Question 1

​The difference between foodborne infection and foodborne intoxication is that:

Accepted Answer

A) foodborne intoxication results from chemicals produced by microbes. 
B) foodborne intoxication requires oxygen for microbes to multiply. 
C) ​foodborne infection can be detected by a bad odor in food. 
D) ​foodborne infection cannot result from eating raw vegetables. 
E) ​foodborne intoxication cannot be transmitted to human beings through food and water. 
A) foodborne intoxication results from chemicals produced by microbes. 
B) foodborne intoxication requires oxygen for microbes to multiply. 
C) ​foodborne infection can be detected by a bad odor in food. 
D) ​foodborne infection cannot result from eating raw vegetables. 
E) ​foodborne intoxication cannot be transmitted to human beings through food and water.

Question 2

​How does modified atmosphere packaging protect foods?

Accepted Answer

A) It kills anaerobic bacteria. 
B) It increases oxidative browning. 
C) ​It reduces growth of oxygen-dependent bacteria. 
D) ​It prevents the bacteria Clostridium botulinum from multiplying. 
E) ​It promotes rancidity. 
A) It kills anaerobic bacteria. 
B) It increases oxidative browning. 
C) ​It reduces growth of oxygen-dependent bacteria. 
D) ​It prevents the bacteria Clostridium botulinum from multiplying. 
E) ​It promotes rancidity.

Question 3

​The large ears of sweet corn available today are the result of:

Accepted Answer

A) organic farming. 
B) natural selection. 
C) ​genetic engineering. 
D) ​selective breeding. 
E) ​irradiation. 
A) organic farming. 
B) natural selection. 
C) ​genetic engineering. 
D) ​selective breeding. 
E) ​irradiation.

Question 4

​A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

Accepted Answer

A) freezing. 
B) drying. 
C) ​extrusion. 
D) ​canning. 
E) ​capping. 
A) freezing. 
B) drying. 
C) ​extrusion. 
D) ​canning. 
E) ​capping.

Question 5

A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth.The food additive he most likely would use to protect the food is:​

Accepted Answer

A) acetic acid. 
B) BHA. 
C) ​peroxides. 
D) ​MSG. 
E) ​citric acid. 
A) acetic acid. 
B) BHA. 
C) ​peroxides. 
D) ​MSG. 
E) ​citric acid.

Question 6

Besides cross-contamination from other sources,what causes contamination of raw produce and what can consumers do to effectively reduce their risk of foodborne illness from raw produce?

Accepted Answer

​Foods such as some raw produce grow clo

Question 7

​The Food and Drug Administration is charged with ensuring the U.S.food supply meets all of the following criteria except being:

Accepted Answer

A) safe. 
B) wholesome. 
C) ​sanitary. 
D) ​properly labeled. 
E) ​sustainable. 
A) safe. 
B) wholesome. 
C) ​sanitary. 
D) ​properly labeled. 
E) ​sustainable.

Question 8

​The proper way to wash hands when handling foods is to:

Accepted Answer

A) rinse hands in cool water for 30 seconds or more. 
B) lather hands with soap and warm water and scrub for at least 20 seconds. 
C) ​rub antibacterial sanitizing rub on dry hands. 
D) ​quickly run hands under very hot water for 5 seconds then scrub with soap for 15 seconds. 
E) ​never use a towel to dry hands;always use an air dryer. 
A) rinse hands in cool water for 30 seconds or more. 
B) lather hands with soap and warm water and scrub for at least 20 seconds. 
C) ​rub antibacterial sanitizing rub on dry hands. 
D) ​quickly run hands under very hot water for 5 seconds then scrub with soap for 15 seconds. 
E) ​never use a towel to dry hands;always use an air dryer.

Question 9

​What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

Accepted Answer

A) They are fresher than conventional foods. 
B) They are completely free of pesticides. 
C) ​They have a higher nutrient content than conventional foods. 
D) ​The growing methods used don't harm the environment. 
E) ​They are associated with a reduced risk of chronic disease. 
A) They are fresher than conventional foods. 
B) They are completely free of pesticides. 
C) ​They have a higher nutrient content than conventional foods. 
D) ​The growing methods used don't harm the environment. 
E) ​They are associated with a reduced risk of chronic disease.

Question 10

​One difference between Staphylococcus aureus and Clostridium botulinum in foods is that:

Accepted Answer

A) Clostridium must have an acidic environment to produce toxins. 
B) Staph toxins are heat stable and survive cooking. 
C) ​Clostridium must have exposure to air to survive. 
D) ​Staph is a very rare type of food intoxication. 
E) ​Only Clostridium produces toxins. 
A) Clostridium must have an acidic environment to produce toxins. 
B) Staph toxins are heat stable and survive cooking. 
C) ​Clostridium must have exposure to air to survive. 
D) ​Staph is a very rare type of food intoxication. 
E) ​Only Clostridium produces toxins.

Question 11

​A legitimate reason to buy organic foods is:

Accepted Answer

A) to avoid adverse effects of pesticides. 
B) to increase nutrient intakes without eating different foods. 
C) ​to eat healthier candy bars and snack chips. 
D) ​to avoid imported foods. 
E) ​to support sustainable agriculture. 
A) to avoid adverse effects of pesticides. 
B) to increase nutrient intakes without eating different foods. 
C) ​to eat healthier candy bars and snack chips. 
D) ​to avoid imported foods. 
E) ​to support sustainable agriculture.

