Description : Which organization issues the National Primary Drinking Water Regulations? a. FDA c. EPA b. NRA d. USA
Last Answer : c. EPA
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
Description : Rules developed by the ___ are designed to protect the health and welfare of consumers. a) United States Department of Agriculture (USDA) b) Protein and Lactose Organization (PLO) c) Future Farmers of America (FFA) d) Food and Drug Administration (FDA)
Last Answer : d) Food and Drug Administration (FDA)
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
Description : Sequestrants are ____ agents. a. cheating c. chilling b. chelating d. charcoal
Last Answer : b. chelating
Description : ____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above
Last Answer : b. Primary
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
Description : ____ is the transfer of heat from one particle to another by contact. a. Conduction c. Radiation b. Convection d. Combustion
Last Answer : a. Conduction
Description : What organization has published safety guidelines for the maximum limits of RF energy near the human body? A. The American National Standards Institute (ANSI). B. The Environmental Protection ... Communications Commission (FCC). D. The Institute Of Electrical and Electronics Engineers (IEEE).
Last Answer : A. The American National Standards Institute (ANSI).
Description : Which types of chemical bonds are the weakest? a. covalent c. ionic b. Van der Waals d. none of the above
Last Answer : b. Van der Waals
Description : The browning reaction due to chemical reaction between an amino acid and a reducing sugar, usually requiring heat is called as _____: a. Dextrinization b. Maillard reaction c. Scorching d. Caramelization
Last Answer : b. Maillard reaction
Description : The following statement(s) is/are true concerning initial microbiologic diagnostic techniques. a. Appropriate expeditious transport of specimens to the microbiology laboratory is essential for obtaining accurate ... a 4-to 8-fold increase over the MIC to be considered clinically efficacious.
Last Answer : Answer: a, c, d Because most surgical infections are polymicrobial, specimens should be cultured for aerobic and anaerobic bacteria, as well as fungi. Although aerobic and aerotolerant ... fold increase over MIC during the peak serum level have been demonstrated to be clinically efficacious
Description : The use of prophylactic antibiotics has become commonplace. Which of the following statement(s) is/are true concerning the prophylactic use of antibiotics? a. The appropriate use of prophylactic ... d. The topical use of antimicrobial agents is of no advantage in the prophylactic setting
Last Answer : Answer: a Intravenous administration of an antibiotic is clearly indicated for patients undergoing clean contaminated operations. These antibiotics should be administered prior to surgery ... of antimicrobial agents is equivalent to the administration of intravenous antimicrobial agent antibiotics
Description : Antibacterial agents can be classified with regard to their structure, mechanism of action, and activity pattern against various types of bacterial pathogens. Which of the following ... are both bacteriostatic d. Sulfonamides and trimethoprim act synergistically to inhibit purine synthesis
Last Answer : Answer: a, b, d Penicillins, cephalosporins, and monobactams possess a b-lactam ring of some type and act to bind bacterial division plate proteins, thus inhibiting cell wall ... act in different mechanisms to inhibit protein synthesis, therefore two agents in combination act synergistically
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 : 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 : One well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine
Last Answer : d. margarine
Description : Commercial laminates with as many as ____ layers can be custom-designed for packaging a specific product. a. eight c. ten b. three d. five
Last Answer : a. eight
Description : Yogurt is a semi-solid fermented milk product that originated centuries ago in ____. a. Hungary c. Romania b. Bulgaria d. Germany
Last Answer : b. Bulgaria
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 : 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
Description : The use of food additives is controlled by the ____ clause. a. Delaney c. Delaware b. Additive d. Supplement
Last Answer : a. Delaney
Description : Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism
Last Answer : c. poverty
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 : 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 : 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
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 : The lobster is a common ____ used for food. a. mollusk c. shrimp b. crustacean d. eel
Last Answer : b. crustacean
Description : Research on food irradiation dates back to the ____. a. 1930s c. 1910s b. 1940s d. 1920s
Last Answer : d. 1920s
Description : ____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants
Last Answer : d. Acidulants
Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy
Last Answer : b. vitamins
Description : Fermentation is the ____ form of food preservation. a. oldest c. best b. newest d. cheapest
Last Answer : a. oldest
Description : ____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal
Last Answer : b. Quality
Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates
Last Answer : c. pigments
Description : The most important food appearance factor is ____. a. color c. shape b. size d. packaging
Last Answer : a. color
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
Description : Food is a ____ commodity. a. global c. local b. national d. state
Last Answer : a. global
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 : HACCP stands for a. Hazard analysis and critical control pressure b. Human analysis and critical control point c. Hazard analysis and critical control point d. Hazard analysis and critical correlation point
Last Answer : c. Hazard analysis and critical control point
Description : A FDA – approved ingredient for protection against painful sensitivity of the teeth due to cold, heat, acids, sweets or contact is (a) Dicalcium phosphate (b) Sodium lauryl sulfate (c) 5% potassium nitrate (d) Zinc chloride (e) Calcium carbonate
Last Answer : Ans: C
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
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 : 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 : ___ 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 : 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 : 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