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NC Foods Bundled Exams Questions and Answers Multiple Versions (2024/2025) (Complete and Accurate)
NC Foods Bundled Exams Questions and Answers Multiple Versions (2024/2025) (Complete and Accurate)
[Show more]NC Foods Bundled Exams Questions and Answers Multiple Versions (2024/2025) (Complete and Accurate)
[Show more]NC Foods 2 - Safe Plates Mod 7 and 8 
 
Latest Update Graded A+ 
 
TCS food 
Foods that require time and temp control for safety 
every 4 hours 
how often to sanitize utensils 
detergents 
Chemical that helps dissolve grease and remove dirt 
171°F for 30 seconds 
Temperature of water for manual ope...
Preview 1 out of 4 pages
Add to cartNC Foods 2 - Safe Plates Mod 7 and 8 
 
Latest Update Graded A+ 
 
TCS food 
Foods that require time and temp control for safety 
every 4 hours 
how often to sanitize utensils 
detergents 
Chemical that helps dissolve grease and remove dirt 
171°F for 30 seconds 
Temperature of water for manual ope...
Foods & Nutrition Final Exam Review 
Questions with Verified Solutions 
 
How do you treat a burn? run under cold water 
 
What is the danger zone? 40-140 
 
What is fight BAC -- 4 slogans chill, clean, cook, separate 
 
What are safe was to thaw food? microwave 
 
How long can food be left out safe...
Preview 2 out of 10 pages
Add to cartFoods & Nutrition Final Exam Review 
Questions with Verified Solutions 
 
How do you treat a burn? run under cold water 
 
What is the danger zone? 40-140 
 
What is fight BAC -- 4 slogans chill, clean, cook, separate 
 
What are safe was to thaw food? microwave 
 
How long can food be left out safe...
Safe Plates Module 1: Introduction to 
Food Safety Questions and Answers 
 
Rated A+ 
 
Foodborne illness sickens approximately _____ in _____ people in the United States every year 
1 in 6 
 
Food safety culture A set of shared values that managers and their staff follow to produce 
and provide foo...
Preview 2 out of 5 pages
Add to cartSafe Plates Module 1: Introduction to 
Food Safety Questions and Answers 
 
Rated A+ 
 
Foodborne illness sickens approximately _____ in _____ people in the United States every year 
1 in 6 
 
Food safety culture A set of shared values that managers and their staff follow to produce 
and provide foo...
Foods 3.01 Food Systems Questions 
 
and Answers Graded A+ 
 
A food system is like a spider web bc there are many _ parts 
Interconnected 
How is "local" food defined? 
 
There is no single definition of local food 
Which of the following is an example of direct marketing? 
U-pick operations 
Wha...
Preview 2 out of 7 pages
Add to cartFoods 3.01 Food Systems Questions 
 
and Answers Graded A+ 
 
A food system is like a spider web bc there are many _ parts 
Interconnected 
How is "local" food defined? 
 
There is no single definition of local food 
Which of the following is an example of direct marketing? 
U-pick operations 
Wha...
Food and Nutrition II Objective 3.01 & 
3.02 Questions and Answers 100% Pass 
 
Which food products most likely feature a cartoon character in their ads to appeal favorably to 
young children? Sugary Cereals 
 
What do communities expect as an impact of local foods? To reduce hunger and food 
insecu...
Preview 2 out of 7 pages
Add to cartFood and Nutrition II Objective 3.01 & 
3.02 Questions and Answers 100% Pass 
 
Which food products most likely feature a cartoon character in their ads to appeal favorably to 
young children? Sugary Cereals 
 
What do communities expect as an impact of local foods? To reduce hunger and food 
insecu...
Obj. 2.02 Module 1 Food Safety 100% 
 
Correct 
 
Food Safety is how food is handled to prevent foodborne illness. 
safeguarding or protection of food from anything that could harm consumers' health. 
 
Sanitation is the cleanliness of equipment and facilities. 
 
