Understanding Food Principles and Preparation 5th Edition by Amy Christine Brown Test Bank

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Understanding Food Principles and Preparation 5th Edition by Amy Christine Brown Test Bank

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COMPLETE TEST BANK WITH ANSWERS

 

Understanding Food Principles and Preparation 5th Edition by Amy Christine Brown  Test Bank
 
Sample  Question

 

Test Bank[1] for Chapter 2 Food Evaluation

 

Key to question information: ANS = correct answer; DIF = question difficulty; REF = page reference

 

Multiple Choice

 

  1. Subjective evaluation is
  2. evaluation of food quality that relies on numbers generated by laboratory instruments.
  3. evaluation or sensory tests that rely on the opinions of individuals.
  4. tests used to detail the specific tastes of individual foods.
  5. a sequence of tests that document the characteristics of food preparation.

 

ANS: b       DIF: Knowledge-based                         REF: 23

 

  1. In objective evaluations
  2. instruments rather than humans are used to measure the characteristics of foods qualitatively.
  3. humans rather than instruments are used to measure the characteristics of foods quantitatively.
  4. laboratory instruments instead of humans are used to measure the characteristics of foods quantitatively.
  5. a sequence of tests are used to document the characteristics of food preparation using humans as taste testers.

 

ANS: c       DIF: Knowledge-based                         REF: 23|26

 

  1. Objective analysis measures
  2. the responses of people to food products as perceived by sight.
  3. the responses of people to food products as perceived by taste.
  4. the responses of people to food products as perceived by touch.
  5. the responses of people to food products as perceived by smell.
  6. all of the above answers are correct
  7. none of the above answers is correct

 

ANS: f        DIF: Knowledge-based                         REF: 23

 

  1. Hedonic testing relates to
  2. pleasure.
  3. selecting the preferred sample.
  4. paired preference testing.
  5. all of the above answers are correct

 

ANS: a       DIF: Knowledge-based                         REF: 24

 

  1. A 9-point scale ranging from Like Extremely to Dislike Extremely best describes
  2. discriminative tests.
  3. descriptive tests.
  4. analytical tests.
  5. none of the above answers is correct

 

ANS: d       DIF: Knowledge-based                         REF: 24|25

 

  1. A(n) _____ test usually uses words like weak, moderate, and strong to describe samples that differ in magnitude of an attribute.
  2. ranking
  3. duo-trio
  4. ordinal
  5. paired comparison

 

ANS: c       DIF: Knowledge-based                         REF: 24

 

  1. Which of the following would be used to test for sensitivity?
  2. triangle
  3. duo-trio
  4. threshold
  5. all of the above answers are correct

 

ANS: c       DIF: Knowledge-based                         REF: 24

 

  1. A _____ test is used to find the minimal detectable level of a substance.
  2. hedonic
  3. dilution
  4. difference
  5. none of the above answers are correct

 

ANS: b       DIF: Knowledge-based                         REF: 24

 

  1. _____ tests rely on a trained panel to document differences in a products sensory characteristics.
  2. Discriminative
  3. Descriptive
  4. Affective
  5. None of the above answers is correct

 

ANS: b       DIF: Knowledge-based                         REF: 24|25

 

  1. General taste panels usually consist of at least _____ individuals.
  2. 2
  3. 5
  4. 7
  5. 10
  6. 13

 

ANS: b       DIF: Knowledge-based                         REF: 25

 

  1. Which of the following is not a criterion for a general taste panel?
  2. chew no gum immediately before testing
  3. have not ingested other food for at least 4 hours before testing
  4. are nonsmokers
  5. are of an equal distribution in gender
  6. all of the above answers are criteria for a general taste panel

 

ANS: b       DIF: Knowledge-based                         REF: 25

 

  1. Which statement is incorrect regarding food samples?
  2. There must be only enough food for one bite.
  3. Samples must be taken from the same portion of the food.
  4. Food is usually placed in clear or white containers.
  5. Lighting in the room is uniform and the temperature is comfortable.
  6. all of the above statements are correct regarding food samples

 

ANS: a       DIF: Knowledge-based                         REF: 26

 

  1. The best time for taste panels to sample food is
  2. early morning before breakfast.
  3. mid-morning or mid-afternoon.
  4. when panelists are hungry.
  5. when panelists are full.

