Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates
Last Answer : c. pigments
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 : Carbohydrates and proteins provide about ____ calories per gram. a. 5 c. 4 b. 2 d. 6
Last Answer : c. 4
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 : ____ is one of the most fermentable of all the sugars. a. Sucrose c. Fructose b. Maltose d. Glucose
Last Answer : d. Glucose
Description : Fats and oils contain ____ times more energy than proteins and carbohydrates. a. 2.25 c. 1.5 b. 2 d. 3
Last Answer : a. 2.25
Description : Lowfat (1%) chocolate milk has ____ grams of carbohydrates. a. 15 c. 32 b. 26 d. 21
Last Answer : b. 26
Description : Carbohydrates are composed of ____ and ____. a. carbon, water c. zinc, aluminum b. hydrogen, oxygen d. gold, calcium
Last Answer : a. carbon, water
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 : Which of the following is the source of carbohydrates? a. plant c. animal b. human d. insect
Last Answer : a. plant
Description : 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
Last Answer : b. 30
Description : Each gram of fat contains ____ kcal. a. 8 c. 7 b. 9 d. 6
Last Answer : b. 9
Description : ____ make up the major components of fat, butter, shortening, and oil. a. Compounds c. Spingolipids b. Composites d. Triglycerides
Last Answer : d. Triglycerides
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 : One ounce of blue cheese has ____ grams of fat. a. five c. seven b. six d. eight
Last Answer : d. eight
Description : Fat contributes about ____ calories per gram. a. 9 c. 8 b. 10 d. 7
Last Answer : a. 9
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 : ____ 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 : Monoglycerides and diglycerides are used as ____ in a variety of foods. a. emulsifiers c. calories b. flavor d. color
Last Answer : a. emulsifiers
Description : Foods that are sterilized by irradiation can be stored for ____ without refrigeration. a. years c. weeks b. months d. days
Last Answer : a. years
Description : Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms
Last Answer : c. raisins
Description : Low-temperature ____ evaporators are used for heat-sensitive foods. a. ultrafiltration c. vacuum b. osmosis d. drum
Last Answer : c. vacuum
Description : Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water
Last Answer : c. sugar
Description : Low-acid foods have pH values of ____ or less. a. 5.2 c. 3.9 b. 4.6 d. 4.2
Last Answer : b. 4.6
Description : ____ or spectrophotometers can be used for measuring transparent foods. a. Thermometers c. Liquid b. Meters d. Colorimeters
Last Answer : d. Colorimeters
Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy
Last Answer : b. vitamins
Description : Reducing the volume and weight of a product saves ____ during processing. a. time c. money b. energy d. flavor
Last Answer : c. money
Description : ____ is the transfer of energy in the form of electromagnetic waves. a. Compulsion c. Convection b. Radiation d. Conduction
Last Answer : b. Radiation
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 : Have you ever eaten something sugary, like a dessert, in place of nutritious food when you were really hungry?
Last Answer : I’ve done it at work a few times. It made me feel like absolute balls.
Description : carbohydrates are nutrients that supply the main energy source for the body, in the form of sugars. -General Knowledge
Last Answer : The given statement is true.
Description : What is the primary source of sugary foods ?
Last Answer : Green plants are the primary source of sugary foods.
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 : 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 : 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 : 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