Cold food should be stored at _____.
a. 40 F or colder
b. 55 F or colder
c. 80 F or colder
d. 140 F or colder
Q. 2To prevent foodborne illnesses:
a. Fresh produce should be washed before it is eaten.
b. Only new sponges and towels should be used in the kitchen.
c. Leftovers can safely be covered and left at room temperature until the next meal.
d. Meats should be marinated at room temperature.
Q. 3To prevent bacterial growth when holding cooked foods, they should be kept at _____ F or higher until served.
a. 40
b. 140
c. 165
d. 200
Q. 4Which of the following will cause a foodborne infection?
a. foods containing toxin-producing microbes
b. Clostridium botulinum
c. Campylobacter jejuni
d. Staphylococcus aureus
Q. 5Which of the following factors is not required for optimal health and performance of the digestive system?
a. adequate sleep
b. enzyme supplements
c. mental state
d. nutrition
Q. 6The lipoprotein that contains the greatest proportion of triglyceride is the:
a. HDL.
b. LDL.
c. VLDL.
d. chylomicron.
Q. 7Elevated HDL concentrations are associated with a low risk of heart disease because they:
a. transport newly absorbed lipids from intestinal cells to the rest of the body.
b. carry cholesterol and triglycerides from the liver to the rest of the body.
c. carry lipids around in the blood more often than LDL.
d. take excess cholesterol and phospholipids from the tissues and return them to the liver.
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