SCI228 – Nutrition, Health & Wellness - MIDTERM

Question 1
4 / 4 pts
(CO 1) The primary method used to preserve seafood is:

smoking.
drying.
adding sugar.
Chapter 18
Question 2
0 / 4 pts
(CO 1) Which of the following temperature ranges provides optimal growth for the
majority of food-borne microbes?
20-40 °F
40-60 °F
60-80 °F

Chapter 18
Question 3
4 / 4 pts
(CO 1) Which of the following is NOT a recommended method for preventing crosscontamination?
washing utensils and cutting boards in the dishwasher

washing dishtowels and aprons often
separating raw and cooked foods
Chapter 18
SCI228 – Nutrition, Health & Wellness
Question 4
4 / 4 pts
(COs 1-6) The easiest and most effective way to prevent food-borne illnesses is to:

separate foods to avoid cross-contamination.
chill foods to prevent microbes from growing.
cook foods to their proper temperature.
Chapter 18
Question 5
4 / 4 pts
(CO 1) Which of the following is responsible for food spoilage?
oxygen
heat
light

Chapter 18
Question 6
4 / 4 pts
(CO 1) Which of the following is TRUE concerning the safe storage of leftovers?
Leftovers should be refrigerated within two hours of serving.
Leftovers should be stored at a depth of no greater than two inches.
Leftovers should only be refrigerated for up to four days.

Chapter 18
SCI228 – Nutrition, Health & Wellness
Question 7
4 / 4 pts
(CO 1) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams
of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?
492 kilocalories

917 kilocalories
1,107 kilocalories
Chapter 1
Question 8
4 / 4 pts
(CO 1) Which of the following is not an essential nutrient?
Water

Vitamins
Minerals
Chapter 1