Praxis - FACS Food & Nutrition Questions and Answers 100% Pass

Praxis - FACS Food & Nutrition Questions and Answers 100% Pass Which of the following is needed by the human body to remove excess glucose from the blood? a. HGH b. insulin c. TSH d. adrenalin b. insulin Kelly is having a casual get-together of 20-30 people. The invitation states that the party will start around 6:00 p.m., but she knows people will be arriving and leaving at different times. Which of the following styles of food service is most appropriate for the event? a. blue plate b. family style c. buffet d. continental c. buffet Which of the following is a major source of carbohydrates in a typical Western diet? a. cellulose b. glycogen c. starch d. sucrose c. starch Which of the following is the most effective way to prevent cross-contamination and the spread of bacteria in the kitchen? a. wiping counters with a large kitchen sponge b. washing all dishes at 212 degrees Fahrenheit c. washing hands frequently with soap and drying with paper towels d. drying all dishes thoroughly with linen kitchen towels c. washing hands frequently with soap and drying with paper towels Which of the following best identifies a dish that was brought to the United States by immigrants of Eastern Europe descent and is made primarily of beef, vegetables, and paprika? a. gumbo b. etouffee c. taro d. goulash d. goulash The Food and Drug Administration is the governmental agency that regulates all of the following except a. food manufacturing and handling of the United States food supply b. preservatives used in infant food and infant formulas c. the slaughter and processing of livestock d. chemical additives used in food preparation and preservation c. the slaughter and processing of livestock Which of the following is not a dietary antioxidant? a. lycopene b. beta-carotene c. vitamin E d. vitamin K d. vitamin K Which of the following is the correct technique for rolling out a pie crust? a. using the pastry blender to cut in the fat until the mixture forms a round, smooth ball b. applying even pressure while gently moving the rolling pin backwards and forward across the entire length of the dough c. rolling the dough from the center out with a floured rolling pin, and turning the dough occasionally d. rolling only one side of the dough, and placing the dough directly on the counter c. rolling the dough from the center out with a floured rolling pin, and turning the dough occasionally The ingredients on a food package label are required by law to be listed a. in alphabetical order b. with nutrients first c. with additives and preservatives first d. in descending order of predominance by weight d. in descending order of predominance by weight Which of the following is the biological contaminant most often found in eggs? a. E. coli b. salmonella c. botulism d. listeria b. salmonella Which of the following health problems is most likely to be positively affected by the reduction in the amount of saturated fat in a diet? a. diabetes b. heart disease c. an iron deficiency d. a magnesium deficiency b. heart disease Which of the following types of nutrients provides the body with the essential amino acids required for synthesizing tissues and hormones? a. complete proteins b. simple carbohydrates c. polyunsaturated fats d. fat-soluble vitamins a. complete proteins When substituting regular milk for buttermilk in a recipe, it is important to add a. salt b. lemon juice c. cake flour d. baking soda b. lemon juice Using the table below, indicate whether or not each task is a responsibility of the Hazard Analysis and Critical Control Points (HACCP). monitor agricultural food production - yes educate employees on their roles in producing safe food products - yes help assist in the prevention of food-borne illnesses - yes regulate the nutritional value of food - no ensure that unsafe food does not reach consumers - yes Which of the following provides the federal nutrition policy? a. National Health and Nutrition Examination Survey b. Dietary Guidelines for Americans c. Food and Nutrition Information Center d. National Institute of Health b. Dietary Guidelines for Americans Fats that are solid at room temperature and that tend to increase cholesterol in the blood are a. saturated fats b. unsaturated fats c. polyunsaturated fats d. monounsaturated fats a. saturated fats Baked Cod, Creamed Cauliflower, Rice, Baking-Powder Biscuits, Vanilla Ice Cream - the addition of which following plating techniques is most likely to improve the food presented in the menu above? a. texture b. focal point c. color d. height c. color Of the following cooking methods, which uses both dry and moist heat? a. broiling b. sauteing c. blanching d. braising d. braising It is recommended that people eat more whole-grain products to reduce the risk of heart disease. Which of the following parts of a grain kernel is rich in fiber? a. bran b. germ c. hull d. endosperm a. bran The process of converting vegetable oil into a solid is called a. homogenization b. pasteurization c. convection d. hydrogenation d. hydrogenation The greatest loss of nutrients during food preparation occurs when a. food containing certain nutrients such as vitamin C are soaked or cooked in water b. fresh vegetables are washed before being used c. raw fruits and vegetables are dehydrated d. foods are cooked whole rather than cut into smaller pieces a. food containing certain nutrients such as vitamin C are soaked or cooked in water Click and drag each food to the region or culture of the United States where it originated Hawaii - Poke Pennsylvania Dutch - scrapple Southwestern Native American - sopaipillas New England - succotash California - Cioppino Louisiana - jambalaya Which of the following are classified as simple carbohydrates? a. fruits b. legumes c. whole grain breads d. starchy vegetables a. fruits A strict vegetarian will most likely fulfill the human body's need for protein by a. increasing the consumption of carbohydrates b. consuming a variety of vegetables c. consuming grains and legumes d. eating gelatin-based products c. consuming grains and legumes Which of the following food preservation methods most effectively prevents waste and spoilage? a. removing loaves of bread from their original packaging and rewrapping them with aluminum foil b. loosely wrapping vegetables that will be eaten raw and placing them in a crisper drawer in the refrigerator c. storing beef, pork, or poultry in the freezer or the coldest part of the refrigerator d. placing unripe tomatoes uncovered on a shelf in the refrigerator c. storing beef, pork, or poultry in the freezer or the coldest part of the refrigerator Which of the following foods are the best sources of calcium for individuals identified as lactose intolerant? a. cantaloupe, zucchini, and kale b. beef, pork, and chicken c. sardines, dark green vegetables, and almonds d. soy milk, rice milk, and orange juice c. sardines, dark green vegetables, and almonds