Inman Domain 1
10. An item with less than ____ calories per serving can be considered "calorie free."
[FS:74]
a. 45
b. 35
✅✅
c. 15
d. 5 - -d. 5
100. The FDA, Food Safety and Inspection Service, and CDC have jointly published
this reference document for regulatory agencies responsible for overseeing food
safety in retail outlets [FS:170]
a. Food Code
b. Food Law
✅✅
c. FoodNet
d. PulseNet - -a. Food Code
101. Temperatures for the Danger Zone include which of the following according to
the FDA 2007 and 2009 Food Code? [FS:171]
a. 40 °F to 125 °F
b. 40 °F to 145 °F
✅✅
c. 41 °F to 135 °F
d. 41 °F to 165 °F - -c. 41 °F to 135 °F
102. Which of the following government agencies is responsible for setting the
quality standards for fresh fruits and vegetables, meat, dairy, and eggs? [FS:172]
a. US Department of Commerce (USDC)
b. US Department of Agriculture (USDA)
✅✅
c. US Public Health Services (USPHS)
d. Food and Drug Administration (FDA) - -a. US Department of Commerce
(USDC)
103. The safety and quality of meat and poultry imported to the United States is
overseen by the_________. [FS:173]
a. Food and Drug Administration (FDA)
b. Food Safety and Inspections Service (2IS)
✅✅
c. US Customs Office (USCO)
d. US Department of Commerce (USDC) - -b. Food Safety and Inspections
Service (2IS)
104. US Fancy is a quality designation used for [FS:174]
a. Processed cheese products.
b. Milk and dairy products.
, ✅✅-d. Fruits and vegetables.
c. Eggs.
d. Fruits and vegetables. -
105. The primary safeguard of foodservice quality is adherence to_____. [FS:175]
a. Menus
b. purchase orders
✅✅
c. specifications
d. HACCP standards - -c. specifications
106. Nanotechnology refers to any usage of, or technological development at the
atomic, molecular, or macromolecular range between 1 and 100 nanometers.
[FS:176]
✅✅
a. TRUE
b. FALSE - -a. TRUE
107. When cooking poultry, it should reach an internal temperature of [FS:177]
a. 145 °F for 15 seconds.
b. 155 °F for 15 seconds.
✅✅
c. 165 °F for 15 seconds.
d. 175 °F for 15 seconds. - -c. 165 °F for 15 seconds.
108. When cooking pork chops, they should reach an internal temperature of
[FS:178]
a. 135 °F for 15 seconds.
b.145 °F for 15 seconds.
✅✅
c. 155 °F for 15 seconds.
d. 165 °F for 15 seconds. - -b. 145 °F for 15 seconds.
109. When cooking fish, it should reach an internal temperature of [FS:179]
a. 135 °F for 15 seconds.
b.145 °F for 15 seconds.
✅✅
c. 155 °F for 15 seconds.
d. 165 °F for 15 seconds. - -b. 145 °F for 15 seconds.
11. Which of the following allergens are exempt from the Food Allergen Labeling and
Consumer Protection Act of 2004? [FS:75]
a. Milk
b. Eggs
✅✅
c. Crustacean shellfish
d. Corn - -d. Corn
110. When reheating previously cooked foods, what temperature should they reach
within 2 hours? [FS:180]
a. 135 °F for 15 seconds
,b. 145 °F for 15 seconds
✅✅-d. 165 °F for 15 seconds
c. 155 °F for 15 seconds
d. 165 °F for 15 seconds -
111. Which of the following bacteria is anaerobic and poses a threat to the safety of
home canned foods? [FS:181]
a. Staphylococcus aureus
b. Clostridium perfringens
✅✅
c. Clostridium botulinum
d. Aspergillus flavus - -c. Clostridium botulinum
112. Prior to freezing, vegetables must be _____________ before freezing to stop
the damaging actions of enzymes. [FS:182]
a. Washed.
b. Peeled
✅✅
c. Blanched.
d. dried - -c. Blanched
113. Oxidative rancidity occurs more rapidly in frozen foods that have a [FS:183]
a. High saturated fatty acid content.
b.High unsaturated fatty acid content.
✅✅
c. High protein content
d. High moisture content. - -b. High unsaturated fatty acid content.
