Question 1

Smoking a ham preserves the food by drawing water out of the cells through a process called

Accepted Answer

A)  hydrolysis. 
B)  dehydration. 
C)  glycolysis. 
D)  saponification. 
A)  hydrolysis. 
B)  dehydration. 
C)  glycolysis. 
D)  saponification.

Question 2

It's noontime and Maya plans to cook a turkey breast for that night's dinner.She wants to thaw it thoroughly before she cooks it.Which of the following would be an appropriate method of thawing the poultry?

Accepted Answer

A)  Use a microwave. 
B)  Leave the turkey breast on a plate on the kitchen counter throughout the day. 
C)  Place the turkey breast in a basin of warm water on the kitchen counter for at least four hours. 
D)  Place the frozen turkey breast on a top refrigerator shelf for about four hours. 
A)  Use a microwave. 
B)  Leave the turkey breast on a plate on the kitchen counter throughout the day. 
C)  Place the turkey breast in a basin of warm water on the kitchen counter for at least four hours. 
D)  Place the frozen turkey breast on a top refrigerator shelf for about four hours.

Question 3

To wash your hands properly

Accepted Answer

A)  scrub for at least 20 seconds. 
B)  use a solution containing both a strong detergent and bleach. 
C)  scrub underneath any rings or bracelets you're wearing. 
D)  use the hottest water you can stand. 
A)  scrub for at least 20 seconds. 
B)  use a solution containing both a strong detergent and bleach. 
C)  scrub underneath any rings or bracelets you're wearing. 
D)  use the hottest water you can stand.

Question 4

The FDA requires nitrite-containing foods to be supplemented with antioxidants to counteract

Accepted Answer

A)  the lack of vital vitamins and minerals. 
B)  asthma, headaches, and immune reactions after eating nitrites. 
C)  carcinogenic nitrosamines produced when nitrites are cooked. 
D)  breathing difficulties and heart palpitations caused by nitrites. 
A)  the lack of vital vitamins and minerals. 
B)  asthma, headaches, and immune reactions after eating nitrites. 
C)  carcinogenic nitrosamines produced when nitrites are cooked. 
D)  breathing difficulties and heart palpitations caused by nitrites.

Question 5

All additives are synthetic.

Accepted Answer

A) True 
 B)False

Question 6

The two primary types of toxins associated with foodborne illness affect the

Accepted Answer

A)  nervous system and gastrointestinal system. 
B)  skeletal system and respiratory system. 
C)  lymph and tendons. 
D)  skin and joints. 
A)  nervous system and gastrointestinal system. 
B)  skeletal system and respiratory system. 
C)  lymph and tendons. 
D)  skin and joints.

Question 7

Consuming foods contaminated with mycotoxins over an extended period can cause

Accepted Answer

A)  variant Creutzfeldt-Jakob disease (vCJ
D) . 
B)  gastrointestinal distress. 
C)  heart disease or strokes. 
D)  organ damage or cancer. 
A)  variant Creutzfeldt-Jakob disease (vCJ
D) . 
B)  gastrointestinal distress. 
C)  heart disease or strokes. 
D)  organ damage or cancer.

Question 8

For a Memorial Day barbecue,friends agree to meet at a lakeside park.The temperature is a mild 75°F.Which of the following practices should they avoid in order to prevent an outbreak of foodborne illness?

Accepted Answer

A)  During transport, keep perishable foods at or below 40°F. 
B)  Grill hamburgers to medium rare. 
C)  Do not let perishable food sit out longer than 2 hours. 
D)  Wash hands thoroughly and frequently. 
A)  During transport, keep perishable foods at or below 40°F. 
B)  Grill hamburgers to medium rare. 
C)  Do not let perishable food sit out longer than 2 hours. 
D)  Wash hands thoroughly and frequently.

Question 9

Which of the following is a key provision of the 2011 Food Safety Modernization Act?

Accepted Answer

A)  increased federal inspections of food-production facilities 
B)  consolidation of food-safety responsibilities into a new federal agency 
C)  mandatory labeling of all genetically engineered foods 
D)  authorization of the Centers for Disease Control and Prevention (CD
C)  to track foodborne illness outbreaks 
A)  increased federal inspections of food-production facilities 
B)  consolidation of food-safety responsibilities into a new federal agency 
C)  mandatory labeling of all genetically engineered foods 
D)  authorization of the Centers for Disease Control and Prevention (CD
C)  to track foodborne illness outbreaks

Question 10

In the United States,the agencies most responsible for preventing foodborne illness are the USDA and the CDC.

Accepted Answer

A) True 
 B)False

Question 11

Beaches are closed to swimmers during a red tide to protect the public from

Accepted Answer

A)  Giardia. 
B)  scombrotoxic fish poisoning. 
C)  paralytic shellfish poisoning. 
D)  flukes. 
A)  Giardia. 
B)  scombrotoxic fish poisoning. 
C)  paralytic shellfish poisoning. 
D)  flukes.

Question 12

Which of the following is a common effect of excessive exposure to lead during childhood?

Accepted Answer

A)  neural tube defects 
B)  learning and behavioral disorders 
C)  liver failure 
D)  macrocytic anemia 
A)  neural tube defects 
B)  learning and behavioral disorders 
C)  liver failure 
D)  macrocytic anemia

Question 13

Which human organ system is MOST affected by toxic levels of mercury?

