Question : 51.The best way to keep chilled foods safe to: a.thaw meats : 1357199

51.The best way to keep chilled foods safe is to:

a.thaw meats quickly by putting them under running hot water in the sink.

b.put foods that have been sitting out too long into the freezer to cool them down.

c.refrigerate them immediately after getting home from the grocery store.

d.put leftover foods into deep containers so the outside layers will cool the inner layers.

52.The potato salad you brought to the picnic potluck in the park has been sitting out for 4 hours during the meal on a hot sunny day. What should you do with the leftover servings once the meal is finished?

a.Take the salad home, transfer into a new container, and freeze it.

b.Check the salad to see if it has a spoiled smell and throw it away if it does.

c.Throw away the leftovers because they have been at an unsafe temperature too long.

d.Put it in the refrigerator to cool it before serving again.

53.What can be said about fresh produce and foodborne illness?

a.Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria.

b.Rinsing produce will remove all contaminants that may be on the surface.

c.All canned vegetables are safe from bacteria-causing toxins.

d.Produce grown close to the ground may be irrigated with contaminated water.

54.Joe is planning a trip to Mexico and wants to practice food safety while traveling. You would tell Joe to:

a.eat raw fruits.

b.use lots of ice in beverages.

c.use the local water supply.

d.avoid salads.

55.When irradiation is used to protect foods from contamination, what happens to the quality of those foods?

a.Vitamin loss is minimal and comparable to that of other food processing methods.

b.Fruits will ripen more quickly.

c.Very slight amounts of residual radiation will remain in the foods.

d.All foods will have a modest amount of texture change.

56.Which of the following is/are not required to bear a label stating that they have been irradiated?

a.spices mixed with processed foods

b.wheat

c.fresh fruits

d.fresh and frozen meats

57.You are selecting salad ingredients for your dinner in a grocery store and see puffy sealed plastic bags containing mixed cut salad vegetables. Should you select this product?

a.no, because bacteria in the bag have caused it to swell

b.no, because it has been irradiated

c.yes, because extra oxygen has been added to the bag for freshness

d.yes, because modified atmosphere packaging has been used

58.If you are preparing a potato for dinner and see a layer of green just under the skin, you should:

a.immediately throw away the potato.

b.peel off the green layer and cook the potato.

c.bake the potato whole because it will get rid of the green layer.

d.boil the potato because water will remove the green coloring.

59.If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?

a.There is no pesticide residue left when they are processed and packaged.

b.Some foods tested by the FDA had pesticide levels exceeding safe limits.

c.Most pesticides can be removed by thoroughly washing the foods.

d.Pesticides will kill all of the insects on the foods.

60.Which of the following best describes pesticide levels in organic foods?

a.Changing children’s diets to organic foods resulted in a gradual decline of pesticide ingestion.

b.Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods.

c.Studies have shown a link between pesticide exposure from conventional foods and health risks.

d.Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher.