1. Two unsaturated fatty acids are also called as "essential fatty acids" because:
2. What are the characteristics of glass?
3. The basic operational and environmental conditions applied to produce safe foods are called:
4. Minimum water activity required for some yeasts and molds to grow is
5. Risk for coronary heart disease may increase with high intakes of:
6. Non-acidic foods have a pH range of
7. Organic acids used in food preservation include:
9. The highest level of energy per gram is provided by
10. The other name for 'pre-requisite programs' is
11. The two main components of GMPs essential for the success of the food safety system are:
12. Water activity (aw) is closely related to:
13. Proteins that act like catalyst for some biochemical reaction is called as:
14. At a specific temperature, the number of minutes required to destroy the desired number of cells of any microbe is
15. Food is preserved by producing a shock wave that inactivates micro-organisms. What is this method of preservation called?
16. The category of cholesterol which is also referred to as 'good cholesterol' is:
17. 'Meat' is defined as:
18. The first city in India to be accorded the CSFH tag by FSSAI in 2008 is:
19. Special course in food safety training and certification programs is created for:
20. A person of rank _____________ should be in the post of Chairperson of the Food Safety and Standards Act, 2006.
21. As per the FSS (Packaging and Labelling) Regulations, 2011, the bottle should be sealed in such a way that:
22. As per the government regulations and recommendations, voluntary standards concerning the composition, quality, inspection, and labeling of specific food products include:
23. What was the drawing inspiration for the Swasth Bharat Yatra, which is part of the Eat Right India campaign?
24. What is the full form of AGMARK?
25. What is the extension of 'FoSCoRIS'?
26. Where is the Central AGMARK Laboratory situated?
27. Maharashtra Agro Industries Development Corporation Ltd promotes:
28. A fruit pulp is defined as:
29. The high risk food business or the food business which require special attention include:
30. A portal that allows a consumer to share their concerns, know their rights, authenticate the license/registration certificate of food business operators, etc., is called?
31. The % Daily Value is based on a _____________________ calorie diet.
32. Which of the following may NOT be used as a claim on a food label?
33. Which of the following foods is NOT exempted from food labeling?
34. The basal metabolism rate of a human being is NOT affected by ___
35. Water functions in the body to
36. A calorie is the amount of energy required to raise _________________ of water one degree _______________.
37. In food, carbohydrates supply ___________________ Kcal. per gram.
38. Which of the following food processing operations is NOT for cooling food products?
39. In food, proteins supply ___________________ Kcal. per gram.
40. Which one of the following is a type of food preserved, in part, by bacteria?
41. Which of the following is NOT an essential function of a food container?
42. Protein is required for
43. Bacteria cannot grow in an all environment because of lack of _____________________ available moisture.
44. Which of the following work together to maintain chemical, fluid, and electrical balance between tissue cells and blood?
45. Which of the following cannot be digested, absorbed, but looks, feels, and behaves like fat?
46. Which of the following is a macromineral needed by our bodies to maintain health?
47. To make some ready-to-eat cereals, manufacturers use:
48. To ensure that the foods you store maintain their safety and quality, make sure your refrigerator is at ______________ degrees Fahrenheit
49. A fatty acid does NOT contain which of the following elements?
50. To increase shelf life, the air in a controlled atmosphere storage room containing apples should contain only ______________ % oxygen rather than the 21% found in normal air.
51. The ______________________ regulates genetically engineered microbes used in natural pesticides.
52. The ______________________ dose is the largest dose that the animal in an experiment can take without endangering its health.
53. Application efficiency of pesticides can be improved by
54. A left-over hotdish needs to be reheated prior to serving again. The internal temperature of the food should reach____________________ degress F.
55. In which of the following foods is solanine considered a toxin?
56. An emulsifier ______________
57. A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occur during exposure to oxygen is called an __________________________.
58. Starch is a ____________________
59. If the legal maximum of nitrite (N02) is 156 ppm, how much sodium nitrite can you legally add to 1 kg. of meat?
60. __________________ stands for a system that is used to enhance food safety in food processing, packaging, storage, distribution, and preparation.
61. The registers or approves the use of pesticide tolerance levels _______________________ for pesticide levels in food.
