Description : One ounce of blue cheese has ____ grams of fat. a. five c. seven b. six d. eight
Last Answer : d. eight
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 : 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 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 : 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 : 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 : Retortable pouches for packaging have ____ layers. a. three c. four b. two d. five
Last Answer : a. three
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 : The RDA is revised approximately every ____ years. a. five c. two b. ten d. three
Last Answer : a. five
Description : Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism
Last Answer : c. poverty
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 : 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 : 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 : 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 : Constant segments of heavy chains are of (A) Five types (B) Six types (C) Seven types (D) Eight types
Last Answer : Answer : D
Description : The total number of planets revolving around the sun is – (1) Five (2) Eight (3) Seven (4) Six
Last Answer : (2) Eight Explanation:There are 8 planets of the solar system that revolve around the sun: Mercury, Venus, Earth, Mars, Jupiter, Saturn, Uranus, and Neptune. Pluto was stripped of its planetary status and categorized as a 'dwarf planet' by the International Astronomical Union in 2005.
Description : IUCN categorized major threatened species under : (1) seven classes (2) five classes (3) six classes (4) Eight classes
Last Answer : Explanation: At present, the IUCN Red List of Threatened Species (also known as the Red Data List) lists eight classes of organism under the group of "threatened categories" of endangered; ... tag is applied are: mammals; birds; reptiles; amphibians; fishes; insects; mollusks; and plants.
Description : How many pairs of contrasting characters in pea plants were studied by Mendel in his experiments? (a) Eight (b) Seven (c) Five (d) Six
Last Answer : b) flower position
Description : In the foreign post for the purpose of fixing surcharges and combined charges all the countries and territories are divided into a) Six groups b) Seven groups c) Five groups d) Eight groups
Last Answer : a) Six groups
Description : Among flowers of Calotropis, tulip, Sesbania, Asparagus, Colchicum, sweet pea, Petunia, Indigofera, mustard, soybean, tobacco and groundnut, how many plants have corolla with valvate aestivation? (a) Six (b) Seven (c) Eight (d) Five
Last Answer : (b) Seven
Description : No of Ingredient of Portion are? (i) Five. (ii) Six (iii) Seven* (iv) Eight
Last Answer : (iii) Seven*
Description : The total number of planets revolving around the sun is (1) Five (2) Eight (3) Seven (4) Six
Last Answer : Eight
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 : 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 : 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 : 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