Question 1

Which micronutrients are vulnerable to canning?

Accepted Answer

A) vitamin K, niacin, and sodium 
B) calcium, magnesium, and phosphorus 
C) vitamin C, thiamin, and riboflavin 
D) vitamin A, vitamin D, and vitamin K E 
A) vitamin K, niacin, and sodium 
B) calcium, magnesium, and phosphorus 
C) vitamin C, thiamin, and riboflavin 
D) vitamin A, vitamin D, and vitamin K E

Question 2

What can be done to practise food safety while travelling to a country where food cleanliness standards are lacking?

Accepted Answer

A) drink water from a hotel 
B) add ice to beverages 
C) brush teeth in pre-boiled water 
D) eat raw salads 
A) drink water from a hotel 
B) add ice to beverages 
C) brush teeth in pre-boiled water 
D) eat raw salads

Question 3

For which health condition is the safety of food additives a particular concern?

Accepted Answer

A) diabetes mellitus 
B) arthritis 
C) diverticulitis 
D) food allergies 
A) diabetes mellitus 
B) arthritis 
C) diverticulitis 
D) food allergies

Question 4

What type of hand sanitizer provides additional protection against spreading foodborne illnesses?

Accepted Answer

A) scentless products 
B) alcohol-based gels 
C) gels with added moisturizer 
D) products with scouring beads 
A) scentless products 
B) alcohol-based gels 
C) gels with added moisturizer 
D) products with scouring beads

Question 5

Which food contains small quantities of harmful goitrogens?

Accepted Answer

A) potatoes 
B) scallions 
C) mustard greens 
D) spinach 
A) potatoes 
B) scallions 
C) mustard greens 
D) spinach

Question 6

Which food additive gives ham, hotdogs, and bologna their characteristic pink colour?

Accepted Answer

A) nitrites 
B) propionic acid 
C) butylated hydroxytoluene (BHT) 
D) sulphites 
A) nitrites 
B) propionic acid 
C) butylated hydroxytoluene (BHT) 
D) sulphites

Question 7

Despite increased safety risk, which item is still legally allowed to be sold in Canada?

Accepted Answer

A) raw milk 
B) BP-containing baby bottles 
C) egg cartons without storage instruction labels 
D) unpasteurized fruit juice 
A) raw milk 
B) BP-containing baby bottles 
C) egg cartons without storage instruction labels 
D) unpasteurized fruit juice

Question 8

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

Accepted Answer

A) corn 
B) tomatoes 
C) salmon 
D) rice 
A) corn 
B) tomatoes 
C) salmon 
D) rice

Question 9

What happens when foods are dried?

Accepted Answer

A) microbial spoilage is eliminated 
B) dietary fibre content is reduced 
C) niacin is destroyed 
D) macro nutrients are lost 
A) microbial spoilage is eliminated 
B) dietary fibre content is reduced 
C) niacin is destroyed 
D) macro nutrients are lost

Question 10

What is the difference between foodborne illnesses caused by infection versus foodborne illnesses caused by intoxication?

Accepted Answer

Infectious agents such as bacteria or vi

Question 11

Which term refers to the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

Accepted Answer

A) ultrahigh temperature 
B) vacuum packaging 
C) canning 
D) hermetic seal 
A) ultrahigh temperature 
B) vacuum packaging 
C) canning 
D) hermetic seal

Question 12

The canning process is based on time and what other factor?

Accepted Answer

A) moisture 
B) additives 
C) acidity 
D) temperature 
A) moisture 
B) additives 
C) acidity 
D) temperature

Question 13

Which food is most susceptible to foodborne contamination at an outdoor summer picnic?

Accepted Answer

A) whole grapes 
B) mixed nuts 
C) fresh bananas 
D) egg salad 
A) whole grapes 
B) mixed nuts 
C) fresh bananas 
D) egg salad

Question 14

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

Accepted Answer

A) Norwalk virus 
B) hepatitis A 
C) mad cow disease 
D) yellow fever 
A) Norwalk virus 
B) hepatitis A 
C) mad cow disease 
D) yellow fever

Question 15

At what point along the flow of food safety do the majority of foodborne illnesses occur?

