Eat Right EXAM: Set #2 Copied w/ explanations Practice Questions and Answers

Eat Right EXAM: Set #2 Copied w/ explanations Practice Questions and Answers Which of the following financial terms represents current liabilities? A. Accrued expenses, depreciation B. Depreciation, retained earnings C. Retained earnings, accounts payable D. Accounts payable, accrued expenses - Ans:-D. Accounts payable, accrued expenses A balance sheet provides a statement of an organization's assets (ie, current, fixed), liabilities (ie, current, long term), and owner's equity at a given time. Current liabilities (ie, accounts payable, accrued expenses, current mortgage payable) are debts that must be paid within 12 months. Depreciation is a fixed asset. Retained earnings are owner's equity. ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 2/94 The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets: A. Food Code B. Food Law C. FoodNet D. Food Regulations - Ans:-A. Food Code Every four years, these regulatory agencies release the Food Code. Anthocyanin in turnips may change to a blue-black or red-brown color if heated excessively in which type of pan? A. Cast iron B. Stainless steel C. Porcelain ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 3/94 D. Aluminum - Ans:-A. Cast iron Anthocyanin is a water-soluble red to blue pigment. Metals such as cast iron, tin, and sometimes aluminum will turn the anthocyanin pigment to various shades of blue. Therefore, use stainless steel or heat-safe glass for cooking anthocyanin vegetables and fruits and store them in stainless steel or glass containers. What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds? A. 509 B. 623 C. 687 D. 724 - Ans:-C. 687 Energy needs are calculated as 108 kcal/kg for infants 6 months of age and younger. For a 14 pound (6.36 kg) infant, 687 kcal is the estimated caloric requirement. When cooking fish, it should reach an internal temperature of: ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 4/94 A. 135°F for 15 seconds. B. 145°F for 15 seconds. C. 155°F for 15 seconds. D. 165°F for 15 seconds. - Ans:-B. 145 for 15 seconds The minimum internal temperature to ensure safety for consuming fish is 145°F. A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the foodservice operation most likely will A. not be able to meet long-term financial obligations. B. not be able to generate profit in relation to sales. C. be able to control expenses. D. be able to pay bills when due. - Ans:-D. Be able to pay bills when due ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 5/94 Current ratio is calculated by dividing current assets by current liabilities. The resulting number indicates an organization's ability to meet current financial obligations, and therefore, is a measure of bill-paying ability. Creditors use the current ratio to help determine if an organization has sufficient assets to repay debts over the next 12 months. Current ratios 1 indicate the organization most likely will be able to pay bills when due and over the next 12 months. This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in frozen desserts, shortening, and margarine. A. Lecithin B. EDTA (ethylenediaminetetraacetic acid) C. Diglycerides D. Glycerol - Ans:-C. Diglycerides ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 6/94 At high temperatures, triglycerides are capable of rearranging into monoglycerides and diglycerides. Diglycerides are emulsifiers that are used in the food industry to improve texture, stability, volume, softness, aeration, homogenization, and shelf life. In order for a manufacturer to label a food as "healthy," it must contain 3 g fat and A. 120 mg cholesterol. B. 480 mg sodium. C. 2 grams of protein. D. 3 grams of dietary fiber. - Ans:-B. 480 mg Sodium n order for a manufacturer to label a food as "healthy," it must contain 3 g fat; 1g saturated fat; 480 mg sodium; and 60 mg cholesterol. Which natural colorant might be added to pickles? A. Acetic acid B. Calcium chloride ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 7/94 C. Turmeric D. Tragacanth gum - Ans:-C. Tumeric Turmeric is added to pickles for flavor and color enhancement. Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. State or local regulatory authority C. Food and Drug Administration D. US Department of Agriculture - Ans:-B. State or local regularoty authority State and local regulatory authorities inspect operations, enforce regulations, and investigate complaints and illnesses. The Centers for Disease Control and Prevention investigates outbreaks of foodborne illness. ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 8/94 The Food and Drug Administration issues the Model Food Code. The Department of Agriculture regulates food that crosses state boundaries or involves more than one state. Which pectic substance found in mature fruits loses its ability to form a gel? A. Pectic acid B. Pectinic acid C. Pectin D. Protopectin - Ans:-B. Pectinic Acide As fruit ripens, there is maximum protopectin present; thereafter, it breaks down to pectin, pectinic acid, and, finally, pectic acid, and the fruit softens as the adhesive between the cells breaks down. Fruit that is just underripe or just ripe contains the highest level of pectin that the fru