 

ANS: b       DIF: Knowledge-based                         REF: 26

 

  1. The penetrometer, the Warner-Bratzler shear, and the shortometer are all used to perform physical tests for
  2. visual evaluation.
  3. weight/volume measurements.
  4. texture measurements.
  5. viscosity measurements.
  6. concentration measurements.

 

ANS: c       DIF: Knowledge-based                         REF: 27

 

  1. Rheology is
  2. the study of the flow of and deformation of matter.
  3. a measure of three-dimensional space that is often used to measure liquids.
  4. the concentration of matter measured by the amount of mass per unit volume.
  5. a type of bioactive compound (nutrient or non-nutrient) that has health benefits.
  6. none of the above answers is correct

 

ANS: a       DIF: Knowledge-based                         REF: 26

 

  1. The viscosity of fluids can determine all of the following except
  2. how easily guacamole dip is deposited on tortilla chips.
  3. how smoothly mayonnaise spreads onto a slice of bread.
  4. how long a tomato will hold its shape.
  5. how tender a pie pastry feels to the teeth.

 

ANS: d       DIF: Knowledge-based                         REF: 26

 

  1. Which of the following chemical tests measures the degree of unsaturation in fats?
  2. pH test
  3. iodine value test
  4. peroxide value test
  5. chromatography
  6. fuchsin test

 

ANS: b       DIF: Knowledge-based                         REF: 28

 

  1. Which instrument or test would be used to observe microorganisms in food?
  2. microscope
  3. atomic absorption
  4. shortometer
  5. viscometer (or viscosimeter)

 

ANS: a       DIF: Knowledge-based                         REF: 27

 

  1. Which of the following are not measured by physical testing?
  2. size and shape
  3. weight, volume, and density
  4. moisture, texture, and viscosity
  5. nutrient and nonnutrient substances

 

ANS: d       DIF: Knowledge-based                         REF: 26

 

  1. Descriptive testing used to detail the specific flavors or textures of a food or beverage would use
  2. hedonic tests.
  3. threshold and dilution tests.
  4. flavor and texture profiles.
  5. personal preference tests.

 

ANS: c       DIF: Knowledge-based                         REF: 24

 

 

True/False

 

  1. Objective tests conducted for research and development (R&D) rely on the opinions of highly trained individuals.

 

ANS: F       DIF: Knowledge-based                         REF: 23|26

 

  1. Human taste panels are required to evaluate products using various types of established scientific objective tests.

 

ANS: F       DIF: Knowledge-based                         REF: 23

 

  1. Regarding sensory testing, affective tests are used to detect differences.

 

ANS: F       DIF: Knowledge-based                         REF: 23-25

 

  1. In regards to subjective testing, effective tests are used to detect individual preferences.

 

ANS: F       DIF: Knowledge-based                         REF: 24|25

 

  1. When scoring/evaluating for consumer testing with children, smiley or frowny faces can be used for scoring in lieu of the hedonic scale.

 

ANS: T       DIF: Knowledge-based                         REF: 24

 

  1. Males can usually detect sweetness better than females.

 

ANS: F       DIF: Knowledge-based                         REF: 25

 

  1. Whether or not a person prefers a certain aspect of a food is a focus of effective testing.

 

ANS: F       DIF: Knowledge-based                         REF: 25

 

  1. Objective analytical tests are usually conducted by an untrained panel that evaluates food products through either discriminative or descriptive testing.

 

ANS: F       DIF: Knowledge-based                         REF: 25

 

  1. The Association of Official Analytical Chemists (AOAC) International publishes a book on chemical tests.

 

ANS: T       DIF: Knowledge-based                         REF: 27

 

  1. The nature, concentration, and temperature of a liquid all affect its viscosity.

 

ANS: T       DIF: Knowledge-based                         REF: 26

 

 

Matching: Physical Tests for Food Evaluation

 

Definition choices:

  1. used to measure mineral content
  2. measures the concentration of various organic compounds, especially sugar
  3. measures the consistency of batters and other viscous foods
  4. measures color by detecting the amount and wavelength of light transmitted through a solution
  5. measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage

 

  1. polarimeter
  2. shortometer
  3. atomic absorption
  4. spectrophotometer
  5. line-spread test

 

Key:

  1. ANS: b DIF: Knowledge-based                         REF: 27
  2. ANS: e DIF: Knowledge-based                         REF: 27
  3. ANS: a DIF: Knowledge-based                         REF: 27
  4. ANS: d DIF: Knowledge-based                         REF: 27
  5. ANS: c DIF: Knowledge-based                         REF: 27

 

 

Discussion

 

  1. Define objective and subjective evaluation of foods. Give several examples of tests of each type, explaining the differences between them.

