, 68
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
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