Eat Right EXAM: Set #2 Copied w/
explanations UPDATED ACTUAL Exam
Questions and CORRECT Answers
Which of the following financial terms represents current liabilities?
A. Accrued expenses, depreciation
B. Depreciation, retained earnings
C. Retained earnings, accounts payable
D. Accounts payable, accrued expenses - CORRECT ANSWER -D. Accounts payable,
accrued expenses
A balance sheet provides a statement of an organization's assets (ie, current, fixed), liabilities (ie,
current, long term), and owner's equity at a given time. Current liabilities (ie, accounts payable,
accrued expenses, current mortgage payable) are debts that must be paid within 12 months.
Depreciation is a fixed asset. Retained earnings are owner's equity.
The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document
for regulatory agencies responsible for overseeing food safety in retail outlets:
A. Food Code
B. Food Law
C. FoodNet
D. Food Regulations - CORRECT ANSWER -A. Food Code
Every four years, these regulatory agencies release the Food Code.
Anthocyanin in turnips may change to a blue-black or red-brown color if heated excessively in
which type of pan?
,A. Cast iron
B. Stainless steel
C. Porcelain
D. Aluminum - CORRECT ANSWER -A. Cast iron
Anthocyanin is a water-soluble red to blue pigment. Metals such as cast iron, tin, and sometimes
aluminum will turn the anthocyanin pigment to various shades of blue. Therefore, use stainless
steel or heat-safe glass for cooking anthocyanin vegetables and fruits and store them in stainless
steel or glass containers.
What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds?
A. 509
B. 623
C. 687
D. 724 - CORRECT ANSWER -C. 687
Energy needs are calculated as 108 kcal/kg for infants 6 months of age and younger. For a 14
pound (6.36 kg) infant, 687 kcal is the estimated caloric requirement.
When cooking fish, it should reach an internal temperature of:
A. 135°F for 15 seconds.
B. 145°F for 15 seconds.
C. 155°F for 15 seconds.
D. 165°F for 15 seconds. - CORRECT ANSWER -B. 145 for 15 seconds
The minimum internal temperature to ensure safety for consuming fish is 145°F.
,A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the
foodservice operation most likely will
A. not be able to meet long-term financial obligations.
B. not be able to generate profit in relation to sales.
C. be able to control expenses.
D. be able to pay bills when due. - CORRECT ANSWER -D. Be able to pay bills when
due
Current ratio is calculated by dividing current assets by current liabilities. The resulting number
indicates an organization's ability to meet current financial obligations, and therefore, is a
measure of bill-paying ability. Creditors use the current ratio to help determine if an organization
has sufficient assets to repay debts over the next 12 months.
Current ratios >1 indicate the organization most likely will be able to pay bills when due and
over the next 12 months.
This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is
useful in frozen desserts, shortening, and margarine.
A. Lecithin
B. EDTA (ethylenediaminetetraacetic acid)
C. Diglycerides
D. Glycerol - CORRECT ANSWER -C. Diglycerides
At high temperatures, triglycerides are capable of rearranging into monoglycerides and
diglycerides. Diglycerides are emulsifiers that are used in the food industry to improve texture,
stability, volume, softness, aeration, homogenization, and shelf life.
In order for a manufacturer to label a food as "healthy," it must contain <3 g fat and
, A. <120 mg cholesterol.
B. <480 mg sodium.
C. >2 grams of protein.
D. >3 grams of dietary fiber. - CORRECT ANSWER -B. <480 mg Sodium
n order for a manufacturer to label a food as "healthy," it must contain <3 g fat; <1g saturated fat;
<480 mg sodium; and <60 mg cholesterol.
Which natural colorant might be added to pickles?
A. Acetic acid
B. Calcium chloride
C. Turmeric
D. Tragacanth gum - CORRECT ANSWER -C. Tumeric
Turmeric is added to pickles for flavor and color enhancement.
Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. State or local regulatory authority
C. Food and Drug Administration
D. US Department of Agriculture - CORRECT ANSWER -B. State or local regularoty
authority
State and local regulatory authorities inspect operations, enforce regulations, and investigate
complaints and illnesses.
