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Food & Nutrition Technology Mid-Term Review The Food System 1. ____ Major stages along the food supply chain include: a. Ordering, paying, eating c. Purchasing, preparing, cooking b. Production, Processing, Distribution, Re- d. Eating, digesting, waste tail, Consumption, and Waste 2. ____Which of the following are reasons why to study the food system? a. To Promote healthier diets; reduce the c. To Conserve natural resources and miti- risk of foodborne illness and other dis- gate climate change eases; b. To protect human and animal welfare d. All are reasons to study the food system 3. ____ Which of the following was not a method that early humans acquired their food by: a. hunting wild animals (including prehistor- c. Farming ic megafauna like mammoths, wooly rhi- nos and giant elk) b. gathering food from wild plants. d. Following herds of animals 4. ____ Many components of the industrialized agricultural system can be beneficial and cause harm. Which of the following fall into that category: a. Pesticides c. Industrial Food Animal Production b. Fertilizers d. All of the above 5. ____ Applying science to agriculture has helped __?__. a. contribute to the pleasure of eating b. expand career opportunities in food management c. increase the food supply d. make ethnic foods more available in remote locations 6. ____ An environment that contains a community of organisms that interact and depend upon each other is called a(n) __?__. a. food chain c. ecosystem b. ecogram d. food pyramid 7. ____Which of the following is NOT an essential natural resource that ecosystems need to survive? a. soil c. water b. wind d. climate 8. ____ Which of the following statements is NOT true about food production in the United States? a. Many small farms have been absorbed into large farm operations. b. Interest in local food supplies is growing in many parts of the country. c. Farmers markets and similar programs link consumers directly with producers. d. Large farms are less efficient than small farms in producing foods. 9. ____ Which of the following does NOT contribute to global hunger? a. inefficient farming methods c. natural disasters b. industrialization d. armed conflict 10. ____ Which of the following is NOT a strategy for increasing food supplies? a. development of disease- and pest-resistant crops b. agroforestry c. organic farming d. development of alternative fuel sources 11. ____ Achieving economic growth while protecting the environment and promoting human well-being is known as __?__. a. subsistence living c. biodiverse living b. sustainable living d. holistic living 12. ____ All of the following are examples of the role technology plays in expanding the food supply EXCEPT __?__. a. organic farming c. development of manufactured foods b. use of modern machinery d. bioengineered foods 13. ____ Advantages linked to genetic engineering include all of the following EXCEPT __?__. a. improved nutrition c. greater resistance to spoilage b. availability to developing countries d. reduced use of pesticides 14. ____ The term “food science” means the __?__. a. practical application of scientific knowledge to food preparation b. scientific process of modifying and altering foods c. application of science and technology to food production d. scientific study of food and its preparation T or F 15. ____ Our current industrial food system can be harmful to the environment 16. ____The harms and benefits of the food system are equally shared. 17. ____Agriculture has been practiced sporadically for roughly 10,000 years, but widely established for only 5,000–just 3 percent of the span of human history. 18. ____All food that we consume can be traced back to the soil in some way. 19. ____One of the great food challenges that humanity faces globally is the inequality of the global food supply. 20. ____People today have access to many more types of food than the people of previous generations. 21. ____Grains have traditionally been one of the most common staple foods worldwide. 22. ____Plants produce food in their leaves using the sun’s energy. 23. ____Most foods grow in a range of moderate air temperatures. 24. ____Farmers in the United States generally produce only enough food for domestic use. 25. ____Some food distributors specialize in a certain type of cuisine. 26. ____Most developing countries have a sophisticated and organized food industry that provides people with a varied and nutritious diet. 27. ____Solutions to global food and water problems will require solutions that suit the land and culture and that are affordable to small food producers. 28. ____Buying locally grown foods, a type of “green shopping,” helps to promote biodiversity in the ecosystem. 29. ____Biodiversity increases the risk of a break in the food chain. 