NSC 101 Exam Questions and Answers
All Correct
Which of the following can cause foodborne illness - Answer-parasite, viruses, bacteria
Natural food preservations technique include all EXCEPT - Answer-freezing
Due to better technology at the CDC, the majority of food-borne illnesses are now
reported. - Answer-false
Bacteria needs the following to thrive EXCEPT - Answer-acidic environment
The temperature range of the "danger zone" is - Answer-40-140 degrees F
Food intoxications result from consuming foods in which microbes have secreted
poisonous toxins - Answer-true
Which bacterium is mainly found in unpasteurized milk and soft cheeses? - Answer-
listeria monocytogenes
Which of the following is NOT a function of minerals? - Answer-provide body with
energy
Which of the following does not describe iron? - Answer-functions as an antioxidant
Which functions as an antioxidant? - Answer-selenium
Which of the following menu items has ingredients that represent three different
MyPlate food groups? - Answer-ready-to-eat cereal with strawberries and fat-free milk
All are approved sources of radiation for use on foods EXCEPT - Answer-alpha
radiation
Which of the following is NOT a benefit of food processing - Answer-reduction of
nutritional content
What food additive adds natural coloring to food - Answer-beta-carotene
Which of the following government agencies help track outbreaks and delivers
preventative information against foodborne illness - Answer-CDC
The CDC is able to identify and keep count of all food borne illnesses now that we have
more advanced techniology - Answer-false
, Which of the following are microorganisms that can cause food borne illnesses -
Answer-fungi, bacteria, viruses, parasite
all foods naturally contain small amounts of bacteria - Answer-true
which statements are true about how bacteria can cause food borne illness - Answer-
freezing and refrigeration slow or stop growth of bacteria, improper cooking or storage
can multiply bacteria
which duties related to keeping food safe are under the FDA - Answer-monitors
domestic and imported foods, oversee strategy and effectiveness of recalling food,
monitors food labels and claims
which of the following nutrients is a source of energy? - Answer-protein
in the mouth, protein digestion happens both mechanically and chemically - Answer-
false
_______ is the iron-containing protein in the muscle tissue that controls the cells' uptake
of oxygen from red blood cells - Answer-myoglobin
to assist in fluid balance, electrolytes - Answer-attract water into and out of cells
to be absorbed in the small intestine, starches and sugars must be broken down to -
Answer-monosaccharides
which of the following organs is NOT involved in carbohydrate chemical digestion? -
Answer-stomach
as you store excess energy and your fat cells fill to capacity - Answer-your body will add
more fat cells
which statement is TRUE regarding fatty acids? - Answer-saturated fatty acids are solid
at room temperature
liquid fats tend to have a high proportion of ________ fatty acids - Answer-
polyunsaturated
what makes phospholipids unique? - Answer-they are amphiphilic
cholesterol is - Answer-only found in animal foods
there are ______ specific amino acids required in the diet daily - Answer-9
during protein digestion, protein is - Answer-digested by pepsin in the stomach
All Correct
Which of the following can cause foodborne illness - Answer-parasite, viruses, bacteria
Natural food preservations technique include all EXCEPT - Answer-freezing
Due to better technology at the CDC, the majority of food-borne illnesses are now
reported. - Answer-false
Bacteria needs the following to thrive EXCEPT - Answer-acidic environment
The temperature range of the "danger zone" is - Answer-40-140 degrees F
Food intoxications result from consuming foods in which microbes have secreted
poisonous toxins - Answer-true
Which bacterium is mainly found in unpasteurized milk and soft cheeses? - Answer-
listeria monocytogenes
Which of the following is NOT a function of minerals? - Answer-provide body with
energy
Which of the following does not describe iron? - Answer-functions as an antioxidant
Which functions as an antioxidant? - Answer-selenium
Which of the following menu items has ingredients that represent three different
MyPlate food groups? - Answer-ready-to-eat cereal with strawberries and fat-free milk
All are approved sources of radiation for use on foods EXCEPT - Answer-alpha
radiation
Which of the following is NOT a benefit of food processing - Answer-reduction of
nutritional content
What food additive adds natural coloring to food - Answer-beta-carotene
Which of the following government agencies help track outbreaks and delivers
preventative information against foodborne illness - Answer-CDC
The CDC is able to identify and keep count of all food borne illnesses now that we have
more advanced techniology - Answer-false
, Which of the following are microorganisms that can cause food borne illnesses -
Answer-fungi, bacteria, viruses, parasite
all foods naturally contain small amounts of bacteria - Answer-true
which statements are true about how bacteria can cause food borne illness - Answer-
freezing and refrigeration slow or stop growth of bacteria, improper cooking or storage
can multiply bacteria
which duties related to keeping food safe are under the FDA - Answer-monitors
domestic and imported foods, oversee strategy and effectiveness of recalling food,
monitors food labels and claims
which of the following nutrients is a source of energy? - Answer-protein
in the mouth, protein digestion happens both mechanically and chemically - Answer-
false
_______ is the iron-containing protein in the muscle tissue that controls the cells' uptake
of oxygen from red blood cells - Answer-myoglobin
to assist in fluid balance, electrolytes - Answer-attract water into and out of cells
to be absorbed in the small intestine, starches and sugars must be broken down to -
Answer-monosaccharides
which of the following organs is NOT involved in carbohydrate chemical digestion? -
Answer-stomach
as you store excess energy and your fat cells fill to capacity - Answer-your body will add
more fat cells
which statement is TRUE regarding fatty acids? - Answer-saturated fatty acids are solid
at room temperature
liquid fats tend to have a high proportion of ________ fatty acids - Answer-
polyunsaturated
what makes phospholipids unique? - Answer-they are amphiphilic
cholesterol is - Answer-only found in animal foods
there are ______ specific amino acids required in the diet daily - Answer-9
during protein digestion, protein is - Answer-digested by pepsin in the stomach