62. ____________are places in the food processing system where the lack of proper control can result in a safety risk for the consumer.
63. A food additive that promotes or produces a desired physical state or texture is called a(n) ______________________
64. Tomatoes are stored and shipped at temperatures between
65. ___________________ is defined as individual cells of crop plants exhibiting desirable characteristics, which are selected and grown into mature plants.
66. A bacteria that can contaminate poultry products and cause food borne illness in humans is __________________
67. Two factors that accelerate rancidity in food products are ___________________ and ________________
68. The most effective way to eliminate living microorganisms in spices is
69. A method of food preservation that does destroy microorganism and enzymes is __________________
70. The food pyramid indicates that the group is the where you should obtain the most servings each day.
71. An addition to of a nutrient to foods such as adding vitamin 0 to milk is called ____________
72. Only Lactic acid bacteria can ferment sugars and nutrients in pickles because they
73. Which is of the following food components is primarily derived from fruits, vegetables, and grains?
74. ____________________ grams of a day’s food intake should be protein
75. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of
76. Anemia is a disease resulting from a low red blood cell count. The red blood cells are the cells that carry _____________________ throughout the body or absorbtion.
77. Fiber is not digestible, it passes through the intestine system and is removed in the stools. It absorbs water on its way through the digestive systems and results in a softer stool, reducing the risk of:
78. An example of a food attribute would be the ___________
79. Canning food products is a method of
80. _____________________ is the number of degrees Fahrenheit required for a specific thermal death time curve to pass through one log cycle, or achieve 90% destruction.
81. Essential amino acids __________
82. An antioxidant is added to food products to ____________________
83. To produce sauerkraut, cabbage undergoes a ____________ process.
84. Casein in milk is an example of a ___________
85. An ingredient statement for a food product states that the food contains ‘flour, starch, salt, flavorings, MSG and BHT. MSC is considered to be a __________________
86. Listeria monocytogenes is a bacteria that grows at refrigeration temperatures and is considered to be a ____________________
87. Removing all of the visible dirt, grime, grease and food particles in a food processing facility is called _________________
88. The use of food additives in U.S. food products is regulated by the _______________________
89. Carbonation in soft drinks is commonly achieved by adding
90. A plant employee that wears street shoes in a food manufacturing facility is not following
91. The ___________ are the major parts of a wheat kernel.
92. Retail marketing of meat was revolutionized with the introduction of ___________ in the 1960’s.
93. __________________________ was the first person to develop frozen foods on a commercial basis.
94. An extruder is a piece of equipment commonly used to form __________
95. A mom-and-pop store is a __________
96. A list of ingredients must be included on a food label. These ingredients are listed in descending order according to ingredient
97. Of the estimated 10,000 products introduced each year approximately _________________ percent will survive in the marketplace.
98. Oil and water separate when mixed together due to the ___________ portions of fatty acids in oil.
99. During the freezing process ___________ can damage cell walls leading to changes in product texture and quality.
100. ________________ is composed of one molecule of glycerol and three fatty acids.
101. Fragments of lipids and other components that are formed in lipid-containing foods that undergo irradiation are called
102. ____________________ is a system for monitoring food production for compliance with health, safety and product standards
103. A complex protein molecule that stimulates or speeds up a specific chemical reaction without being used up itself is called a(n) _____________________
104. A food contains 6 grams of fat. That would be equivalent to ___________ calories.
105. Sucrose, or table sugar, is __________
106. Lemon juice which is acidic would have an approximate pH of __________
107. The process when ice becomes water vapor without first going through a liquid state is called ___________________
108. To determine the amount of free water available for microorganisms to grow in a food product, ___________ is measured.
109. Proteins are primarily composed of ___________
110. By using ________________ the microbial species introduced for fermentation can be controlled
111. Foods that have a pH >5.3 are considered to be __________
112. HACCP is an acronym that stands for ___________
113. ___________________ is responsible for the bright cherry red color of ground beef.
114. Milk undergoes a process called ___________ that is intended to break down fat globules so they are smaller and more uniform in size.
115. Chemically leavened dough uses ___________ as a leavening agent.
116. _________________ is the ingredient that imparts a unique color and flavor to cured neat products
117. A food that can be stored at room temperature for a prolonged or indefinite time period with minimal quality deterioration is said to be _________
118. When vegetables are stored they undergo a process termed __________ that yields principally water and carbon dioxide.