 

ANS: See pp. 23-28.

DIF: Application-based                                          REF: 23-28

 

  1. Design a product score sheet to be used by both adults and children for the pecan brownies that you plan to sell and distribute to Whole Foods grocery stores. You will use the results of this affective testing to prove to Whole Foods that your product belongs in their stores.

 

ANS: See pp. 23-25.

DIF: Application-based                                          REF: 23-25

 

  1. You have been asked by the manager of your school cafeteria to design and conduct a taste panel for their new macaroni and cheese recipe. Describe the general guidelines that you are going to follow when setting up and conducting this taste panel. Consider seating arrangements, room temperature and lighting, time of tastings, portion sizes and containers, potential additional water and food needed, etc. Include discussion of any problems or issues that you might anticipate.

 

ANS: See pp. 25-26.

DIF: Application-based                                          REF: 25-26

 

  1. Suppose that you are hired as a consultant by a new start-up bakery that is owned by a friend of yours. He would like you to conduct physical testing for the following new food items that he would like to introduce to the public in the near future: chocolate chip cookies, vanilla pudding, cheddar cheese crackers, carrot cake cupcakes with cream cheese frosting, and banana protein shakes. For each of these food items, please state which physical test(s) you would plan to conduct and explain the reasoning behind why the tests that you selected are needed.

 

ANS: See pp. 26-27.

DIF: Application-based                                          REF: 26-27

 

  1. Suppose that you are interested in interviewing for a job that you saw offered on your schools job website. It is for a commercial laboratory that conducts chemical tests for food evaluation. Before the interview, you want to familiarize yourself with the variety of chemical tests. Describe several examples of chemical tests, explain what they measure and how, and discuss where and in what context they would be used.

 

ANS: See pp. 27-28.

DIF: Application-based                                          REF: 27-28

 

 

Ready-to-Use Chapter 2 Test

 

Multiple Choice

 

  1. Subjective evaluation is
  2. evaluation of food quality that relies on numbers generated by laboratory instruments.
  3. evaluation or sensory tests that rely on the opinions of individuals.
  4. tests used to detail the specific tastes of individual foods.
  5. a sequence of tests that document the characteristics of food preparation.

 

  1. In objective evaluations
  2. instruments rather than humans are used to measure the characteristics of foods qualitatively.
  3. humans rather than instruments are used to measure the characteristics of foods quantitatively.
  4. laboratory instruments instead of humans are used to measure the characteristics of foods quantitatively.
  5. a sequence of tests are used to document the characteristics of food preparation using humans as taste testers.

 

  1. Objective analysis measures
  2. the responses of people to food products as perceived by sight.
  3. the responses of people to food products as perceived by taste.
  4. the responses of people to food products as perceived by touch.
  5. the responses of people to food products as perceived by smell.
  6. all of the above answers are correct
  7. none of the above answers is correct

 

  1. Hedonic testing relates to
  2. pleasure.
  3. selecting the preferred sample.
  4. paired preference testing.
  5. all of the above answers are correct

 

  1. A 9-point scale ranging from Like Extremely to Dislike Extremely best describes
  2. discriminative tests.
  3. descriptive tests.
  4. analytical tests.
  5. none of the above answers is correct

 

  1. A(n) _____ test usually uses words like weak, moderate, and strong to describe samples that differ in magnitude of an attribute.
  2. ranking
  3. duo-trio
  4. ordinal
  5. paired comparison

 

  1. Which of the following would be used to test for sensitivity?
  2. triangle
  3. duo-trio
  4. threshold
  5. all of the above answers are correct

 

  1. A _____ test is used to find the minimal detectable level of a substance.
  2. hedonic
  3. dilution
  4. difference
  5. none of the above answers are correct

 

  1. _____ tests rely on a trained panel to document differences in a products sensory characteristics.
  2. Discriminative
  3. Descriptive
  4. Affective
  5. None of the above answers is correct

 

  1. General taste panels usually consist of at least _____ individuals.
  2. 2
  3. 5
  4. 7
  5. 10
  6. 13

 

  1. Which of the following is not a criterion for a general taste panel?
  2. chew no gum immediately before testing
  3. have not ingested other food for at least 4 hours before testing
  4. are nonsmokers
  5. are of an equal distribution in gender
  6. all of the above answers are criteria for a general taste panel

 

  1. Which statement is incorrect regarding food samples?
  2. There must be only enough food for one bite.
  3. Samples must be taken from the same portion of the food.
  4. Food is usually placed in clear or white containers.
  5. Lighting in the room is uniform and the temperature is comfortable.
  6. all of the above statements are correct regarding food samples

 

  1. The best time for taste panels to sample food is
  2. early morning before breakfast.
  3. mid-morning or mid-afternoon.
  4. when panelists are hungry.
  5. when panelists are full.

 

  1. The penetrometer, the Warner-Bratzler shear, and the shortometer are all used to perform physical tests for
  2. visual evaluation.
  3. weight/volume measurements.
  4. texture measurements.
  5. viscosity measurements.
  6. concentration measurements.

 

  1. Rheology is
  2. the study of the flow of and deformation of matter.
  3. a measure of three-dimensional space that is often used to measure liquids.
  4. the concentration of matter measured by the amount of mass per unit volume.
  5. a type of bioactive compound (nutrient or non-nutrient) that has health benefits.
  6. none of the above answers is correct

 

  1. The viscosity of fluids can determine all of the following except
  2. how easily guacamole dip is deposited on tortilla chips.
  3. how smoothly mayonnaise spreads onto a slice of bread.
  4. how long a tomato will hold its shape.
  5. how tender a pie pastry feels to the teeth.

 

  1. Which of the following chemical tests measures the degree of unsaturation in fats?
  2. pH test
  3. iodine value test
  4. peroxide value test
  5. chromatography
  6. fuchsin test

 

  1. Which instrument or test would be used to observe microorganisms in food?
  2. microscope
  3. atomic absorption
  4. shortometer
  5. viscometer (or viscosimeter)

 

  1. Which of the following are not measured by physical testing?
  2. size and shape
  3. weight, volume, and density
  4. moisture, texture, and viscosity
  5. nutrient and nonnutrient substances

 

  1. Descriptive testing used to detail the specific flavors or textures of a food or beverage would use
  2. hedonic tests.
  3. threshold and dilution tests.
  4. flavor and texture profiles.
  5. personal preference tests.

 

 

True/False

 

  1. Objective tests conducted for research and development (R&D) rely on the opinions of highly trained individuals.

 

  1. Human taste panels are required to evaluate products using various types of established scientific objective tests.

 

  1. Regarding sensory testing, affective tests are used to detect differences.

 

  1. In regards to subjective testing, effective tests are used to detect individual preferences.

 

  1. When scoring/evaluating for consumer testing with children, smiley or frowny faces can be used for scoring in lieu of the hedonic scale.

 

  1. Males can usually detect sweetness better than females.

 

  1. Whether or not a person prefers a certain aspect of a food is a focus of effective testing.

 

  1. Objective analytical tests are usually conducted by an untrained panel that evaluates food products through either discriminative or descriptive testing.

 

  1. The Association of Official Analytical Chemists (AOAC) International publishes a book on chemical tests.

 

  1. The nature, concentration, and temperature of a liquid all affect its viscosity.

 

 

Matching: Physical Tests for Food Evaluation

 

Definition choices:

  1. used to measure mineral content
  2. measures the concentration of various organic compounds, especially sugar
  3. measures the consistency of batters and other viscous foods
  4. measures color by detecting the amount and wavelength of light transmitted through a solution
  5. measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage

 

  1. polarimeter
  2. shortometer
  3. atomic absorption
  4. spectrophotometer
  5. line-spread test

 

 

Discussion

 

  1. Define objective and subjective evaluation of foods. Give several examples of tests of each type, explaining the differences between them.

 

  1. Design a product score sheet to be used by both adults and children for the pecan brownies that you plan to sell and distribute to Whole Foods grocery stores. You will use the results of this affective testing to prove to Whole Foods that your product belongs in their stores.

 

  1. You have been asked by the manager of your school cafeteria to design and conduct a taste panel for their new macaroni and cheese recipe. Describe the general guidelines that you are going to follow when setting up and conducting this taste panel. Consider seating arrangements, room temperature and lighting, time of tastings, portion sizes and containers, potential additional water and food needed, etc. Include discussion of any problems or issues that you might anticipate.