Food Safety Culture is a set of sh...
Preview 2 out of 7 pages
Add to cartObj. 2.02 Module 1 Food Safety 100% 
 
Correct 
 
Food Safety is how food is handled to prevent foodborne illness. 
safeguarding or protection of food from anything that could harm consumers' health. 
 
Sanitation is the cleanliness of equipment and facilities. 
 
Food Safety Culture is a set of sh...
NC Safe Plates Module 4 & 5 
(Preparation, Cooking, Cooling & 
Holding) Already Passed 
 
Calibration Ensuring a temperature measuring device has an accurate reading by testing 
against a known temperature 
 
Commercially processed A food that h as undergone temperature treatments, process and and 
...
Preview 1 out of 4 pages
Add to cartNC Safe Plates Module 4 & 5 
(Preparation, Cooking, Cooling & 
Holding) Already Passed 
 
Calibration Ensuring a temperature measuring device has an accurate reading by testing 
against a known temperature 
 
Commercially processed A food that h as undergone temperature treatments, process and and 
...
NC Safe Plates- Module 1 -6 2024 
 
Already Graded A 
 
Foodborne disease outbreak two or more cases of a similar illness as a result of eating a 
common food 
 
Foodborne illness/disease Illness caused by consumption of contaminated food 
 
Food Safety Safeguarding or protection of food from anythi...
Preview 2 out of 9 pages
Add to cartNC Safe Plates- Module 1 -6 2024 
 
Already Graded A 
 
Foodborne disease outbreak two or more cases of a similar illness as a result of eating a 
common food 
 
Foodborne illness/disease Illness caused by consumption of contaminated food 
 
Food Safety Safeguarding or protection of food from anythi...
FOODS 1 EXAM REVIEW LATEST 2024 
 
GRADED A+ 
 
Maria chooses low-sodium foods for her diet because she has 
 
hypertension. This is most likely an example of which food choice factor? Nutrition 
 
Jason chooses to buy Siracha hot sauce, because it is a popular 
condiment among his friends. This is ...
Preview 2 out of 9 pages
Add to cartFOODS 1 EXAM REVIEW LATEST 2024 
 
GRADED A+ 
 
Maria chooses low-sodium foods for her diet because she has 
 
hypertension. This is most likely an example of which food choice factor? Nutrition 
 
Jason chooses to buy Siracha hot sauce, because it is a popular 
condiment among his friends. This is ...
Food Safety Manager Exam Questions 
 
with Verified Solutions 
 
The Person In Charge (PIC) is responsible for all of the following except 
 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying wit...
Preview 4 out of 61 pages
Add to cartFood Safety Manager Exam Questions 
 
with Verified Solutions 
 
The Person In Charge (PIC) is responsible for all of the following except 
 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying wit...
Foods 1 Final Exam Questions and 
 
Answers Already Passed 
 
how many teaspoons in a tablespoon 3 tsp 
 
how many tablespoons are in a cup 16 T 
 
how many cups in a pint 2 cups 
 
how do you measure 5/8C 1/2 measuring cup & 2 T 
 
6 essential nutrients protein 
carbohydrates 
fat 
vitamins 
 
mine...
Preview 2 out of 15 pages
Add to cartFoods 1 Final Exam Questions and 
 
Answers Already Passed 
 
how many teaspoons in a tablespoon 3 tsp 
 
how many tablespoons are in a cup 16 T 
 
how many cups in a pint 2 cups 
 
how do you measure 5/8C 1/2 measuring cup & 2 T 
 
6 essential nutrients protein 
carbohydrates 
fat 
vitamins 
 
mine...
NC Culinary Arts & Nutrition 1 Final 
Exam with Complete Solutions 
 
cross-contamination the movement of harmful microorganisms from one place to another; 
most cases are caused by food handlers 
 
direct-contamination when raw foods, or the plants or animals from which they come, are 
exposed to h...
Preview 2 out of 5 pages
Add to cartNC Culinary Arts & Nutrition 1 Final 
Exam with Complete Solutions 
 
cross-contamination the movement of harmful microorganisms from one place to another; 
most cases are caused by food handlers 
 
direct-contamination when raw foods, or the plants or animals from which they come, are 
exposed to h...
Foods 2 Practice Test Questions with 
 
