Question 1

Match the following examples of food additives with the name of the class of food additives.
-Stabilizers and thickeners

Accepted Answer

A) Salt, nitrates, and nitrites 
B) Bromates, peroxides, and ammonium chloride 
C) Pectins, gums, gelatins, and agars 
D) Yeast, baking powder, and baking soda 
E) BHA, BHT, and vitamin E 
A) Salt, nitrates, and nitrites 
B) Bromates, peroxides, and ammonium chloride 
C) Pectins, gums, gelatins, and agars 
D) Yeast, baking powder, and baking soda 
E) BHA, BHT, and vitamin E

Question 2

Match the following foodborne pathogens with the descriptions below.
-Virus

Accepted Answer

A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells 
A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells

Question 3

Most strains of Escherichia coli are

Accepted Answer

A)  harmful. 
B)  harmless. 
A)  harmful. 
B)  harmless.

Question 4

Match the following terms with the descriptions below.
-Organic farming

Accepted Answer

A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers 
A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers

Question 5

Match the following foodborne pathogens with the descriptions below.
-Fungi

Accepted Answer

A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells 
A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells

Question 6

A common cause of foodborne illness that results from sneezing or coughing over food is

Accepted Answer

A)  Yersinia enterocolitica 
B)  Clostridium perfringens. 
C)  Staphylococcus aureus. 
D)  Campylobacter jejuni. 
A)  Yersinia enterocolitica 
B)  Clostridium perfringens. 
C)  Staphylococcus aureus. 
D)  Campylobacter jejuni.

Question 7

Which of the following agencies enforces wholesomeness and quality standards for meat?

Accepted Answer

A)  Environmental Protection Agency (EP
A)  
B)  Food and Drug Administration (FD
A)  
C)  National Oceanic and Atmospheric Administration (NOA
A)  Fisheries 
D)  United States Department of Agriculture (USD
A)  
A)  Environmental Protection Agency (EP
A)  
B)  Food and Drug Administration (FD
A)  
C)  National Oceanic and Atmospheric Administration (NOA
A)  Fisheries 
D)  United States Department of Agriculture (USD
A)

Question 8

Match the following with the descriptions below.
-Aseptic processing

Accepted Answer

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes. 
A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.

Question 9

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Accepted Answer

A)  viral 
B)  bacterial 
C)  fungal 
D)  microbial 
A)  viral 
B)  bacterial 
C)  fungal 
D)  microbial

Question 10

Match the following with the descriptions below.
-Pasteurization

Accepted Answer

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes. 
A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.

Question 11

________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.

Accepted Answer

A)  Clostridium botulinum 
B)  Clostridium perfringens 
C)  Escherichia coli 
D)  Salmonella 
A)  Clostridium botulinum 
B)  Clostridium perfringens 
C)  Escherichia coli 
D)  Salmonella

Question 12

Foods commonly associated with illness caused by Staphylococcus aureus include

Accepted Answer

A)  raw seafood. 
B)  meat, poultry, and eggs. 
C)  undercooked soybeans. 
D)  unfiltered water. 
A)  raw seafood. 
B)  meat, poultry, and eggs. 
C)  undercooked soybeans. 
D)  unfiltered water.

Question 13

The best way to prevent the foodborne illness caused by E. coli (Escherichia coli) is to

Accepted Answer

A)  cook all meat thoroughly. 
B)  substitute bean sprouts for washed lettuce. 
C)  wash your hands often. 
D)  wear a hair net while cooking. 
A)  cook all meat thoroughly. 
B)  substitute bean sprouts for washed lettuce. 
C)  wash your hands often. 
D)  wear a hair net while cooking.

Question 14

Covering cuts or sores on hands and avoiding sneezing when handling food are important strategies to prevent foodborne illness from

Accepted Answer

A)  Salmonella. 
B)  Staphylococcus aureus. 
C)  Clostridium perfringens. 
D)  Clostridium botulinum. 
A)  Salmonella. 
B)  Staphylococcus aureus. 
C)  Clostridium perfringens. 
D)  Clostridium botulinum.

