Question 1

Describe the special procedures a manufacturer must go through to grow and market organic foods.

Accepted Answer

A farmer wishing to grow and market orga

Question 2

What do microbes require in order to grow?

Accepted Answer

A) salt 
B) water 
C) acid 
D) nitrates 
A) salt 
B) water 
C) acid 
D) nitrates

Question 3

Which of the following items is considered an incidental additive?

Accepted Answer

A) tiny bits of plastic 
B) citric acid 
C) body hair 
D) lemon juice 
A) tiny bits of plastic 
B) citric acid 
C) body hair 
D) lemon juice

Question 4

Indirect additives include commercial and residential cleaning agents.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following foods contains some arsenic?

Accepted Answer

A) bread 
B) eggs 
C) oranges 
D) lettuce 
A) bread 
B) eggs 
C) oranges 
D) lettuce

Question 6

What temperature range provides optimal growth for the majority of foodborne microorganisms?

Accepted Answer

A) 0-4oC 
B) 4-60oC 
C) 60-70oC 
D) 70-80oC 
A) 0-4oC 
B) 4-60oC 
C) 60-70oC 
D) 70-80oC

Question 7

Only some varieties of sushi are made from raw fish.

Accepted Answer

A) True 
 B)False

Question 8

Which food is a beneficial example of selective breeding?

Accepted Answer

A) wheat 
B) transgenic tomato 
C) corn 
D) Arctic Fuji apple 
A) wheat 
B) transgenic tomato 
C) corn 
D) Arctic Fuji apple

Question 9

Explain why children are more susceptible than adults to the adverse effects from pesticides.

Accepted Answer

There are several reasons including the

Question 10

Which type of food has a nutrient content that is similar to the nutrient content of frozen foods?

Accepted Answer

A) canned foods 
B) dried foods 
C) extruded foods 
D) fresh foods 
A) canned foods 
B) dried foods 
C) extruded foods 
D) fresh foods

Question 11

Sulphites can destroy thiamin in foods.

Accepted Answer

A) True 
 B)False

Question 12

Bisphenol A (BPA), which is found in some hard, clear plastic bottles, is a chemical classified as a toxic substance in Canada.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following descriptions best defines food extrusion?

Accepted Answer

A) changing the form of the food 
B) adding a substance to the food 
C) preserving the food using temperature 
D) extracting water from the food 
A) changing the form of the food 
B) adding a substance to the food 
C) preserving the food using temperature 
D) extracting water from the food

Question 14

Explain why food manufacturers voluntarily print dates on labels and what these manufacturers mean when providing a "durable life/best before date" on food packaging.

Accepted Answer

Food manufacturers voluntarily print dat

Question 15

Which additive is used as an antioxidant in foods?

Accepted Answer

A) vitamin A 
B) sorbic acid 
C) tartaric acid 
D) vitamin C 
A) vitamin A 
B) sorbic acid 
C) tartaric acid 
D) vitamin C

Question 16

What is a function of sulphur dioxide additives?

Accepted Answer

A) increase iron absorption 
B) maintain thiamin 
C) preserve vitamin C 
D) create browning of foods 
A) increase iron absorption 
B) maintain thiamin 
C) preserve vitamin C 
D) create browning of foods

Question 17

Which of the following principles is a general understanding of the organic production of foods?

Accepted Answer

A) ensuring optimum growth potential of foods 
B) attentive care to the consumer 
C) concern for short-term soil fertility 
D) recycling resources as much as possible 
A) ensuring optimum growth potential of foods 
B) attentive care to the consumer 
C) concern for short-term soil fertility 
D) recycling resources as much as possible

Question 18

Which of the following substances is a natural poison found in potatoes?

Accepted Answer

A) arsenic 
B) laetrile 
C) cyanogen 
D) solanine 
A) arsenic 
B) laetrile 
C) cyanogen 
D) solanine

Question 19

Why is milk sold in cardboard or opaque plastic containers?

Accepted Answer

A) to prevent light from destroying the riboflavin content 
B) to assist the pasteurization process with destroying microorganisms 
C) to help maintain the temperature within a safe range 
D) to allow for ease of pouring the product by the consumer 
A) to prevent light from destroying the riboflavin content 
B) to assist the pasteurization process with destroying microorganisms 
C) to help maintain the temperature within a safe range 
D) to allow for ease of pouring the product by the consumer

Question 20

Which food packaging option would lose the most riboflavin?

Accepted Answer

A) cardboard containers 
B) metal cans 
C) recycled styrofoam 
D) transparent glass jars 
A) cardboard containers 
B) metal cans 
C) recycled styrofoam 
D) transparent glass jars

Describe the special procedures a manufacturer must go through to grow and market organic foods.

What do microbes require in order to grow?

Which of the following items is considered an incidental additive?

Indirect additives include commercial and residential cleaning agents.

Which of the following foods contains some arsenic?

What temperature range provides optimal growth for the majority of foodborne microorganisms?

Only some varieties of sushi are made from raw fish.

Which food is a beneficial example of selective breeding?

Explain why children are more susceptible than adults to the adverse effects from pesticides.

Which type of food has a nutrient content that is similar to the nutrient content of frozen foods?

Sulphites can destroy thiamin in foods.

Bisphenol A (BPA), which is found in some hard, clear plastic bottles, is a chemical classified as a toxic substance in Canada.

Which of the following descriptions best defines food extrusion?

Explain why food manufacturers voluntarily print dates on labels and what these manufacturers mean when providing a "durable life/best before date" on food packaging.

Which additive is used as an antioxidant in foods?

What is a function of sulphur dioxide additives?

Which of the following principles is a general understanding of the organic production of foods?

Which of the following substances is a natural poison found in potatoes?

Why is milk sold in cardboard or opaque plastic containers?

Which food packaging option would lose the most riboflavin?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

the Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters

Exam 12: Food Safety and Food Technology

Describe the special procedures a manufacturer must go through to grow and market organic foods.

What do microbes require in order to grow?

Which of the following items is considered an incidental additive?

Indirect additives include commercial and residential cleaning agents.

Which of the following foods contains some arsenic?

What temperature range provides optimal growth for the majority of foodborne microorganisms?

Only some varieties of sushi are made from raw fish.

Which food is a beneficial example of selective breeding?

Explain why children are more susceptible than adults to the adverse effects from pesticides.

Which type of food has a nutrient content that is similar to the nutrient content of frozen foods?

Sulphites can destroy thiamin in foods.

Bisphenol A (BPA), which is found in some hard, clear plastic bottles, is a chemical classified as a toxic substance in Canada.

Which of the following descriptions best defines food extrusion?

Explain why food manufacturers voluntarily print dates on labels and what these manufacturers mean when providing a "durable life/best before date" on food packaging.

Which additive is used as an antioxidant in foods?

What is a function of sulphur dioxide additives?

Which of the following principles is a general understanding of the organic production of foods?

Which of the following substances is a natural poison found in potatoes?

Why is milk sold in cardboard or opaque plastic containers?

Which food packaging option would lose the most riboflavin?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

the Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters