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Ag 10- Food Science

Total questions: 35

Worksheet time: 19mins

Name
Class
Date
1.
What type of gloves should you have for food service?
a)

Leather

b)

Welding

c)

Nitrile

d)

Gardening

2.

What are the most important things to consider when buying gloves as personal protective equipment in the food service industry?

a)

Do the gloves prevent cuts and abrasions?

b)

Do the gloves prevent chemicals and toxin seepage?

c)

Do the gloves look cute?

d)

Are the gloves on sale?

e)

Are the gloves liquid or cut resistant?

3.
In the food industry, what practice promotes good hand hygiene?
a)

Washing your hands before handling food, especially if you handled cleaners

b)

Wash yo' hands

c)

Washing your hands

d)

You don't need to wash your hands.

4.
After eggs are purchased, how should they be stored?
a)

In the original carton in the coldest part of the refrigerator

b)

In the bottom drawer with the vegetables

c)

In the pantry

d)

Leave them outside with the chickens

5.
What government agency is responsible for certifying egg cartons?
a)

USDA

b)

FDA

c)

FFA

d)

OCPS

6.
Why should eggs be washed?
a)

To remove the shell

b)

To make the egg taste better

c)

To remove bacteria because they come from the same hole as feces

d)

They don't need to be washed.

7.
What poultry product is pasteurized?
a)

Eggs

b)

Milk

c)

Cheese

d)

Ham

8.
Pasteurization is not required for which type of egg or egg product?
a)

Powdered Eggs

b)

Cake Batter

c)

Whole Eggs (In the shell)

d)

Mayonnaise

9.
What are the egg grades from best to worst?
a)

A, B, C

b)

AA, A, B

c)

A, AA, B

d)

B, A, AA

10.
Eggs sold in the marketplace must be good as or better than which United States consumer quality standard?
a)

Grade A

b)

There is no standard

c)

Grade C

d)

Grade Prime

11.
What is the process used to look for egg interior quality?
a)

Flashlighting

b)

Lightbulbing

c)

Incubating

d)

Candling

12.
What is the primary bacteria that can be ingested from unwashed eggs?
a)

E. Coli

b)

Salmonella

c)

Lactobacillus

d)

Pseudomonas

13.
What is the most common cause of food waste?
a)

Confusion over food labeling

b)

It's old

c)

It's nasty

d)

Deformed food and unappealing shapes

14.
Which food product date-labeling phrase always relates to food safety?
a)

FIFO

b)

Expiration Date

c)

Trade Name

d)

MSDS

15.

What of the following date labels are required for food safety?

a)

Best Used By Date

b)

Expiration Date

c)

Recommended Use By Date

d)

All are required for infant formula!

16.

What factors are considered by the manufacturer in determining food quality dates?

a)

Characteristics of Food

b)

Type of Packaging

c)

Length of time and temperature food is held in distribution

17.
Which packaging type prolongs shelf life, preserves meat food flavors and retards bacterial growth?
a)

Dehydration- removing water

b)

Ziplock Baggies

c)

Preserving/ Canning

d)

Washing your hands before handling food, especially if you handled cleaners

18.
What agency approves food packaging?
a)

USDA

b)

FDA

c)

FFA

d)

OCPS

19.
Milk straight from the cow is called what?
a)

Pasteurized Milk

b)

Raw milk

c)

Eggs

d)

Cheese

20.
Milk bought in a store has to go through what process?
a)

To remove bacteria because they come from the same hole as feces

b)

In the original carton in the coldest part of the refrigerator

c)

Expiration Date

d)

pasteurization and homogenization

21.
Which food preservation technique removes moisture by using heat?
a)

Dehydration- removing water

b)

Grilling

c)

Frying

d)

Canning

22.
What causes sickness from canned food worst toxin?
a)

Salmonella

b)

Clostridium botulinum or Botulism

c)

E. Coli

d)

Pseudomonas

23.
What determines Food spoilage?
a)

Non- Characteristic Smell

b)

Sticky to the Touch

c)

Tight Air Bubble in Sealed Packages

d)

You can't tell.

24.
Why are imported fruits and vegetables often subjected to radiation when they enter the United States?
a)
Identifying contaminated foods that cause food poisoning. Identifying people who become ill from food poisoning. Identifying the place where food became contaminated.
b)
pasteurized and homogenized
c)
To reduce the risk of foodborne pests as an alternative to fumigation.
d)
Expiration Date
25.
Which form of food preservation is used to keep meat good from being freezer burned or going bad?
a)

vacuum sealing (sealed in plastic bags with no oxygen inside)

b)

grilling

c)

frying

d)

To reduce the risk of foodborne pests as an alternative to fumigation.

26.
Regarding food safety, that is the temperature danger zone?
a)

0F-32F

b)

32F-90F

c)

25F - 75F

d)

Between 40F- 140F

27.
How are most perishable foods transported in the US?
a)

Cargo Ships

b)

Airplane

c)

Train

d)

Trucks (Semis)

28.
What type of storage is recommended for fresh vegetables?
a)

In the Pantry

b)

Refrigeration

c)

In the freezer

d)

Preserving/ Canning

29.
What type of environment should tomatoes be stored in prior to sale?
a)

Refrigerated

b)

Frozen

c)

Chilled

d)

Room temperature

30.
What agency inspects animal slaughter houses?
a)

FFA

b)

FDA

c)

USDA

d)

OCPS

31.
What agency approves food packaging?
a)

FFA

b)

USDA

c)

FDA

d)

OCPS

32.
What government agency regulates butchering?
a)

FDA

b)

FFA

c)

USDA

d)

OCPS

33.
What government agency oversees meat quality grading?
a)

OCPS

b)

USDA

c)

FDA

d)

FFA

34.
What is the best answer to consumer concerns about food safety?
a)
Grade A
b)
Between 40F- 140F
c)
Consumer education on food production techniques
d)
pasteurized and homogenized
35.
How is DNA Matching or "fingerprinting" used in agriculture?
a)

Identifying contaminated foods that cause food poisoning.

b)

Identifying people who become ill from food poisoning.

c)

Identifying the place where food became contaminated.

d)

Fingerprinting every farmer to match their product.

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