Question 1

​Which statement best describes the pesticide levels in organic foods?

Accepted Answer

A) Changing children's diets to conventionally grown foods resulted in a gradual decline of pesticide ingestion. 
B) Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods. 
C) ​Studies have shown a link between pesticide exposure from conventional foods and health risks. 
D) ​Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher. 
E) ​When eating organic foods the risk from pesticide residues is zero. 
A) Changing children's diets to conventionally grown foods resulted in a gradual decline of pesticide ingestion. 
B) Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods. 
C) ​Studies have shown a link between pesticide exposure from conventional foods and health risks. 
D) ​Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher. 
E) ​When eating organic foods the risk from pesticide residues is zero.

Question 2

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

Accepted Answer

A) immediately throw away the potato. 
B) peel off the green layer and cook the potato. 
C) ​bake the potato whole because it will get rid of the green layer. 
D) ​boil the potato because water will remove the green coloring. 
E) ​dispose of all potatoes that came in contact with this potato. 
A) immediately throw away the potato. 
B) peel off the green layer and cook the potato. 
C) ​bake the potato whole because it will get rid of the green layer. 
D) ​boil the potato because water will remove the green coloring. 
E) ​dispose of all potatoes that came in contact with this potato.

Question 3

​Which statement about the "Core Four" practices for sanitation 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°-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°-140°F. 
E) Raw and ready-to-eat foods should share the same storage areas.

Question 4

​What is your strategy of reducing your intake of pesticide residues?

Accepted Answer

A) Wash but don't peel waxed fruits and vegetables. 
B) Discard the core or heart of a head of cabbage. 
C) ​Bite into the peel of an orange. 
D) ​Trim the fat from meat. 
E) ​Cook and eat poultry and fish with the skin. 
A) Wash but don't peel waxed fruits and vegetables. 
B) Discard the core or heart of a head of cabbage. 
C) ​Bite into the peel of an orange. 
D) ​Trim the fat from meat. 
E) ​Cook and eat poultry and fish with the skin.

Question 5

​To avoid cross-contamination of foods:

Accepted Answer

A) it is good practice to keep a separate cutting board just for raw meats. 
B) avoid placing a raw slice of tomato on a cooked hamburger patty. 
C) ​do not place containers of cooked foods to chill next to each other on the same shelf. 
D) ​do not thaw raw meats in the refrigerator. 
E) ​use the same plate for bringing burgers out to the grill and to retrieve the cooked burgers. 
A) it is good practice to keep a separate cutting board just for raw meats. 
B) avoid placing a raw slice of tomato on a cooked hamburger patty. 
C) ​do not place containers of cooked foods to chill next to each other on the same shelf. 
D) ​do not thaw raw meats in the refrigerator. 
E) ​use the same plate for bringing burgers out to the grill and to retrieve the cooked burgers.

Question 6

​Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

Accepted Answer

A) True 
 B)False

Question 7

​To prevent foodborne illness:

Accepted Answer

A) check carefully for color and tenderness of a roast chicken. 
B) cook hamburgers to medium-rare. 
C) ​cook your roast in the microwave. 
D) ​use a thermometer inserted into the thickest part of the food. 
E) ​hold cooked foods at 100°F for up to 2 hours until serving time. 
A) check carefully for color and tenderness of a roast chicken. 
B) cook hamburgers to medium-rare. 
C) ​cook your roast in the microwave. 
D) ​use a thermometer inserted into the thickest part of the food. 
E) ​hold cooked foods at 100°F for up to 2 hours until serving time.

Question 8

​To control the safety of additives in foods manufacturers must follow certain rules,which include:

Accepted Answer

A) using only additives included on the permanent GRAS list. 
B) submitting proof that a new additive is safe after numerous tests. 
C) ​not using any additives that have a toxic effect at high doses. 
D) ​using only additives that cannot be detected or measured in foods. 
E) ​using only USDA-approved food additives. 
A) using only additives included on the permanent GRAS list. 
B) submitting proof that a new additive is safe after numerous tests. 
C) ​not using any additives that have a toxic effect at high doses. 
D) ​using only additives that cannot be detected or measured in foods. 
E) ​using only USDA-approved food additives.

Question 9

What is HACCP,and why is it important?

Accepted Answer

All food producers must employ a Hazard

Question 10

Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.

Accepted Answer

To eliminate microbes on surfaces,utensi

Question 11

​Which method should be used to thaw frozen meats?

Accepted Answer

A) thawing beside a heat source such as a fire 
B) defrosting at room temperature 
C) ​defrosting in a bath of warm water 
D) ​thawing under hot,running water 
E) ​refrigerator thawing 
A) thawing beside a heat source such as a fire 
B) defrosting at room temperature 
C) ​defrosting in a bath of warm water 
D) ​thawing under hot,running water 
E) ​refrigerator thawing

Question 12

​Which food processing methods have the greatest negative effect on the food's nutrient profile?

Accepted Answer

A) skimming of fat from whole milk 
B) irradiation of berries before packaging 
C) ​commercial canning of fish 
D) ​commercial prewashing and cutting of fresh vegetables 
E) ​extrusion of corn to make puffs 
A) skimming of fat from whole milk 
B) irradiation of berries before packaging 
C) ​commercial canning of fish 
D) ​commercial prewashing and cutting of fresh vegetables 
E) ​extrusion of corn to make puffs

Question 13

​Sulfites destroy a lot of what nutrient?

