DEVRY UNIVERSITY SCI228 MIDTERM EXAM
ACTUAL FALL- SPRING SEMESTER EXAM
2025/2026 ALREADY GRADED A
1
pts
(CO 1) The primary method used to preserve seafood is:
Correct!
adding salt.
smoking.
drying.
adding sugar.
Chapter 18
2
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
Correct Answer
80-100 °F
Chapter 18
3
pts
(CO 1) Which of the following is NOT a recommended method for preventing cross-
contamination?
washing utensils and cutting boards in the dishwasher
Correct!
using a porous wood cutting board
washing dishtowels and aprons often
separating raw and cooked foods
Chapter 18
, 4
pts
(COs 1-6) The easiest and most effective way to prevent food-borne illnesses is to:
Correct!
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
5
pts
(CO 1) Which of the following is responsible for food spoilage?
oxygen
heat
light
Correct!
Oxygen, heat, and light are responsible for food spoilage.
Chapter 18
6
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.
Correct!
All of these items are true.
Chapter 18
, 7
pts
(CO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams
of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?
492 kilocalories
Correct!
582 kilocalories
917 kilocalories
1,107 kilocalories
Chapter 1
8
pts
(CO 1) Which of the following is not an essential nutrient?
Water
Correct!
Alcohol
Vitamins
Minerals
Chapter 1
9
pts
(CO 1) Vitamin C and the B Vitamins are termed
nonessential vitamins.
Correct!
water-soluble vitamins.
fat-soluble vitamins.
trace vitamins.
Chapter 1
ACTUAL FALL- SPRING SEMESTER EXAM
2025/2026 ALREADY GRADED A
1
pts
(CO 1) The primary method used to preserve seafood is:
Correct!
adding salt.
smoking.
drying.
adding sugar.
Chapter 18
2
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
Correct Answer
80-100 °F
Chapter 18
3
pts
(CO 1) Which of the following is NOT a recommended method for preventing cross-
contamination?
washing utensils and cutting boards in the dishwasher
Correct!
using a porous wood cutting board
washing dishtowels and aprons often
separating raw and cooked foods
Chapter 18
, 4
pts
(COs 1-6) The easiest and most effective way to prevent food-borne illnesses is to:
Correct!
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
5
pts
(CO 1) Which of the following is responsible for food spoilage?
oxygen
heat
light
Correct!
Oxygen, heat, and light are responsible for food spoilage.
Chapter 18
6
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.
Correct!
All of these items are true.
Chapter 18
, 7
pts
(CO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams
of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?
492 kilocalories
Correct!
582 kilocalories
917 kilocalories
1,107 kilocalories
Chapter 1
8
pts
(CO 1) Which of the following is not an essential nutrient?
Water
Correct!
Alcohol
Vitamins
Minerals
Chapter 1
9
pts
(CO 1) Vitamin C and the B Vitamins are termed
nonessential vitamins.
Correct!
water-soluble vitamins.
fat-soluble vitamins.
trace vitamins.
Chapter 1
