Recent questions tagged food-science

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 : 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 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 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

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 : The science and art of growing grapes for wine is called ____. a. vinification c. viticulture b. viniculture d. vineyard

Last Answer : b. viniculture

Description : When did the world’s first vitamin-fortified fruit drinks appear? a. 1950 c. 1940 b. 1942 d. 1948

Last Answer : d. 1948

Description : ____ is the major ingredient of carbonated soft drinks. a. Water c. Corn Syrup b. Caffeine d. Flavoring

Last Answer : a. Water

Description : Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide

Last Answer : a. monosaccharide

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 : ____ chocolate is the most common form of eating chocolate. a. Milk c. Dark b. Bittersweet d. Sweet

Last Answer : a. Milk

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 : The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose

Last Answer : d. sucrose

Description : The principal ingredient of candies, including chocolate, is the ____. a. eggs c. sweetener b. milk d. butter

Last Answer : c. sweetener

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 : Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet

Last Answer : a. crystalline

Description : One of the most common physical tests performed on fats is a determination of the ____ point. a. boiling c. melting b. cooling d. separating

Last Answer : c. melting

Description : The U.S. Surgeon General recommended that fat be reduced to ____ percent of the total dietary calories. a. 20 c. 15 b. 30 d. 25

Last Answer : b. 30

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 : ____ is a selective process that can be controlled to produce various levels of hardening. a. Winterization c. Hydrogenization b. Bleaching d. Degumming

Last Answer : c. Hydrogenization

Description : The first step in the refining process of many oils is ____. a. degumming c. bleaching b. refining d. winterization

Last Answer : a. degumming

Description : Each gram of fat contains ____ kcal. a. 8 c. 7 b. 9 d. 6

Last Answer : b. 9

Description : ____ make up the major components of fat, butter, shortening, and oil. a. Compounds c. Spingolipids b. Composites d. Triglycerides

Last Answer : d. Triglycerides