 

  1. Suppose that you are hired as a consultant by a new start-up bakery that is owned by a friend of yours. He would like you to conduct physical testing for the following new food items that he would like to introduce to the public in the near future: chocolate chip cookies, vanilla pudding, cheddar cheese crackers, carrot cake cupcakes with cream cheese frosting, and banana protein shakes. For each of these food items, please state which physical test(s) you would plan to conduct and explain the reasoning behind why the tests that you selected are needed.

 

  1. Suppose that you are interested in interviewing for a job that you saw offered on your schools job website. It is for a commercial laboratory that conducts chemical tests for food evaluation. Before the interview, you want to familiarize yourself with the variety of chemical tests. Describe several examples of chemical tests, explain what they measure and how, and discuss where and in what context they would be used.

 

[1] By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions reformatted for printing out as a test) is provided at the end of this document.

Test Bank[1] for Chapter 4 Food Safety

 

Key to question information: ANS = correct answer; DIF = question difficulty; REF = page reference

 

Multiple Choice

 

  1. Reasons that the United States food supply is among the safest in the world include
  2. stringent federal and state legislation.
  3. inspection at all levels of food production and distribution.
  4. tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention.
  5. the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits.
  6. all of the above

 

ANS: e       DIF: Knowledge-based                         REF: 66

 

  1. Which of these individuals would be least susceptible to foodborne illnesses?
  2. a six-month-old infant
  3. an eighteen-year-old teenager
  4. a twenty-eight-year-old male with AIDS
  5. a forty-year-old woman with breast cancer
  6. an eighty-year-old grandparent

 

ANS: b       DIF: Application-based                        REF: 67

 

  1. Biological hazards that may cause foodborne illness include all of the following EXCEPT
  2. bacteria.
  3. molds.
  4. viruses.
  5. parasites.
  6. prions.
  7. pesticides.

 

ANS: f        DIF: Knowledge-based                         REF: 67

 

  1. Foodborne illnesses from chemical hazards include all of the following EXCEPT
  2. plant toxins.
  3. animal toxins.
  4. agricultural chemicals.
  5. prions.
  6. industrial chemicals.

 

ANS: d       DIF: Knowledge-based                         REF: 67|76-77

 

  1. Physical hazards that may cause foodborne illness include all of the following EXCEPT
  2. glass, bones, and metals.
  3. incidental physical particles from the manufacturing process.
  4. plastics.
  5. toxic residues from the manufacturing process.

 

ANS: d       DIF: Knowledge-based                         REF: 67|78

 

  1. The majority of foodborne illness is caused by _____.
  2. bacteria
  3. viruses
  4. parasites
  5. industrial chemicals

 

ANS: a       DIF: Knowledge-based                         REF: 67

 

  1. Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with it.
  2. fish
  3. vegetable casseroles
  4. poultry and eggs
  5. fruit drinks
  6. pasteurized milk and dairy products

 

ANS: c       DIF: Knowledge-based                         REF: 68|70

 

  1. Sources of _____ contamination include pet turtles, iguanas, and other reptiles.
  2. Salmonella
  3. Listeria monocytogenes
  4. Yersinia enterocolitica
  5. Shigella

 

ANS: a       DIF: Knowledge-based                         REF: 70

 

  1. Consequences of _____ infection may include pneumonia, septicemia, urethritis, meningitis, and spontaneous abortion.
  2. Salmonella
  3. Listeria monocytogenes
  4. Yersinia entrocolitica
  5. Shigella

 

ANS: b       DIF: Knowledge-based                         REF: 70

 

  1. Which of the following bacteria is facultative and can thrive at refrigerator temperatures?
  2. Salmonella
  3. Listeria monocytogenes
  4. Yersinia enterocolitica
  5. Shigella

 

ANS: b       DIF: Knowledge-based                         REF: 70

 

  1. Which of the following bacterial species is destroyed by thorough cooking yet grows at refrigerator temperatures?
  2. Yersinia enterocolitica
  3. Staphylococcus aureus
  4. Clostridium botulinum
  5. Escherichia coli O157:H7

 

ANS: a       DIF: Knowledge-based                         REF: 68|70

 

  1. Poor personal hygiene by food handlers is the number-one cause of _____.
  2. Salmonella
  3. Listeria monocytogenes
  4. Yersinia enterocolitica
  5. Shigella

 

ANS: d       DIF: Knowledge-based                         REF: 71

 

  1. A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits.
  2. Listeria monocytogenes
  3. Yersinia enterocolitica
  4. Staphylococcus aureus
  5. Clostridium botulinum

 

ANS: c       DIF: Application-based                        REF: 71

 

  1. The most common cause of botulism is
  2. tomato sauce.
  3. improperly home-canned food.
  4. commercially prepared foods that are time-temperature abused.
  5. poor personal hygiene by food handlers.

