Question 1

Which type of food would you not choose for a picnic?

Accepted Answer

A) Whole fresh fruits 
B) Baked potatoes 
C) Breads and crackers 
D) Well-aged cheeses 
E) Unpasteurized juices 
A) Whole fresh fruits 
B) Baked potatoes 
C) Breads and crackers 
D) Well-aged cheeses 
E) Unpasteurized juices E

Question 2

Which of the following statements concerning the GRAS list is true?

Accepted Answer

A) It is a list of food additives that are believed to be safe for consumption. 
B) It is a list of new food additives awaiting approval from the FDA. 
C) It is a list of food additives that cannot be revised. 
D) It contains a list of additives that have been banned from the U.S. food supply. 
E) It does not include any nonnutritive sweeteners. 
A) It is a list of food additives that are believed to be safe for consumption. 
B) It is a list of new food additives awaiting approval from the FDA. 
C) It is a list of food additives that cannot be revised. 
D) It contains a list of additives that have been banned from the U.S. food supply. 
E) It does not include any nonnutritive sweeteners. A

Question 3

Irradiation exposes foods to controlled doses of gamma rays from the radioactive element cobalt 60.

Accepted Answer

A) True 
 B)False  True

Question 4

Which of the following is true about the effect of irradiation on the quality of foods?

Accepted Answer

A) Vitamin loss is comparable to that of other food preservation methods. 
B) Irradiation hastens the ripening of fruits. 
C) Trace amounts of residual radiation will remain in the foods. 
D) All foods will have a moderate amount of texture change. 
E) Irradiation causes a noticeable change in the appearance of foods. 
A) Vitamin loss is comparable to that of other food preservation methods. 
B) Irradiation hastens the ripening of fruits. 
C) Trace amounts of residual radiation will remain in the foods. 
D) All foods will have a moderate amount of texture change. 
E) Irradiation causes a noticeable change in the appearance of foods.

Question 5

Which of the following is not used as an antioxidant in foods?

Accepted Answer

A) Vitamin A 
B) Vitamin E 
C) Sulfites 
D) Vitamin C 
E) Propyl gallate 
A) Vitamin A 
B) Vitamin E 
C) Sulfites 
D) Vitamin C 
E) Propyl gallate

Question 6

In the case of _____, which only enhance the appearance of foods without improving their health value or safety, no amount of risk may be deemed worth taking.

Accepted Answer

A) antioxidants 
B) color additives 
C) antimicrobial agents 
D) flavoring agents 
E) chelating agents 
A) antioxidants 
B) color additives 
C) antimicrobial agents 
D) flavoring agents 
E) chelating agents

Question 7

Prions, disease-causing agents found in cattle, can be controlled or killed by cooking or disinfecting the meat.

Accepted Answer

A) True 
 B)False

Question 8

Supporters of genetic engineering state the following as a benefit:

Accepted Answer

A) the environmental side effects caused by genetic engineering are well known and largely beneficial 
B) animals can be cloned inexpensively as a food source 
C) genetic pollution is easier to control than other forms of pollution 
D) pests can quickly adapt to attack genetically identical plants or animals 
E) plants and animals can be engineered to contain higher levels of certain vitamins and minerals 
A) the environmental side effects caused by genetic engineering are well known and largely beneficial 
B) animals can be cloned inexpensively as a food source 
C) genetic pollution is easier to control than other forms of pollution 
D) pests can quickly adapt to attack genetically identical plants or animals 
E) plants and animals can be engineered to contain higher levels of certain vitamins and minerals

Question 9

If you are preparing a potato for dinner and you notice a layer of green just under the skin, you should:

Accepted Answer

A) immediately throw away the potato 
B) peel the green layer and cook the potato 
C) bake the potato because it will get rid of the green layer 
D) wash the potato in hot water to remove the green-colored layer 
E) dispose of all potatoes that came in contact with this potato 
A) immediately throw away the potato 
B) peel the green layer and cook the potato 
C) bake the potato because it will get rid of the green layer 
D) wash the potato in hot water to remove the green-colored layer 
E) dispose of all potatoes that came in contact with this potato

Question 10

Which of the following guidelines should ranchers and farmers follow while raising livestock?