The Centers for Disease Control and Prevention investigates outbreaks of foodborne illness.
explanations UPDATED ACTUAL Exam
Questions and CORRECT Answers
Which of the following financial terms represents current liabilities?
A. Accrued expenses, depreciation
B. Depreciation, retained earnings
C. Retained earnings, accounts payable
D. Accounts payable, accrued expenses - CORRECT ANSWER -D. Accounts payable,
accrued expenses
A balance sheet provides a statement of an organization's assets (ie, current, fixed), liabilities (ie,
current, long term), and owner's equity at a given time. Current liabilities (ie, accounts payable,
accrued expenses, current mortgage payable) are debts that must be paid within 12 months.
Depreciation is a fixed asset. Retained earnings are owner's equity.
The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document
for regulatory agencies responsible for overseeing food safety in retail outlets:
A. Food Code
B. Food Law
C. FoodNet
D. Food Regulations - CORRECT ANSWER -A. Food Code
Every four years, these regulatory agencies release the Food Code.
Anthocyanin in turnips may change to a blue-black or red-brown color if heated excessively in
which type of pan?
,A. Cast iron
B. Stainless steel
C. Porcelain
D. Aluminum - CORRECT ANSWER -A. Cast iron
Anthocyanin is a water-soluble red to blue pigment. Metals such as cast iron, tin, and sometimes
aluminum will turn the anthocyanin pigment to various shades of blue. Therefore, use stainless
steel or heat-safe glass for cooking anthocyanin vegetables and fruits and store them in stainless
steel or glass containers.
What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds?
A. 509
B. 623
C. 687
D. 724 - CORRECT ANSWER -C. 687
Energy needs are calculated as 108 kcal/kg for infants 6 months of age and younger. For a 14
pound (6.36 kg) infant, 687 kcal is the estimated caloric requirement.
When cooking fish, it should reach an internal temperature of:
A. 135°F for 15 seconds.
B. 145°F for 15 seconds.
C. 155°F for 15 seconds.
D. 165°F for 15 seconds. - CORRECT ANSWER -B. 145 for 15 seconds
The minimum internal temperature to ensure safety for consuming fish is 145°F.
,A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the
foodservice operation most likely will
A. not be able to meet long-term financial obligations.
B. not be able to generate profit in relation to sales.
C. be able to control expenses.
D. be able to pay bills when due. - CORRECT ANSWER -D. Be able to pay bills when
due
Current ratio is calculated by dividing current assets by current liabilities. The resulting number
indicates an organization's ability to meet current financial obligations, and therefore, is a
measure of bill-paying ability. Creditors use the current ratio to help determine if an organization
has sufficient assets to repay debts over the next 12 months.
Current ratios >1 indicate the organization most likely will be able to pay bills when due and
over the next 12 months.
This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is
useful in frozen desserts, shortening, and margarine.
A. Lecithin
B. EDTA (ethylenediaminetetraacetic acid)
C. Diglycerides
D. Glycerol - CORRECT ANSWER -C. Diglycerides
At high temperatures, triglycerides are capable of rearranging into monoglycerides and
diglycerides. Diglycerides are emulsifiers that are used in the food industry to improve texture,
stability, volume, softness, aeration, homogenization, and shelf life.
In order for a manufacturer to label a food as "healthy," it must contain <3 g fat and
, A. <120 mg cholesterol.
B. <480 mg sodium.
C. >2 grams of protein.
D. >3 grams of dietary fiber. - CORRECT ANSWER -B. <480 mg Sodium
n order for a manufacturer to label a food as "healthy," it must contain <3 g fat; <1g saturated fat;
<480 mg sodium; and <60 mg cholesterol.
Which natural colorant might be added to pickles?
A. Acetic acid
B. Calcium chloride
C. Turmeric
D. Tragacanth gum - CORRECT ANSWER -C. Tumeric
Turmeric is added to pickles for flavor and color enhancement.
Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. State or local regulatory authority
C. Food and Drug Administration
D. US Department of Agriculture - CORRECT ANSWER -B. State or local regularoty
authority
State and local regulatory authorities inspect operations, enforce regulations, and investigate
complaints and illnesses.
The Centers for Disease Control and Prevention investigates outbreaks of foodborne illness.
