FSM 115 Assessment (3M-1)

What are the 5Ms in Meal Management?

• man hour (time), materials, methods, money and manpower (labor)

• man hour (time), materials, money, machines and manpower (labor)

• measure, materials, money, machines and manpower (labor)

• measure, materials, money, methods and manpower (labor)

Which of the following is NOT a component of Meal Management?

• Planning

• Purchasing

• Cooking

• Marketing

According to the food pyramid for adults, how many servings of vegetables should a person consume daily?

• 2 servings

• 3 servings

• 4 servings

• All of the above

Which of the following is a primary function of carbohydrates in the human body?

• To regulate body temperature.

• To build and repair tissues.

• To serve as a primary energy source.

• To provide long-term energy storage

Answer explanation

A patient comes to the clinic with severe gastrointestinal symptoms, including nausea, vomiting, diarrhea, and fever. The symptoms began after attending a large family gathering where several dishes were served. The attending physician suspects that the issue is due to an infection. Based on the patient's symptoms and the nature of the infection, what type of condition is most likely responsible?

• Viral infection with a short incubation period.

• Foodborne illness caused by bacterial toxins.

• Infection from a large number of living pathogenic microorganisms in the digestive tract.

• Parasitic infection from contaminated water.

A food and service laboratory is experiencing frequent cases of contamination and spoilage. It is discovered that poor sanitation practices, including inadequate cleaning of surfaces and improper handwashing, are widespread. Which of the following issues is most likely to result from these poor sanitation practices?

• Increased shelf life of products.

• Higher likelihood of foodborne illnesses.

• Improved taste and quality of food products.

• Reduced risk of cross-contamination.

During a food preparation class in a TLE laboratory, students are handling raw poultry and vegetables for a cooking project. The instructor notices that some students are not using separate cutting boards for raw meat and vegetables and are not sanitizing their hands and utensils properly between tasks. As a result, a few students report experiencing symptoms such as nausea and diarrhea after tasting the dishes. What type of hazard is most likely responsible for these symptoms?

• Chemical hazard

• Physical hazard

• Ergonomic hazard

• Biological hazard

What does a lacto-vegetarian eat?

• Fruits, Vegetables, Dairy Products, and Eggs

• Fruits, Vegetables, Dairy Products, Eggs, and Meat

• Fruits, Vegetables, Eggs, and Meat

• Fruits, Vegetables, and Dairy Products

Answer explanation

This tool can help understand the types of foods needed for different people.

• Qualitative tools

• Quantitative tools

• Experimental tools

• Quasi experimental tools

What are the three types of energy?

• Trans fat, saturated fats and unsaturated fats.

• Carbohydrates, vitamins and minerals.

• Carbohydrates, protein and fats.

• Protein, vitamins and macro-minerals.