Ch. 19-20 Advanced Nutrition Review

What is the definition of contaminant?

• a poison that can cause illness

• a protected cell that develops into bacterium when it has the right conditions

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

• a living thing so small that it can only be seen through a microscop

What is the correct water temperature when you wash your hands properly?

• cold

• room temperature

• hot

Which is NOT a tip for keeping a clean kitchen?

• change dishtowel often

• allow pets in the kitchen with caution

• wash work surfaces in hot, sudsy water

• wash sponges by hand or in the dishwasher

In which of the following foods does cross-contamination typically occur?

• bread

• fruit

• vegetables

• raw meat

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

• no more than two hours

• two hours or more

• no more than 1/2 hour

What is the ideal temperature for the inside of a refrigerator?

• between 40 and 60 degrees F

• between 32 and 40 degrees F

• between 20 and 32 degrees F

• between 20 and 30 degrees F

What is freezer burn?

• a result of cooking frozen foods without unthawing them

• a result of cooking frozen foods without defrosting them

• moisture loss caused by improper cooking of frozen foods

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

Which is NOT a way of preserving food?

• pickling

• freezing

• canning

• broiling

Which is NOT a method of freezing fruits?

• syrup-pack method

• tray-pack method

• wet-pack method

• sugar-pack method

What is headspace?

• room for movement in an ergonomically-designed kitchen

• room left in a canning container for food to expand

• brief cooking in boiling water before freezing

• room left in a saucepan for preserves to expand while cooking