Culinary Arts

_____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish ...

_____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish ...

_____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.
 
  a. Glazing b. Frosting
 c. Icing d. Texturing

Nana Yaa   37   1 Reply

msbrit90

_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.

_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.

_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
 
  a. Caramelization
  b. Maillard browning
  c. Enzymatic browning d. Crusting

horatioo   31   1 Reply

a_simon616

_____ is being attacked aggressively by public agencies and the public at large.

_____ is being attacked aggressively by public agencies and the public at large.

_____ is being attacked aggressively by public agencies and the public at large.
 
  a. Commercial food producers b. The EPA
  c. Water conservation
  d. Pollution

drfhrx   25   1 Reply

jessicadbarnes

_____ is an example of an allied industry.

_____ is an example of an allied industry.

_____ is an example of an allied industry.
 
  a. Packaging
  b. Production
 c. Manufacturing d. Distribution

GrayHimakar   39   1 Reply

miguelhdz8

_____ is an abnormal response to a food triggered by the body's immune system.

_____ is an abnormal response to a food triggered by the body's immune system.

_____ is an abnormal response to a food triggered by the body's immune system.
 
  a. IgE
  b. A food allergy
  c. Type II diabetes d. Acid reflux

cokierae1   44   1 Reply

14arnfen

_____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.

_____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.

_____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.
 
  a. Sour cream b. Cream cheese
 c. Yogurt
  d. Whipped cream

Hannah g   42   1 Reply

Susannamaj1

_____ is a disorder of metabolism, or the way the body uses digested food for growth and energy. ...

_____ is a disorder of metabolism, or the way the body uses digested food for growth and energy. ...

_____ is a disorder of metabolism, or the way the body uses digested food for growth and energy.
 
  a. Diabetes
  b. Obesity
 c. Crohn's disease d. Bulimia nervosa

sadkat   89   1 Reply

Umeshnepal825

_____ is a condition that occurs when a person has problems from small pouches or sacs that have ...

_____ is a condition that occurs when a person has problems from small pouches or sacs that have ...

_____ is a condition that occurs when a person has problems from small pouches or sacs that have formed and pushed outward through weak spots in the colon wall.
 
  a. Celiac disease
  b. A hernia
 c. Diverticular disease d. Panc

brandonq2015   24   2 Replies

brandonq2015

_____ is a concentrated number of the organisms desired to start the fermentation.

_____ is a concentrated number of the organisms desired to start the fermentation.

_____ is a concentrated number of the organisms desired to start the fermentation.
 
  a. Yeast byproduct b. Mold growth
 c. A starter culture d. A glucose tester

drfhrx   35   1 Reply

Koko65

_____ is a certifiable color. (Multiple Choice)

_____ is a certifiable color. (Multiple Choice)

_____ is a certifiable color.
 
  a. Canthaxanthin
  b. Ferrous gluconate
  c. Titanium dioxide d. FD&C Blue No. 1

niikiii   15   1 Reply

haydenpc

_____ help protect food from changes when exposed to oxygen.

_____ help protect food from changes when exposed to oxygen.

_____ help protect food from changes when exposed to oxygen.
 
  a. Antimicrobial agents b. Sequestrants
 c. Antioxidants
  d. Color modifiers

niikiii   35   1 Reply

fouraker

_____ have standards or limits for total counts of SPCs.

_____ have standards or limits for total counts of SPCs.

_____ have standards or limits for total counts of SPCs.
 
  a. Only meat and poultry b. Only dairy products
  c. Most foods
  d. All foods

horatioo   26   1 Reply

elleduis

_____ have been used to determine the calorie content of foods.

_____ have been used to determine the calorie content of foods.

_____ have been used to determine the calorie content of foods.
 
  a. Jacket calorimeter b. Electric calorimeter
  c. Steel calorimeter
  d. Bomb calorimeter

EnRou   22   1 Reply

nina olala

_____ generate new ideas by making nonlinear or unusual connections or by changing or reshaping ...

_____ generate new ideas by making nonlinear or unusual connections or by changing or reshaping ...

_____ generate new ideas by making nonlinear or unusual connections or by changing or reshaping goals to imagine new possibilities.
 
  a. Decision makers b. Problem solvers
 c. Creative thinkers d. Mental visualizers

