Description : ____ is one of the most fermentable of all the sugars. a. Sucrose c. Fructose b. Maltose d. Glucose
Last Answer : d. Glucose
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 : Sucrose is a (A) Monosaccharide (B) Disaccharide (C) Polysaccharide (D) None of these
Last Answer : (B) Disaccharide
Description : Sucrose, ordinary table sugar, may be classified as a: w) Monosaccharide x) Disaccharide y) Polysaccharide z) Oligosaccharide
Last Answer : ANSWER: X -- DISACCHARIDE
Description : American consumers use approximately ____ percent of the total world catch of fish and shellfish. a. 14 c. 20 b. 3 d. 8
Last Answer : d. 8
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 : The lower limit of moisture by sun drying is approximately ____ percent. a. 10 c. 20 b. 15 d. 30
Last Answer : b. 15
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 : Which of the following carbohydrates is sweeter than sucrose? (a) Glucose (b) Fructose (c) Lactose (d) None of these
Last Answer : Fructose
Description : Sucrose is a disaccharide consisting of (A) Glucose and glucose (B) Glucose and fructose (C) Glucose and galactose (D) Fructose and galactose
Last Answer : (B) Glucose and fructose
Description : The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose
Last Answer : d. sucrose
Description : Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose
Last Answer : c. sugar
Description : Consider the following statements: (1) Cutin is a fatty acid polymer (2) Starch is a fatty acid polymer (3) Sucrose is monosaccharide (4) Maltose is polymer of fructose
Last Answer : Ans. ((b))
Description : Which of the following is not a monosaccharide? (a) Ribose (b) Fructose (c) Sucrose (d) Glucose
Last Answer : Sucrose
Description : Which of the following is true about sucrose? (a) It hydrolyzes to fructose and glucose. (b) It is a reducing sugar. (c) It is a monosaccharide. (d) It undergoes mutarotation in water.
Last Answer : It hydrolyzes to fructose and glucose.
Description : The National Marine Fisheries Service estimates that approximately ____ plants process fish and shellfish in the United States. a. 2,000 c. 2,500 b. 1,700 d. 1,500
Last Answer : d. 1,500
Description : Aquaculture facilities cultivate approximately ____ different species of fish and shellfish and grow a variety of aquatic plants. a. 20 c. 10 b. 30 d. 40
Last Answer : b. 30
Description : Beef is normally processed at approximately ____ months of age. a. 20 c. 17 b. 15 d. 18
Last Answer : a. 20
Description : The RDA is revised approximately every ____ years. a. five c. two b. ten d. three
Last Answer : a. five
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
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 : A whole egg, including the albumen, contains about ____ calories. a. 15 c. 40 b. 75 d. 120
Last Answer : b. 75
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 : 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
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 : 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 : 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 : To dry fruits out-of-doors, humidity below ____ percent is best. a. 60 c. 80 b. 70 d. 90
Last Answer : a. 60
Description : One slice of whole wheat bread is ____ percent water. a. 28 c. 32 b. 25 d. 38
Last Answer : d. 38
Description : ____ percent of the adult body is made up of water. a. Fifty-five c. Seventy-five b. Sixty-five d. Eighty-five
Last Answer : b. Sixty-five
Description : ____ makes up 14 to 17 percent of the skeleton. a. Magnesium c. Phosphorus b. Iron d. Sodium
Last Answer : c. Phosphorus
Description : Away-from-home meals and snacks now capture ____ percent of the U.S. food dollar. a. 45 c. 60 b. 30 d. 50
Last Answer : a. 45
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 : Starch is a (A) Polysaccharide (B) Monosaccharide (C) Disaccharide (D) None of these
Last Answer : A
Description : A carbohydrate composed of three to ten sugar molecules is called a(n) : (a) disaccharide (b) oligosaccharide (c) polysaccharide (d) monosaccharide
Last Answer : oligosaccharide
Description : Which one of the following statements is wrong? (a) Uracil is a pyrimidine. (b) Glycine is a sulphur containing amino acid. (c) Sucrose is a disaccharide. (d) Cellulose is a polysaccharide.
Last Answer : (b) Glycine is a sulphur containing amino acid.
Description : Which of the following is a disaccharide? (A) Sucrose (B) Glucose (C) Starch (D) Maltose
Last Answer : (A) Sucrose
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 : 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 : ____ 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 : Potato starch begins to ____ at a lower temperature than cornstarch. a. burn c. smell b. gelatinize d. separate
Last Answer : b. gelatinize
Description : Which is a disaccharide? (a) Glucose (b) Maltose (c) Fructose (d) Cellulose
Last Answer : Maltose
Description : The ratio of wheel diameter to gauge is about a. 0. 40 b. 0.55 c. 0. 75* d. 0. 90
Last Answer : c. 0. 75*
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 : 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