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 14

​Which of the following is linked with cancer in animals?

Accepted Answer

A) nitrogen 
B) sulfites 
C) ​BHA 
D) ​nitrosamines 
E) ​BHT 
A) nitrogen 
B) sulfites 
C) ​BHA 
D) ​nitrosamines 
E) ​BHT

Question 15

​Which terms on a food label has a specific meaning defined by labeling regulations?

Accepted Answer

A) x-ray treated 
B) free-range 
C) ​organic 
D) ​natural 
E) ​locally grown 
A) x-ray treated 
B) free-range 
C) ​organic 
D) ​natural 
E) ​locally grown

Question 16

​Which ingredients are the best known and most widely used antimicrobial agents?

Accepted Answer

A) salt and BHT 
B) nitrites and vitamin C 
C) ​sugar and tartrazine 
D) ​salt and sugar 
E) ​sulfites and citric acid 
A) salt and BHT 
B) nitrites and vitamin C 
C) ​sugar and tartrazine 
D) ​salt and sugar 
E) ​sulfites and citric acid

Question 17

​To avoid poisoning by toxins,you would be well-advised to:

Accepted Answer

A) store potatoes on the windowsill. 
B) eat only "natural" foods. 
C) ​avoid all seafood. 
D) ​always eat cabbage raw,not cooked. 
E) ​consume a variety of foods. 
A) store potatoes on the windowsill. 
B) eat only "natural" foods. 
C) ​avoid all seafood. 
D) ​always eat cabbage raw,not cooked. 
E) ​consume a variety of foods.

Question 18

​The word organic on the label is no guarantee that a food is:

Accepted Answer

A) completely pesticide-free. 
B) fertilized with manure or vegetable compost. 
C) ​grown without hormones or antibiotics. 
D) ​produced without genetic modification. 
E) ​inspected by the USDA. 
A) completely pesticide-free. 
B) fertilized with manure or vegetable compost. 
C) ​grown without hormones or antibiotics. 
D) ​produced without genetic modification. 
E) ​inspected by the USDA.

Question 19

​You experience vomiting,intestinal cramps,and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbecue.What type of illness should you suspect?

Accepted Answer

A) stomach flu 
B) hepatitis 
C) ​E.coli infection 
D) ​gastroenteritis 
E) ​Clostridium botulinum intoxication 
A) stomach flu 
B) hepatitis 
C) ​E.coli infection 
D) ​gastroenteritis 
E) ​Clostridium botulinum intoxication

Question 20

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

Which statement best describes the pesticide levels in organic foods?

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

Which statement about the "Core Four" practices for sanitation is accurate?

What is your strategy of reducing your intake of pesticide residues?

To avoid cross-contamination of foods:

Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

To prevent foodborne illness:

To control the safety of additives in foods manufacturers must follow certain rules,which include:

What is HACCP,and why is it important?

Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.

Which method should be used to thaw frozen meats?

Which food processing methods have the greatest negative effect on the food's nutrient profile?

Sulfites destroy a lot of what nutrient?

Which of the following is linked with cancer in animals?

Which terms on a food label has a specific meaning defined by labeling regulations?

Which ingredients are the best known and most widely used antimicrobial agents?

To avoid poisoning by toxins,you would be well-advised to:

The word organic on the label is no guarantee that a food is:

You experience vomiting,intestinal cramps,and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbecue.What type of illness should you suspect?

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.

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

​Which statement best describes the pesticide levels in organic foods?

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

​Which statement about the "Core Four" practices for sanitation is accurate?

​What is your strategy of reducing your intake of pesticide residues?

​To avoid cross-contamination of foods:

​Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

​To prevent foodborne illness:

​To control the safety of additives in foods manufacturers must follow certain rules,which include:

What is HACCP,and why is it important?

Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.

​Which method should be used to thaw frozen meats?

​Which food processing methods have the greatest negative effect on the food's nutrient profile?

​Sulfites destroy a lot of what nutrient?

​Which of the following is linked with cancer in animals?

​Which terms on a food label has a specific meaning defined by labeling regulations?

​Which ingredients are the best known and most widely used antimicrobial agents?

​To avoid poisoning by toxins,you would be well-advised to:

​The word organic on the label is no guarantee that a food is:

​You experience vomiting,intestinal cramps,and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbecue.What type of illness should you suspect?

​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.

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

Which statement best describes the pesticide levels in organic foods?

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

Which statement about the "Core Four" practices for sanitation is accurate?

What is your strategy of reducing your intake of pesticide residues?

To avoid cross-contamination of foods:

Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

To prevent foodborne illness:

To control the safety of additives in foods manufacturers must follow certain rules,which include:

Which method should be used to thaw frozen meats?

Which food processing methods have the greatest negative effect on the food's nutrient profile?

Sulfites destroy a lot of what nutrient?

Which of the following is linked with cancer in animals?

Which terms on a food label has a specific meaning defined by labeling regulations?

Which ingredients are the best known and most widely used antimicrobial agents?

To avoid poisoning by toxins,you would be well-advised to:

The word organic on the label is no guarantee that a food is:

You experience vomiting,intestinal cramps,and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbecue.What type of illness should you suspect?

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.