NATTYICE325   22   1 Reply

LebronR03

_____ fruits produce ethylene during ripening.

_____ fruits produce ethylene during ripening.

_____ fruits produce ethylene during ripening.
 
  a. Anthocyanin b. Nonanthocyanin
  c. Climacteric
  d. Nonclimacteric

Huggybear001   67   1 Reply

jojocolombiana

_____ freezing occurs with the use of liquid nitrogen, a cryogenic liquid.

_____ freezing occurs with the use of liquid nitrogen, a cryogenic liquid.

_____ freezing occurs with the use of liquid nitrogen, a cryogenic liquid.
 
  a. Destructive
  b. Uneven
 c. Extremely rapid d. Very slow

MARISHKA   40   1 Reply

trackbeast13

_____ first used the process of freeze-drying.

_____ first used the process of freeze-drying.

_____ first used the process of freeze-drying.
 
  a. U.S. soldiers to preserve blood plasma
  b. U.S. space program for astronaut food
  c. Farmers to preserve fruits and vegetables d. Incas of Peru for vegetables

nightverin   52   1 Reply

etherae1

_____ farming is concentrated in Mississippi, Arkansas, Alabama, and Louisiana.

_____ farming is concentrated in Mississippi, Arkansas, Alabama, and Louisiana.

_____ farming is concentrated in Mississippi, Arkansas, Alabama, and Louisiana.
 
  a. Rainbow trout b. Catfish
  c. Salmon
  d. Prawn

Blacknijapowerr   42   1 Reply

trackbeast13

_____ exists when all peoples at all times have access to sufficient, safe, and nutritious food to ...

_____ exists when all peoples at all times have access to sufficient, safe, and nutritious food to ...

_____ exists when all peoples at all times have access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for active and healthy lives.
 
  a. Wealth
  b. Food excess
  c. Food security d. O

Fred   35   1 Reply

Susannamaj1

_____ during freezer storage produces freezer burn.

_____ during freezer storage produces freezer burn.

_____ during freezer storage produces freezer burn.
 
  a. Moisture loss
  b. Added moisture
 c. A temperature that is too warm d. A temperature that is too cold

rizzy9   62   1 Reply

nina olala

_____ control is the use of living organisms such as parasites, predators, and pathogens to maintain ...

_____ control is the use of living organisms such as parasites, predators, and pathogens to maintain ...

_____ control is the use of living organisms such as parasites, predators, and pathogens to maintain pest populations below economically damaging levels.
 
  a. Mechanical b. Physical
 c. Biological
  d. Chemical

Dkavanagh   44   1 Reply

Umeshnepal825

_____ containing ethylene gas are an important part of the processing of certain fresh fruits and ...

_____ containing ethylene gas are an important part of the processing of certain fresh fruits and ...

_____ containing ethylene gas are an important part of the processing of certain fresh fruits and vegetables.
 
  a. Humidity chambers b. Jet streams
 c. Chemical reactors
  d. Ripening chambers

JuliusImus   44   1 Reply

Koko65

_____ containers come into direct contact with food.

_____ containers come into direct contact with food.

_____ containers come into direct contact with food.
 
  a. Primary b. Secondary
 c. Tertiary d. All of the above

niikiii   34   1 Reply

trm1986

_____ combines biological and crop-management practices to develop cost-effective controls with ...

_____ combines biological and crop-management practices to develop cost-effective controls with ...

_____ combines biological and crop-management practices to develop cost-effective controls with reduced dependence on pesticides.
 
  a. Conversion pesticide control b. Integrated pest management
  c. Organic protocol
  d. Pest a

JuliusImus   32   1 Reply

master1998

_____ can define the color of a food precisely and define the food with numbers for the three ...

_____ can define the color of a food precisely and define the food with numbers for the three ...

_____ can define the color of a food precisely and define the food with numbers for the three components value, hue, and chroma.
 