Question 12

​Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Accepted Answer

A) True 
 B)False

Question 13

​Which group should avoid all uncooked or undercooked eggs?

Accepted Answer

A) athletes in training 
B) healthy adults 
C) ​people with colds 
D) ​women over 30 years old 
E) ​the elderly 
A) athletes in training 
B) healthy adults 
C) ​people with colds 
D) ​women over 30 years old 
E) ​the elderly

Question 14

​Describe the FDA's position and regulations on genetically modified foods.

Accepted Answer

​The FDA evaluates the safety of today's

Question 15

​Which of the following is most susceptible to bacterial contamination?

Accepted Answer

A) roast 
B) steak 
C) ​ground meat 
D) ​chicken 
E) ​shellfish 
A) roast 
B) steak 
C) ​ground meat 
D) ​chicken 
E) ​shellfish

Question 16

​Which statement about olestra is true?

Accepted Answer

A) It passes through the digestive tract unabsorbed. 
B) It is fortified with vitamin C. 
C) ​It can cause dangerous side effects. 
D) ​It binds water-soluble vitamins. 
E) ​Even small doses can cause digestive distress. 
A) It passes through the digestive tract unabsorbed. 
B) It is fortified with vitamin C. 
C) ​It can cause dangerous side effects. 
D) ​It binds water-soluble vitamins. 
E) ​Even small doses can cause digestive distress.

Question 17

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:​

Accepted Answer

A) use bleached white cardboard containers for microwaving. 
B) transfer leftover foods into margarine tubs to re-heat. 
C) ​select plastic cups with recycle codes 3 or 7 for microwave heating. 
D) ​use glass or ceramic containers for heating foods in the microwave. 
E) start on medium-high power,then increase to high power during the second half of the heating time. 
A) use bleached white cardboard containers for microwaving. 
B) transfer leftover foods into margarine tubs to re-heat. 
C) ​select plastic cups with recycle codes 3 or 7 for microwave heating. 
D) ​use glass or ceramic containers for heating foods in the microwave. 
E) start on medium-high power,then increase to high power during the second half of the heating time.

Question 18

​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 19

​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 nutrient content. 
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 causes fewer environmental effects than organic farming methods. 
A) genetic engineering can be used to increase nutrient content. 
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 causes fewer environmental effects than organic farming methods.

Question 20

​The extruding process is based on:

Accepted Answer

A) exposure to air. 
B) grinding and heating. 
C) ​dehydrating. 
D) ​boiling and sealing. 
E) ​packing food in a gas-impermeable container. 
A) exposure to air. 
B) grinding and heating. 
C) ​dehydrating. 
D) ​boiling and sealing. 
E) ​packing food in a gas-impermeable container.

The difference between foodborne infection and foodborne intoxication is that:

How does modified atmosphere packaging protect foods?

The large ears of sweet corn available today are the result of:

A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth.The food additive he most likely would use to protect the food is:

Besides cross-contamination from other sources,what causes contamination of raw produce and what can consumers do to effectively reduce their risk of foodborne illness from raw produce?

The Food and Drug Administration is charged with ensuring the U.S.food supply meets all of the following criteria except being:

The proper way to wash hands when handling foods is to:

What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

One difference between Staphylococcus aureus and Clostridium botulinum in foods is that:

A legitimate reason to buy organic foods is:

Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Which group should avoid all uncooked or undercooked eggs?

Describe the FDA's position and regulations on genetically modified foods.

Which of the following is most susceptible to bacterial contamination?

Which statement about olestra is true?

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

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

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

The extruding process is based on:

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

Diet and Health

Life Cycle Nutrition Mother and Infant

Child Teen and Older Adult

Hunger and the Global Environment

Filters

Exam 12: Food Safety and Food Technology

​The difference between foodborne infection and foodborne intoxication is that:

​How does modified atmosphere packaging protect foods?

​The large ears of sweet corn available today are the result of:

​A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth.The food additive he most likely would use to protect the food is:​

Besides cross-contamination from other sources,what causes contamination of raw produce and what can consumers do to effectively reduce their risk of foodborne illness from raw produce?

​The Food and Drug Administration is charged with ensuring the U.S.food supply meets all of the following criteria except being:

​The proper way to wash hands when handling foods is to:

​What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

​One difference between Staphylococcus aureus and Clostridium botulinum in foods is that:

​A legitimate reason to buy organic foods is:

​Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

​Which group should avoid all uncooked or undercooked eggs?

​Describe the FDA's position and regulations on genetically modified foods.

​Which of the following is most susceptible to bacterial contamination?

​Which statement about olestra is true?

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:​

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

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

​The extruding process is based on:

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

Diet and Health

Life Cycle Nutrition Mother and Infant

Child Teen and Older Adult

Hunger and the Global Environment

Filters

The difference between foodborne infection and foodborne intoxication is that:

How does modified atmosphere packaging protect foods?

The large ears of sweet corn available today are the result of:

A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth.The food additive he most likely would use to protect the food is:

The Food and Drug Administration is charged with ensuring the U.S.food supply meets all of the following criteria except being:

The proper way to wash hands when handling foods is to:

What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

One difference between Staphylococcus aureus and Clostridium botulinum in foods is that:

A legitimate reason to buy organic foods is:

Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Which group should avoid all uncooked or undercooked eggs?

Describe the FDA's position and regulations on genetically modified foods.

Which of the following is most susceptible to bacterial contamination?

Which statement about olestra is true?

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

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

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

The extruding process is based on: