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IB ESS Topic 2 - Ecosystems and Ecology, Questions and answers, rated A+ species - -a group of organisms sharing common characteristics that interbreed and produce fertile offspring population - -a group of organisms of the same species living in the same area at the same time, and which are capable of interbreeding habitat - -the environment in which a species normally lives abiotic factors - -non-living, physical factors that influence the organisms and ecosystem, e.g. temperat...

IB ESS Topic 3 - Biodiversity and Conservation, Top Exam Questions and answers, 100% Accurate, graded A+ environmental pressures - -the factors (abiotic or biotic) in an ecosystem which put pressure on an organism's survival and increase competition (whether inter-species or intra-species) biodiversity - -a combination of the species diversity, genetic diversity and habitat diversity of an ecosystem variation - -the differences, either physical or genetic, between individuals of a sp...

IB ESS 5.1, Full Coverage revision guide, exam Prep. Rated A+ O layer - -Organic- freshly fallen leaves, twigs, animal waste, fungi A layer - -Mixture of partially decomposed organic matter B layer - -Subsoil- nutrients leached from A "plant roots" C layer - -Parent material- largely inorganic material such as sand, rocks, clay, silt Fairly equal portions of soil characteristics are said to be... - -Loam Porosity - -The space between the particles Permeability - -The eas...

IB ESS Topic 2.1, 100% Coverage, Easy Revision guide, rated A+ food chain - -diagram showing flow of energy from one organism to another food web - -diagram showing an ecosystem that contains many interconnected food chains Biotic - -the living components within an ecosystem (the community) Abiotic - -the nonliving factors of the ecosystem (the environment) Producers - -organisms that can produce their own food, convert abiotic components into living matter consumers - -organ...

IB ESS Revision Exam Prep Question section and answers, 100% Accurate, graded A+ Environment - -The external surroundings that act on an organism, population, or community and influence its survival and development. Environmental value(s system) - -This is a worldview or paradigm that shapes the way an individual, or group of people, perceives and evaluates environmental issues. Minamata disaster/disease - -This is a neurological syndrome caused by severe mercury poisoning. The Chico ...

IB ESS: Topic 1: Top Exam Questions sections, graded A+ Positive Feedback - -occurs when a change in the state of a system leads to additional and increased change Negative Feedback - -a self-regulating method of control leading to the maintenance of steady-state equilibrium System - -an assemblage of parts and the relationships between them, which together constitute en entity or whole Open systems - -exchange both matter and energy across the boundaries of a system Closed syst...

IB ESS SL, Top Exam Questions sections, 100%. Accurate. Rated A+ system - -An entity with at least two components (parts) that are linked and interact in some way. open system - -Allow energy or matter to enter or leave the boundaries of the system. A clear example is the human body. closed system - -allow energy to enter or leave but matter is contained within the boundaries. The Earth is an imperfect example of this. ( Some matter does enter the atmosphere, such as meteorites, or le...

IB ESS Topic 1 - Foundations of Environmental Systems and Societies. Top Exam Questions and answers, 100% Accurate. environmental value system (EVS) - -a world view or paradigm that shapes the way an individual or group of people perceive and evaluate environmental issues. This is influenced by cultural, religious, economic, and socio-political context. ecocentric worldview - -puts ecology and nature as central to humanity anthropocentric worldview - -believes humans must sustainably...

IB ESS Topic 2, Questions and answers, 100% Accurate, graded A+ Biotic factors - -the living organisms in an ecosystem abiotic factors - -the non-living factors in an ecosystem trophic level - -the position an organism occupies in a food chain as a result of its feeding habits food chain - -a simple linear relationship which shows how energy is transferred between organisms as each consumes an organism from a lower trophic level food web - -a group of interconnected food chains ...

ESS All Topics, Top exam questions and answers, 100% Accurate, graded A+ Environmental Value System - -Worldview that shapes the way an individual or group of people perceive and evaluate environmental issues. System - -A set of inter-related parts working together to make a complex whole Open System - -Exchanges matter and energy with its surroundings Closed System - -Exchanges energy but not matter with its surroundings Isolated System - -Exchanges neither matter nor energy ...

IB ESS Unit 1 - Foundations of Environmental Systems and Societies, Top Exam Questions coverage, rated A+ environmental value system (EVS) - -a world view or paradigm that shapes the way an individual or group of people perceive and evaluate environmental issues. This is influenced by cultural, religious, economic, and socio-political context. ecocentric worlview - -puts ecology and nature as central to humanity anthropocentric worldview - -believes humans must sustainably manage the ...

Serv-safe Practice Exam 1, Top Questions and answers, 100% Accurate, graded A+ NFS standards require that food safe equipment be - -smooth and resistant to damage /how can an operation control bacteria growth - -limit time and temperature danger zone organization creates national standards for foodservice equipment - -NSF acceptable method to cool food quickly - -cut them into smaller pieces what setting should be posted on dishwashing machines - -water pressure no concern re...

Serv-safe final exam, Top exam Question and answers, 100% Accurate, graded A+ Foodborne Illness - -A disease carried or transmitted to people by food Foodborne Illness Outbreak - -When two or more people experience the same illness after eating the same food High Risk Populations - -Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - -TCS 41-135 - -Danger Zone TCS Foods - -Milk, eggs, shellfish,...

SERVSAFE Certification / Ohio Level 2. Top Exam Question and answers, 100% Accurate, graded A+ (Chapter 2) What are pathogens? - -Microorganisms that can make you sick if you eat them/ by producing toxins Four types of pathogens that can contaminate food - -Viruses Bacteria Parasites Fungi How does contamination occur? - -Food handling (person to person, sneezing/vomiting onto food contact surfaces) Storing/cleaning incorrectly Failure to spot signs of pests Symptoms of a fo...

servsafe module 4, Top Exam Question with accurate answers, graded A+ The flow of food is - -The path that food takes in an operation. -Purchasing, receiving, storing, and service (some operations may include other steps) It begins when you ___________ the food and ends when you ______________ it. - -buy; serve Managers are responsible for the safety of the food at _____________ _____________ during the flow of food. - -every point Biggest hazard to food as it flows through the o...

ServSafe Chapter 7, Top Exam Questions and answers, 100% Accurate, rated A+ Install these when holding foods to protect from contaminants - -Food covers and sneeze guards Internal temperature for holding hot foods - -135 degrees Fahrenheit or higher Internal temperature for holding cold foods - -41 degrees Fahrenheit or lower When should you check food temperatures? - -At least every 4 hours Should you use hot-holding equipment to reheat food? - -No, not unless it is built to do...

ServSafe study guide, Questions with accurate answers, 100% Accurate, graded A+ What temperature should the water be for manual dishwashing? - -Must be at least 110 F What does the L stand for in the FDA'S ALERT tool? - -Look What is the minimum internal cooking temp for chicken breasts? - -165°F for 15 seconds What factors influence the effectiveness of a chemical sanitizer? - -Concentration,temperature,contact time, pH and water hardness. Ready to eat TCS foods prepped in h...

Servsafe Manager, top Questions with accurate answers, 100% Accurate, graded A+ A.L.E.R.T. - -assure look employees report threat TCS - -TIME -TEMPERATURE CONTROLLED FOR SAFETY PCO - -PEST CONTROL OPERATOR TEMPERATURE DANGER ZONE - -41° TO 135°F RECEIVING TEMPERATURE OF SHELL EGGS - -45°f CROSS-CONTAMINATION - -WHEN PATHOGENS ARE TRANSFERRED FROM ONE SURFACE OR FOOD TO ANOTHER READY-TO-EAT FOODS - -FOODS THAT CAN BE EATEN WITH NO FURTHER PREPARATION, COOKING OR WASH...

Mcdonalds ServSafe. Top Questions with answers, graded A+ FDA - -writes food code USDA - -Inspects meat polutry & eggs CDC & PHS - -conducts research into the causes of foodborne illness outbreaks State & Local health departments - -writes codes that regulate retail & food service operations inspects retail & food service operations Fecal Oral Rate of Contamination - -the food that the food handler touched is eaten Pathogens - -Harmful microorganism Symptoma of Foodborne i...

SERVSAFE MULTIPLE CHOICE QUESTIONS, 100% Accurately answered, graded A+ Which process requires a variance from the regulatory authority? - -Sprouting seeds or beans What symptoms requires a food handler to be excluded from the operation? - -Jaundice What should staff do when receiving a delivery of food and supplies? - -Visually inspect all food items Single use gloves are not required when - -Washing produce What must food handlers do when handling RTE food? - -Wear single use ...