Nutrition Chapter 12 Quiz

According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches a minimum of _____________.

165 degrees F

Which of the following practices is the most reliable way fo sanitizing impure water?

Boiling the water

Which of the following foods is frequently a source of food-borne pathogens?

Egg salad

The process of pasteurization uses high-energy radiation to kill pathogens.

False

The process of pasteurization involves the use of ____________.

heat to kill pathogens

Which of the following statements is true? A) In the United States, most fruits, vegetables, mushrooms, and deli meats undergo irradiation to preserve them. B) Pregnant women, very young children, and people who have weakened immune systems have a high risk of food-borne illness. C) In the United States, molds and parasitic worms are responsible for most cases of food-borne illness. D) Sulfites are added to grain products drink the enrichment process.

B) Pregnant women, very young children, and people who have weakened immune systems have a high risk of food-borne illness.

Trevor enjoys cooking chicken, but he wants to reduce the chances that his food preparation practices do not result in cross contamination. What should he avoid doing?

Cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables.

Infants should not be fed honey because it can contain _________.

Clostridium botulinum spores

Which of the following U.S. government agencies oversees the quality of drinking water?

Environmental Protection Agency

Which of the following U.S. government agencies regulates all domestic and imported food sold in interstate commerce?

Food and Drug Administration

Which of the following foods is likely to be a source of Salmonella?

Raw chicken

Anna enjoys grilling hamburgers, but she wants to reduce the chances that her food preparation practices result in food-borne illness. Which of the following steps should she avoid?

Thawing the frozen ground meat on the kitchen counter.

Harold grows apple trees on his small farm. He practices organic farming methods, so he doesn't use pesticides. This fall, he would like to make minimally-processed organic apple juice that does not contain preservatives. He wants to sell the beverage at the local farmer's market. Based on this information, Harold should _____________ before bottling the juice to make it safe for consumers.

pasteurize the juice