 

ANS: b       DIF: Knowledge-based                         REF: 71

 

  1. Which practice can help prevent intoxication from Staphylococcus aureus?
  2. cooking chicken to a minimum internal temperature of 165 degrees F
  3. only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law
  4. proper hand washing after coughing or sneezing
  5. discarding any cans that are dented, have leaky seals, or bulge

 

ANS: c       DIF: Application-based                        REF: 71

 

  1. Sources for _____ outbreaks include undercooked ground beef, unpasteurized dairy products and apple juice, fresh produce, and water.
  2. Shigella
  3. E. coli O157:H7
  4. Yersinia enterocolitica
  5. Listeria monocytogenes

 

ANS: b       DIF: Knowledge-based                         REF: 72

 

  1. The foods most likely to be contaminated with aflatoxin are
  2. breads.
  3. jams and jellies.
  4. peanuts and grains.
  5. ham, bacon, and salami.

 

ANS: c       DIF: Knowledge-based                         REF: 73

 

  1. Unlike bacteria, _____ exhibit bloom on foods.
  2. molds
  3. yeasts
  4. viruses
  5. all of the above answers are correct

 

ANS: a       DIF: Knowledge-based                         REF: 73

 

  1. Which of the following needs a living cell in order to multiply?
  2. mold
  3. yeast
  4. virus
  5. none of the above answers is correct

 

ANS: c       DIF: Knowledge-based                         REF: 73

 

  1. Which of the following cheeses have to be discarded if mold is discovered on them?
  2. Roquefort, Brie, and Camembert cheeses
  3. cheddar and Swiss cheeses
  4. cottage and cream cheeses
  5. all of the above cheeses should be discarded

 

ANS: c       DIF: Knowledge-based                         REF: 73

 

  1. Shellfish is a major carrier of
  2. Vibrio.
  3. hepatitis A.
  4. norovirus.
  5. all of the above answers are correct

 

ANS: d       DIF: Knowledge-based                         REF: 73|74

 

  1. Which of the following infections can result from eating undercooked pork?
  2. Trichinella spiralis
  3. Anisakis simplex
  4. Pseudoterranova dicipiens
  5. Giardia lamblia

 

ANS: a       DIF: Knowledge-based                         REF: 74

 

  1. Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?
  2. Giardia
  3. Cryptosporidium
  4. Cyclospora
  5. all of the above answers are correct

 

ANS: a       DIF: Knowledge-based                         REF: 74-75

 

  1. In mad cow disease or bovine spongiform encephalopathy (BSE) the incubation period between infection and manifestation can be
  2. months.
  3. years.
  4. decades.
  5. all of the above answers are correct
  6. none of the above answers is correct

 

ANS: d       DIF: Knowledge-based                         REF: 76

 

  1. The best way to help prevent foodborne illness from fish such as mahi mahi, tuna, mackerel, sardines, and herring is to
  2. cook fish to the proper minimum internal temperature.
  3. smell the fish and, if it has any ammonia odor, do not purchase or cook the fish.
  4. freeze the fish in advance of preparing it.
  5. purchase it from a reliable fish purveyor.

 

ANS: d       DIF: Application-based                        REF: 77

 

  1. _____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating.
  2. Ciguatera
  3. Histamine
  4. Scombroid
  5. Pufferfish

 

ANS: a       DIF: Application-based                        REF: 77

 

  1. Which of the following foodborne illnesses is caused by time/temperature abuse?
  2. Ciguatera poisoning
  3. Histamine poisoning
  4. Pufferfish poisoning
  5. Red tide poisoning

 

ANS: b       DIF: Application-based                        REF: 77

 

  1. Cross-contamination refers to
  2. the transfer of bacteria or other microorganisms from one food to another.
  3. the transfer of microorganisms from animals to humans only.
  4. the prohibition of microorganism movement.
  5. the intentional movement of a microorganism to a person.

