Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white
Last Answer : d. white
Description : ____ is made by churning pasteurized cream. a. Butter c. Yogurt b. Ice cream d. Milk
Last Answer : a. Butter
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 : 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 : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air
Last Answer : c. Spray
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 : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter
Last Answer : c. sweetener
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 : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter
Last Answer : c. Acidophilus
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 : Paper used for ____ cartons must come from sanitary virgin pulp. a. milk c. eggs b. juice d. butter
Last Answer : a. milk
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 : 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 : Reducing the volume and weight of a product saves ____ during processing. a. time c. money b. energy d. flavor
Last Answer : c. money
Description : How long will frozen orange juice last at 10°F? a. 14 months c. 10 months b. 6 months d. 2 months
Last Answer : c. 10 months
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 : ____ serves as a universal solvent. a. Water c. Bleach b. Soap d. Odor
Last Answer : a. Water
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 : ____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring
Description : The vacuole of a plant is composed of ____ with soluble substances dissolved within it. a. water c. oil b. juice d. minerals
Last Answer : a. water
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 : ____ 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 : ____ 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 : Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water
Last Answer : c. sugar
Description : One slice of whole wheat bread is ____ percent water. a. 28 c. 32 b. 25 d. 38
Last Answer : d. 38
Description : An adult should drink ____ glasses of water per day. a. 6 to 8 c. 5 to 7 b. 7 to 9 d. 8 to 10
Last Answer : a. 6 to 8
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 : Carbohydrates are composed of ____ and ____. a. carbon, water c. zinc, aluminum b. hydrogen, oxygen d. gold, calcium
Last Answer : a. carbon, water
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