Accepted Answer

A) Only those antibiotics that are commonly used by humans should be fed to livestock. 
B) Livestock should be fed antibiotics along with their daily feed in order to prevent infections in humans. 
C) Antibiotics should be added to livestock feed only during the monsoon months. 
D) Livestock should be fed antibiotics only once during their lifespan. 
E) Antibiotics should be administered to livestock only under veterinary supervision. 
A) Only those antibiotics that are commonly used by humans should be fed to livestock. 
B) Livestock should be fed antibiotics along with their daily feed in order to prevent infections in humans. 
C) Antibiotics should be added to livestock feed only during the monsoon months. 
D) Livestock should be fed antibiotics only once during their lifespan. 
E) Antibiotics should be administered to livestock only under veterinary supervision.

Question 11

Write a note on olestra, and discuss its nutritional impact.

Accepted Answer

Olestra (also called sucrose polyester )

Question 12

For stuffed poultry to be safe to eat, the center of the stuffing should reach a minimum temperature of _____ during cooking.

Accepted Answer

A) 140 °F 
B) 150 °F 
C) 325 °F 
D) 100 °F 
E) 165 °F 
A) 140 °F 
B) 150 °F 
C) 325 °F 
D) 100 °F 
E) 165 °F

Question 13

A legitimate reason to buy organic foods is to:

Accepted Answer

A) consume higher amounts of pesticides 
B) increase nutrient intake without eating a variety of foods 
C) eat healthier candy bars and snack chips 
D) avoid imported foods 
E) support sustainable agriculture 
A) consume higher amounts of pesticides 
B) increase nutrient intake without eating a variety of foods 
C) eat healthier candy bars and snack chips 
D) avoid imported foods 
E) support sustainable agriculture

Question 14

Glass or ceramic containers are safe for microwave cooking.

Accepted Answer

A) True 
 B)False

Question 15

When comparisons are made among organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that:

Accepted Answer

A) genetic engineering can be used to increase the nutrient content in foods 
B) organic produce does not have to be washed before eating 
C) genetic engineering is always protective of wildlife 
D) conventional foods will be lower in nutrient content 
E) genetic engineering does not cause environmental side effects 
A) genetic engineering can be used to increase the nutrient content in foods 
B) organic produce does not have to be washed before eating 
C) genetic engineering is always protective of wildlife 
D) conventional foods will be lower in nutrient content 
E) genetic engineering does not cause environmental side effects

Question 16

The potato salad you brought to the picnic potluck in the park has been sitting out for four hours on a hot sunny day. What should you do with the leftover servings once the meal is finished?

Accepted Answer

A) Take the salad home, transfer into a new container, and freeze it. 
B) Check the salad to see if it has a spoiled smell and throw it away if it does. 
C) Throw away the leftovers because they have been at an unsafe temperature too long. 
D) Put it in the refrigerator to cool before serving it again. 
E) If you intend to eat it later, decontaminate it by boiling or baking. 
A) Take the salad home, transfer into a new container, and freeze it. 
B) Check the salad to see if it has a spoiled smell and throw it away if it does. 
C) Throw away the leftovers because they have been at an unsafe temperature too long. 
D) Put it in the refrigerator to cool before serving it again. 
E) If you intend to eat it later, decontaminate it by boiling or baking.

Question 17

Which statement about sanitation practices is accurate?

Accepted Answer

A) In addition to soap, an alcohol-based sanitizer is always needed to effectively clean your hands. 
B) Sponges should not be used to wipe surfaces because they cannot be sanitized. 
C) Raw ground beef can be safely kept in the refrigerator at 40°F for a week. 
D) Foods should be kept out of the food danger zone of 40°F to 140°F. 
E) Raw and ready-to-eat foods should share the same storage areas. 
A) In addition to soap, an alcohol-based sanitizer is always needed to effectively clean your hands. 
B) Sponges should not be used to wipe surfaces because they cannot be sanitized. 
C) Raw ground beef can be safely kept in the refrigerator at 40°F for a week. 
D) Foods should be kept out of the food danger zone of 40°F to 140°F. 
E) Raw and ready-to-eat foods should share the same storage areas.

Question 18

The addition of sulfites can destroy a significant amount of _____ in foods.