Verified Solutions 
 
Family and consumer sciences cooperative extension agent is an example of a job in which 
career pathway? Family and Community Services 
 
The avenues a business uses to reach customers, like a website, store, or advertising, defines 
whi...
Preview 3 out of 17 pages
Add to cartFoods 2 Practice Test Questions with 
 
Verified Solutions 
 
Family and consumer sciences cooperative extension agent is an example of a job in which 
career pathway? Family and Community Services 
 
The avenues a business uses to reach customers, like a website, store, or advertising, defines 
whi...
Food Science Written Test NC Latest 
 
Update Already Passed 
 
Cola is an example of a(n) ___________________ 
A. Element 
B. Homogeneous mixture 
C. Compound heterogeneous mixture 
D. Heterogeneous mixture B. Homogeneous Mixture 
 
A calorie is the amount of energy required to raise ______________...
Preview 3 out of 19 pages
Add to cartFood Science Written Test NC Latest 
 
Update Already Passed 
 
Cola is an example of a(n) ___________________ 
A. Element 
B. Homogeneous mixture 
C. Compound heterogeneous mixture 
D. Heterogeneous mixture B. Homogeneous Mixture 
 
A calorie is the amount of energy required to raise ______________...
NC Safe Plates- Module 1 – 6 Latest 
 
Update Graded A+ 
 
Person In Charge (PIC) The individual present at a food establishment who is responsible for 
the operation at the time of an inspection. 
 
Foodborne disease outbreak two or more cases of a similar illness as a result of eating a 
common ...
Preview 3 out of 17 pages
Add to cartNC Safe Plates- Module 1 – 6 Latest 
 
Update Graded A+ 
 
Person In Charge (PIC) The individual present at a food establishment who is responsible for 
the operation at the time of an inspection. 
 
Foodborne disease outbreak two or more cases of a similar illness as a result of eating a 
common ...
FOODS II FINAL EXAM REVIEW WITH 
 
COMPLETE SOLUTIONS 
 
A baked lasagna is removed form the oven and put at an outdoor wedding buffet unit at 11:00 
am. What is the discard time that must be written on the label 3 pm 
 
which is not one of the factor contributing to food-borne illness foods from un...
Preview 2 out of 15 pages
Add to cartFOODS II FINAL EXAM REVIEW WITH 
 
COMPLETE SOLUTIONS 
 
A baked lasagna is removed form the oven and put at an outdoor wedding buffet unit at 11:00 
am. What is the discard time that must be written on the label 3 pm 
 
which is not one of the factor contributing to food-borne illness foods from un...
NC Food and Lodging CIT Study Material 
 
(1-3 Modules) Already Passed 
 
What is Rapport? 
A close and harmonious relationship in which the people or groups concerned understand each 
other's feelings or ideas and communicate well. 
What is the difference between and open-ended question and a dire...
Preview 3 out of 29 pages
Add to cartNC Food and Lodging CIT Study Material 
 
(1-3 Modules) Already Passed 
 
What is Rapport? 
A close and harmonious relationship in which the people or groups concerned understand each 
other's feelings or ideas and communicate well. 
What is the difference between and open-ended question and a dire...
NC Foods 2 - Safe Plates Mod 7 and 8 
 
Rated A+ 
 
TCS food 
Foods that require time and temp control for safety 
every 4 hours 
how often to sanitize utensils 
detergents 
Chemical that helps dissolve grease and remove dirt 
171°F for 30 seconds 
Temperature of water for manual operations and tim...
Preview 3 out of 29 pages
Add to cartNC Foods 2 - Safe Plates Mod 7 and 8 
 
