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2015 Food Science Written Test NC
Cola is an example of a(n) ___________________ 
A. Element 
B. Homogeneous mixture 
C. Compound heterogeneous mixture 
D. Heterogeneous mixture - Answer-B. Homogeneous Mixture 
A calorie is the amount of energy required to raise ________________________of water to one 
degree _________________________. 
A. 1 kilogram, Fahrenheit 
B. 1ounce, Fahrenheit 
C. 1 kilogram, Centigrade 
D. 1 gram, Centigrade - Answer-D. 1 gram, Centigrade 
Fats serve many functions in foods. While many of its function...
- Exam (elaborations)
- • 8 pages •
Cola is an example of a(n) ___________________ 
A. Element 
B. Homogeneous mixture 
C. Compound heterogeneous mixture 
D. Heterogeneous mixture - Answer-B. Homogeneous Mixture 
A calorie is the amount of energy required to raise ________________________of water to one 
degree _________________________. 
A. 1 kilogram, Fahrenheit 
B. 1ounce, Fahrenheit 
C. 1 kilogram, Centigrade 
D. 1 gram, Centigrade - Answer-D. 1 gram, Centigrade 
Fats serve many functions in foods. While many of its function...
NC Culinary Arts & Nutrition 1 Final Exam
cross-contamination - Answer-the movement of harmful microorganisms from one place to 
another; most cases are caused by food handlers 
direct-contamination - Answer-when raw foods, or the plants or animals from which they come, 
are exposed to harmful microorganisms 
E. Coli - Answer-foodborne illness associated with raw ground beef and undercooked meat 
Salmonella - Answer-foodborne illness associated with poultry, eggs, and dairy 
sanitation - Answer-healthy or clean and whole 
hazard - Ans...
- Exam (elaborations)
- • 2 pages •
cross-contamination - Answer-the movement of harmful microorganisms from one place to 
another; most cases are caused by food handlers 
direct-contamination - Answer-when raw foods, or the plants or animals from which they come, 
are exposed to harmful microorganisms 
E. Coli - Answer-foodborne illness associated with raw ground beef and undercooked meat 
Salmonella - Answer-foodborne illness associated with poultry, eggs, and dairy 
sanitation - Answer-healthy or clean and whole 
hazard - Ans...
NC Safe Plates Module 4 & 5 ( Preparation, cooking, cooling & holding)
Calibration - Answer-Ensuring a temperature measuring device has an accurate reading by 
testing against a known temperature 
Commercially processed - Answer-A food that h as undergone temperature treatments, process 
and and or packaging by a government inspected facility 
Core/internal temperature - Answer-Temperature at the last place in the food to be heated ( 
usually the center of the thickest part; could be a cold part). Usually the last area to reach the 
final cook temperature 
Temp...
- Exam (elaborations)
- • 7 pages •
Calibration - Answer-Ensuring a temperature measuring device has an accurate reading by 
testing against a known temperature 
Commercially processed - Answer-A food that h as undergone temperature treatments, process 
and and or packaging by a government inspected facility 
Core/internal temperature - Answer-Temperature at the last place in the food to be heated ( 
usually the center of the thickest part; could be a cold part). Usually the last area to reach the 
final cook temperature 
Temp...
Obj. 2.02 {module 1} Food Safety
Obj. 2.02 {module 1} Food Safety 
Food Safety - Answer-is how food is handled to prevent foodborne illness. 
safeguarding or protection of food from anything that could harm consumers' health. 
Sanitation - Answer-is the cleanliness of equipment and facilities. 
Food Safety Culture - Answer-is a set of shared values that managers and their staff follow to 
produce and provide food in the safest manner. 
Foodborne illness - Answer-illness caused by consumption of contaminated food. 
Person in ...
- Exam (elaborations)
- • 3 pages •
Obj. 2.02 {module 1} Food Safety 
Food Safety - Answer-is how food is handled to prevent foodborne illness. 
safeguarding or protection of food from anything that could harm consumers' health. 
Sanitation - Answer-is the cleanliness of equipment and facilities. 
Food Safety Culture - Answer-is a set of shared values that managers and their staff follow to 
produce and provide food in the safest manner. 
Foodborne illness - Answer-illness caused by consumption of contaminated food. 
Person in ...
Food and Nutrition II Objective 3.01 & 3.02
Food and Nutrition II Objective 3.01 & 3.02 
Which food products most likely feature a cartoon character in their ads to appeal favorably to 
young children? - Answer-Sugary Cereals 
What do communities expect as an impact of local foods? - Answer-To reduce hunger and food 
insecurity 
Feeding the Carolinas takes surplus and fruits and vegetables and gets them to those dealing with 
hunger and food insecurity. This is an example of an intervention at which step in the food 
system? - Answer-...
- Exam (elaborations)
- • 3 pages •
Food and Nutrition II Objective 3.01 & 3.02 
Which food products most likely feature a cartoon character in their ads to appeal favorably to 
young children? - Answer-Sugary Cereals 
What do communities expect as an impact of local foods? - Answer-To reduce hunger and food 
insecurity 
Feeding the Carolinas takes surplus and fruits and vegetables and gets them to those dealing with 
hunger and food insecurity. This is an example of an intervention at which step in the food 
system? - Answer-...
