SCI228 – Nutrition, Health & Wellness MIDTERM results

Question 1 4 / 4 pts (CO 1) The primary method used to preserve seafood is: adding salt. smoking. drying. adding sugar. Chapter 18 Question 2 0 / 4 pts (CO 1) Which of the following temperature ranges provides optimal growth for the majority of food-borne microbes? 20-40 °F 40-60 °F 60-80 °F 80-100 °F Chapter 18 Question 3 4 / 4 pts (CO 1) Which of the following is NOT a recommended method for preventing crosscontamination? washing utensils and cutting boards in the dishwasher using a porous wood cutting board washing dishtowels and aprons often separating raw and cooked foods Chapter 18 SCI228 – Nutrition, Health & Wellness Question 4 4 / 4 pts (COs 1-6) The easiest and most effective way to prevent food-borne illnesses is to: wash hands before handling food. separate foods to avoid cross-contamination. chill foods to prevent microbes from growing. cook foods to their proper temperature. Chapter 18 Question 5 4 / 4 pts (CO 1) Which of the following is responsible for food spoilage? oxygen heat light Oxygen, heat, and light are responsible for food spoilage. Chapter 18 Question 6 4 / 4 pts (CO 1) Which of the following is TRUE concerning the safe storage of leftovers? Leftovers should be refrigerated within two hours of serving. Leftovers should be stored at a depth of no greater than two inches. Leftovers should only be refrigerated for up to four days. All of these items are true. Chapter 18