Accepted Answer

A)  nervous 
B)  renal 
C)  cardiovascular 
D)  digestive 
A)  nervous 
B)  renal 
C)  cardiovascular 
D)  digestive

Question 14

Which of the following is used as an antioxidant in many foods?

Accepted Answer

A)  vitamin C 
B)  cornstarch 
C)  caramel 
D)  nitrate 
A)  vitamin C 
B)  cornstarch 
C)  caramel 
D)  nitrate

Question 15

Chemicals used to help retain moisture in foods are called

Accepted Answer

A)  emulsifiers. 
B)  stabilizers. 
C)  humectants. 
D)  pesticides. 
A)  emulsifiers. 
B)  stabilizers. 
C)  humectants. 
D)  pesticides.

Question 16

BPA and phthalates are two types of

Accepted Answer

A)  plasticizers present in some food packaging. 
B)  preservatives present in some processed meats. 
C)  dioxins present in animal fats. 
D)  hormones used in dairy and beef cattle. 
A)  plasticizers present in some food packaging. 
B)  preservatives present in some processed meats. 
C)  dioxins present in animal fats. 
D)  hormones used in dairy and beef cattle.

Question 17

Which of the following is NOT a type of fungi?

Accepted Answer

A)  mushrooms 
B)  molds 
C)  yeasts 
D)  prions 
A)  mushrooms 
B)  molds 
C)  yeasts 
D)  prions

Question 18

Flash pasteurization destroys microorganisms in a beverage or other food by

Accepted Answer

A)  exposing the food to gamma rays. 
B)  heating the food to 162°F for 15 seconds. 
C)  adding an inert gas, such as nitrogen or carbon dioxide, to the food packaging. 
D)  subjecting the food to extremely high pressure for about 1 second. 
A)  exposing the food to gamma rays. 
B)  heating the food to 162°F for 15 seconds. 
C)  adding an inert gas, such as nitrogen or carbon dioxide, to the food packaging. 
D)  subjecting the food to extremely high pressure for about 1 second.

Question 19

On food packaging,the use by date is the

Accepted Answer

A)  last date on which a product can be sold and still maintain its quality during normal home storage. 
B)  last date that a food will maintain its best flavor and quality. 
C)  last date on which a food is recommended for consumption. 
D)  date on which the food should be frozen or discarded. 
A)  last date on which a product can be sold and still maintain its quality during normal home storage. 
B)  last date that a food will maintain its best flavor and quality. 
C)  last date on which a food is recommended for consumption. 
D)  date on which the food should be frozen or discarded.

Question 20

A multistep protocol used to identify and control potential threats to food-safety is the

Accepted Answer

A)  Integrative Food-Safety Control system. 
B)  Hazard Analysis Critical Control Point system. 
C)  Farm-to-Table Through-Point Control system. 
D)  Food Safety Modernization system. 
A)  Integrative Food-Safety Control system. 
B)  Hazard Analysis Critical Control Point system. 
C)  Farm-to-Table Through-Point Control system. 
D)  Food Safety Modernization system.

Exam 12: Food Safety and Technology: Protecting Our Food

Smoking a ham preserves the food by drawing water out of the cells through a process called

It's noontime and Maya plans to cook a turkey breast for that night's dinner.She wants to thaw it thoroughly before she cooks it.Which of the following would be an appropriate method of thawing the poultry?

To wash your hands properly

The FDA requires nitrite-containing foods to be supplemented with antioxidants to counteract

All additives are synthetic.

The two primary types of toxins associated with foodborne illness affect the

Consuming foods contaminated with mycotoxins over an extended period can cause

For a Memorial Day barbecue,friends agree to meet at a lakeside park.The temperature is a mild 75°F.Which of the following practices should they avoid in order to prevent an outbreak of foodborne illness?

Which of the following is a key provision of the 2011 Food Safety Modernization Act?

In the United States,the agencies most responsible for preventing foodborne illness are the USDA and the CDC.

Beaches are closed to swimmers during a red tide to protect the public from

Which of the following is a common effect of excessive exposure to lead during childhood?

Which human organ system is MOST affected by toxic levels of mercury?

Which of the following is used as an antioxidant in many foods?

Chemicals used to help retain moisture in foods are called

BPA and phthalates are two types of

Which of the following is NOT a type of fungi?

Flash pasteurization destroys microorganisms in a beverage or other food by

On food packaging,the use by date is the

A multistep protocol used to identify and control potential threats to food-safety is the

Nutrition: Linking Food and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Essential to Key Body Functions

Nutrients Essential to Healthy Tissues

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Food Equity,Sustainability,and Quality: The Challenge of Good Food

Nutrition Through the Lifecycle: Pregnancy and the First Year of Life

Nutrition Through the Lifecycle: Childhood to Late Adulthood

New Frontiers in Nutrition and Health

Healthful Eating Patterns

Disorders Related to Specific Foods

Diabetes

Cardiovascular Disease

Vitamins and Minerals: Micronutrients With Macro Powers

Alcohol

Cancer

Osteoporosis

Obesity

Disorders Related to Body Image, Eating, and Exercise

The Safety and Effectiveness of Dietary Supplements

Malnutrition

The Fetal Environment

Searching for the Fountain of Youth

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