answer 1-10 correctly

Question

answer 1-10 correctly

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

Answer 1

1. are temporary plans that do not encourage sound eating habits

2. amounts of all food additives that have been added to food.
3. juice drink
4. It is a ratio of fat to carbohydrates
5. Industrialization
6. 20 second scrub
7. roasting chicken to the proper temperature
8. preservation
9. Clostridium botulinium
10. Food production

Answer 2

answer 11-20 correctly

Question 11 (0.5 points)
John is packing water for a group trip. He knows that many people have different water needs depending on their situation. All of the following situations have an increased need for water except__________.

Question 11 options:

breastfeeding a baby

fighting illness with a fever

having mental illness

doing strenuous exercise

Question 12 (0.5 points)
Which vitamin, also known as the "sunshine vitamin" is produced by the body through the action of sunlight on the skin?

Question 12 options:

vitamin K

vitamin A

vitamin C

vitamin D

Question 13 (0.5 points)
Jerome to an aptitude test that revealed that he was creative, good with working with his hands and people, and works well under pressure. Which of the following occupations is MOST ideal for Jerome?

Question 13 options:

Counselor

Researcher

Chef

Dietician

Question 14 (0.5 points)
Julie is unsure how long some cooked salmon has been refrigerator. Which should she NOT use?

Question 14 options:

appearance

smell

taste

touch

Question 15 (0.5 points)
Amelia works in a foodservice establishment. On the door used to exit the restroom, a sign is posted that requires all persons who work with food to wash their hands after using the facilities. Following this hand washing practice will decrease the spread of which source of foodborne illness that commonly lives in the colon of mammals?

Question 15 options:

Staphylococcus aureus

Clostridium permngens

Escherichia coli

Lactobacillus acidophilus

Question 16 (0.5 points)
Sammie has learned that there has been an outbreak of Salmonella in her community. She wants to identify the source of the outbreak. Which of the following foods is NOT likely to contain Salmonella?

Question 16 options:

Eggs

Poultry

Milk

Rice

Question 17 (0.5 points)
Hal is using food groups as a way to think about his meal and snack choices for a day. He wants to be sure that he is eating an adequate variety of foods. According to MyPlate, which of the following is NOT one of the food groups on his daily choices?

Question 17 options:

Fats

Vegetables

Grains

Fruits

Question 18 (0.5 points)
Which of the following is NOT a good guideline for limiting bacteria in the kitchen?

Question 18 options:

use a separate towel for wiping hands and drying dishes

wash and dry the tops of cans before opening them

sanitize cutting boards after each use with bleach solution

wash food surfaces with cold water before preparing food

Question 19 (0.5 points)
Sara has worked in the food and nutrition industry for the last 20 years. She started as a foodservice worker then progressed to be a diet technician, dietician, and now chief dietician. This series of jobs describes a(n) ____________.

Question 19 options:

advance level job

tenure

career

assignment

Question 20 (0.5 points)
Derrick wants to follow a vegetarian eating plan. He wants to be sure that he gets all of the amino acids that his body needs. What is the BEST way for him to meet his protein needs?

Question 20 options:

Eat as many different varieties of fruits and drink plenty of water to flush his system of toxins

Eat a variety of plant based foods, such as grain products, dry beans, peas, nuts, and seeds

Eat plenty of dry beans and fruits and drink plenty of water to flush his system of toxins.

Eat at least one fruit and grain product daily and ensure water intake is adequate

Answer 3

11. having mental illness

12. vitamin D
13. Chef
14. taste
15. Escherichia coli
16. Rice
17. Fats
18. wash food surfaces with cold water before preparing food
19. career
20. Eat a variety of plant based foods, such as grain products, dry beans, peas, nuts, and seeds

Answer 4

answer 21-30 correctly

Question 21 (0.5 points)
Food science is defined as the ______________.

Question 21 options:

scientific process of modifying and altering foods

scientific study of food and its preparation

application of technology to food production

practical application of science to food preparation

Question 22 (0.5 points)
Carly is planning to store more food in her freezer so that she will have more meals that can be more quickly prepared and served. Which of the following practices BEST guards against freezer burn?

Question 22 options:

use plastic margarine or storage tubs to use as containers for freezing

squeeze out as much air possible from the packaging before freezing

pre-freeze the food in refrigerator storage bags prior to fully freezing

remove frozen foods from store packaging and re-package for the freezer

Question 23 (0.5 points)
Consumers have certain rights and protections that are guaranteed by law. These include all of the following EXCEPT______.

Question 23 options:

have problems corrected

buy from wholesalers

be truthfully informed

safe products and goods

Question 24 (0.5 points)
Which of the following is the LEAST effective strategy for reducing food waste?

Question 24 options:

Plan to serve and then shop accordingly

Use leftover foods while they are still usable

Cook extra servings in case people are very hungry

Store all foods properly at the correct temperature

Question 25 (0.5 points)
One way to harness the power of food is by _______.

Question 25 options:

limiting the variety of foods you eat

avoiding certain foods completely

limiting regular physical activity

making healthful food choices

Question 26 (0.5 points)
You can tell that someone is malnourished because they will be very skinny.

Question 26 options:

True

False

Question 27 (0.5 points)
Charlie wants to conserve as much as possible so always makes out a shopping list before heading to the grocery store. That way, Charlie only buys the things needed. To make sure of this, what is the MOST important step should Charlie take BEFORE leaving the house?

Question 27 options:

Ask other family members what they would like to eat for the week.

Check the cabinets for ingredients already on hand.

Carefully examine any produce before purchasing it.

Research the nutritional value of the food on the list.

Question 28 (0.5 points)
Even though she is still in high school, Harper knows that she wants to pursue a career in culinary arts. Which job would Harper be able to do now that might help her toward her future career goals?

Question 28 options:

food critic for news website

sous chef at a local diner

head chef at a five-star restaurant

intern at the health department

Question 29 (0.5 points)
Being under stress for a long time can cause your body to have physical problems. 

Question 29 options:

True

False

Question 30 (0.5 points)
Making friends in different areas of your life will help you be more resilient when it comes to change. 

Question 30 options:

True

False

Answer 5

21. scientific study of food and its preparation

22. squeeze out as much air possible from the packaging before freezing
23. buy from wholesalers
24. Cook extra servings in case people are very hungry
25. making healthful food choices
26. False
27. Check the cabinets for ingredients already on hand.
28. sous chef at a local diner
29. True
30. True