  a. Tristimulus colorimetry
  b. Penetrometer
  c. Viscometer
  d. Succulometer

aynuriya   43   1 Reply

Sherrieann22

_____ beverages are aromatic alternatives to coffee.

_____ beverages are aromatic alternatives to coffee.

_____ beverages are aromatic alternatives to coffee.
 
  a. Tree-nut b. Cereal
 c. Legume
  d. Tobacco

maggotti36569   30   1 Reply

gatt3130

_____ are water-insoluble forms of dyes.

_____ are water-insoluble forms of dyes.

_____ are water-insoluble forms of dyes.
 
  a. Lakes
  b. Loughs
  c. Meres d. Tarns

EZ   21   2 Replies

EZ

_____ are used to evaluate diets and food supplies.

_____ are used to evaluate diets and food supplies.

_____ are used to evaluate diets and food supplies.
 
  a. Gas chromatography tables b. Food-composition tables
 c. Spectrophotometry tables
  d. Liquid chromatography tables

Slorquet   27   1 Reply

jojocolombiana

_____ are unwanted substances that become part of a food product.

_____ are unwanted substances that become part of a food product.

_____ are unwanted substances that become part of a food product.
 
  a. Chemical contaminants b. Biological dangers
  c. Physical hazards
  d. All of the above

tyler0468   28   1 Reply

jessicadbarnes

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

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

_____ are the largest of the microorganisms but are still single cells, and some produce spores.
 
  a. Yeast
  b. Bacteria
  c. Molds
  d. Ameba

cokierae1   30   1 Reply

ffattack

_____ are single-celled organisms occurring in three shapes.

_____ are single-celled organisms occurring in three shapes.

_____ are single-celled organisms occurring in three shapes.
 
  a. Yeasts b. Molds
 c. Fungi
  d. Bacteria

horatioo   57   1 Reply

haydenpc

_____ are large pressure canners used by commercial food processors.

_____ are large pressure canners used by commercial food processors.

_____ are large pressure canners used by commercial food processors.
 
  a. Retorts b. Batchers
 c. Fillers
  d. Hot packs

fpotestio   20   1 Reply

wow678917645

_____ are highly reactive chemicals that have the potential to harm cells.

_____ are highly reactive chemicals that have the potential to harm cells.

_____ are highly reactive chemicals that have the potential to harm cells.
 
  a. Phytochemicals b. Antioxidants
 c. Free radicals
  d. Endogenous antioxidants

jamiscott   37   1 Reply

FiercerChin

_____ are guidelines that a company uses to evaluate the design and construction of food-processing ...

_____ are guidelines that a company uses to evaluate the design and construction of food-processing ...

_____ are guidelines that a company uses to evaluate the design and construction of food-processing plants and equipment.
 
  a. CGMP
  b. HACCP
  c. TQM
  d. USDA

Slorquet   42   1 Reply

kim_kilgore

_____ are examples of mollusks. (Multiple Choice)

_____ are examples of mollusks. (Multiple Choice)

_____ are examples of mollusks.
 
  a. Abalone b. Crabs
 c. Prawns
  d. Crayfish

MohamadMatar   41   1 Reply

trackbeast13

_____ are currently the most recycled container.

_____ are currently the most recycled container.

_____ are currently the most recycled container.
 
  a. Plastic milk jugs b. Aluminum cans
 c. Cardboard boxes d. Plastic soda bottles

simply--steve   37   1 Reply

TRedus

_____ are an example of an edible film.

_____ are an example of an edible film.

_____ are an example of an edible film.
 
  a. Sausage casings b. Retortable pouches
  c. Fruit rinds
  d. All of the above

mysttrr   37   1 Reply

sunmathur2000

_____ are added to foods primarily to change the taste and to control microbial growth.

_____ are added to foods primarily to change the taste and to control microbial growth.

_____ are added to foods primarily to change the taste and to control microbial growth.
 
  a. Sequestrants b. Chelating agents
  c. Acidulants
  d. Antioxidants

Blueyasser   52   1 Reply

EMA

_____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.

_____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.

_____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.
 
  a. Interesterification b. Bleaching
 c. Deodorization
  d. Hydrogenation

MohamadMatar   32   1 Reply

Greatshiz55

_____ add smoothness, color uniformity, and flavor uniformity to such foods as ice creams, chocolate ...

_____ add smoothness, color uniformity, and flavor uniformity to such foods as ice creams, chocolate ...

_____ add smoothness, color uniformity, and flavor uniformity to such foods as ice creams, chocolate milk, and artificially sweetened beverages.
 
  a. Acidulants and sequestrants
  b. Stabilizers and thickeners
 c. Chelating age

chubi1993   45   1 Reply

FiercerChin