114. Home canning is a very popular method of food preservation. To ensure safe
foods, appropriate canning methods must be used. Which of the following is the safe
and recommended method for canning foods above pH 4.5? [FS:184]
a. Boiling water canning.
b. Pressure canning
✅✅
c. Steam canning
d. Oven method canning - -b. pressure canning
115. Of the following foods, which can be safely processed in a boiling water
canner? [FS:185]
a. Carrots
b. Pears
✅✅
c. Pumpkin
d. Beets - -b. Pears
116. The primary substance required for the structure of gels in jams and jellies is:
[FS:186]
a. Acid
b. Sugar
c. Pectin
, d. water - ✅✅-c. Pectin
117. Jams and jellies are usually cooked to a temperature of 104 °C and 105 °C (219
° and 221 °F). In jam and jelly making, these temperatures indicate
______________. [FS:187]
a. a product safe from bacterial contamination.
b. a sugar concentration of approximately 65%.
✅✅
c. a pH of 4.5 or lower.
d. a pH of 4.5 or higher. - -b. a sugar concentration of approximately 65%.
118. Altitude affects water bath canning processing times. This is due to the fact that
[FS:188]
a. as altitude increases, the temperature of boiling water increases and processing
time must be shortened.
b. as altitude increases, the temperature of boiling water increases and processing
time must be lengthened.
c. as altitude increases, the temperature of boiling water decreases and processing
time must be shortened.
✅✅
d. as altitude increases, the temperature of boiling water decreases and processing
time must be lengthened. - -d. as altitude increases, the temperature of boiling
water decreases and processing time must be lengthened.
12. To maintain quality and freshness of refrigerated produce, upon receiving these
items, they should be placed directly into cold storage and held at a temperature
between [FS:76]
a. 55 °F and 60 °F.
b. 41 °F and 48 °F.
✅✅
c. 34 °F and 36 °F.
d. 30 °F and 35 °F. - -c. 34 °F and 36 °F.
15. Which agency is responsible for reviewing safety information related to food
ingredients and food packaging? [FS:79]
a. Center for Food Safety and Applied Nutrition (C2AN)
b. International Food Information Council (IFIC)
✅✅
c. Food Safety Alliance for Packaging (2AP)
d. Food and Drug Administration (FDA) - -a. Center for Food Safety and
Applied Nutrition (C2AN)
16. What is the FDA's definition of "Gluten Free"? [FS:81]
a. Products containing less than 20 ppm of gluten.
b. Products 95% free of wheat, rye, and barley.
✅✅-c. The FDA has not
c. The FDA has not defined this term.
d. Products 95% free of wheat, rye, barley, and oats. -
defined this term.
10. An item with less than ____ calories per serving can be considered "calorie free."
[FS:74]
a. 45
b. 35
✅✅
c. 15
d. 5 - -d. 5
100. The FDA, Food Safety and Inspection Service, and CDC have jointly published
this reference document for regulatory agencies responsible for overseeing food
safety in retail outlets [FS:170]
a. Food Code
b. Food Law
✅✅
c. FoodNet
d. PulseNet - -a. Food Code
101. Temperatures for the Danger Zone include which of the following according to
the FDA 2007 and 2009 Food Code? [FS:171]
a. 40 °F to 125 °F
b. 40 °F to 145 °F
✅✅
c. 41 °F to 135 °F
d. 41 °F to 165 °F - -c. 41 °F to 135 °F
102. Which of the following government agencies is responsible for setting the
quality standards for fresh fruits and vegetables, meat, dairy, and eggs? [FS:172]
a. US Department of Commerce (USDC)
b. US Department of Agriculture (USDA)
✅✅
c. US Public Health Services (USPHS)
d. Food and Drug Administration (FDA) - -a. US Department of Commerce
(USDC)
103. The safety and quality of meat and poultry imported to the United States is
overseen by the_________. [FS:173]
a. Food and Drug Administration (FDA)
b. Food Safety and Inspections Service (2IS)
✅✅
c. US Customs Office (USCO)
d. US Department of Commerce (USDC) - -b. Food Safety and Inspections
Service (2IS)
104. US Fancy is a quality designation used for [FS:174]
a. Processed cheese products.
b. Milk and dairy products.
, ✅✅-d. Fruits and vegetables.
c. Eggs.
d. Fruits and vegetables. -
105. The primary safeguard of foodservice quality is adherence to_____. [FS:175]
a. Menus
b. purchase orders
✅✅
c. specifications
d. HACCP standards - -c. specifications
106. Nanotechnology refers to any usage of, or technological development at the
atomic, molecular, or macromolecular range between 1 and 100 nanometers.
[FS:176]
✅✅
a. TRUE
b. FALSE - -a. TRUE
107. When cooking poultry, it should reach an internal temperature of [FS:177]
a. 145 °F for 15 seconds.
b. 155 °F for 15 seconds.
