WorksheetsSustainability Quiz
Total questions: 29
Worksheet time: 15mins
The measure of the amount of energy needed to move food from its point of harvest to its final destination is called food miles.
True
False
Business decisions based on sustainability typically have a lower initial cost than non-sustainable options.
True
False
Monocrop production can damage soil ecology.
True
False
One way to help ease the strain on the global environment is to eat more plant-based protein in place of animal-based protein.
True
False
Maintaining biodiversity often threatens the natural balance of ecosystems in the wild.
True
False
The seeds of heirloom varieties are modified for every new generation.
True
False
Sustainability can improve profitability.
True
False
Volatile organic compounds must be heated to at least 120°F (49°C) in order to diffuse into the air.
True
False
According to the Environmental Protection Agency (EPA), restaurants use about half as much energy as office buildings.
True
False
LED lighting uses about 25 percent less energy than incandescent lighting.
True
False
An inexpensive way to save money and improve energy efficiency with hot water is to wrap the water pipes with insulation.
True
False
An example of preventive maintenance for a foodservice facility is regularly cleaning the coils in cooling units.
True
False
Gas stovetops are significantly more energy efficient than induction ranges.
True
False
An on-demand ventilation system continuously regulates the amount of ventilation needed to clear the air in a commercial kitchen.
True
False
A cleaning product must meet the FDA definition of “eco-friendly” in order to use the term “eco-friendly” on the label.
True
False
A faulty gasket on a cooler can cause the cooling unit to work harder to maintain the temperature.
True
False
Animal proteins can be added to the mix when using aerobic/windrow composting.
True
False
Vermicomposting involves using anaerobic bacteria to break down waste.
True
False
What is a strategy chefs commonly use to offset the higher prices paid for sustainable food products?
Buying products from suppliers in other states.
Buying out-of-season produce.
Charging more for dishes made with sustainable products.
Serving larger portions.
Biodynamic farming is a method used for ___.
farming fish
egg production
growing produce
raising cattle
Free-range chickens are raised in a setting in which they ___.
are fed organic grain
are restricted to a barn
are kept in cages
have access to the outside
What is a disadvantage of buying local ingredients?
The availability of food may be inconsistent.
The food options are less biodiverse.
It keeps money out of the local economy.
The food is typically not as fresh as foods sourced further away.
Where in a restaurant would it be appropriate to use occupancy-sensor switches for lighting?
Bar.
Storeroom.
Kitchen.
Dining room.
Which of the following is the least effective way to conserve water in a foodservice operation?
Sweeping outdoor spaces with a broom.
Purchasing a water-cooled ice machine.
Using low-flow aerators on faucets.
Asking customers if they want water before serving it.
What is the least preferred method of food recovery?
Reducing the volume of food waste generated.
Incinerating food waste or diverting it to landfills.
Donating food to food banks, soup kitchens, and shelters.
Converting food scraps into a nutrient-rich soil amendment.
Each of the following products can typically be recycled, except ____.
used aluminum foil with food residue
glass bottles
plastic containers
paper products
Which of the following items is often stamped with a numbered triangle?
Glass bottles
Plastic containers
Metal cans
Paper bags
What is an example of a material that can be recycled from printers?
Paper sheets
Ink cartridges
Toner powder
Printer cables
Which of the following is a type of oil that is often reused or recycled?
Motor oil
Olive oil
Spent cooking oil
Essential oil
