Question 1

Which of the following individuals is at the lowest risk of developing a foodborne illness?

Accepted Answer

A)  an adult suffering from AIDS 
B)  a healthy 75- year- old adult 
C)  a healthy college student 
D)  a healthy elementary school child 
A)  an adult suffering from AIDS 
B)  a healthy 75- year- old adult 
C)  a healthy college student 
D)  a healthy elementary school child

Question 2

Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated.

Accepted Answer

A) True 
 B)False

Question 3

Of the following statements, which describes the best way to prevent foodborne illness?

Accepted Answer

A)  Buy only sterilized or irradiated food. 
B)  Use proper food handling and storage techniques. 
C)  Throw away all excess and uneaten food. 
D)  Check all food for microbial contamination using a magnifying glass. 
A)  Buy only sterilized or irradiated food. 
B)  Use proper food handling and storage techniques. 
C)  Throw away all excess and uneaten food. 
D)  Check all food for microbial contamination using a magnifying glass.

Question 4

List the conditions that support bacterial growth in foods.

Accepted Answer

The conditions that support bacterial gr

Question 5

The transfer of pathogens from a food, utensil, cutting board, kitchen surface, or hands to another food is called cross- contamination.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following words or phrases refers to an additive that enhances the color of a food.

Accepted Answer

A)  monosodium glutamate 
B)  propylene glycol 
C)  FD&C 
D)  lecithin 
A)  monosodium glutamate 
B)  propylene glycol 
C)  FD&C 
D)  lecithin

Question 7

What happens to most microbes in the freezer?

Accepted Answer

A)  They become dormant and unable to multiply but do not die. 
B)  They are destroyed. 
C)  They grow just as quickly as at room temperature. 
D)  They grow, but more slowly than at room temperature. 
A)  They become dormant and unable to multiply but do not die. 
B)  They are destroyed. 
C)  They grow just as quickly as at room temperature. 
D)  They grow, but more slowly than at room temperature.

Question 8

Define pasteurization.

Accepted Answer

Pasteurization is a food safet

Question 9

Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products?

Accepted Answer

A)  Giardia duodenalis 
B)  Listeria monocytogenes 
C)  Salmonella enteritidis 
D)  E. coli O157:H7 
A)  Giardia duodenalis 
B)  Listeria monocytogenes 
C)  Salmonella enteritidis 
D)  E. coli O157:H7

Question 10

Cross- contamination can occur when raw poultry and fresh lettuce are cut on the same cutting board.

Accepted Answer

A) True 
 B)False

Which of the following individuals is at the lowest risk of developing a foodborne illness?

Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated.

Of the following statements, which describes the best way to prevent foodborne illness?

List the conditions that support bacterial growth in foods.

The transfer of pathogens from a food, utensil, cutting board, kitchen surface, or hands to another food is called cross- contamination.

Which of the following words or phrases refers to an additive that enhances the color of a food.

What happens to most microbes in the freezer?

Define pasteurization.

Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products?

Cross- contamination can occur when raw poultry and fresh lettuce are cut on the same cutting board.

What Is Nutrition

Tools for Healthy Eating

The Basics of Digestion

Carbohydrates: Sugar, Starches, and Fiber

Fats, Oils, and Other Lipids

Proteins and Amino Acids

Vitamins

Minerals and Water

Alcohol

Weight Management and Energy Balance

Nutrition and Fitness

Consumerism and Sustainability: From Farm to Table

Life Cycle Nutrition: Pregnancy Through Infancy

Life Cycle Nutrition: Toddlers Through the Later Years

Hunger at Home and Abroad

Filters

Exam 13: Food Safety and Technology

Which of the following individuals is at the lowest risk of developing a foodborne illness?

Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated.

Of the following statements, which describes the best way to prevent foodborne illness?

List the conditions that support bacterial growth in foods.

The transfer of pathogens from a food, utensil, cutting board, kitchen surface, or hands to another food is called cross- contamination.

Which of the following words or phrases refers to an additive that enhances the color of a food.

What happens to most microbes in the freezer?

Define pasteurization.

Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products?

Cross- contamination can occur when raw poultry and fresh lettuce are cut on the same cutting board.

What Is Nutrition

Tools for Healthy Eating

The Basics of Digestion

Carbohydrates: Sugar, Starches, and Fiber

Fats, Oils, and Other Lipids

Proteins and Amino Acids

Vitamins

Minerals and Water

Alcohol

Weight Management and Energy Balance

Nutrition and Fitness

Consumerism and Sustainability: From Farm to Table

Life Cycle Nutrition: Pregnancy Through Infancy

Life Cycle Nutrition: Toddlers Through the Later Years

Hunger at Home and Abroad

Filters