Ch. 19/20 Nutrition Exam

Front

What is the definition of contaminant?

Back

a substance, such as a chemical or organism, that makes food unsafe to eat

Front

What is the correct water temperature when you wash your hands properly? Identify the choice that best completes the statement or answers the question.

Back

hot

Front

Which is NOT a tip for keeping a clean kitchen? Change dishtowels often. Allow pets in the kitchen with caution. Wash work surfaces in hot, sudsy water. Wash sponges by hand or in the dishwasher.

Back

Allow pets in the kitchen with caution.

Front

In which of the following foods does cross-contamination typically occur? bread, fruit, vegetables, raw meat

Back

raw meat

Front

On a typical day, how long can perishable foods that contain meat, poultry, fish, eggs, or dairy products safely sit at room temperature?

Back

no more than two hours

Front

What is the ideal temperature for the inside of a refrigerator? Identify the choice that best completes the statement or answers the question.

Back

between 32 and 40 degrees F

Front

What is freezer burn? Identify the choice that best completes the statement or answers the question.

Back

moisture loss caused by improper packaging or overly long storage of frozen foods

Front

Which is NOT a way of preserving food? pickling, freezing, canning, broiling

Back

broiling

Front

Which is NOT a method of freezing fruits? Options: syrup-pack method, tray-pack method, wet-pack method, sugar-pack method

Back

wet-pack method

Front

What is headspace?

Back

room left in a canning container for food to expand