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 : ____ flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour. a. Cake c. Bread b. Rice d. Soy
Last Answer : b. Rice
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 : ____ flour has a slightly higher percentage of gluten and a much stronger and more elastic gluten than other types of flour. a. Bread c. Pastry b. Cake d. Rice
Last Answer : a. Bread
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 : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white
Last Answer : d. white
Description : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter
Last Answer : c. sweetener
Description : In the grading process, eggs are examined for both interior and exterior quality and are sorted according to ____. a. color c. weight b. shape d. breed
Last Answer : c. weight
Description : Paper used for ____ cartons must come from sanitary virgin pulp. a. milk c. eggs b. juice d. butter
Last Answer : a. milk
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 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 : 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 : 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
Last Answer : c. sugar
Description : Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose
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 : 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 : 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 : 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 : ____ 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 : ____ or spectrophotometers can be used for measuring transparent foods. a. Thermometers c. Liquid b. Meters d. Colorimeters
Last Answer : d. Colorimeters
Description : Irradiation causes undesirable flavor changes in ____ products. a. dairy c. meat b. grain d. vegetable
Last Answer : a. dairy
Description : Over ____ new food products are introduced each year. a. 10,000 c. 20,000 b. 5,000 d. 30,000
Last Answer : d. 30,000
Description : The browning reaction due to chemical reaction between an amino acid and a reducing sugar, usually requiring heat is called as _____: a. Dextrinization b. Maillard reaction c. Scorching d. Caramelization
Last Answer : b. Maillard reaction
Description : ___ provides a standardized means of describing the marketability of meat, poultry, or eggs. a. Eating c. Handling b. Testing d. Grading
Last Answer : d. Grading
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
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