One slice of whole wheat bread is ____ percent water. a. 28 c. 32 b. 25 d. 38

One slice of whole wheat bread is ____ percent water.
a. 28 c. 32
b. 25 d. 38
by

1 Answer

Answer :

d. 38
by

Related questions

____ 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

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

Milling a hundred pounds of wheat should yield ____ percent straight flour. a. 72 to 75 c. 88 to 90 b. 75 to 80 d. 68 to 70

Description : Milling a hundred pounds of wheat should yield ____ percent straight flour. a. 72 to 75 c. 88 to 90 b. 75 to 80 d. 68 to 70

Last Answer : a. 72 to 75

The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35

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

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

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

____ 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

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

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

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

Bread is leavened with ____. a. yeast c. salt b. sugar d. baking soda

Description : Bread is leavened with ____. a. yeast c. salt b. sugar d. baking soda

Last Answer : a. yeast

The freezing point for pure water is ____ºF. a. 10 c. 28 b. 15 d. 32

Description : The freezing point for pure water is ____ºF. a. 10 c. 28 b. 15 d. 32

Last Answer : d. 32

Cool storage is considered any temperature from ____º to ____ºF. a. 28, 68 c. 28, 78 b. 18, 48 d. 32, 58

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

____ flour is used in the United States to make soybean milk and low-gluten baked goods. a. Rizcous c. Rye b. Soybean d. Wheat

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

Lowfat (1%) chocolate milk has ____ grams of carbohydrates. a. 15 c. 32 b. 26 d. 21

Description : Lowfat (1%) chocolate milk has ____ grams of carbohydrates. a. 15 c. 32 b. 26 d. 21

Last Answer : b. 26

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

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

____ percent of the adult body is made up of water. a. Fifty-five c. Seventy-five b. Sixty-five d. Eighty-five

Description : ____ percent of the adult body is made up of water. a. Fifty-five c. Seventy-five b. Sixty-five d. Eighty-five

Last Answer : b. Sixty-five

Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide

Description : Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide

Last Answer : a. monosaccharide

When the amount of chocolate liquor is greater than ____ percent, the product is bittersweet chocolate. a. 10 c. 20 b. 15 d. 35

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

About ____ percent of the proteins of white flour are relatively insoluble. a. 55 c. 75 b. 65 d. 85

Description : About ____ percent of the proteins of white flour are relatively insoluble. a. 55 c. 75 b. 65 d. 85

Last Answer : d. 85

American consumers use approximately ____ percent of the total world catch of fish and shellfish. a. 14 c. 20 b. 3 d. 8

Description : American consumers use approximately ____ percent of the total world catch of fish and shellfish. a. 14 c. 20 b. 3 d. 8

Last Answer : d. 8

The yolk or yellow portion makes up about ____ percent of the liquid weight of the egg. a. 12 c. 43 b. 22 d. 33

Description : The yolk or yellow portion makes up about ____ percent of the liquid weight of the egg. a. 12 c. 43 b. 22 d. 33

Last Answer : d. 33

Approximately ____ percent of all poultry carcasses processed in the United States are downgraded (reduced quality) due mostly to bruises. a. 10 c. 29 b. 20 d. 45

Description : Approximately ____ percent of all poultry carcasses processed in the United States are downgraded (reduced quality) due mostly to bruises. a. 10 c. 29 b. 20 d. 45

Last Answer : c. 29

The term total milk solids describes the remaining ____ percent of milk. a. 10–11 c. 5–7 b. 12–13 d. 8–9

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

Vinegar usually has an acetic acid content of between 4 and ____ percent. a. 6 c. 8 b. 7 d. 9

Description : Vinegar usually has an acetic acid content of between 4 and ____ percent. a. 6 c. 8 b. 7 d. 9

Last Answer : c. 8

Sour cream usually has a fat content between ____ percent. a. 1 and 2 c. 10 and 11 b. 3 and 8 d. 12 and 30

Description : Sour cream usually has a fat content between ____ percent. a. 1 and 2 c. 10 and 11 b. 3 and 8 d. 12 and 30

Last Answer : d. 12 and 30

To dry fruits out-of-doors, humidity below ____ percent is best. a. 60 c. 80 b. 70 d. 90

Description : To dry fruits out-of-doors, humidity below ____ percent is best. a. 60 c. 80 b. 70 d. 90

