Food & Nutrition 2 Exam Review

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.

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

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

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

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

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.

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

Freezing and canning allow consumers to enjoy foods out of season. At which stage in the food system does this occur?

• food production

• food processing

• marketing

• purchasing

Which region of North Carolina has become a cultural center for food, from both agricultural and culinary standpoints, with new farmers' markets, community supported agriculture arrangements, restaurants, and other food and beverage producers that prioritize local products, but also deals with food insecurity in low-income sectors of the community?

• the coastal plain

• the sandhills

• the triangle

• the mountains and foot hills

A baked lasagna is removed from the oven and put out for an outdoor wedding buffet at 11:00 a.m. What is the discard time that must be written on the lasagna's label?

• 12:00 noon

• 2:00 p.m.

• 3:00 p.m.

• 4:00 p.m.