Food And Nutrition 3rd Edition - Chapter 9 Testbank

12 Questions | By Allenandunwin | Updated: Mar 22, 2022 | Attempts: 61

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The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.

Questions and Answers

1.

The log phase of the bacterial growth cycle is characterised by:
- A.
  
  No apparent growth
- B.
  
  Rapid growth
- C.
  
  A balance between cell growth and death
- D.
  
  Cell death and a decline in population
- E.
  
  None of the above
2.

Water activity relates to:
- A.
  
  Water in food which is available to allow micro-organism growth
- B.
  
  The rate of osmosis into the microbial cells
- C.
  
  Osmolarity of the food
- D.
  
  The water bound to food particles
- E.
  
  The salt content of the food
3.

In Australia, food poisoning is most often associated with which organism?
- A.
  
  Vibrio parahaemolyticus
- B.
  
  Staphylococcus aureus
- C.
  
  Campylobacter species
- D.
  
  Listeria monocytogenes
- E.
  
  Clostridium perfringens
4.

Pregnant women should be advised to avoid this food to reduce the risk of miscarriage or stillbirth arising from Listeria monocytogenes:
- A.
  
  Fresh salads
- B.
  
  Yoghurt
- C.
  
  Bread
- D.
  
  Soft cheeses
- E.
  
  Cooked fish
5.

The greatest health hazard associated with food is due to:
- A.
  
  Presence of additives
- B.
  
  Contamination from pesticides
- C.
  
  Food-borne micro-organisms
- D.
  
  Food processing
- E.
  
  Food colours
6.

Hospital statistics indicate a large number of people seeking treatment for emetic syndrome. Investigations reveal most of the people had dined at a local Chinese restaurant. Health inspectors determined the practice of boiling bulk rice and reheating as required to be the probable cause of the food poisoning. What would be the most likely micro-organism to have been involved?
- A.
  
  Bacillus cereus
- B.
  
  Campylobacter jejuni
- C.
  
  Listeria monocytogenes
- D.
  
  Escherichia coli
- E.
  
  Clostridium perfringens
7.

It is thought prudent to not give infants aged one year ___________ as it may cause botulism.
- A.
  
  Egg white
- B.
  
  Cheese
- C.
  
  Seafood
- D.
  
  Honey
- E.
  
  Nuts
8.

Which of the following statements is incorrect?
- A.
  
  Foods can be preserved by keeping micro-organisms in the lag phase
- B.
  
  Food poisoning can be prevented by thorough cooking of foods
- C.
  
  Poor temperature control is a major cause of food poisoning and spoilage
- D.
  
  Most food borne micro-organisms grow well at temperatures between 5-60 degrees Celsius
- E.
  
  Food poisoning and spoilage is often due to inappropriate food handling
9.

People wishing to drink from natural water sources would be best advised to:
- A.
  
  Drink running stream water only
- B.
  
  Filter water through sand before drinking
- C.
  
  Boil water rapidly for one minute before drinking
- D.
  
  Add salt before drinking
- E.
  
  Think again: natural water is not fit for consumption
10.

To encourage healthy choices, a café keeps its freshly made meat and salad rolls on the counter, close to the register. Staff should be advised to:
- A.
  
  Refrigerate if not purchased within one hour of preparation
- B.
  
  Refrigerate the rolls if not consumed within four hours of preparation
- C.
  
  Discard the rolls if not purchased within two hours of preparation
- D.
  
  Discard the rolls if not purchased within four hours of preparation
- E.
  
  Toast if not purchased within two hours of preparation
11.

Which of the following would be the microbiologically safest method for thawing a raw leg of lamb?
- A.
  
  In the sink submerged in cold water
- B.
  
  In the microwave
- C.
  
  On the sink overnight
- D.
  
  During the cooking process—thawing is not required
- E.
  
  On the top shelf in the refrigerator where it is coldest
12.

The HACCP system involves:
- A.
  
  Identification of processes in food production where the risk of contamination is high
- B.
  
  Development and implementation of a plan to control identified risks
- C.
  
  The use of reliable parameters to monitor the process
- D.
  
  Immediately acting to correct identified hazards
- E.
  
  All of the above