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

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
by

1 Answer

Answer :

b. 30
by

Related questions

American consumers use approximately ____ percent of the total world catch of fish and shellfish. a. 14 c. 20 b. 3 d. 8

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Last Answer : d. 8

The National Marine Fisheries Service estimates that approximately ____ plants process fish and shellfish in the United States. a. 2,000 c. 2,500 b. 1,700 d. 1,500

Description : The National Marine Fisheries Service estimates that approximately ____ plants process fish and shellfish in the United States. a. 2,000 c. 2,500 b. 1,700 d. 1,500

Last Answer : d. 1,500

On average, Americans eat about ____ pounds of fish and shellfish each year. a. 15 c. 20 b. 5 d. 30

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The lower limit of moisture by sun drying is approximately ____ percent. a. 10 c. 20 b. 15 d. 30

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Approximately ____ percent of all poultry carcasses processed in the United States are downgraded (reduced quality) due mostly to bruises. a. 10 c. 29 b. 20 d. 45

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Beef is normally processed at approximately ____ months of age. a. 20 c. 17 b. 15 d. 18

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

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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

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Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide

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The RDA is revised approximately every ____ years. a. five c. two b. ten d. three

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Monoglycerides and diglycerides are used as ____ in a variety of foods. a. emulsifiers c. calories b. flavor d. color

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The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35

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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

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____ 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

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____ are sides of fish cut lengthwise away from the backbone. a. Fillets c. Steaks b. Nuggets d. Sticks

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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

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A whole egg, including the albumen, contains about ____ calories. a. 15 c. 40 b. 75 d. 120

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When the amount of chocolate liquor is greater than ____ percent, the product is bittersweet chocolate. a. 10 c. 20 b. 15 d. 35

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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

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

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____ organisms tolerate low temperatures and can grow under refrigeration. a. Psychrophilic c. Psychrotrophic b. Mesophilic d. Thermotrophic

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Away-from-home meals and snacks now capture ____ percent of the U.S. food dollar. a. 45 c. 60 b. 30 d. 50

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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

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

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Fat contributes about ____ calories per gram. a. 9 c. 8 b. 10 d. 7

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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

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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

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Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes

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____ 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

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Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism

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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

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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

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In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring

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____ 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

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Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological

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Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria

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____ are the tiniest, and probably the simplest form of life. a. Viruses c. Fungi b. Parasites d. Bacteria

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____ serves as a universal solvent. a. Water c. Bleach b. Soap d. Odor

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