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WorksheetsFNW Final Exam Study Guide
Total questions: 48
Worksheet time: 24mins
Which group of individuals has a higher risk of foodborne illness?
Teenagers
Elderly People
Women
Vegetarians
Which is a TCS food?
Saltines
Bananas
Baked Potato
Coffee
What should foodservice operators do to prevent the spread of hepatitis A?
Cook food to minimum internal temperatures
Freeze fish for 36 hours before serving
Exclude staff with jaundice from the operation
Purchase mushrooms from approved, reputable suppliers
To wash hands correctly, a food handler must first
Apply soap
Wet hands and arms
Scrub hands and arms vigorously
Use a single-use paper towel to dry hands
What must a food handler with a hand wound do to safely work with food?
Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound and avoid contact with food for the rest of the shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage
What item is considered acceptable work attire for a food handler?
False eyelashes
Nail polish
Plain-band ring
Antimicrobial plastic watch band
What task requires food handlers to wash their hands BEFORE and AFTER doing it?
Taking out garbage
Touching clothing or aprons
Handling raw meat, poultry, or seafood
Using chemicals that might affect food safety
Which action requires a food handler to change gloves?
A food handler is working with raw seafood at temperatures above 41
The food handler is prepping raw chicken on a yellow cutting board
The food handler has been working with raw ground beef for an hour
The food handler is wearing gloves that have been torn
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 F (5 C)?
3 days
5 days
7 days
10 days
What method should never be used to thaw food?
Place the item in a cooler
Place the item on a prep counter
Microwave the item
Cook the item
How many essential nutrients are needed to fuel our bodies?
Two
Six
Five
Four
What are the two forms of energy from carbohydrates?
Starches, sugars
Flour, salt
Minerals, carbohydrates
Vitamins, proteins
Proteins are building blocks for what?
Bones
Cartilage
Blood
All of the Above
What two classes are vitamins broken into?
Fat-soluble and animal-soluble
Water-soluble and food-soluble
Fat-soluble and water-soluble
Oil-soluble and liquid-soluble
What is the most important substance to our bodies?
Water
Vitamins
Minerals
Proteins
Which of the following correctly lists the six essential nutrient classes?
Carbohydrates, fats, minerals, proteins, vitamins, water
Carbohydrates, minerals, proteins, vitamins, water, electrolytes
Proteins, vitamins, water, electrolytes, gels, lipids
Fats, minerals, proteins, water, gels, lipids
Which word describes compounds found in food which perform specific functions in the human body?
Nutrition
Nutrients
Vitamins
Minerals
Which of the foods below is an INCOMPLETE protein source?
Chicken
Eggs
Beans
Pork
Which of the following is NOT a function of protein in the body?
Repairs damaged tissues
Regulates body functions
Provides energy
Insulates the body
Which of the follow are the categories of carbohydrates?
Simple and Complex
Macro and Micro
Water soluble and fat soluble
Saturate and unsaturated
Which of the following are the categories of fats?
Simple and complex
Macro and micro
Water soluble and fat soluble
Saturated and unsaturated
Which of the following measures the energy in food?
Vitamin A
Protein
Calories
Percent Daily Values
Which term best describes one's state of belonging to a social group with a common national or cultural tradition?
Ethnicity
Religion
Personal environment
American
Which of the following is responsible in determining the amount, variety and quality of foods one is able to purchase?
Access to food
Money
Time
Lifestyle
Which of the following statements about eating disorders is inaccurate?
Eating disorders always cause one to become extremely thin
Eating disorders can start at any stage in life
Eating disorders could cause a woman to become infertile
Eating disorders can be triggered by an emotional difficulty
Which of the following describes an eating disorder?
Eating disorders are a distortion in eating accompanied by an emotional problem
Eating disorders are symptoms of stomach problems
Eating disorders are caused by mental handicaps
Eating disorders are a side effect of positive body image
Which of the following is true about eating disorders?
Eating disorders only affect adolescent women
Eating disorders affect women and men
Eating disorders are common among older men
Eating disorders affect young men more than women
Which of the following characteristics is NOT seen in those who suffer from bulimia nervosa?
Starvation
Purging of food after meals
Excessive exercise
Over consumption of food
One suffering from anorexia nervosa may experience which of the following health conditions?
Esophageal swelling
Being overweight
Low body temperature
Heart disease
After Joyce consumes sweet potatoes, she experiences bloating and diarrhea. Which type of complication is she experiencing?
Lactose intolerance
Food allergy
Gluten intolerance
Food intolerance
Which life-threatening complication can occur during a food allergy reaction?
Tingling of the mouth
Hives on the skin
Anaphylaxis
Swelling of the body
Which of the following is the best way to identify a food allergy?
Trial and error
Consult a medical professional
Purchase a test from a store
Ignore the problem
During anaphylaxis, which of the following occurs?
Closing of the airway
Seizure
High blood pressure
Numbness of hands
The acronym HACCP stands for which of the following?
Hazard Analysis and Critical Control Points
Hazard Analysis and Crucial Control Points
Hazard Analysis and Critical Control Parameters
Hazard Analysis and Crucial Control Parameters
Which of the following is NOT a type of hazard?
Emotional
Biological
Chemical
Physical
Which of the following is the appropriate range of food storage temperatures?
Above 60°F (15°C) for cold products
Below 40°F (4°C) for hot products
Above 160°F (71°C) for hot products
Above 140°F (60°C) for hot products
Cross-contamination can occur during which of the following?
Purchasing food
Storing food
Preparing food
All of the above
Which of the following is NOT a way to minimize foodborne bacteria?
Storing all foods at room temperature
Cooking foods
Freezing foods
Canning foods
How can the Temperature Danger Zone be avoided?
Keeping foods above 140°F (60°C) while serving
Keeping foods above 160°F (71°C) while serving
Cooling foods to the proper temperature before serving
Quickly heating all products
The Temperature Danger Zone can be avoided in all of the following ways EXCEPT?
Heating foods to the proper temperature before serving
Keeping foods above 140°F (60°C) while serving
Quickly cooling all food products
Allowing foods to reach room temperature prior to storage
Which of the following is NOT a type of volume measurement?
Cup
Fluid ounce
Liter
Pound
When viewing a recipe, where should the ingredients needed to prepare the recipe be found?
Preparation instructions
Recipe title
List of ingredients
Nutrition information
Which of the following should NOT be done when using measuring cups or spoons?
Hold spoon steady when measuring
View liquid measuring cups from above when measuring
Pour ingredients into cups slowly
Level the top of measuring spoons
The number and size of servings a recipe will make describes which of the following terms?
Preparation instructions
Nutritional information
Yield
Cooking Time
Nutrition Fact Labels are based on which of the following?
2,500 calorie diet
3,000 calorie diet
2,000 calorie diet
2,750 calorie diet
Which of the following is not a step in the scientific method?
State the hypothesis
Test the hypothesis
Analyze the results
All are steps in the scientific method
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Toward New Horizons
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