Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white
Last Answer : d. white
Description : Lactic acid bacteria with propionic acid bacteria produces ____ cheese. a. cheddar c. swiss b. mozzarella d. monterey jack
Last Answer : c. swiss
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 well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine
Last Answer : d. margarine
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 : One ounce of blue cheese has ____ grams of fat. a. five c. seven b. six d. eight
Last Answer : d. eight
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 : ____ 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 : 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 : 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 : ____ is made by churning pasteurized cream. a. Butter c. Yogurt b. Ice cream d. Milk
Last Answer : a. Butter
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 : In terms of additives, ____ include both natural and synthetic colorants. a. flavors c. colors b. gums d. sweeteners
Last Answer : c. colors
Description : About ____ percent of the proteins of white flour are relatively insoluble. a. 55 c. 75 b. 65 d. 85
Last Answer : d. 85
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 : I'm making a cheese board for a party tomorrow night. What cheeses should I include?
Last Answer : answer:Roquefort or Danish Bleu English Coastal Cheddar Smoked Gouda Pecorino Romano A simple Major Grey chutney would be perfect. Sounds great!
Description : ____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants
Last Answer : d. Acidulants
Description : Vinegar usually has an acetic acid content of between 4 and ____ percent. a. 6 c. 8 b. 7 d. 9
Last Answer : c. 8
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 : 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 : 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
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