Rated A+ 
 
TCS food 
Foods that require time and temp control for safety 
every 4 hours 
how often to sanitize utensils 
detergents 
Chemical that helps dissolve grease and remove dirt 
171°F for 30 seconds 
Temperature of water for manual operations and tim...
NC Safe Plates - All Modules Latest 
 
Update Graded A+ 
 
Contamination Presence of any harmful or objectionable substance or object (a hazard) in 
food 
 
Cross-contamination Transfer of a hazard from one food item to another, usually from raw to 
cooked or ready-to-eat food. 
 
Food Anything edib...
Preview 2 out of 9 pages
Add to cartNC Safe Plates - All Modules Latest 
 
Update Graded A+ 
 
Contamination Presence of any harmful or objectionable substance or object (a hazard) in 
food 
 
Cross-contamination Transfer of a hazard from one food item to another, usually from raw to 
cooked or ready-to-eat food. 
 
Food Anything edib...
Foods & Nutrition 1 Exam Study Guide 
 
Latest Version 100% Pass 
 
A chef could not reach something on the top shelf of a cabinet. He/She stepped on the counter to 
retrieve the item and fell. What should have been done to avoid the accident? Use a step 
stool 
 
How can a person prevent bodily inj...
Preview 3 out of 29 pages
Add to cartFoods & Nutrition 1 Exam Study Guide 
 
Latest Version 100% Pass 
 
A chef could not reach something on the top shelf of a cabinet. He/She stepped on the counter to 
retrieve the item and fell. What should have been done to avoid the accident? Use a step 
stool 
 
How can a person prevent bodily inj...
NC Foods 2 - Safe Plates Module 4 & 6 
 
Graded A+ 
 
A frozen piece of salmon can not be thawed using this procedure: On the counter 
 
All leftovers must be reheated for 15 seconds to this minimum temperature: 165°F 
 
Food cooked for a buffet and hot held must be maintained at this minimum tempe...
Preview 2 out of 9 pages
Add to cartNC Foods 2 - Safe Plates Module 4 & 6 
 
Graded A+ 
 
A frozen piece of salmon can not be thawed using this procedure: On the counter 
 
All leftovers must be reheated for 15 seconds to this minimum temperature: 165°F 
 
Food cooked for a buffet and hot held must be maintained at this minimum tempe...
NC Foods 2 - Objective 1.02 - Safe Plates 
Module 1 Latest Update Graded A+ 
 
Food borne illness disease transmitted to humans by food 
 
Outbreak 2 or more people have same symptoms after eating the same food, investigation of 
state & local regulatory authorities, confirmed by lab test 
 
Reasons...
Preview 2 out of 5 pages
Add to cartNC Foods 2 - Objective 1.02 - Safe Plates 
Module 1 Latest Update Graded A+ 
 
Food borne illness disease transmitted to humans by food 
 
Outbreak 2 or more people have same symptoms after eating the same food, investigation of 
state & local regulatory authorities, confirmed by lab test 
 
Reasons...
Foods 2 Final Exam Review Questions 
 
and Answers Graded A+ 
 
To keep food at 41° F, at what temperature should the refrigerator be operating? 39o F 
 
Which storage practice is correct? Store raw poultry on bottom shelf of refrigerato 
 
What does the term "first in, first out" mean? Use food ...
Preview 2 out of 7 pages
Add to cartFoods 2 Final Exam Review Questions 
 
and Answers Graded A+ 
 
To keep food at 41° F, at what temperature should the refrigerator be operating? 39o F 
 
Which storage practice is correct? Store raw poultry on bottom shelf of refrigerato 
 
What does the term "first in, first out" mean? Use food ...
NC Foods 2 - Obj. 1.06 - Safe Plates 
 
Modules 9-10 Rated A+ 
 
active managment the responsibility of providing safe food for consumers by developing & 
implementing food safety management systems to prevent, eliminate, or reduce the occurrence of 
foodborne illness risk factors 
 
