
Food & Nutrition 2 Exam Review
Authored by Brandon Hubbard
Other
12th Grade
Used 9+ times

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70 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Based on the first two years of sales, what can Margo’s Soups assume for year three?
There should be an increase in revenue for year three.
Revenue will go down for year three.
There is insufficient data to complete a projection for year three.
Revenue should be unchanged from year two to year three.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Rose hires a nutritionist to help her make over her daily menu. Her favorite lunch is a chicken salad croissant, potato chips, a chocolate chip cookie, and a diet soda. Rose knows she needs to cut out fat and increase whole grains. Which should the nutritionist suggest as the healthiest substitution for the croissant?
bagel
whole wheat pita pocket
french baguette
sesame seed bun
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is an example of a critical limit in a hamburger patty HACCP plan?
storing hamburger buns on a bun rack
cooking hamburgers to 155 °F for 15 seconds
measuring pepper in a recipe
slicing tomatoes to no more than one half of an inch thick
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
As foodservice director of a hospital, Anne is assessing the cafeteria's fried chicken recipe to make the menu lower in fat. Which change would be a good starting point for improving the recipe’s heart healthiness?
assess the ingredients used and consider replacing the chicken with ground beef patties
assess the cooking technique used and consider an oven "fried" method
assess the ingredients used and consider replacing the vegetable oil with lard
assess the cooking technique used and consider a deep-fat frying method
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Based on the data, what can Margo’s Soups do to increase sales?
Change the menu to hot dogs in hopes of increasing sales
Leave everything as is and hope the next year will be better
Stop selling soups
Try selling cold soups as a menu option during the warm months of the year
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
If an order of vacuum-packaged, sliced deli meat is delivered at 49 °F, the meat should be:
Quickly refrigerated
Frozen until ready for use.
Rejected
Used for only cooked food preparation.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is not one of the five most common factors contributing to foodborne illness?
Genetically modified foods
Foods from unsafe sources
Poor personal hygiene
Improper holding temperatures
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