Last Answer : a. 60

The lower limit of moisture by sun drying is approximately ____ percent. a. 10 c. 20 b. 15 d. 30

Description : The lower limit of moisture by sun drying is approximately ____ percent. a. 10 c. 20 b. 15 d. 30

Last Answer : b. 15

____ makes up 14 to 17 percent of the skeleton. a. Magnesium c. Phosphorus b. Iron d. Sodium

Description : ____ makes up 14 to 17 percent of the skeleton. a. Magnesium c. Phosphorus b. Iron d. Sodium

Last Answer : c. Phosphorus

Away-from-home meals and snacks now capture ____ percent of the U.S. food dollar. a. 45 c. 60 b. 30 d. 50

Description : Away-from-home meals and snacks now capture ____ percent of the U.S. food dollar. a. 45 c. 60 b. 30 d. 50

Last Answer : a. 45

Americans spend only about ____ percent of their personal consumption expenditures for food to be eaten at home. a. 10 c. 5 b. 8 d. 3

Description : Americans spend only about ____ percent of their personal consumption expenditures for food to be eaten at home. a. 10 c. 5 b. 8 d. 3

Last Answer : c. 5

A whole egg, including the albumen, contains about ____ calories. a. 15 c. 40 b. 75 d. 120

Description : A whole egg, including the albumen, contains about ____ calories. a. 15 c. 40 b. 75 d. 120

Last Answer : b. 75

____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter

Description : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter

Last Answer : c. Acidophilus

Fats and oils contain ____ times more energy than proteins and carbohydrates. a. 2.25 c. 1.5 b. 2 d. 3

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

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

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

1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50'. What number is missing? -Riddles

Description : 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50'. What number is missing? -Riddles

Last Answer : 22

____ serves as a universal solvent. a. Water c. Bleach b. Soap d. Odor

Description : ____ serves as a universal solvent. a. Water c. Bleach b. Soap d. Odor

Last Answer : a. Water

Turbidity of water is ____. a. taste c. cloudiness b. smell d. content

Description : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content

Last Answer : c. cloudiness

Tea is made when the processed leaves of the tea plant are infused with ____. a. spices c. herbs b. boiling water d. enzymes

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

____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring

Description : ____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring

Last Answer : a. Water

The vacuole of a plant is composed of ____ with soluble substances dissolved within it. a. water c. oil b. juice d. minerals

Description : The vacuole of a plant is composed of ____ with soluble substances dissolved within it. a. water c. oil b. juice d. minerals

Last Answer : a. water

____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again. a. Cleaning c. Glazing b. Skinning d. Dressing

Description : ____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again. a. Cleaning c. Glazing b. Skinning d. Dressing

Last Answer : c. Glazing

When frozen, about one half of the volume of ice cream is ____. a. air c. cream b. water d. milk

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

____ dissolve in water and are made as powders, granules (small hard pieces), liquids, or other specialpurpose forms. a. Dyes c. Sweeteners b. Lakes d. Gums

Description : ____ dissolve in water and are made as powders, granules (small hard pieces), liquids, or other specialpurpose forms. a. Dyes c. Sweeteners b. Lakes d. Gums

Last Answer : a. Dyes

____ is when water goes from a solid to a gas without passing through the liquid phase. a. Transfusion c. Evaporation b. Sublimation d. Condensation

Description : ____ is when water goes from a solid to a gas without passing through the liquid phase. a. Transfusion c. Evaporation b. Sublimation d. Condensation

Last Answer : b. Sublimation

Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water

Description : Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water

Last Answer : c. sugar

An adult should drink ____ glasses of water per day. a. 6 to 8 c. 5 to 7 b. 7 to 9 d. 8 to 10

Description : An adult should drink ____ glasses of water per day. a. 6 to 8 c. 5 to 7 b. 7 to 9 d. 8 to 10

Last Answer : a. 6 to 8

Carbohydrates are composed of ____ and ____. a. carbon, water c. zinc, aluminum b. hydrogen, oxygen d. gold, calcium

Description : Carbohydrates are composed of ____ and ____. a. carbon, water c. zinc, aluminum b. hydrogen, oxygen d. gold, calcium

Last Answer : a. carbon, water

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

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

Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes

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

____ 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

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

Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism

Description : Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism

Last Answer : c. poverty

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

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

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

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