Question 1 (0.5 points)
The one trait that all fad diets have in common is that they _____.
Question 1 options:
require not eating(fasting) several times each month
reduce basic nutrients or eliminate entire food groups
call for rotating meals and snacks among single foods
are temporary plans that do not encourage sound eating habits
Question 2 (0.5 points)
All of the following information is required on food labels EXCEPT________
Question 2 options:
percentage of juice in beverages or food that contain fruit juice
allergen labeling for foods that contain a major food allergen
amounts of all food additives that have been added to food.
safe handling instructions on packages of meat, poultry and eggs
Question 3 (0.5 points)
Which of the following beverage labels contains a drink with the LEAST amount of fruit juice?
Question 3 options:
fruit-flavored fruit juice
100% juice
juice cocktail
juice drink
Question 4 (0.5 points)
Which of the following is NOT true about the 5-20 rule of thumb?
Question 4 options:
it is used to read a Nutrition Facts panel
a food that is less that 5% is low
a food that is 20% more is high
It is a ratio of fat to carbohydrates
Question 5 (0.5 points)
Which of the following does NOT contribute to global hunger?
Question 5 options:
Armed conflict
Industrialization
Natural disasters
Inefficient farming methods
Question 6 (0.5 points)
One proven method for keeping your hands clean in order to prevent bacterial transfer is the ____________.
Question 6 options:
15 second rinse
20 second scrub
15 second scrub
20 step sanitizer
Question 7 (0.5 points)
Sally has many responsibilities as a foodservice manager at the hospital, yet food safety and sanitation are her primary concerns. She works to maintain the Hazard Analysis and Critical Control Points (HACCP) program in her foodservice operation. which of the following preparation steps is a critical point for her to monitor?
Question 7 options:
peeling bananas to be served in an hour
straining the juice from canned mushrooms
roasting chicken to the proper temperature
kneading bread dough in a machine
Question 8 (0.5 points)
Canning, freezing, curing, and drying are all methods of food ____________.
Question 8 options:
preservation
producing
consumption
packaging
Question 9 (0.5 points)
Ari has unsuccessfully canned a batch of his home grown green beans. He is not sure that he heated the water bath for canning to a high enough temperature because several cans did not properly seal. If his problem is bacterial, which bacteria is the MOST heat resistant and MOST LIKELY to be the problem's source?
Question 9 options:
Halophillic bacteria
Staphylococcus aureus
Clostridium botulinium
Acetic acid bacteria
Question 10 (0.5 points)
Tran works on a farm maintaining the irrigation system for the crops. The job is challenging because the crops are regularly rotated from corn to squash to lima beans. In what area of the food industry does Tran work?
Question 10 options:
product design
product development
Food production
food distribution