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 : The U.S. Surgeon General recommended that fat be reduced to ____ percent of the total dietary calories. a. 20 c. 15 b. 30 d. 25
Last Answer : b. 30
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 : 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 : 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 : Monoglycerides and diglycerides are used as ____ in a variety of foods. a. emulsifiers c. calories b. flavor d. color
Last Answer : a. emulsifiers
Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy
Last Answer : b. vitamins
Description : A twelve-ounce glass of root beer has ____ calories. a. 150 c. 165 b. 200 d. 172
Last Answer : c. 165
Description : Fat contributes about ____ calories per gram. a. 9 c. 8 b. 10 d. 7
Last Answer : a. 9
Description : Carbohydrates and proteins provide about ____ calories per gram. a. 5 c. 4 b. 2 d. 6
Last Answer : c. 4
Description : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter
Last Answer : c. sweetener
Description : What is the average level of cholesterol in an egg? a. 80 mg c. 240 mg b. 120 mg d. 320 mg
Last Answer : c. 240 mg
Description : The yolk or yellow portion makes up about ____ percent of the liquid weight of the egg. a. 12 c. 43 b. 22 d. 33
Last Answer : d. 33
Description : A more prominent chalaza indicates a ____ egg. a. staler c. fresher b. healthier d. rounder
Last Answer : c. fresher
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 : 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 : Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide
Last Answer : a. monosaccharide
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 : Milling a hundred pounds of wheat should yield ____ percent straight flour. a. 72 to 75 c. 88 to 90 b. 75 to 80 d. 68 to 70
Last Answer : a. 72 to 75
Description : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter
Last Answer : c. Acidophilus
Description : One slice of whole wheat bread is ____ percent water. a. 28 c. 32 b. 25 d. 38
Last Answer : d. 38
Description : Each gram of fat contains ____ kcal. a. 8 c. 7 b. 9 d. 6
Last Answer : b. 9
Description : The ____ is the large central portion of the kernel and contains most of the starch. a. aleurone c. endosperm b. bran d. germ
Last Answer : c. endosperm
Description : One spear of raw broccoli contains ____ milligrams of phosphorus. a. 93 c. 100 b. 85 d. 79
Last Answer : c. 100
Description : The ratio of wheel diameter to gauge is about a. 0. 40 b. 0.55 c. 0. 75* d. 0. 90
Last Answer : c. 0. 75*
Description : Aquaculture facilities cultivate approximately ____ different species of fish and shellfish and grow a variety of aquatic plants. a. 20 c. 10 b. 30 d. 40
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 : Under federal guidelines, a substantial number of retailers must provide nutrition information for the ____ most frequently eaten raw vegetables. a. 15 c. 20 b. 10 d. 25
Last Answer : c. 20
Description : On average, Americans eat about ____ pounds of fish and shellfish each year. a. 15 c. 20 b. 5 d. 30
Last Answer : a. 15
Description : Beef is normally processed at approximately ____ months of age. a. 20 c. 17 b. 15 d. 18
Last Answer : a. 20
Description : The lower limit of moisture by sun drying is approximately ____ percent. a. 10 c. 20 b. 15 d. 30
Last Answer : b. 15
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
Description : Lowfat (1%) chocolate milk has ____ grams of carbohydrates. a. 15 c. 32 b. 26 d. 21
Last Answer : b. 26
Description : The calories provided by 100 grams of oil is: a. 700 Kcal b. 800 Kcal c. 900 Kcal d. 990 Kcal
Last Answer : c. 900 Kcal
Description : Match the following: Product Protein A Milk (i) keratin B Egg (ii) Myosin C Meat (iii) Casein D Wool (iv) Albumen
Last Answer : (c) A-iii, B-iv, C-ii, D-i
Description : A greenish grey layer seen at interface of yolk and egg white is due to the formation of: a. Ferrous nitrate b. Ferrous prusside c. Ferrous citrate d. Ferrous sulphide
Last Answer : d. Ferrous sulphide
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 : 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 : 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 : 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 : 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