Accepted Answer

A) niacin 
B) riboflavin 
C) thiamin 
D) vitamin C 
E) vitamin E 
A) niacin 
B) riboflavin 
C) thiamin 
D) vitamin C 
E) vitamin E

Question 19

Clostridium perfringens is a bacterial contaminant found in meats and meat products that are held at temperatures between 120°F and 130°F.

Accepted Answer

A) True 
 B)False

Question 20

The best way to keep chilled foods safe is to:

Accepted Answer

A) thaw meats and other frozen foods at room temperature instead of thawing them in the microwave 
B) submerge chilled foods in hot water to thaw them 
C) refrigerate them immediately after getting home from the grocery store 
D) store them in deep containers 
E) buy foods that require freezing at the beginning of your grocery shopping 
A) thaw meats and other frozen foods at room temperature instead of thawing them in the microwave 
B) submerge chilled foods in hot water to thaw them 
C) refrigerate them immediately after getting home from the grocery store 
D) store them in deep containers 
E) buy foods that require freezing at the beginning of your grocery shopping

Which type of food would you not choose for a picnic?

Which of the following statements concerning the GRAS list is true?

Irradiation exposes foods to controlled doses of gamma rays from the radioactive element cobalt 60.

Which of the following is true about the effect of irradiation on the quality of foods?

Which of the following is not used as an antioxidant in foods?

In the case of _____, which only enhance the appearance of foods without improving their health value or safety, no amount of risk may be deemed worth taking.

Prions, disease-causing agents found in cattle, can be controlled or killed by cooking or disinfecting the meat.

Supporters of genetic engineering state the following as a benefit:

If you are preparing a potato for dinner and you notice a layer of green just under the skin, you should:

Which of the following guidelines should ranchers and farmers follow while raising livestock?

Write a note on olestra, and discuss its nutritional impact.

For stuffed poultry to be safe to eat, the center of the stuffing should reach a minimum temperature of _____ during cooking.

A legitimate reason to buy organic foods is to:

Glass or ceramic containers are safe for microwave cooking.

When comparisons are made among organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that:

The potato salad you brought to the picnic potluck in the park has been sitting out for four hours on a hot sunny day. What should you do with the leftover servings once the meal is finished?

Which statement about sanitation practices is accurate?

The addition of sulfites can destroy a significant amount of _____ in foods.

Clostridium perfringens is a bacterial contaminant found in meats and meat products that are held at temperatures between 120°F and 130°F.

The best way to keep chilled foods safe is to:

Food Choices and Human Health

Nutrition Tools: Standards 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

Nutrition and Chronic Diseases

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 type of food would you not choose for a picnic?

Which of the following statements concerning the GRAS list is true?

Irradiation exposes foods to controlled doses of gamma rays from the radioactive element cobalt 60.

Which of the following is true about the effect of irradiation on the quality of foods?

Which of the following is not used as an antioxidant in foods?

In the case of _____, which only enhance the appearance of foods without improving their health value or safety, no amount of risk may be deemed worth taking.

Prions, disease-causing agents found in cattle, can be controlled or killed by cooking or disinfecting the meat.

Supporters of genetic engineering state the following as a benefit:

If you are preparing a potato for dinner and you notice a layer of green just under the skin, you should:

Which of the following guidelines should ranchers and farmers follow while raising livestock?

Write a note on olestra, and discuss its nutritional impact.

For stuffed poultry to be safe to eat, the center of the stuffing should reach a minimum temperature of _____ during cooking.

A legitimate reason to buy organic foods is to:

Glass or ceramic containers are safe for microwave cooking.

When comparisons are made among organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that:

The potato salad you brought to the picnic potluck in the park has been sitting out for four hours on a hot sunny day. What should you do with the leftover servings once the meal is finished?

Which statement about sanitation practices is accurate?

The addition of sulfites can destroy a significant amount of _____ in foods.

Clostridium perfringens is a bacterial contaminant found in meats and meat products that are held at temperatures between 120°F and 130°F.

The best way to keep chilled foods safe is to:

Food Choices and Human Health

Nutrition Tools: Standards 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

Nutrition and Chronic Diseases

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters