SCI 228 Midterm Exam Nutrition, Health & Wellness

SCI 228 Midterm Exam Nutrition, Health & Wellness Question 1 4 / 4 pts (CO 1) The primary method used to preserve seafood is: Correct! adding salt. 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 Correct Answer 80-100 °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 Correct! using a porous wood cutting board washing dishtowels and aprons often separating raw and cooked foods Question 4 4 / 4 pts (COs 1-6) The easiest and most effective way to prevent food-borne illnesses is to: Correct! wash hands before handling food. 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 Correct! Oxygen, heat, and light are responsible