Safe Plates Module 1: Introduction to Food Safety
Foodborne illness sickens approximately _____ in _____ people in the United States every year - 
Answer-1 in 6 
Food safety culture - Answer-A set of shared values that managers and their staff follow to 
produce and provide food in the safest manner 
Person in Charge (PIC) - Answer-The individual present at a food establishment who is 
responsible for the operation at the time of inspection. A certified PIC should be present during 
all hours of operation. 
Reasonable Care - Answer-Managemen...
- Exam (elaborations)
- • 2 pages •
Foodborne illness sickens approximately _____ in _____ people in the United States every year - 
Answer-1 in 6 
Food safety culture - Answer-A set of shared values that managers and their staff follow to 
produce and provide food in the safest manner 
Person in Charge (PIC) - Answer-The individual present at a food establishment who is 
responsible for the operation at the time of inspection. A certified PIC should be present during 
all hours of operation. 
Reasonable Care - Answer-Managemen...
Foods & Nutrition Final Exam Review
How do you treat a burn? - Answer-run under cold water 
What is the danger zone? - Answer-40-140 
What is fight BAC -- 4 slogans - Answer-chill, clean, cook, separate 
What are safe was to thaw food? - Answer-microwave 
How long can food be left out safely? - Answer-2 hours 
What is the correct Fridge temperature setting? - Answer-Below 40 
What are foodborne illness symptoms? - Answer-flu-like symptoms 
What are fooborne illness treatments? - Answer-wait it out 
What are examples of cross conta...
- Exam (elaborations)
- • 4 pages •
How do you treat a burn? - Answer-run under cold water 
What is the danger zone? - Answer-40-140 
What is fight BAC -- 4 slogans - Answer-chill, clean, cook, separate 
What are safe was to thaw food? - Answer-microwave 
How long can food be left out safely? - Answer-2 hours 
What is the correct Fridge temperature setting? - Answer-Below 40 
What are foodborne illness symptoms? - Answer-flu-like symptoms 
What are fooborne illness treatments? - Answer-wait it out 
What are examples of cross conta...
Science Project - TBQ - Why is Ignaz Semmelweis still the greatest health pioneer today?
Who is Ignaz Semmelweis? - Answer-He was a Hungarian physician who said that handwashing could reduce the number of deaths from women dying after child-birth. He is best 
known as a pioneer of antiseptic procedures, and as a Saviour of Mothers. 
What did Ignaz Semmelweis discover? - Answer-In the mid 1850s Ignaz Semmelweis 
discovered that ladies giving birth in wards with midwives were less likely to die than those 
wards with doctors. This was because the doctors were not washing their han...
- Exam (elaborations)
- • 1 pages •
Who is Ignaz Semmelweis? - Answer-He was a Hungarian physician who said that handwashing could reduce the number of deaths from women dying after child-birth. He is best 
known as a pioneer of antiseptic procedures, and as a Saviour of Mothers. 
What did Ignaz Semmelweis discover? - Answer-In the mid 1850s Ignaz Semmelweis 
discovered that ladies giving birth in wards with midwives were less likely to die than those 
wards with doctors. This was because the doctors were not washing their han...
microbiology semmelweis
What does sterilisation mean? - Answer-Killing procedure of any kind of germs 
What does disinfection mean? - Answer-Procedure where the number of the germs are reduced 
to a safety level. 
Which parameters can influence the effectivity of the sterilisation? - Answer-The number of the 
germs, the resistance of the germs, the concentration of the disinfectants, the presence of the 
organic materials, the initial time, the presence of the biofilm. 
Parameters of the hot-air sterilisation cupboa...
- Exam (elaborations)
- • 4 pages •
What does sterilisation mean? - Answer-Killing procedure of any kind of germs 
What does disinfection mean? - Answer-Procedure where the number of the germs are reduced 
to a safety level. 
Which parameters can influence the effectivity of the sterilisation? - Answer-The number of the 
germs, the resistance of the germs, the concentration of the disinfectants, the presence of the 
organic materials, the initial time, the presence of the biofilm. 
Parameters of the hot-air sterilisation cupboa...
Entrance Exam Semmelweis
Electron configuration for cations - Answer-Subtract 1 from exponent of highest n-value orbital 
(ex. remove from 4s before 3d) 
Ag+ = [Kr]5s^1 4d^9 
Electron configuration for anions - Answer-Add 1 to closest orbital 
Cl- = [Ne]3s^2 3p^6 
Atomic orbitals - Answer-s, p, d, f 
Primary vs secondary structures of proteins - Answer-Primary - AA chain (linked by peptide 
bonds) 
Secondary - stabilized by non-covalent bonds (alpha helices & beta sheets) 
Most bonds in organic compounds are - Answer-...
- Exam (elaborations)
- • 18 pages •
Electron configuration for cations - Answer-Subtract 1 from exponent of highest n-value orbital 
(ex. remove from 4s before 3d) 
Ag+ = [Kr]5s^1 4d^9 
Electron configuration for anions - Answer-Add 1 to closest orbital 
Cl- = [Ne]3s^2 3p^6 
Atomic orbitals - Answer-s, p, d, f 
Primary vs secondary structures of proteins - Answer-Primary - AA chain (linked by peptide 
bonds) 
Secondary - stabilized by non-covalent bonds (alpha helices & beta sheets) 
Most bonds in organic compounds are - Answer-...