 

ANS: a       DIF: Knowledge-based                         REF: 79

 

  1. Which of the following hand-/utensil-to-mouth movements is acceptable?
  2. chewing gum in the food preparation area
  3. eating in the food preparation area
  4. double dipping
  5. all of the above answers are correct
  6. none of the above answers is correct

 

ANS: e       DIF: Knowledge-based                         REF: 80

 

  1. A FALCPA statement is required on _____.
  2. seafood collected from red tide areas
  3. unpasteurized juices
  4. foods that contain peanuts
  5. low-acid canned foods

 

ANS: c       DIF: Knowledge-based                         REF: 78

 

  1. To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least _____ seconds.
  2. 10
  3. 20
  4. 40
  5. 50

 

ANS: b       DIF: Knowledge-based                         REF: 80

 

  1. Regarding hand washing, which of the following statements is incorrect?
  2. When food handlers answer a telephone with their hands, they must wash their hands before food is touched.
  3. Disposable paper towels or air drying is preferred over cloth.
  4. Hand sanitizers assist in reducing bacterial numbers and may be used in lieu of hand washing.
  5. Hand washing sinks must only be used for washing hands.

 

ANS: c       DIF: Knowledge-based                         REF: 80

 

  1. Which of the following is usually not a high-risk food?
  2. tofu
  3. beef jerky
  4. broth or stock
  5. hollandaise sauce

 

ANS: b       DIF: Knowledge-based                         REF: 80-82

 

  1. Bacteria grow best in foods with a water activity (aw) level of
  2. 0.0 to 0.25.
  3. 0.25 to 0.59.
  4. 0.59 to 0.85.
  5. 0.85 to 0.97.
  6. none of the above answers is correct

 

ANS: d       DIF: Knowledge-based                         REF: 82

 

  1. Which of the following foods is the least susceptible to foodborne illness?
  2. foil-wrapped baked potatoes
  3. homemade chopped garlic-in-oil mixture
  4. bacon cooked to a crisp
  5. fresh apple cider

 

ANS: c       DIF: Application-based                        REF: 82

 

  1. According to the Food and Drug Administration (FDA), which of the following foods is not in the temperature danger zone?
  2. roast beef sandwich standing at 38 degrees F
  3. cooked rice standing at 45 degrees F
  4. baked potato standing at 115 degrees F
  5. pasta and vegetable salad standing at 128 degrees F

 

ANS: a       DIF: Application-based                        REF: 83

 

  1. Bacteria multiply to reproduce, resulting in _____ of bacteria from just one cell in less than 24 hours.
  2. hundreds
  3. thousands
  4. millions
  5. billions

 

ANS: d       DIF: Knowledge-based                         REF: 84

 

  1. Which of the following is not an acceptable method for thawing a small food item such as a chicken breast?
  2. as part of the cooking process
  3. at room temperature
  4. in a microwave oven, followed by immediate cooking
  5. submerged under cold running water
  6. in a refrigerator
  7. all of the above answers are acceptable thawing methods

 

ANS: b       DIF: Knowledge-based                         REF: 85

 

  1. Which of the following statements regarding calibration of thermometers is correct?
  2. Thermometers can be calibrated by an ice-water method using a 50% ice/50% water mixture at least 2 inches deep.
  3. Thermometers can be calibrated by a boiling-water method at 212 degrees F.
  4. Thermometers should be calibrated before the work shift begins.
  5. If a thermometer is dropped on the floor, it should be re-calibrated.
  6. all of the above answers are correct

 

ANS: e       DIF: Knowledge-based                         REF: 86|88-89

 

  1. Which of the following is not a safe option when cooling foods?
  2. blast chiller
  3. ice-water bath with stirring
  4. placing the food in large, deep containers
  5. dividing the food into small portions
  6. all of the above answers are safe options for cooling foods

 

ANS: c       DIF: Knowledge-based                         REF: 89|90

 

  1. Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____F for at least _____ seconds.
  2. 145; 15
  3. 155; 30
  4. 165; 15
  5. 175; 30

 

ANS: c       DIF: Knowledge-based                         REF: 89

 

  1. Which of the following is not a chemical sanitizer used in commercial food establishments?
  2. chlorine
  3. iodine
  4. quaternary ammonium compounds
  5. organic acids
  6. fluorine

 

ANS: e       DIF: Knowledge-based                         REF: 91

 

  1. _____ are especially drawn to food crumbs and often regurgitate while eating.
  2. Cockroaches
  3. Rodents
  4. Birds
  5. Pantry pests

 

ANS: a       DIF: Knowledge-based                         REF: 91

 

  1. One of the more common local types of food safety monitoring for a food service facility is the _____.
  2. CDC evaluation.
  3. health department inspection.
  4. World Health Organization reports.
  5. county mortality statistics.

