Eat Right EXAM: Set #2 Copied w/ explanations Questions and Answers 100% Pass

Eat Right EXAM: Set #2 Copied w/ explanations Questions and Answers 100% Pass Which of the following financial terms represents current liabilities? A. Accrued expenses, depreciation B. Depreciation, retained earnings C. Retained earnings, accounts payable D. Accounts payable, accrued expenses - D. Accounts payable, accrued expenses A balance sheet provides a statement of an organization's assets (ie, current, fixed), liabilities (ie, current, long term), and owner's equity at a given time. Current liabilities (ie, accounts payable, accrued expenses, current mortgage payable) are debts that must be paid within 12 months. Depreciation is a fixed asset. Retained earnings are owner's equity. 2Katelyn Whitman, All Rights Reserved © 2025 The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets: A. Food Code B. Food Law C. FoodNet D. Food Regulations - A. Food Code Every four years, these regulatory agencies release the Food Code. Anthocyanin in turnips may change to a blue-black or red-brown color if heated excessively in which type of pan? A. Cast iron B. Stainless steel C. Porcelain D. Aluminum - A. Cast iron 3Katelyn Whitman, All Rights Reserved © 2025 Anthocyanin is a water-soluble red to blue pigment. Metals such as cast iron, tin, and sometimes aluminum will turn the anthocyanin pigment to various shades of blue. Therefore, use stainless steel or heat-safe glass for cooking anthocyanin vegetables and fruits and store them in stainless steel or glass containers. What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds? A. 509 B. 623 C. 687 D. 724 - C. 687 Energy needs are calculated as 108 kcal/kg for infants 6 months of age and younger. For a 14 pound (6.36 kg) infant, 687 kcal is the estimated caloric requirement. When cooking fish, it should reach an internal temperature of: A. 135°F for 15 seconds. 4Katelyn Whitman, All Rights Reserved © 2025 B. 145°F for 15 seconds. C. 155°F for 15 seconds. D. 165°F for 15 seconds. - B. 145 for 15 seconds The minimum internal temperature to ensure safety for consuming fish is 145°F. A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the foodservice operation most likely will A. not be able to meet long-term financial obligations. B. not be able to generate profit in relation to sales. C. be able to control expenses. D. be able to pay bills when due. - D. Be able to pay bills when due Current ratio is calculated by dividing current assets by current liabilities. The resulting number indicates an organization's ability to meet current financial obligations, and therefore, is a measure of bill-paying ability. Creditors use the current ratio to help determine if an organization has sufficient assets to repay debts over the next 12 months. 5Katelyn Whitman, All Rights Reserved © 2025 Current ratios >1 indicate the organization most likely will be able to pay bills when due and over the next 12 months. This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in frozen desserts, shortening, and margarine. A. Lecithin B. EDTA (ethylenediaminetetraacetic acid) C. Diglycerides D. Glycerol - C. Diglycerides At high temperatures, triglycerides are capable of rearranging into monoglycerides and diglycerides. Diglycerides are emulsifiers that are used in the food industry to improve texture, stability, volume, softness, aeration, homogenization, and shelf life. In order for a manufacturer to label a food as "healthy," it must contain <3 g fat and A. <120 mg cholesterol. 6Katelyn Whitman, All Rights Reserved © 2025 B. <480 mg sodium. C. >2 grams of protein. D. >3 grams of dietary fiber. - B. <480 mg Sodium n order for a manufacturer to label a food as "healthy," it must contain <3 g fat; <1g saturated fat; <480 mg sodium; and <60 mg cholesterol. Which natural colorant might be added to pickles?