119. When marketing a new food product nationally to the public, major food companies will launch a ___________
120. An eating establishment that does not have table service is considered to be a ____________ restaurant.
121. __________ is the science of evaluating a food product for smell, appearance, taste and texture.
122. Starch is a type of __________
123. At sea altitude, water boils at _________.
124. Margarine is formed by adding hydrogen atoms to unsaturated fatty acids, a process otherwise known as
125. ___________ is the process of thawing frozen products.
126. Egg white changes from a clear liquid to an opaque white solid upon heating due to ____________ denaturation
127. The correct calculation for optimal inventory is:
128. The terms “chewy”, “fibrous”, “gritty”, “mealy”, and “sticky” are important in the of foods.
129. All meat should be cooked to the following temperature to kill Salmonella species:
131. If NOEL value of a pesticide is 3 grams, what is the ADI for each kilogram of body weight?
132. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of:
133. Only three processes have been identified to safely eliminate living microorganisms. They are:
134. Bacteria do not thrive below 40° F or above ______________ ° F.
135. When a food scientist appraises a food using sight, smell, taste and possibly touch, this is often referred to as:
136. Using salt to control the unwanted growth of microorganisms in food:
137. Which of the following is not a primary function of protein?
138. Which is of the following food component is primarily derived from red meat and poultry?
139. Cholesterol is a chemical that actually belongs to the ______________ family.
140. The acceptable daily intake (ADI) of a non.carcinogen is:
141. Which one of the following is NOT a type of food preserved by mold?
142. Which of the following is NOT a way to control food pathogens?
143. A toxin commonly found in corn and peanuts is:
145. A chemical linked to long-term effect such as cancer, sterility and birth defects could cause which of the following:
146. Antioxidants perform all of the following except:
147. If NOEL value of a pesticide is 1 gram, what is the Acceptable Daily Intake (ADD for each kilogram of body weight?
148. Three kinds of information must be found on a food label. One of those listed is incorrect. Which one of the following is incorrect?
149. In most cases, which phrase meant that the food product in question contains no nutritive carbohydrate sweetener, either added or naturally occurring, and is a low or reduced calorie food?
150. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of:
151. Only three processes have been indentified to safely eliminate living microorganisms. They are:
152. A major criticism of American diets and eating patterns is that our diet contains far too much
153. A discovery by a it century economist relating family income with food purchases as a proportion of total expenditures is often referred to as:
154. Which of the following is not an essential function of a food container?
155. Which of the following foods cannot be effectively frozen?
156. If acidic foods(such as tomatoes) are added to milk,
157. An addition of a nutrient to foods such as adding vitamin D to milk is called ____________
158. The demand for which of the following food products would go up the least if per capita income increased significantly?
159. Which of the following processes changes liquid oils into semisolids and makes the oil less susceptible to oxidation and rancidity?
160. Which of the following is NOT a type of food processing?
161. Bacteria cannot grow in all environment because of lack of available moisture.
162. A synthetic hormone to increase milk production is
163. Which of the following would be a requirement or function of a commercial food container:
164. Which one of the following uses mold to derive the final product?
165. ___________________ means that the product contains bacteria that can make more of the product.
166. Surface-like agents that prevent like-particle conglomeration are:
167. A bacteria that infects plants through would sites and can inject DNA into cells is:
168. An example of a GMP would be
169. In HACCP systems, critical points should be identified so that hazard can be_________
170. The HACCP process uses _________to show the entire food processing operation.
172. Good Manufacturing Practices are used to:
173. The enzyme added to milk to cause curd formation in cheese is called
174. The building blocks of protein are called
175. ______________________ is a preventative food safety program required by juice processors.
176. The brownish color of aerobically packaged ground beef that has been stored in a refrigerator for several days is due to
177. Milk and ice cream processing involves both homogenization and pasteurization. Homogenization is ____________
178. All the essential amino acids would most likely be found in one serving of ________
179. ___________ is an ingredient used in food to slow the reaction of lipids forming free radicals leading to oxidative rancidity in food.
180. When water is used as an ingredient in food formulations, it must be