Question 15

Match the following foodborne pathogens with the descriptions below.
-Spore

Accepted Answer

A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells 
A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells

Question 16

Which of the following food preservation methods best maintains the water content of a food product?

Accepted Answer

A)  Salting 
B)  Adding sugar 
C)  Irradiation 
D)  Smoking 
A)  Salting 
B)  Adding sugar 
C)  Irradiation 
D)  Smoking

Question 17

Match the following with the descriptions below.
-Irradiation

Accepted Answer

A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes. 
A) Radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls and cell membranes, breaking down DNA, and linking proteins together 
B) Moderately high (62°C to 100°
C)  temperatures are used for about 15 to 30 minutes to inactivate certain enzymes and kill microorganisms, especially in milk 
C) Food and package are sterilized separately before the food enters the package. 
D) Bacteria or yeast makes acids and alcohol; minimizes growth of other bacteria and yeast 
E) Cool temperatures (40°F to 45°F) slow down the deteriorating effects of microorganisms and enzymes.

Question 18

The aseptic processing food preservation method is especially useful for

Accepted Answer

A)  whole grain cereals. 
B)  fruit juices. 
C)  meats. 
D)  spices. 
A)  whole grain cereals. 
B)  fruit juices. 
C)  meats. 
D)  spices.

Question 19

Norovirus causes an illness that is commonly misdiagnosed as

Accepted Answer

A)  food poisoning. 
B)  the common cold. 
C)  the stomach flu. 
D)  Montezuma's revenge. 
A)  food poisoning. 
B)  the common cold. 
C)  the stomach flu. 
D)  Montezuma's revenge.

Question 20

________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 parts per million (ppm).

Accepted Answer

A)  Noroviruses 
B)  Salmonella 
C)  Escherichia coli 
D)  Listeria 
A)  Noroviruses 
B)  Salmonella 
C)  Escherichia coli 
D)  Listeria

Match the following examples of food additives with the name of the class of food additives. -Stabilizers and thickeners

Match the following foodborne pathogens with the descriptions below. -Virus

Most strains of Escherichia coli are

Match the following terms with the descriptions below. -Organic farming

Match the following foodborne pathogens with the descriptions below. -Fungi

A common cause of foodborne illness that results from sneezing or coughing over food is

Which of the following agencies enforces wholesomeness and quality standards for meat?

Match the following with the descriptions below. -Aseptic processing

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Match the following with the descriptions below. -Pasteurization

________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.

Foods commonly associated with illness caused by Staphylococcus aureus include

The best way to prevent the foodborne illness caused by E. coli (Escherichia coli) is to

Covering cuts or sores on hands and avoiding sneezing when handling food are important strategies to prevent foodborne illness from

Match the following foodborne pathogens with the descriptions below. -Spore

Which of the following food preservation methods best maintains the water content of a food product?

Match the following with the descriptions below. -Irradiation

The aseptic processing food preservation method is especially useful for

Norovirus causes an illness that is commonly misdiagnosed as

________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 parts per million (ppm).

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

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Exam 13: Protecting Our Food Supply

Match the following examples of food additives with the name of the class of food additives. -Stabilizers and thickeners

Match the following foodborne pathogens with the descriptions below. -Virus

Most strains of Escherichia coli are

Match the following terms with the descriptions below. -Organic farming

Match the following foodborne pathogens with the descriptions below. -Fungi

A common cause of foodborne illness that results from sneezing or coughing over food is

Which of the following agencies enforces wholesomeness and quality standards for meat?

Match the following with the descriptions below. -Aseptic processing

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Match the following with the descriptions below. -Pasteurization

________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.

Foods commonly associated with illness caused by Staphylococcus aureus include

The best way to prevent the foodborne illness caused by E. coli (Escherichia coli) is to

Covering cuts or sores on hands and avoiding sneezing when handling food are important strategies to prevent foodborne illness from

Match the following foodborne pathogens with the descriptions below. -Spore

Which of the following food preservation methods best maintains the water content of a food product?

Match the following with the descriptions below. -Irradiation

The aseptic processing food preservation method is especially useful for

Norovirus causes an illness that is commonly misdiagnosed as

________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 parts per million (ppm).

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters