Fruits and vegetables are graded based on their ____ and ____. a. size, shape c. smell, shape b. color, size d. smell, color

Fruits and vegetables are graded based on their ____ and ____.
a. size, shape c. smell, shape
b. color, size d. smell, color
by

1 Answer

Answer :

a. size, shape
by

Related questions

Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis

Description : Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis

Last Answer : a. pigments

The use of U.S. grade standards for fruits and vegetables is ____ in most cases. a. required c. confusing b. helpful d. voluntary

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

____ and ____ are already solid and lend themselves to sun or tray drying. a. Cheese, meats c. Cheese, vegetables b. Fruits, vegetables d. Fruits, meats

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

Pigments in fruits and vegetables which are white in color are known as: a. Carotenoids b. Anthocyanins c. Anthoxanthins d. Chlorophyll

Description : Pigments in fruits and vegetables which are white in color are known as: a. Carotenoids b. Anthocyanins c. Anthoxanthins d. Chlorophyll

Last Answer : c. Anthoxanthins

The most important food appearance factor is ____. a. color c. shape b. size d. packaging

Description : The most important food appearance factor is ____. a. color c. shape b. size d. packaging

Last Answer : a. color

Carcasses are chilled for 24 to ____ hours before being graded and processed. a. 36 c. 72 b. 48 d. 96

Description : Carcasses are chilled for 24 to ____ hours before being graded and processed. a. 36 c. 72 b. 48 d. 96

Last Answer : b. 48

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

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

The quality of most fresh vegetables can be judged reasonably well by their ____ appearance. a. internal c. leafy b. external d. green

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

____ fruits produce ethylene gas during ripening. a. Nonclimacteric c. Orange b. Climacteric d. Tree

Description : ____ fruits produce ethylene gas during ripening. a. Nonclimacteric c. Orange b. Climacteric d. Tree

Last Answer : b. Climacteric

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

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

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

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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

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

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Last Answer : c. cloudiness

Potato starch begins to ____ at a lower temperature than cornstarch. a. burn c. smell b. gelatinize d. separate

Description : Potato starch begins to ____ at a lower temperature than cornstarch. a. burn c. smell b. gelatinize d. separate

Last Answer : b. gelatinize

Monoglycerides and diglycerides are used as ____ in a variety of foods. a. emulsifiers c. calories b. flavor d. color

Description : Monoglycerides and diglycerides are used as ____ in a variety of foods. a. emulsifiers c. calories b. flavor d. color

Last Answer : a. emulsifiers

The most important aspect of poultry meat is its ____ quality. a. eating c. texture b. color d. versatile

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Last Answer : a. eating

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

Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological

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

Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet

Description : Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet

Last Answer : a. crystalline

___ can be achieved on the basis of density or size and shape. a. Separation c. Clarification b. Quality d. Flavor

Description : ___ can be achieved on the basis of density or size and shape. a. Separation c. Clarification b. Quality d. Flavor

Last Answer : a. Separation

Which vitamin is used most commonly to control browning in fruits by enzymes? a. K c. B b. C d. D

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

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

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

The periodic table arranges elements by the number of ____ in their outermost energy levels. a. neutrons c. protons b. atoms d. electrons

Description : The periodic table arranges elements by the number of ____ in their outermost energy levels. a. neutrons c. protons b. atoms d. electrons

Last Answer : d. electrons

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

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

In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring

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

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____ 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

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

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Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Description : Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Last Answer : c. 800

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 : 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

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

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

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

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

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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

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

Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria

Description : Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria

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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

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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

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

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Most pathogenic bacteria are classified as ____. a. psychrotrophic c. psychrophilic b. thermotrophic d. mesophilic

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____ organisms tolerate low temperatures and can grow under refrigeration. a. Psychrophilic c. Psychrotrophic b. Mesophilic d. Thermotrophic

Description : ____ organisms tolerate low temperatures and can grow under refrigeration. a. Psychrophilic c. Psychrotrophic b. Mesophilic d. Thermotrophic

Last Answer : c. Psychrotrophic

Molds and yeast are classified as ____. a. viruses c. fungi b. parasites d. bacteria

Description : Molds and yeast are classified as ____. a. viruses c. fungi b. parasites d. bacteria

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____ are the tiniest, and probably the simplest form of life. a. Viruses c. Fungi b. Parasites d. Bacteria

Description : ____ are the tiniest, and probably the simplest form of life. a. Viruses c. Fungi b. Parasites d. Bacteria

Last Answer : a. Viruses

____ 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

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A successful pollution prevention program requires frequent ____ to keep employees focused and careful. a. cleaning c. expense b. retraining d. reprimanding

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

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

The science and art of growing grapes for **** is called ____. a. vinification c. viticulture b. viniculture d. vineyard

Description : The science and art of growing grapes for wine is called ____. a. vinification c. viticulture b. viniculture d. vineyard

Last Answer : b. viniculture

____ 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

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

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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

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