The use of food additives is controlled by the ____ clause. a. Delaney c. Delaware b. Additive d. Supplement

The use of food additives is controlled by the ____ clause.
a. Delaney c. Delaware
b. Additive d. Supplement
by

1 Answer

Answer :

a. Delaney
by

Related questions

In terms of additives, ____ include both natural and synthetic colorants. a. flavors c. colors b. gums d. sweeteners

Description : In terms of additives, ____ include both natural and synthetic colorants. a. flavors c. colors b. gums d. sweeteners

Last Answer : c. colors

____ are the most heavily used additives. a. Minerals c. Gums b. Vitamins d. Sweeteners

Description : ____ are the most heavily used additives. a. Minerals c. Gums b. Vitamins d. Sweeteners

Last Answer : d. Sweeteners

____ is a selective process that can be controlled to produce various levels of hardening. a. Winterization c. Hydrogenization b. Bleaching d. Degumming

Description : ____ is a selective process that can be controlled to produce various levels of hardening. a. Winterization c. Hydrogenization b. Bleaching d. Degumming

Last Answer : c. Hydrogenization

Does pectin, as a food additive have any synergies with other food additives?

Description : Does pectin, as a food additive have any synergies with other food additives?

Last Answer : Pectin is often used with acidifiers (typically citric acid). It's not technically a synergistic effect, but the acid inverts part of the sugars, and since invert sugar is hygroscopic it binds some of ... onto the acid until the end. As soon as the acid is added, the gelling effect is dramatic.

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

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

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

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

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

Last Answer : d. bacteria

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

Last Answer : d. caustic

____ is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant. a. Tempeh c. Yogurt b. Tofu d. Cheddar

Description : ____ is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant. a. Tempeh c. Yogurt b. Tofu d. Cheddar

Last Answer : b. Tofu

The lobster is a common ____ used for food. a. mollusk c. shrimp b. crustacean d. eel

Description : The lobster is a common ____ used for food. a. mollusk c. shrimp b. crustacean d. eel

Last Answer : b. crustacean

____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above

Description : ____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above

Last Answer : b. Primary

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

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

Last Answer : d. 1920s

____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Description : ____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Last Answer : d. Acidulants

Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Last Answer : b. vitamins

Fermentation is the ____ form of food preservation. a. oldest c. best b. newest d. cheapest

Description : Fermentation is the ____ form of food preservation. a. oldest c. best b. newest d. cheapest

Last Answer : a. oldest

Intimate contact occurs between the food or package and the refrigerant with ____ freezing. a. blast c. cold b. pressure d. immersion

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

____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal

Description : ____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal

Last Answer : b. Quality

Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates

Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates

Last Answer : c. pigments

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

The first RDA were published by a group known as the ____. a. Food and Drug Administration c. National Nutrition Program b. National Institutes of Health d. Environmental Protection Agency

Description : The first RDA were published by a group known as the ____. a. Food and Drug Administration c. National Nutrition Program b. National Institutes of Health d. Environmental Protection Agency

Last Answer : c. National Nutrition Program

Over ____ new food products are introduced each year. a. 10,000 c. 20,000 b. 5,000 d. 30,000

Description : Over ____ new food products are introduced each year. a. 10,000 c. 20,000 b. 5,000 d. 30,000

Last Answer : d. 30,000

Food is a ____ commodity. a. global c. local b. national d. state

Description : Food is a ____ commodity. a. global c. local b. national d. state

Last Answer : a. global

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

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

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

In ____, FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and ****. a. 1988 c. 1997 b. 1975 d. 1990

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

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

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

Last Answer : b. harvest

____ 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

Last Answer : b. Malnutrition

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

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

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 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

Last Answer : b. Free

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

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

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

Last Answer : c. gram

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

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

Last Answer : d. mesophilic

____ 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

Last Answer : c. fungi

____ 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

Last Answer : a. Water

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

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