Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.
Q. 2What is HACCP, and why is it important?
Q. 3When comparisons are made among organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that:
a. genetic engineering can be used to increase nutrient content.
b. organic produce does not have to be washed before eating.
c. genetic engineering is always protective of wildlife.
d. conventional foods will be lower in nutrient content.
e. genetic engineering causes fewer environmental effects than organic farming methods.
Q. 4Supporters of genetic engineering for foods state the following as a benefit:
a. the environmental side effects are well known and largely beneficial.
b. animals can be cloned inexpensively as a food source.
c. genetic pollution is easier to control than other forms of pollution.
d. pests can quickly adapt to overtake genetically identical plants or animals.
e. plants and animals can be engineered to contain higher levels of certain vitamins and minerals.
Q. 5One purpose of genetic engineering is to:
a. remove unwanted nutrient levels from foods.
b. make crops resistant to diseases.
c. clone animals that are raised as sources of meat.
d. kill all pests that attack specific plants.
e. mix genes from different members of the same species.
Q. 6The use of selective breeding in human agriculture:
a. is a very recent scientific concept.
b. involves crossing boundaries between species.
c. can involve analysis of DNA from successful seedlings.
d. is successful only in plants.
e. involves selecting the least successful farm animals and plants for breeding with more successful ones.
Q. 7The large ears of sweet corn available today are the result of:
a. organic farming.
b. natural selection.
c. genetic engineering.
d. selective breeding.
e. irradiation.
Q. 8Which food processing methods have the greatest negative effect on the food's nutrient profile?
a. skimming of fat from whole milk
b. irradiation of berries before packaging
c. commercial canning of fish
d. commercial prewashing and cutting of fresh vegetables
e. extrusion of corn to make puffs
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