30. ____Modern equipment and methods in farming may be costly and are not always suited to certain crops and conditions. 31. ___ Ancient peoples practiced a simple form of food science when they discovered that certain foods were more edible when cooked over a fire. 32. ____In earlier centuries, food production depended on a combination of animal power, human la- bor, and machine-made tools. 33. ____Food packaging is meant to preserve food quality and safety and to add convenience. 34. ____ Long-term studies have concluded that genetically modified foods pose absolutely no dan- gers to human health. 35. ____ One potential danger of genetic engineering is the possible creation of super weeds that are resistant to herbicides. 36. ____ A drought is an example of a situation in which renewable resources must be managed carefully. 37. ____ Much of the electricity that runs the appliances in your kitchen comes from nonrenewable resources, including coal, natural gas, and oil. Match each item with the correct statement below. a. Aquaculture f. hydroponic farming b. Carnivores g. omnivores c. Famine h. organic farming d. food chain i. shelf life e. Herbivores j. shelf-stable 1. ____ A cycle or process in which organisms get food from other organisms and the environment. 2. ____ Consumers that eat both plants and animals. 3. ____ Growing plants without soil. 4. ____ Consumers that feed almost entirely on animals. 5. ____ Method of growing food without the use of pesticides or artificial fertilizers. 6. ____ Method of raising seafood in enclosed areas of water. 7. ____ Consumers that eat only plants. 8. ____ Severe shortage of food. 9. Food Safety 1. ____ Which of the following situations might lead to a dangerous growth of bacteria spores? a. leaving a potato salad made with mayonnaise sitting out in the sun for several hours b. quick-freezing raw vegetables after they have been harvested c. slow-cooking meat in an oven for a few hours d. putting unwashed fresh fruit in the refrigerator 2. ____ All of the following are proper food handling and cooking practices for maintaining food safety EXCEPT __?__. a. keeping the kitchen and utensils clean b. cutting meat and vegetables on the same cutting board c. refrigerating food promptly d. cooking food thoroughly 3. ____ Which of the following are common sources of cross-contamination of bacteria? a. wooden cutting boards c. ceramic serving bowls b. stainless steel knives d. crystal water glasses 4. ____ The “two-hour rule” of food storage applies to __?__. a. organically grown fruits and vegetables b. perishable foods containing meat, poultry, fish, eggs, or dairy products c. frozen prepackaged foods d. whole-grain foods 5. ____ One of the main responsibilities of the Food Safety and Inspection Service is to __?__. a. regulate food additives and food packaging b. test food products for residues of hormones, antibiotics, and other drugs used to im- prove an animal’s condition c. monitor the use of fertilizers in agriculture d. inspect all food products before they reach supermarkets 6. ____ Which of the following is NOT a good guideline for limiting bacteria in the kitchen? a. washing the tops of cans before opening them b. using separate towels for wiping hands, dishes, and other purposes c. washing food surfaces in cold water before preparing food d. replacing dishcloths daily 7. ____ One proven method for keeping your hands clean in order to prevent bacterial transfer is the __?__. a. 15-second scrub c. 15-second rinse b. 20-second scrub d. 20-step sanitizer T or F 8. ____ Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness. 9. ____ When bacteria multiply in food, the look, taste, and smell of the food changes quickly, al- lowing people to detect easily the presence of the harmful bacteria. 10. ____ Bacteria can travel from food handlers to food by sneezing or coughing. 11. ____ When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy water. 12. ____ Allowing the juices from raw meat or poultry to drip on other foods risks the cross-contamination of bacteria. 13. ____ Refilling a serving dish of food that has been sitting out for awhile may cause cross-contamination. 14. ____ Partially cooking food and waiting to finish the cooking later is a safe way to destroy harmful bacteria. 15. ____ Critics of irradiation are concerned that the process may create harmful byproducts that could lead to cancer and birth defects. 16. ____ Raw meat and poultry should be carried to the range on a clean plate, cooked, and then re- turned to the plate. 17. ____ Damage to cans or other forms of packaging increase the likelihood that the food inside will be spoiled. Match each item with the correct statement below. a. Contaminants e.

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