FSO Quiz 1
Table of Contents
1 / 10
Monoglycerides and diglycerides are used as ____ in a variety of foods.
2 / 10
___ is a selective process that can be controlled to produce various levels of hardening.
3 / 10
The first step in the refining process of many oils is ____
4 / 10
Each gram of fat contains ____ kcal.
5 / 10
___ make up the major components of fat, butter, shortening, and oil.
6 / 10
Fats and oils contain ____ times more energy than proteins and carbohydrates.
7 / 10
__ fruits produce ethylene gas during ripening.
8 / 10
____ juice is probably the most commonly processed juice.
9 / 10
The use of U.S. grade standards for fruits and vegetables is ____ in most cases.
10 / 10
The quality of most fresh vegetables can be judged reasonably well by their ____ appearance.
Your score is
The average score is 43%
FSO Quiz 2
Which organization issues the National Primary Drinking Water Regulations?
When did the world’s first vitamin-fortified fruit drinks appear?
The science and art of growing grapes for wine is called ____.
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.
In some food processing plants, ____ peeling is used to remove skins from soft fruit and vegetables such astomatoes.
Tea is made when the processed leaves of the tea plant are infused with ____.
Turbidity of water is ____.
____ coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air.
The average score is 44%
Food Safety Quiz
Product that will undergo no further processing or transformation by the organization:
As per GMP guidelines the refrigerated food should be stored below
The "temperature danger zone" is:
FSSC 22000 consists of
How many principles are identified by Coder Alimentarius Commission (CAC)?
An action taken to eliminate a detected non-conformity is
As per GHP water used in food processing units should meet the
Food Safety Management System consists of:
Perishable foods can be left out at room temperature for:
Growth of bacteria can be prevented by:
The average score is 60%