5 common risk f...
Preview 2 out of 8 pages
Add to cartNC Foods 2 - Obj. 1.06 - Safe Plates 
 
Modules 9-10 Rated A+ 
 
active managment the responsibility of providing safe food for consumers by developing & 
implementing food safety management systems to prevent, eliminate, or reduce the occurrence of 
foodborne illness risk factors 
 
5 common risk f...
NC Foods 1: 2.03 Recipe Terms 100% 
 
Correct 
 
Boil the temperature at which a substance changes from a liquid to a gas 
 
Baste Keep moist during cooking by pouring or spooning liquid over a food 
 
Dice To cut into small cubes 
 
Broil To cook uncovered under a direct heat source 
 
Saute To coo...
Preview 1 out of 4 pages
Add to cartNC Foods 1: 2.03 Recipe Terms 100% 
 
Correct 
 
Boil the temperature at which a substance changes from a liquid to a gas 
 
Baste Keep moist during cooking by pouring or spooning liquid over a food 
 
Dice To cut into small cubes 
 
Broil To cook uncovered under a direct heat source 
 
Saute To coo...
NC Foods 1 - Obj 2.02 - SafePlates 
 
Module 1- 3 Rated A+ 
 
Person In Charge (PIC) The individual present at a food establishment who is responsible for 
the operation at the time of an inspection. 
 
Foodborne disease outbreak two or more cases of a similar illness as a result of eating a 
common...
Preview 2 out of 11 pages
Add to cartNC Foods 1 - Obj 2.02 - SafePlates 
 
Module 1- 3 Rated A+ 
 
Person In Charge (PIC) The individual present at a food establishment who is responsible for 
the operation at the time of an inspection. 
 
Foodborne disease outbreak two or more cases of a similar illness as a result of eating a 
common...
NC Foods 1: 2.02 Understand Food 
Safety & Sanitation 2024 Graded A+ 
 
Foodborne illness A disease transmitted by food 
 
Salmonella Caused by bacteria found in improperly cooked poultry and eggs, fresh produce 
and low water activity foods like spices and peanut butter. 
 
E-coli Caused by bateria...
Preview 2 out of 11 pages
Add to cartNC Foods 1: 2.02 Understand Food 
Safety & Sanitation 2024 Graded A+ 
 
Foodborne illness A disease transmitted by food 
 
Salmonella Caused by bacteria found in improperly cooked poultry and eggs, fresh produce 
and low water activity foods like spices and peanut butter. 
 
E-coli Caused by bateria...
NC Foods 1: Objective 1- Test Review 
 
Latest Update Graded A+ 
 
A neighborhood garden will provide low-cost, healthy food to nearby residents. This is and 
example of what two types of external influences on food choices? Environmental and 
economic 
 
Someone not knowing how to cook is an exampl...
Preview 2 out of 5 pages
Add to cartNC Foods 1: Objective 1- Test Review 
 
Latest Update Graded A+ 
 
A neighborhood garden will provide low-cost, healthy food to nearby residents. This is and 
example of what two types of external influences on food choices? Environmental and 
economic 
 
Someone not knowing how to cook is an exampl...
NC Foods and Nutrition 1 Exam Review 
 
Latest Update Graded A+ 
 
According to Choose My Plate, what food group is featured in the green? 
A. Proteins 
B. Dairy 
C. Grains 
 
D. Vegetables Vegetables 
 
According to Choose My Plate, what food group should fill most of your plate? 
A. grains 
B. dai...
Preview 2 out of 13 pages
Add to cartNC Foods and Nutrition 1 Exam Review 
 
Latest Update Graded A+ 
 
According to Choose My Plate, what food group is featured in the green? 
A. Proteins 
B. Dairy 
C. Grains 
 
D. Vegetables Vegetables 
 
According to Choose My Plate, what food group should fill most of your plate? 
A. grains 
B. dai...
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