Description : Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis
Last Answer : a. pigments
Description : Fruits and vegetables are graded based on their ____ and ____. a. size, shape c. smell, shape b. color, size d. smell, color
Last Answer : a. size, shape
Description : The most important food appearance factor is ____. a. color c. shape b. size d. packaging
Last Answer : a. color
Description : The good sources of Vitamin-B Complex are? A. green leafy vegetables B. seeds (Answer) C. fresh vegetables and fruits D. sea foods
Last Answer : B. seeds (Answer)
Description : The good sources of Vitamin-A are? A. green leafy vegetables (Answer) B. seeds C. fresh vegetables and fruits D. sea foods
Last Answer : A. green leafy vegetables (Answer)
Description : 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
Last Answer : d. caustic
Description : The use of U.S. grade standards for fruits and vegetables is ____ in most cases. a. required c. confusing b. helpful d. voluntary
Last Answer : d. voluntary
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 : ____ and ____ are already solid and lend themselves to sun or tray drying. a. Cheese, meats c. Cheese, vegetables b. Fruits, vegetables d. Fruits, meats
Last Answer : b. Fruits, vegetables
Description : ____ is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant. a. Tempeh c. Yogurt b. Tofu d. Cheddar
Last Answer : b. Tofu
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 : 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 : 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 : The most important aspect of poultry meat is its ____ quality. a. eating c. texture b. color d. versatile
Last Answer : a. eating
Description : 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
Last Answer : c. 29
Description : ____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal
Last Answer : b. Quality
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 : Pigments in fruits and vegetables which are white in color are known as: a. Carotenoids b. Anthocyanins c. Anthoxanthins d. Chlorophyll
Last Answer : c. Anthoxanthins
Description : Relatively more iron is absorbed from (A) Green leafy vegetables (B) Fruits (C) Whole grain cereals (D) Organ meats
Last Answer : Answer : D
Description : The richest source of copper is (A) Liver (B) Milk (C) Legumes (D) Green leafy vegetables
Last Answer : Answer : A
Description : Avidin is present in (A) Cow’s milk (B) Raw egg (C) Green leafy vegetables (D) Carrots
Last Answer : Answer : B
Description : All the following conditions produce a real or functional deficiency of vitamin K except (A) Prolonged oral, broad spectrum antibiotic therapy (B) Total lack of red meat in the diet (C) The total lack of green leafy vegetables in the diet (D) Being a new born infant
Description : Preformed Vitamin A is supplied by (A) Milk, fat and liver (B) All yellow vegetables (C) All yellow fruits (D) Leafy green vegetables CHAPTER 5 CHAPTER 5 VITAMINS
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 : The periodic table arranges elements by the number of ____ in their outermost energy levels. a. neutrons c. protons b. atoms d. electrons
Last Answer : d. electrons
Description : 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
Last Answer : c. 5
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 : 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
Description : A successful pollution prevention program requires frequent ____ to keep employees focused and careful. a. cleaning c. expense b. retraining d. reprimanding
Last Answer : b. retraining
Description : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content
Last Answer : c. cloudiness