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 : The enrichment of bakers’ white bread and rolls was made compulsory by the Federal government in ____ as a war measure to improve the nutritional status of the people. a. 1940 c. 1942 b. 1941 d. 1943
Last Answer : b. 1941
Description : ___ coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air. a. Decaffeinated c. Black b. Instant d. Espresso
Last Answer : b. Instant
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 : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates
Last Answer : c. pigments
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 : Sugars and sugary foods provide a valuable and inexpensive source of ____. a. fat c. dessert b. energy d. carbohydrates
Last Answer : b. energy
Description : Monoglycerides and diglycerides are used as ____ in a variety of foods. a. emulsifiers c. calories b. flavor d. color
Last Answer : a. emulsifiers
Description : Foods that are sterilized by irradiation can be stored for ____ without refrigeration. a. years c. weeks b. months d. days
Last Answer : a. years
Description : Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms
Last Answer : c. raisins
Description : Low-temperature ____ evaporators are used for heat-sensitive foods. a. ultrafiltration c. vacuum b. osmosis d. drum
Last Answer : c. vacuum
Description : Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water
Last Answer : c. sugar
Description : Low-acid foods have pH values of ____ or less. a. 5.2 c. 3.9 b. 4.6 d. 4.2
Last Answer : b. 4.6
Description : ____ or spectrophotometers can be used for measuring transparent foods. a. Thermometers c. Liquid b. Meters d. Colorimeters
Last Answer : d. Colorimeters
Description : The main role of starch in the recipe of rice pudding is that of a _______. a. Binding agent b. Coating agent c. Leavening agent d. Gelling agent
Last Answer : d. Gelling agent
Description : The most important aspect of poultry meat is its ____ quality. a. eating c. texture b. color d. versatile
Last Answer : a. eating
Description : The most important food appearance factor is ____. a. color c. shape b. size d. packaging
Last Answer : a. color
Description : Fiber is important in ____ function. a. bowel c. muscle b. stomach d. skeletal
Last Answer : a. bowel
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 : Duties of Inspectors, R.M.S. are a) Entrusted mainly with the duties of checking the sorting work done by sections and mail offices b) Making investigations into important cases of loss, fraud etc ... to the office of Heads of Circles they are designated as Sorting Inspectors. d) All the above
Last Answer : d) All the above
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 : 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 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
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 : Turbidity of water is ____. a. taste c. cloudiness b. smell d. content
Last Answer : c. cloudiness
Description : Which organization issues the National Primary Drinking Water Regulations? a. FDA c. EPA b. NRA d. USA
Last Answer : c. EPA
Description : Tea is made when the processed leaves of the tea plant are infused with ____. a. spices c. herbs b. boiling water d. enzymes
Last Answer : b. boiling water