Description : The most common drying method is ____ drying. a. freeze- c. spray b. sun or tray drying d. oven
Last Answer : c. spray
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
Description : Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis
Last Answer : a. pigments
Description : Fruits and vegetables are graded based on their ____ and ____. a. size, shape c. smell, shape b. color, size d. smell, color
Last Answer : a. size, shape
Description : In ____, FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and pork. a. 1988 c. 1997 b. 1975 d. 1990
Last Answer : c. 1997
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 : 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
Description : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air
Last Answer : c. Spray
Description : ____ can destroy the microorganisms and inactivate enzymes. a. Radiation c. Drying b. Cooling d. Freezing
Last Answer : a. Radiation
Description : ____ fruits produce ethylene gas during ripening. a. Nonclimacteric c. Orange b. Climacteric d. Tree
Last Answer : b. Climacteric
Description : To dry fruits out-of-doors, humidity below ____ percent is best. a. 60 c. 80 b. 70 d. 90
Last Answer : a. 60
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 : 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
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 : One well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine
Last Answer : d. margarine
Description : Acid coagulated ____ cheeses may include cottage cheese, quark, and cream cheese. a. fresh c. aged b. white d. foreign
Last Answer : a. fresh
Description : Lactic acid bacteria with propionic acid bacteria produces ____ cheese. a. cheddar c. swiss b. mozzarella d. monterey jack
Last Answer : c. swiss
Description : One ounce of blue cheese has ____ grams of fat. a. five c. seven b. six d. eight
Last Answer : d. eight
Description : Relatively more iron is absorbed from (A) Green leafy vegetables (B) Fruits (C) Whole grain cereals (D) Organ meats
Last Answer : Answer : D
Description : _________foods include poultry, eggs, meats, most vegetables and fruits. a. Nonperishable b. Semiperishable c. Highly perishable d. Antibacterial
Last Answer : c. Highly perishable
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 : 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 : ____ 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
Description : Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms
Last Answer : c. raisins
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
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
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 : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content
Last Answer : c. cloudiness