✅✅
c. 165 °F for 15 seconds.
d. 175 °F for 15 seconds. - -c. 165 °F for 15 seconds.
108. When cooking pork chops, they should reach an internal temperature of
[FS:178]
a. 135 °F for 15 seconds.
b.145 °F for 15 seconds.
✅✅
c. 155 °F for 15 seconds.
d. 165 °F for 15 seconds. - -b. 145 °F for 15 seconds.
109. When cooking fish, it should reach an internal temperature of [FS:179]
a. 135 °F for 15 seconds.
b.145 °F for 15 seconds.
✅✅
c. 155 °F for 15 seconds.
d. 165 °F for 15 seconds. - -b. 145 °F for 15 seconds.
11. Which of the following allergens are exempt from the Food Allergen Labeling and
Consumer Protection Act of 2004? [FS:75]
a. Milk
b. Eggs
✅✅
c. Crustacean shellfish
d. Corn - -d. Corn
110. When reheating previously cooked foods, what temperature should they reach
within 2 hours? [FS:180]
a. 135 °F for 15 seconds
,b. 145 °F for 15 seconds
✅✅-d. 165 °F for 15 seconds
c. 155 °F for 15 seconds
d. 165 °F for 15 seconds -
111. Which of the following bacteria is anaerobic and poses a threat to the safety of
home canned foods? [FS:181]
a. Staphylococcus aureus
b. Clostridium perfringens
✅✅
c. Clostridium botulinum
d. Aspergillus flavus - -c. Clostridium botulinum
112. Prior to freezing, vegetables must be _____________ before freezing to stop
the damaging actions of enzymes. [FS:182]
a. Washed.
b. Peeled
✅✅
c. Blanched.
d. dried - -c. Blanched
113. Oxidative rancidity occurs more rapidly in frozen foods that have a [FS:183]
a. High saturated fatty acid content.
b.High unsaturated fatty acid content.
✅✅
c. High protein content
d. High moisture content. - -b. High unsaturated fatty acid content.
114. Home canning is a very popular method of food preservation. To ensure safe
foods, appropriate canning methods must be used. Which of the following is the safe
and recommended method for canning foods above pH 4.5? [FS:184]
a. Boiling water canning.
b. Pressure canning
✅✅
c. Steam canning
d. Oven method canning - -b. pressure canning
115. Of the following foods, which can be safely processed in a boiling water
canner? [FS:185]
a. Carrots
b. Pears
✅✅
c. Pumpkin
d. Beets - -b. Pears
116. The primary substance required for the structure of gels in jams and jellies is:
[FS:186]
a. Acid
b. Sugar
c. Pectin
, d. water - ✅✅-c. Pectin
117. Jams and jellies are usually cooked to a temperature of 104 °C and 105 °C (219
° and 221 °F). In jam and jelly making, these temperatures indicate
______________. [FS:187]
a. a product safe from bacterial contamination.
b. a sugar concentration of approximately 65%.
✅✅
c. a pH of 4.5 or lower.
d. a pH of 4.5 or higher. - -b. a sugar concentration of approximately 65%.
118. Altitude affects water bath canning processing times. This is due to the fact that
[FS:188]
a. as altitude increases, the temperature of boiling water increases and processing
time must be shortened.
b. as altitude increases, the temperature of boiling water increases and processing
time must be lengthened.
c. as altitude increases, the temperature of boiling water decreases and processing
time must be shortened.
✅✅
d. as altitude increases, the temperature of boiling water decreases and processing
time must be lengthened. - -d. as altitude increases, the temperature of boiling
water decreases and processing time must be lengthened.
12. To maintain quality and freshness of refrigerated produce, upon receiving these
items, they should be placed directly into cold storage and held at a temperature
between [FS:76]
a. 55 °F and 60 °F.
b. 41 °F and 48 °F.
✅✅
c. 34 °F and 36 °F.
d. 30 °F and 35 °F. - -c. 34 °F and 36 °F.
15. Which agency is responsible for reviewing safety information related to food
ingredients and food packaging? [FS:79]
a. Center for Food Safety and Applied Nutrition (C2AN)
b. International Food Information Council (IFIC)
✅✅
c. Food Safety Alliance for Packaging (2AP)
d. Food and Drug Administration (FDA) - -a. Center for Food Safety and
Applied Nutrition (C2AN)
16. What is the FDA's definition of "Gluten Free"? [FS:81]
a. Products containing less than 20 ppm of gluten.
b. Products 95% free of wheat, rye, and barley.
✅✅-c. The FDA has not
c. The FDA has not defined this term.
d. Products 95% free of wheat, rye, barley, and oats. -
defined this term.