 

ANS: b       DIF: Application-based                        REF: 92

 

 

True/False

 

  1. The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems.

 

ANS: T       DIF: Knowledge-based                         REF: 67

 

  1. The number one cause of foodborne illnesses in the United States is bacteria.

 

ANS: T       DIF: Knowledge-based                         REF: 67

 

  1. Listeria monocytogenes is one of the few bacteria who can thrive at refrigerator temperatures.

 

ANS: T       DIF: Knowledge-based                         REF: 70

 

  1. The rarest form of foodborne illness is caused by a bacterium known as Escherichia coli.

 

ANS: F       DIF: Knowledge-based                         REF: 71-72

 

  1. One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom.

 

ANS: T       DIF: Knowledge-based                         REF: 73

 

  1. Foodborne viruses are not transmitted via the oral-fecal route.

 

ANS: F       DIF: Knowledge-based                         REF: 73

 

  1. HACCP stands for Hazard Analysis and Critical Control Points.

 

ANS: T       DIF: Knowledge-based                         REF: 92

 

  1. National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC).

 

ANS: T       DIF: Knowledge-based                         REF: 94

 

  1. As long as first in, first out (FIFO) is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time.

 

ANS: F       DIF: Knowledge-based                         REF: 84

 

  1. Any perishable food exposed to the temperature danger zone for more than two hours of continuous or four hours of cumulative time should be thrown away.

 

ANS: T       DIF: Knowledge-based                         REF: 84

 

  1. The temperature needed for the destruction of microorganisms is the same regardless of the type of food.

 

ANS: F       DIF: Knowledge-based                         REF: 83-84|85-86

 

  1. A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant.

 

ANS: F       DIF: Application-based                        REF: 78

 

  1. A fishbone found in a fish fillet sandwich is an example of a physical contaminant.

 

ANS: T       DIF: Application-based                        REF: 78

 

  1. Potentially hazardous food should be reheated to a minimum of 175 degrees F.

 

ANS: F       DIF: Knowledge-based                         REF: 86|89

 

 

Matching

 

Definition choices:

  1. foodborne illness that occurs when bacteria enter the intestines, then produce a toxin
  2. foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines
  3. disease-causing
  4. illness resulting from ingestion of food containing a toxin
  5. an infectious protein particle that does not contain RNA or DNA

 

  1. pathogenic
  2. prion
  3. food infection
  4. food intoxication
  5. toxin-mediated infection

 

Key:

  1. ANS: c DIF: Knowledge-based                         REF: 67
  2. ANS: e DIF: Knowledge-based                         REF: 75
  3. ANS: b DIF: Knowledge-based                         REF: 68
  4. ANS: d DIF: Knowledge-based                         REF: 68
  5. ANS: a DIF: Knowledge-based                         REF: 68

 

 

Discussion

 

  1. Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?

 

ANS: See pp. 80-86 and 89.

DIF: Application-based                                          REF: 80-86|89

 

  1. What is the HACCP system and what do the letters HACCP stand for? Describe the seven steps in order, how this system evolved, and what factors make it so successful.

 

ANS: See pp. 92.

DIF: Application-based                                          REF: 92

 

  1. What makes a food potentially hazardous? Name ten food items that are potentially hazardous.

 

ANS: See pp. 80-82.

DIF: Application-based                                          REF: 80-82

 

  1. What is an outbreak? What are the differences between food infections, food intoxications, and toxin-mediated infections? Give at least four examples of each one.

 

ANS: See pp. 66-73.

DIF: Application-based                                          REF: 66-73

 

  1. Make a personal hygiene checklist of specific guidelines for the individual food handler, and for her or his food handling practices when both working in the kitchen and serving guests food and beverages

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