Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet

Candies based on a ____ sugar include rock candy, fondant, and fudge.
a. crystalline c. white
b. noncrystalline d. sweet
by

1 Answer

Answer :

a. crystalline
by

Related questions

The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose

Description : The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose

Last Answer : d. sucrose

The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter

Description : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter

Last Answer : c. sweetener

Acid coagulated ____ cheeses may include cottage cheese, quark, and cream cheese. a. fresh c. aged b. white d. foreign

Description : Acid coagulated ____ cheeses may include cottage cheese, quark, and cream cheese. a. fresh c. aged b. white d. foreign

Last Answer : a. fresh

All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white

Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white

Last Answer : d. white

____ chocolate is the most common form of eating chocolate. a. Milk c. Dark b. Bittersweet d. Sweet

Description : ____ chocolate is the most common form of eating chocolate. a. Milk c. Dark b. Bittersweet d. Sweet

Last Answer : a. Milk

Solids may be considered to be either crystalline noncrystalline. The basic difference between them is that a crystal, in contrast to a noncrystal: w) has a sharp melting point x) has an irregular array of atoms y) exhibits double refraction z) has a completely regular atomic or molecular structure

Description : Solids may be considered to be either crystalline noncrystalline. The basic difference between them is that a crystal, in contrast to a noncrystal: w) has a sharp melting point x) has an irregular array of atoms y) exhibits double refraction z) has a completely regular atomic or molecular structure

Last Answer : ANSWER: Z -- HAS A COMPLETELY REGULAR ATOMIC OR MOLECULAR STRUCTURE

In terms of additives, ____ include both natural and synthetic colorants. a. flavors c. colors b. gums d. sweeteners

Description : In terms of additives, ____ include both natural and synthetic colorants. a. flavors c. colors b. gums d. sweeteners

Last Answer : c. colors

Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis

Description : Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis

Last Answer : a. pigments

The basic foundation of baked products is usually flour and ____. a. sugar c. liquid b. eggs d. leavening

Description : The basic foundation of baked products is usually flour and ____. a. sugar c. liquid b. eggs d. leavening

Last Answer : c. liquid

The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose

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

Sweetened condensed milk has an extended shelf-life due to the addition of ____. a. salt c. oxygen b. sugar d. vinegar

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

Bread is leavened with ____. a. yeast c. salt b. sugar d. baking soda

Description : Bread is leavened with ____. a. yeast c. salt b. sugar d. baking soda

Last Answer : a. yeast

Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water

Description : Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water

Last Answer : c. sugar

Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose

Description : Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose

Last Answer : c. sugar

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

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

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

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

Fruits and vegetables are graded based on their ____ and ____. a. size, shape c. smell, shape b. color, size d. smell, color

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

About ____ percent of the proteins of white flour are relatively insoluble. a. 55 c. 75 b. 65 d. 85

Description : About ____ percent of the proteins of white flour are relatively insoluble. a. 55 c. 75 b. 65 d. 85

Last Answer : d. 85

The enrichment of bakers’ white bread and rolls was made compulsory by the Federal government in ____ as a war measure to improve the nutritional status of the people. a. 1940 c. 1942 b. 1941 d. 1943

Description : The enrichment of bakers’ white bread and rolls was made compulsory by the Federal government in ____ as a war measure to improve the nutritional status of the people. a. 1940 c. 1942 b. 1941 d. 1943

Last Answer : b. 1941

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

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

____ 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

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

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

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

Last Answer : c. poverty

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

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

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

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

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

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

____ 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

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

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

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

Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Description : Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Last Answer : c. 800

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

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

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

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

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

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

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

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

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

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

Last Answer : d. bacteria

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

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

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

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

Most pathogenic bacteria are classified as ____. a. psychrotrophic c. psychrophilic b. thermotrophic d. mesophilic

Description : Most pathogenic bacteria are classified as ____. a. psychrotrophic c. psychrophilic b. thermotrophic d. mesophilic

Last Answer : d. mesophilic

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

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

Last Answer : c. Psychrotrophic

Molds and yeast are classified as ____. a. viruses c. fungi b. parasites d. bacteria

Description : Molds and yeast are classified as ____. a. viruses c. fungi b. parasites d. bacteria

Last Answer : c. fungi

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

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

Last Answer : a. Viruses

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

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

Last Answer : a. Water

A successful pollution prevention program requires frequent ____ to keep employees focused and careful. a. cleaning c. expense b. retraining d. reprimanding

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

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

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

Turbidity of water is ____. a. taste c. cloudiness b. smell d. content

Description : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content

Last Answer : c. cloudiness

Tea is made when the processed leaves of the tea plant are infused with ____. a. spices c. herbs b. boiling water d. enzymes

Description : Tea is made when the processed leaves of the tea plant are infused with ____. a. spices c. herbs b. boiling water d. enzymes

Last Answer : b. boiling water

The science and art of growing grapes for **** is called ____. a. vinification c. viticulture b. viniculture d. vineyard

Description : The science and art of growing grapes for wine is called ____. a. vinification c. viticulture b. viniculture d. vineyard

Last Answer : b. viniculture

____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring

Description : ____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring

Last Answer : a. Water

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

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

Last Answer : a. monosaccharide

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

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

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

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

Sugars and sugary foods provide a valuable and inexpensive source of ____. a. fat c. dessert b. energy d. carbohydrates

Description : Sugars and sugary foods provide a valuable and inexpensive source of ____. a. fat c. dessert b. energy d. carbohydrates

Last Answer : b. energy