____ is made by churning pasteurized cream.
a. Butter c. Yogurt
b. Ice cream d. Milk

1 Answer

Answer :

a. Butter

Related questions

Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white

Last Answer : d. white

Description : When frozen, about one half of the volume of ice cream is ____. a. air c. cream b. water d. milk

Last Answer : a. air

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

Last Answer : c. sweetener

Description : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter

Last Answer : c. Acidophilus

Description : Paper used for ____ cartons must come from sanitary virgin pulp. a. milk c. eggs b. juice d. butter

Last Answer : a. milk

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

Description : ____ make up the major components of fat, butter, shortening, and oil. a. Compounds c. Spingolipids b. Composites d. Triglycerides

Last Answer : d. Triglycerides

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 : Sour cream usually has a fat content between ____ percent. a. 1 and 2 c. 10 and 11 b. 3 and 8 d. 12 and 30

Last Answer : d. 12 and 30

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

Last Answer : a. Milk

Description : ____ flour is used in the United States to make soybean milk and low-gluten baked goods. a. Rizcous c. Rye b. Soybean d. Wheat

Last Answer : b. Soybean

Description : The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose

Last Answer : d. amylose

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 : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air

Last Answer : c. Spray

Description : Sweetened condensed milk has an extended shelf-life due to the addition of ____. a. salt c. oxygen b. sugar d. vinegar

Last Answer : salt

Description : All raw milk must be processed within ____ hours of receipt at the processing plant. a. 24 c. 48 b. 36 d. 72

Last Answer : d. 72

Description : The term total milk solids describes the remaining ____ percent of milk. a. 10–11 c. 5–7 b. 12–13 d. 8–9

Last Answer : b. 12–13

Description : To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds. a. 15 c. 10 b. 20 d. 5

Last Answer : a. 15

Description : Lowfat (1%) chocolate milk has ____ grams of carbohydrates. a. 15 c. 32 b. 26 d. 21

Last Answer : b. 26

Description : Is yogurt like Voplait etc, pasteurized?

Last Answer : Yep, it is pasteurized. From Yoplait's site: Source Whether plain, stirred or firm, the basic recipe for yogurt is essentially the same: * A specific amount of skimmed or partially skimmed ... depending on the degree of acidity desired. * The yogurts are then chilled and distributed to retailers.

Description : The pleasant aroma and flavor of butter is due to the presence of: a. Diacetyl b. Acrolein c. Lactose d. Acetate

Last Answer : a. Diacetyl

Description : Cholesterol is absent in – (1) Groundnut oil (2) Butter oil (3) Butter milk (4) Ice Cream

Last Answer : (1) Groundnut oil Explanation: 100 g of peanut oil (groundnut oil) contains 17.7 g of saturated fat, 48.3 g of monounsaturated fat, 33.4 g of polyunsaturated fat, and 0 mg of cholesterol. It is fast replacing dairy products due to the absence of cholesterol.

Description : More than 80% fat is found in — a. Cream b. Ice cream c. Table butter d. Skim milk

Last Answer : c. Table butter

Description : Cholesterol is absent in (1) Groundnut oil (2) Butter oil (3) Butter milk (4) Ice Cream

Last Answer : Groundnut oil

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 enrichment of bakers’ white bread and rolls was made compulsory by the Federal government in ____ as a war measure to improve the nutritional status of the people. a. 1940 c. 1942 b. 1941 d. 1943

Last Answer : b. 1941

Description : ____ dissolve in water and are made as powders, granules (small hard pieces), liquids, or other specialpurpose forms. a. Dyes c. Sweeteners b. Lakes d. Gums

Last Answer : a. Dyes

Description : ____ percent of the adult body is made up of water. a. Fifty-five c. Seventy-five b. Sixty-five d. Eighty-five

Last Answer : b. Sixty-five

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 : 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