Description : Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose
Last Answer : c. sugar
Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white
Last Answer : d. white
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 : ____ functions in carbohydrate metabolism. a. Zinc c. Riboflavin b. Thiamin d. Vitamin B
Last Answer : b. Thiamin
Description : Potato starch begins to ____ at a lower temperature than cornstarch. a. burn c. smell b. gelatinize d. separate
Last Answer : b. gelatinize
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 : Identify the complex carbohydrate that cannot be digested. a. fiber c. sugar b. cellulose d. fat
Last Answer : a. fiber
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 : One well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine
Last Answer : d. margarine
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 : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter
Last Answer : c. Acidophilus
Description : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air
Last Answer : c. Spray
Description : ____ is made by churning pasteurized cream. a. Butter c. Yogurt b. Ice cream d. Milk
Last Answer : a. Butter
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 : Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet
Last Answer : a. crystalline
Description : Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis
Last Answer : a. pigments
Description : The basic foundation of baked products is usually flour and ____. a. sugar c. liquid b. eggs d. leavening
Last Answer : c. liquid
Description : Bread is leavened with ____. a. yeast c. salt b. sugar d. baking soda
Last Answer : a. yeast
Description : Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water
Description : The United States is the largest exporter of which two items? a. milk and sugar c. potatoes and carrots b. oranges and apples d. cereal grains and soybeans
Last Answer : d. cereal grains and soybeans
Description : Which one of the following mixtures is homogeneous? (1) Starch and sugar (2) Methanol and water (3) Graphite and charcoal (4) Calcium carbonate and calcium bicarbonate
Last Answer : (2) Methanol and water Explanation: A homogeneous mixture is a solid, liquid, or gaseous mixture that has the same proportions of its components throughout any given sample.
Description : The main role of starch in the recipe of rice pudding is that of a _______. a. Binding agent b. Coating agent c. Leavening agent d. Gelling agent
Last Answer : d. Gelling agent
Description : What starch has the most amylose?
Last Answer : I think you need to read the section on “Homework” here.
Description : A polymeric unit of starch which has a branched structure is (A) Glucose (B) Amylopectin (C) Isomaltose (D) Amylose
Last Answer : Answer : B
Description : Amylose is a constituent of (A) Starch (B) Cellulose (C) Glycogen (D) None of these
Last Answer : A
Description : Starch (a) is a trisaccharide. (b) is also called amylose. (c) is also called amylopectin. (d) is a mixture of amylose + amylopectin
Last Answer : is a mixture of amylose + amylopectin
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