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Ch 9 Sustainability

Total questions: 39

Worksheet time: 20mins

Name
Class
Date
1.

The US government agency that was founded in 1970 that has a mission to protect human health and the environment is

a)

Environmental Protection Agency

b)

US dept of Energy

c)

US EPA Green Power Partnership

d)

Food and Agriculture Organization

2.

The practice of meeting current resource needs without compromising the ability to accommodate future needs is called

a)

sustainability

b)

conservation

c)

preservation

d)

reduction

3.

The practice of limiting the use of a resource is called

a)

sustainability

b)

conservation

c)

preservation

d)

reduction

4.

The Earth's surface is covered with almost 75% water, but only ______% of that can be used by humans.

a)

1

b)

3

c)

7

d)

10

5.

What % of the US relies on groundwater to supply its household and businesses with water?

a)

10

b)

20

c)

30

d)

40

6.

Approximately how many millions of gallons of freshwater are used each day in the US?

a)

175

b)

250

c)

350

d)

425

7.

Public water supply and treatment facilities in the US consume about _____ billion kilowatt-hours per year.

a)

36

b)

56

c)

76

d)

96

8.

Fuels that are formed from plant or animal remains buried deep in the Earth are called:

a)

biofuels

b)

fossil fuels

c)

natural gas

d)

nuclear gas

9.

Which renewable energy source contains stored energy from the sun through photosynthesis?

a)

wind

b)

solar

c)

biomass

d)

geothermal

10.

Which renewable energy source converts energy to electricity using photovoltaics?

a)

wind

b)

solar

c)

biomass

d)

geothermal

11.

Which renewable energy source comes from heat inside the Earth?

a)

wind

b)

solar

c)

biomass

d)

geothermal

12.

In a restaurant or food service operation, which area uses the most energy?

a)

lighting

b)

refrigeration

c)

heating/cooling

d)

cooking equip

13.

An abandoned, polluted industrial site that can be repurposed for commercial business use is called a :

a)

brownfield site

b)

green building

c)

brown building

d)

greenfield site

14.

Food that customers did not eat, but that back of the house staff prepared, cooked, cooled and held safely is called ______ food.

a)

organic

b)

recycled

c)

repurposed

d)

composted

15.

What type of environment is one in which food has been within the kitchen's control and has been kept safe from cross-contamination and time-temperature abuse?

a)

open

b)

closed

c)

controlled

d)

uncontrolled

16.

Printing on both sides of paper is an examples of which waste management effort?

a)

reuse

b)

reduce

c)

recycle

d)

reprocess

17.

Accurate forecasting can help which waste management effort?

a)

reuse

b)

reduce

c)

recycle

d)

reprocess

18.

Which waste management effort transforms waste into valuable resources?

a)

reusing

b)

reducing

c)

recycling

d)

reprocessing

19.

Low flow spray valves help to conserve water by

a)

adding air to the sprayer

b)

recirculating water already sprayed

c)

holding the water in a tank until ready to be used

d)

reducing the amount of water coming out of the sprayer

20.

Sink aerators help to conserve water by

a)

recirculating steam

b)

holding water in a tank

c)

adding air to water flow

d)

reducing the amount of water coming out

21.

A natural form of recycling that occurs when organic material decomposes to form organic fertilizer is called

a)

reusing

b)

reducing

c)

composting

d)

repurposing

22.

Food produced in the surrounding growing region is called a ________ source.

a)

local

b)

non-local

c)

regional

d)

community

23.

What is the most consumed seafood in the US?

a)

tuna

b)

shrimp

c)

salmon

d)

tilapia

24.

Aquaculture accounts for what % of seafood consumed globally?

a)

30

b)

40

c)

50

d)

60

25.

The US is responsible for the production of approximately ______ million pounds of seafood annually.

a)

500

b)

600

c)

700

d)

800

26.

Which type of aquaculture system uses a natural body of water to produce seafood?

a)

open

b)

closed

c)

controlled

d)

uncontrolled

27.

Which type of system on an aquaculture farm reconditions and reuses the water?

a)

open

b)

closed

c)

controlled

d)

uncontrolled

28.

Coffee trees grow under taller rainforest trees using the _________ coffee method.

a)

sun

b)

shadow

c)

shade-grown

d)

roasted-grown

29.

Foods that have been produced without pesticides or synthetic fertilizers are

a)

fresh

b)

organic

c)

hormone-free

d)

conventional

30.

Hands should be washed in water at what temperature? (degrees F)

a)

90

b)

100

c)

110

d)

120

31.

To use water efficiently, restaurant & foodservice operations should thaw food

a)

in coolers

b)

in the microwave

c)

on the counter

d)

under running water

32.

To use water efficiently, restaurant and foodservice operations should scrape and soak dirty cookware and plates

a)

in standing water

b)

under running water

c)

in boiling water

d)

in freezing water

33.

Turning off the lights when leaving a room is an example of ________ energy.

a)

recycling

b)

conserving

c)

sustaining

d)

repurposing

34.

What % of the world's fish species have been fully fished, overfished, or depleted within the last 15 years?

a)

35

b)

50

c)

65

d)

75

35.

Worldwide, coffee production accounts for approx. _____ million acres of farmland spread over 60 countries.

a)

10

b)

20

c)

30

d)

40

36.

Which method of cleaning sidewalks and parking lots would best help to conserve resources?

a)

Using one bucket of water

b)

watering with a hose

c)

using a leaf blower

d)

sweeping

37.

A _______ adds air to a water flow, thus reducing water consumption.

a)

sink aerator

b)

connectionless steamer

c)

tankless water heater

d)

low-flow spray valve

38.

The EPA reports that commerical buildings consume ____ % of all electricity used in the US.

a)

44

b)

54

c)

64

d)

74

39.

When some species are being caught at a faster rate than they can reproduce, it is called

a)

bycatch

b)

trawling

c)

overfishing

d)

underfishing