Accepted Answer

A) during harvesting of food from the farm 
B) where the food is processed for packaging 
C) during transportation of food to retailers 
D) after food is purchased by the consumer 
A) during harvesting of food from the farm 
B) where the food is processed for packaging 
C) during transportation of food to retailers 
D) after food is purchased by the consumer

Question 16

What is the role of pesticides in food production?

Accepted Answer

A) to enhance the appearance and flavour of food 
B) to prevent asthmatic and allergic reactions 
C) to prevent microbial and enzymatic destruction 
D) to reduce damage caused by insects and fungus 
A) to enhance the appearance and flavour of food 
B) to prevent asthmatic and allergic reactions 
C) to prevent microbial and enzymatic destruction 
D) to reduce damage caused by insects and fungus

Question 17

Hot sauce consumed with certain foods, such as raw oysters, eliminates the risk of foodborne illness.

Accepted Answer

A) True 
 B)False

Question 18

What minimum temperature should foods be held at between cooking and serving?

Accepted Answer

A) 30°C 
B) 40°C 
C) 50°C 
D) 60°C 
A) 30°C 
B) 40°C 
C) 50°C 
D) 60°C

Question 19

Describe three methods of eliminating microbes from kitchen cutting boards and sponges. Identify the advantages and any disadvantages of each.

Accepted Answer

In the kitchen, microbes love to nestle

Question 20

Compare and contrast the nutrient losses that occur with canning versus freezing.

Accepted Answer

The fat-soluble vitamins and most minera

Which micronutrients are vulnerable to canning?

What can be done to practise food safety while travelling to a country where food cleanliness standards are lacking?

For which health condition is the safety of food additives a particular concern?

What type of hand sanitizer provides additional protection against spreading foodborne illnesses?

Which food contains small quantities of harmful goitrogens?

Which food additive gives ham, hotdogs, and bologna their characteristic pink colour?

Despite increased safety risk, which item is still legally allowed to be sold in Canada?

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

What happens when foods are dried?

What is the difference between foodborne illnesses caused by infection versus foodborne illnesses caused by intoxication?

Which term refers to the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

The canning process is based on time and what other factor?

Which food is most susceptible to foodborne contamination at an outdoor summer picnic?

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

At what point along the flow of food safety do the majority of foodborne illnesses occur?

What is the role of pesticides in food production?

Hot sauce consumed with certain foods, such as raw oysters, eliminates the risk of foodborne illness.

What minimum temperature should foods be held at between cooking and serving?

Describe three methods of eliminating microbes from kitchen cutting boards and sponges. Identify the advantages and any disadvantages of each.

Compare and contrast the nutrient losses that occur with canning versus freezing.

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

Which micronutrients are vulnerable to canning?

What can be done to practise food safety while travelling to a country where food cleanliness standards are lacking?

For which health condition is the safety of food additives a particular concern?

What type of hand sanitizer provides additional protection against spreading foodborne illnesses?

Which food contains small quantities of harmful goitrogens?

Which food additive gives ham, hotdogs, and bologna their characteristic pink colour?

Despite increased safety risk, which item is still legally allowed to be sold in Canada?

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

What happens when foods are dried?

What is the difference between foodborne illnesses caused by infection versus foodborne illnesses caused by intoxication?

Which term refers to the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

The canning process is based on time and what other factor?

Which food is most susceptible to foodborne contamination at an outdoor summer picnic?

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

At what point along the flow of food safety do the majority of foodborne illnesses occur?

What is the role of pesticides in food production?

Hot sauce consumed with certain foods, such as raw oysters, eliminates the risk of foodborne illness.

What minimum temperature should foods be held at between cooking and serving?

Describe three methods of eliminating microbes from kitchen cutting boards and sponges. Identify the advantages and any disadvantages of each.

Compare and contrast the nutrient losses that occur with canning versus freezing.

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