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 : 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 : Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet
Last Answer : a. crystalline
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
Description : In the grading process, eggs are examined for both interior and exterior quality and are sorted according to ____. a. color c. weight b. shape d. breed
Last Answer : c. weight
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 : Reducing the volume and weight of a product saves ____ during processing. a. time c. money b. energy d. flavor
Last Answer : c. money
Description : 2. Arrange the following fractions in ascending order:(i) \( \frac{3}{8}, \frac{5}{6}, \frac{6}{8}, \frac{2}{4}, \frac{1}{3} \)(ii) \( \frac{4}{6}, \frac{3}{8}, \frac{6}{12}, \frac{5}{16} \)3. Arrange the ... ( \frac{23}{3} \) and 6(iii) \( \frac{18}{20} \) and \( \frac{21}{25} \)(iv) \( 3 \frac{3
Last Answer : 2. Arrange the following fractions in ascending order: (i) \( \frac{3}{8}, \frac{5}{6}, \frac{6}{8}, \frac ... frac{3}{10} \) and \( 2 \frac{7}{15} \)
Description : Write a program to create two threads. One thread will display the numbers from 1 to 50 (ascending order) and other thread will display numbers from 50 to 1 (descending order).
Last Answer : class Ascending extends Thread { public void run() { for(int i=1; i<=15;i++) { System.out.println("Ascending Thread : " + i); } } } class Descending extends Thread { ... a=new Ascending(); a.start(); Descending d=new Descending(); d.start(); } }
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 : 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 : 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 : ____ 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 : ____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above
Last Answer : b. Primary
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 : The use of food additives is controlled by the ____ clause. a. Delaney c. Delaware b. Additive d. Supplement
Last Answer : a. Delaney
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 : 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 : ____ 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 : 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 : 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 : 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
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 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 : 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 : 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
Description : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content
Last Answer : c. cloudiness