WorksheetsAdvanced Nutrition Final Fall 2024
Total questions: 50
Worksheet time: 29mins
What factors create an environment for bacteria to grow?
time and temperature
time and nutrients such as glucose
time and temperature, protein and moisture
What effect does chilling food have on bacteria?
It kills the bacteria by breaking down their cells
it slows the growth of bacteria by slowing their metabolism
It prevents the spread of bacteria from one surface to another
Which of these statements is true about milk?
all milk must be refrigerated at 40 degrees or below
pasteurized milk does not contain any microorganisms
pasteurizing milk is unhealthy as it destroys essential amino acids
Pathogens are:
microorganisms found in food for human consumption
microorganisms found in food that can cause illness or harm to humans
a probiotic that are found naturally in raw foods that keep us healthy
What is the danger zone?
40 - 139
41 - 140
41 - 145
What is pasteurization?
A process that filters out harmful bacteria from foods
The process of creating probiotics in dairy products
A heating/cooling process to destroy pathogenic microorganisms
Which of these "most unwanted bacteria" is paired with the food with which it is most commonly associated?
E-coli - bread past its 'use by' date
Botulinum toxin - dented cans or improperly canned goods
Listeria - undercooked chicken
If it is less than 90 degrees outside, how long can food be left out if you would like to have leftovers?
1 hour
2 hours
3 hours
4 hours
How many tablespoons are in 1 cup?
8
16
32
____________ is considered a high % DV
2% or more
5% or more
10% or more
20% or more
What is the daily value of total fat?
8g
10%
1g
5%
Which nutrients below should I look for a high %DV? (check all that apply)
added sugars
fiber
sodium
potassium
Which nutrients below should I look for a low %DV? (check all that apply)
saturated fat
Vitamin D
added sugars
iron
Over the years as science and technology have improved and evolved, our food supply is
more healthy and natural than it has ever been before
more manufactured and manipulated
essentially the same as it has always been
True or False: It is cheaper to eat healthy, like fruits and vegetables, than it is to eat unhealthy foods, like potato chips and soda
True
False
If you are preparing chicken and do not cook it to its proper internal cooking temperature, you could get this type of food borne illness
e-coli
listeria
salmonella
If you are shopping at the grocery store, what item should be the last thing you get before you go through checkout in order to prevent the greatest risk of food borne illness?
cereal
coffee creamer
raw hamburger
If I am grilling hamburgers, I need to make sure that I cook them to a minimum temperature of (a) degrees in order to prevent e-coli.
When baking sugar cookies, it is important to make sure that your baking pans look like this to ensure even baking and that they do not burn easily.
When you were preparing your frosting, you combined the fat (butter) with the sugar and then mixed in the kitchenaid; this preparation technique is called:
docking
creaming
beating
If you need 1/3 cup of butter, how many tablespoons will you need?
4 1/2 tablespoons
5 teaspoons
5 1/3 tablespoons
8 tablespoons
The best way to prevent food borne illness is
to wash your hands
to grow your own food and raise your own animals
to know all of the food safety rules
If you were to find hair, dirt, or if someone sneezed on your food, these are examples of (a) hazards
There are many types of (a) hazards, such as trichinosis, bacteria, e-coli, and fungi.
If you purchase strawberries from the store and you do not wash them before eating, you could get this type of food borne illness:
trichinosis
norovirus
campylobacter
Protein wrapped genetic material which is the smallest and simplest life form known (covid, and the flu are examples of this)
bacteria
virus
spore
Poisons that are produced by microorganisms, carried by fish or released by plants
food borne illness
toxins
virus
The temperature registered at the center of a food is called the...
center
internal temperature
temperature range
If you were making an egg casserole, this is the internal cooking temperature your food should be...remember, it is made with eggs (remember what we talked about in how to remember the temperature of eggs and hamburger patties)
145
155
160
What does the "I" stand for in the acronym Y-O-P-I?
(a)
Which food borne illness can be from someone not washing their hands after handling a dirty diaper then touching other contact surfaces?
Vibriosis
Shigella
Staph
Which food borne illness can be from hot dogs, bologna, ready to eat deli meats? Also, approximately 30% of fish in stores are contiminated with this bacteria according to the CDC.
e-coli
salmonella
listeria
Which food borne illness can be from canned foods that are not processed correctly/safely?
Clostridium Perfringens
Staph
Botulism
When in doubt, (a) (finish this phrase - 3 words)
This cooking utensil having a flat flexible part and a long handle; used to flip pancakes and/or hamburgers...remember, use the correct term, not the one that you are used to using!!
Spatula
Turner
Slotted Spatula
When measuring 1/2 cup of vegetable oil, you should use which utensil?
Liquid Cups
Liquid Measuring Cups
Measuring spoons
This utensil is used to frost cakes; also to remove cookies from cookie sheet & level off dry ingredients
Flat Spatula
Leveler
Straight Edge Spatula
When you make kool-aid in a 2 quart pitcher, how many ounces of water do you add?
32
64
128
This is the temperature at which e-coli will die: (hint: 5 degrees alotted for human error)
150
155
160
Which illness can be from someone who does not wash their hands after restroom use, and has the illness and transfers it to other contact surfaces?
Hep A
Hep B
Staph
In the case of a grease fire, you should use this to put it out
baking soda
Water
baking powder
The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods
Food contact surface
Cross contamination
Food borne illness
When reheating foods, it needs to be heated to (a) , then I would keep it at its holding temperature which would be (b) .
When cutting potatoes for mashed potatoes, your cuts should be:
slice
rough chop
dice
If I need to melt chocolate, the safest way to do this so I don't burn my ingredients is to use:
the microwave
a good, heavy bottom saucepan
a double boiler
Mise en place is...
premeasuring your ingredients before starting a recipe
A French cooking term for adding spices during the cooking process
A style of plating food
Using ______________ in a liquid measuring cup helps remove sticky ingredients such as honey and molasses.
Shortening
Butter
Non-stick spray
When measuring this ingredient, it is important to pack it down and level it off. What ingredient do you pack into the measuring cup?
brown sugar
Flour
Powdered sugar
Trays of lasagna were removed from hot-holding at 145°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made?
The food was held at the wrong temperature.
The food was labeled with the wrong time.
The food was discarded at the wrong time.
No mistake were made
When making a roux, you should first...
add the butter or other fat and flour to the pan first.
add the butter or other fat and milk to the pan first.
add the butter or other fat, flour and milk to the pan at the same time.
