Foods 2 Unit Test 1

Front

Which is not one of the five most common factors contributing to foodborne illness? A. genetically modified foods, B. foods from unsafe sources, C. poor personal hygiene, D. improper holding temperatures

Back

genetically modified foods

Front

Family and consumer sciences cooperative extension agent is an example of a job in which career pathway?

Back

Family and Community Services

Front

The avenues a business uses to reach customers, like a website, store, or advertising, defines which section of the Lean Canvas Business Model?

Back

channels

Front

What is a work-based learning opportunity where one volunteers time and energy to help others, while also improving workplace skills?

Back

internship

Front

How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

Back

by using a test kit to check the sanitizer's concentration when mixing it

Front

Which must be cleaned and sanitized, as opposed to just cleaned and rinsed? A. kitchen walls, B. storage shelves, C. prep tables, D. garbage containers

Back

prep tables

Front

A _________ is an illness transported to people by food.

Back

Foodborne Illness

Front

Where can food contamination occur? Options: harvesting, transporting, cooking/serving

Back

All of the Above

Front

The deterioration in the color, flavor, odor, or consistency of a food product is ?

Back

Food spoilage

Front

What is the most important way to prevent a foodborne illness from viruses? Options: Control time and temperature., Prevent cross-contamination., Practice good personal hygiene., Practice good cleaning and sanitizing.

Back

Practice good personal hygiene.