Question

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

distribution