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

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
by

1 Answer

Answer :

d. caustic
by

Related questions

____ is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant. a. Tempeh c. Yogurt b. Tofu d. Cheddar

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

Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms

Description : Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms

Last Answer : c. raisins

The use of U.S. grade standards for fruits and vegetables is ____ in most cases. a. required c. confusing b. helpful d. voluntary

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

The quality of most fresh vegetables can be judged reasonably well by their ____ appearance. a. internal c. leafy b. external d. green

Description : The quality of most fresh vegetables can be judged reasonably well by their ____ appearance. a. internal c. leafy b. external d. green

Last Answer : b. external

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

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

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

____ and ____ are already solid and lend themselves to sun or tray drying. a. Cheese, meats c. Cheese, vegetables b. Fruits, vegetables d. Fruits, meats

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

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

____ 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

All raw milk must be processed within ____ hours of receipt at the processing plant. a. 24 c. 48 b. 36 d. 72

Description : All raw milk must be processed within ____ hours of receipt at the processing plant. a. 24 c. 48 b. 36 d. 72

Last Answer : d. 72

Reducing the volume and weight of a product saves ____ during processing. a. time c. money b. energy d. flavor

Description : Reducing the volume and weight of a product saves ____ during processing. a. time c. money b. energy d. flavor

Last Answer : c. money

A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor. a. positive c. negative b. centrifugal d. hand

Description : A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor. a. positive c. negative b. centrifugal d. hand

Last Answer : a. positive

In ____, FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and ****. a. 1988 c. 1997 b. 1975 d. 1990

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

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

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

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

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

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

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

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

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

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

The lobster is a common ____ used for food. a. mollusk c. shrimp b. crustacean d. eel

Description : The lobster is a common ____ used for food. a. mollusk c. shrimp b. crustacean d. eel

Last Answer : b. crustacean

____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above

Description : ____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above

Last Answer : b. Primary

Research on food irradiation dates back to the ____. a. 1930s c. 1910s b. 1940s d. 1920s

Description : Research on food irradiation dates back to the ____. a. 1930s c. 1910s b. 1940s d. 1920s

Last Answer : d. 1920s

____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Description : ____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Last Answer : d. Acidulants

The use of food additives is controlled by the ____ clause. a. Delaney c. Delaware b. Additive d. Supplement

Description : The use of food additives is controlled by the ____ clause. a. Delaney c. Delaware b. Additive d. Supplement

Last Answer : a. Delaney

Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Last Answer : b. vitamins

Fermentation is the ____ form of food preservation. a. oldest c. best b. newest d. cheapest

Description : Fermentation is the ____ form of food preservation. a. oldest c. best b. newest d. cheapest

Last Answer : a. oldest

Intimate contact occurs between the food or package and the refrigerant with ____ freezing. a. blast c. cold b. pressure d. immersion

Description : Intimate contact occurs between the food or package and the refrigerant with ____ freezing. a. blast c. cold b. pressure d. immersion

Last Answer : d. immersion

____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal

Description : ____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal

Last Answer : b. Quality

Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates

Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates

Last Answer : c. pigments

The most important food appearance factor is ____. a. color c. shape b. size d. packaging

Description : The most important food appearance factor is ____. a. color c. shape b. size d. packaging

Last Answer : a. color

The first RDA were published by a group known as the ____. a. Food and Drug Administration c. National Nutrition Program b. National Institutes of Health d. Environmental Protection Agency

Description : The first RDA were published by a group known as the ____. a. Food and Drug Administration c. National Nutrition Program b. National Institutes of Health d. Environmental Protection Agency

Last Answer : c. National Nutrition Program

Over ____ new food products are introduced each year. a. 10,000 c. 20,000 b. 5,000 d. 30,000

Description : Over ____ new food products are introduced each year. a. 10,000 c. 20,000 b. 5,000 d. 30,000

Last Answer : d. 30,000

Food is a ____ commodity. a. global c. local b. national d. state

Description : Food is a ____ commodity. a. global c. local b. national d. state

Last Answer : a. global

Away-from-home meals and snacks now capture ____ percent of the U.S. food dollar. a. 45 c. 60 b. 30 d. 50

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

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

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

Pigments in fruits and vegetables which are white in color are known as: a. Carotenoids b. Anthocyanins c. Anthoxanthins d. Chlorophyll

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

Trick on peeling boiled eggs

Description : Don't know about a trick? I probably have a lot of fresh eggs and they can't be peeled at all.

Last Answer : depending on what you need it for, if only for a spread and the like, I will cut it in half with a knife and dig out the inside with a spoon, I usually have two halves in total (a few years of experience), so you can use it differently ...

____ are the largest of the microorganisms but are still single cells, and some produce spores. a. Yeast c. Molds b. Bacteria d. Ameba

Description : ____ are the largest of the microorganisms but are still single cells, and some produce spores. a. Yeast c. Molds b. Bacteria d. Ameba

Last Answer : a. Yeast

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

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

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

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