Description : Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria
Last Answer : d. bacteria
Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy
Last Answer : b. vitamins
Description : ____ are the largest of the microorganisms but are still single cells, and some produce spores. a. Yeast c. Molds b. Bacteria d. Ameba
Last Answer : a. Yeast
Description : Sediment and microorganisms can be removed centrifugally in a ____. a. tube c. pan b. clarifier d. box
Last Answer : b. clarifier
Description : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air
Last Answer : c. Spray
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 : The most common drying method is ____ drying. a. freeze- c. spray b. sun or tray drying d. oven
Last Answer : c. spray
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
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
Description : Intimate contact occurs between the food or package and the refrigerant with ____ freezing. a. blast c. cold b. pressure d. immersion
Last Answer : d. immersion
Description : One of the most common physical tests performed on fats is a determination of the ____ point. a. boiling c. melting b. cooling d. separating
Last Answer : c. melting
Description : Fermentation is stopped by pasteurizing and ____. a. cooling c. stirring b. heating d. settling
Last Answer : a. cooling
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 : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates
Last Answer : c. pigments
Description : Microwave radiation is often called ____ radiation. a. ionizing c. electrical b. nonionizing d. magnetic
Last Answer : b. nonionizing
Description : ____ is the transfer of energy in the form of electromagnetic waves. a. Compulsion c. Convection b. Radiation d. Conduction
Last Answer : b. Radiation
Description : ____ heating means that the circulation of currents in one region inside a can distributes the heat to another. a. Conduction c. Convection b. Radiation d. Slow
Last Answer : c. Convection
Description : ____ is the transfer of heat from one particle to another by contact. a. Conduction c. Radiation b. Convection d. Combustion
Last Answer : a. Conduction
Description : Which of the following statements is not true for cancer cells in relation to mutations? (a) Mutations inactivate the cell control. (b) Mutations inhibit production of telomerase. (c) Mutations in proto-oncogenes accelerate the cell cycle. (d) Mutations destroy telomerase inhibitor.
Last Answer : (b) Mutations inhibit production of telomerase
Description : The freezing point for pure water is ____ºF. a. 10 c. 28 b. 15 d. 32
Last Answer : d. 32
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 : Which of the following is bactericidal? A.Membrane filtration B.Ionizing radiation C.Freeze-drying D.Deep freezing
Last Answer : B.Ionizing radiation
Last Answer : onizing radiation
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
Last Answer : 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 : 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 : 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 : 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