Food Selection, Safety & Storage Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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Question 1 1. What grade for vegetables allows for serious misshapen forms?

Question 2 2. What is USDA Prime?

Question 3 3. What does the USDA do?

Question 4 4. Which type of storage is appropriate for ice cream?

Question 5 5. At what temperature should refrigerated foods be stored properly to avoid illnesses and bacteria?

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Question 6 6. What is the U.S. Food and Drug Administration responsible for?

Question 7 7. Why are food additives used?

Question 8 8. Which of the following is a food additive that needs to be approved by the government before it can be used?

Question 9 9. Why is yellow 5 a controversial food additive?

Question 10 10. On a box of Wheat Thin crackers are the words '100% whole grain', 'reduced fat' and 'cholesterol free'. This verbiage is representative of _____ claims.

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Question 11 11. Why is 'fiber' listed on the nutrition facts label?

Question 12 12. Use the 5/20 rule to determine which of the following foods would be high in calcium.

Question 13 13. In terms of foodborne illness, what is considered to be a vehicle?

Question 14 14. What distinguishes food infection from a condition like the flu?

Question 15 15. What illness is caused by ingesting food containing preformed microbial toxins?

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Question 16 16. Becky owns a bakery. What can she use to store frosted cookies for long periods of time?

Question 17 17. Identify the food item that can be stored for the long-term.

Question 18 18. Which is NOT one of the dangers that are detrimental to stored food?

Question 19 19. Which of the following is TRUE of food preparation worker hand washing?

Question 20 20. Which of the following is NOT a good practice to prevent the contamination of food?

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Question 21 21. What temperature should ground meat be cooked to for it to be safe to eat?

Question 22 22. How many on the job accidents occur in a food service establishment?

Question 23 23. Which one is NOT a common injury in a food service establishment?

Question 24 24. How much money can be saved if a food service establishment puts a safety program into effect?

Question 25 25. What range of temperatures defines the Temperature Danger Zone?

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Question 26 26. Cold food should be stored at a maximum temperature of _____ degrees F.

Question 27 27. What should the internal temperature of poultry be when it is safe to eat?

Question 28 28. What is the USDA suggested cook temperature for poultry?

Question 29 29. At what temperature should frozen foods be stored to avoid illness through bacteria?

Question 30 30. What is an indirect food additive?

Food Selection, Safety & Storage Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

FTCE Family & Consumer Science 6-12 (052): Practice & Study Guide  /  Social Science Courses
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