Description : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air
Last Answer : c. Spray
Description : ___ play an important role in the development of new foods and nonfood uses. a. Bakers c. Chemists b. Butchers d. Inspectors
Last Answer : c. Chemists
Description : ___ are plant portions generally high in water and fiber. a. Tubers c. Roots b. Stems d. Bulbs
Last Answer : b. Stems
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 : ___ can be achieved on the basis of density or size and shape. a. Separation c. Clarification b. Quality d. Flavor
Last Answer : a. Separation
Description : The most common drying method is ____ drying. a. freeze- c. spray b. sun or tray drying d. oven
Last Answer : c. spray
Description : What's in it that makes it taste like that?
Last Answer : Just like coffee, it's just decaffeinated and so it's decaffeinated
Description : What is a decaffeinated coffee with a name delivered from two French words meaning without caffeine?
Last Answer : Need answer
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 : What is a good brand of instant powdered espresso with the finest grind ?
Last Answer : It is my understanding that Starbuck’s makes a new ‘instant coffee cup’...you might try that.
Description : Does the DeLonghi EC155 espresso machine have a instant heater?
Last Answer : Yes, as does all espresso machines these days. The heater works very efficiently and quickly in the process.
Description : Examples of pulses that have a high content of trypsin inhibitors are: a. Black gram dal and lentil b. Cow pea & red gram c. Green gram & Bengal gram d. Soyabean & kidney bean
Last Answer : d. Soyabean & kidney bean
Description : When frozen, about one half of the volume of ice cream is ____. a. air c. cream b. water d. milk
Last Answer : a. air
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 : Atomization of spray fluid can achieved by : A. discharging the liquid through an orifice under pressure B. by breaking up the jet of liquid by a blast of _____ C. both A & B D. none
Last Answer : C. both A & B
Description : Pick out the wrong statement pertaining to the rotary dryer. (A) Flights (located in the inside shell of rotary dryer) lift the material being dried and shower it down through the current of ... D) Recommended peripheral speed of a rotary drier is in the range of 10 to 30 metres/minute
Last Answer : (C) Rotary dryer is suitable for drying sticky materia
Description : Is the coffee from a Nespresso machine as good as coffee made from a stove espresso pot or a french press?
Last Answer : It’s different. I like my Nespresso and I use it all the time. Is it “as good”? Probably not. But it’s better than Keurig.
Description : If you drink a machine made espresso coffee first thing in the morning does it give you a kick-start or have a bad effect?
Last Answer : Anything hot that I drink first thing in the morning makes me go to the bathroom. It’s for that reason that I have coffee or tea every morning. It’s part of my morning routine (get it done, take a shower, clean for the day and no dealing with going to the bathroom anywhere else but at home).
Description : What is your favorite type of coffee beans to use for espresso?
Last Answer : illy
Description : What features should I look for when buying an espresso coffee grinder?
Last Answer : When purchasing an espresso coffee grinder, some important features to look for include Semi-automatic operation, continuous grinding, Built-in dosage counter, and usability. You can go online to www.espressoplusmore.com in order to learn more about these grinders.
Description : Do espresso machines use regular coffee grounds?
Last Answer : They can use coffee grounds or coffee beans.
Description : What is the difference between using espresso pods and ground coffee?
Last Answer : Ground coffee won't take as fresh as espresso pods, but will be much cheaper.
Description : Can you properly make espresso in a regular coffee maker?
Last Answer : Yes, the good news is you can properly make espresso in your regular coffee pot, and also save yourself some money, rather than buying an espresso machine. The main additional work you will need to do to ... the espresso grounds. Other than that you will be set to go with a fresh cup of espresso!
Description : Coffee is prepared from coffee beans by leaching with (A) Cold water (B) Hot water (C) Dilute hot caustic solution (D) Naphtha
Last Answer : (B) Hot water
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 : 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 : Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces? a. EPA c. USDA b. FDA d. HACCP
Last Answer : a. EPA
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