Foods that are sterilized by irradiation can be stored for ____ without refrigeration.
a. years c. weeks
b. months d. days

1 Answer

Answer :

a. years

Related questions

Description : Research on food irradiation dates back to the ____. a. 1930s c. 1910s b. 1940s d. 1920s

Last Answer : d. 1920s

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 : Irradiation causes undesirable flavor changes in ____ products. a. dairy c. meat b. grain d. vegetable

Last Answer : a. dairy

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

Last Answer : c. Psychrotrophic

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 : Beef is normally processed at approximately ____ months of age. a. 20 c. 17 b. 15 d. 18

Last Answer : a. 20

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 : Sugars and sugary foods provide a valuable and inexpensive source of ____. a. fat c. dessert b. energy d. carbohydrates

Last Answer : b. energy

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

Last Answer : a. emulsifiers

Description : Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms

Last Answer : c. raisins

Description : Low-temperature ____ evaporators are used for heat-sensitive foods. a. ultrafiltration c. vacuum b. osmosis d. drum

Last Answer : c. vacuum

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

Last Answer : c. sugar

Description : Low-acid foods have pH values of ____ or less. a. 5.2 c. 3.9 b. 4.6 d. 4.2

Last Answer : b. 4.6

Description : ____ or spectrophotometers can be used for measuring transparent foods. a. Thermometers c. Liquid b. Meters d. Colorimeters

Last Answer : d. Colorimeters

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 : The RDA is revised approximately every ____ years. a. five c. two b. ten d. three

Last Answer : a. five

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

Last Answer : c. poverty

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 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 : 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 : 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 : 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

Last Answer : a. Water

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

Last Answer : a. monosaccharide

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 : ____ chocolate is the most common form of eating chocolate. a. Milk c. Dark b. Bittersweet d. Sweet

Last Answer : a. Milk

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 : The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose

Last Answer : d. sucrose

Description : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter

Last Answer : c. sweetener

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

Last Answer : a. crystalline

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