Fl FFA even years Food Science questions

_____ fruits produce ethylene gas during ripening.

___ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again

Which vitamin is used most commonly to control browning in fruits by enzymes?

Microbes that prefer cold temperatures are ____

Fruits and vegetables are grades based on their ____ and _____

___ like onions and garlic are enlargements above the roots

Which types of chemical bonds are the weakest

Fiber is important in ____ function

The first RDA were publishes by a group known as the _____

___ milk is a traditional milk fermented with Lactobacillus acidophilus (LA)

____ can destroy the microorganisms and inactive enzymes

___ drying is the most used method for producing milk powders

Bacteria or molds that require atmospheric oxygen are _____

Household fridges usually run at ____° to ___ °F

____ serves as a universal solvent.

Sweetened condensed milk has an extend shelf-life due to the addition of ___

____ dissolve in water & are made of powders, granules, liquids, or other special-purpose forms

Organic Chemistry involves molecules that contain which element

____ juice is probably the most popular processed juice

Fruits and vegetables get their characteristic color from ____.

Foods that are sterilized by irradiation can be stored for ___ without refrigeration

Covalent bonds are formed by the sharing of a pair of ______

Carbs and proteins provide about_____ calories per gram

Read & answer the question.

The freezing point for pure water is ___° F

Cool storage is considered any temperature from ___° to ___°F

__ prepare pies, breads, rolls, muffins, cookies, icings & frostings, and many other foods, depending on where they work

_____ are the largest of the microorganisms but are still single cells, and some produce spores

The RDA was initially established during ____

Which organization issues the National Primary Drinking Water Regulations?

Read & answer the question.

The vacuole of a plant is composed of ____ with soluble substances dissolved within it.

All ice cream is made from a basic ____ mix

Sequestrants are ___ agents

___ is made by churning pasteurized cream

Candies based on a ____sugar include rock candy, fondant, and fudge.

Microwave radiation is often called ___ radiation

___ are sides of fish cut lengthwise away from the backbone

Ingredients on a food label are listed in ____ order, based on weight .

Naturally occurring _____ play a role in food coloring

_____ chocolate is the most common form of eating chocolate.

The use of U.S grade standards for fruits and vegetables is _____ in most cases.

Irradiation causes undesirable flavor changes in ___ products

___ are covered by a crustlike shell and have segmented bodies (like insects)

Chefs prepare delicious meals and participate in _______ to show off chefs' talents.

The quality of most fresh vegetables can be judged reasonably well by their _____ appearance.

Most bacteria are killed at ___ °to ___ °F, but spores are not

In terms of additives, ___ include both natural and synthetic colorants

The DRVs for the energy-producing nutrients are calculated as fat based on ___ percent of calories.

Acid coagulated ___ cheese may include cottage cheese, quark, and cream cheese

In major production areas , dairies of ___ cows or more are not uncommon

On average, Americans eat about __ pounds of fish and shellfish each year

How long will frozen orange juice last at 10° F

Read & answer the question.

On first reading, an employer will spend ___ seconds reading a résumé

Under federal guidelines,a large number of retailers must provide nutrition info for the __ most frequently eaten vege

_______ or spectrophotometers can be used for measuring transparent foods

An adult should drink ___ glasses of water per day

____ percent of the adult body is made up of water

In some food processing plants, __ peeling is used to remove skins from soft fruits and vegetables such as tomatoes.

When frozen, about 1/2 of the volume if ice cream is ____

_____ standards help ensure food quality

Fructose is a _____ that is approximately 75 percent sweeter than sucrose.

___ are used in medical research and therapy in many hospitals and universities

Hydrogen bonds are formed when a hydrogen atom is shared two ______

RDA stands for Recommended _____ Allowances

The National Marine Fisheries Service estimates that approximately ___ plants process fish and shellfish in the US

The RDA is revised approximately every ____ years

Research on food irradiation dates back to the ___

A successful pollution prevention program requires frequent ___ to keep employees focused and careful.

The most common sweetener used in candies and chocolate is _____.

Microbial growth slows at temperatures under ___°F

___ are plants portions generally high in water and fiber

Sugars and sugary foods provide a valuable and inexpensive source of _____.

Intimate contact occurs between the food or package and the refrigerant with ___ freezing

When the amount of chocolate liquor is greater than ____ percent, the product is bittersweet chocolate.

The lobster is a common __ used for food

Aquaculture facilities cultivate approximately ___ different species of fish and shellfish and grow a variety of plants

Turbidity of water is_____.

Alcohol supplies about ____ calories per gram

The most important food appearance factor in food is ___

American consumers use approximately ___ percent of the total world catch of fish and shellfish

What is the symbol for salt

One well-known substitute for a milk product is ____

The periodic table arranges elements by the number of _____ in their outermost energy levels

____ are the most heavily used additives

____ play an important role in the development of new foods and nonfood uses.

____make a food acid or sour

In ___, FDA approved the use of irradiation to control pathogens in fresh & frozen red meats such as beef,lamb, and pork

A daily intake of ___ calories has been established as the daily reference value (DRV).

The principal ingredient of candies, including chocolate, is the ___.

For conveniece, chocolate if frequently shipped as a ____ when intended for use by other food.

All raw milk must be processed within __ hours of receipt at the processing plant

The use of food additives is controlled by the ____ clause

Fat contributes about _____ calories per gram

The term total milk solids describes the remaining ___ percent of milk