Monoglycerides and diglycerides are used as ____ in a variety of foods.

___ is a selective process that can be controlled to produce various levels of hardening.

The first step in the refining process of many oils is ____

Each gram of fat contains ____ kcal.

___ make up the major components of fat, butter, shortening, and oil.

Fats and oils contain ____ times more energy than proteins and carbohydrates.

__ fruits produce ethylene gas during ripening.

____ juice is probably the most commonly processed juice.

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

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

The science and art of growing grapes for wine is called ____.

Tea is made when the processed leaves of the tea plant are infused with ____.

Which organization issues the National Primary Drinking Water Regulations?

____ coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air.

When did the world’s first vitamin-fortified fruit drinks appear?

Grapes for wine are harvested when they contain the optimum balance of ____ and acidity.

__ is the major ingredient of carbonated soft drinks.

____ is an alcoholic beverage made from fermented grape juice.

Turbidity of water is ____.

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

FSSC 22000 consists of

How many principles are identified by Coder Alimentarius Commission (CAC)?

Perishable foods can be left out at room temperature for:

As per GMP guidelines the refrigerated food should be stored below

As per GHP water used in food processing units should meet the

An action taken to eliminate a detected non-conformity is

The "temperature danger zone" is:

Food Safety Management System consists of:

Product that will undergo no further processing or transformation by the organization:

Growth of bacteria can be prevented by: