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Food & Nutrition
Food & Nutrition
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Questions
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Answers
1
The two categories of vitamins are:
water soluble and fat soluble
digestable and un digestable
complete and incomplete
complex and simple
2
Baking is a what type of ccoking method ?
None of the above
Moist Heat
Dry
Steam
3
Complex carbohydrates are good for us ?
True
False
4
What is WHMIS used for ?
Workplace having Fun
Workplace food Hazards
Food Hazards
Hazards Management information
5
what are the responsibilities of a food handler of food premises?
preparing food even when she/ he is sick
not wasting any food
Following Food Safety Laws
following Ontario laws
6
Macro nutrients are needed in small quantities in our body
False
True
7
The goal of HACCP is to prevent foodborne illness
True
False
8
Wiping cloths can be a source of pathogens if they are not used correctly ?
True
False
9
Who is the Mayor of Brampton ?
Dough Fors
Justin Trudeau
Bhagwant Mann
Patrick Brown
10
Which kind of Hazard was spread in Covid 19 ?
Flammable
Oxidizer
Bio Hazardous
Biological
11
Pathogens can cause foodborne illness.
False
True
12
In HACCP what does A stand for
Analyst
Apple
Area
Analysis
13
What time if the final exam on Dec 10 ?
2:30 pm to 5:30 pm
8:30 am to 8:30 pm
11:30 am to 2:30 pm
8:30 am to 11:30 am
14
Food Handler Certificate can be achieved by cleaning the kitchen everyday
False
True
15
Hazardous food is dry, low in proteins and includes pasta and dry food.
False
True
16
Food allergy is
a reaction to food that can include bloating, gas. loose stools
a reaction to food that involves the body's immune system.
a reaction to food that does not usually involve the body's immune system
a reaction to food when a person can not digest or absorb certain food
17
canada food guide emphasise on
cooking more often
use food labels to recognize healthy food choices
mindful eating
all the above
18
which nutrient is the building block of the body
Carbohydrate
Protein
Fats
Vitamins and Minerals
19
carbohydrates are the prime source of our daily energy
True
False
20
The method used to make sure that a thermometer is correctly measuring temperature is
Food Safety Compliance
Degree
Compliance Inspection
Caliberation
21
Cold Holding Temperature is 4 degree Fahrenheit
False
True
22
Supplier Label should have either of the two signal words "danger" or "Warning"
False
True
23
Under the Health Protection and Promotion Act. what is the responsibility of the operators on the food permises?
making money for the food safety department
providing safety guidance for customers
making sure their food premises meets the Food Permses Regulation standards
hiring healthy staff
24
Tim Hortons Coffee/Tea Cup latest message printed in cup ?
Timmy is Yummy
There’s Snowplace like Tim’s
Chak de phatte Tims
Snowy Tim’s Drink
25
How can you prevent rodents ?
provide physical barriers like screen doors
keep the kitchen clean
remove garbage and store garbage properly
all the above
26
An illness that is caused by eating contaminated food is called:
food poisoning
food intolerance
food restriction
food allergy
27
You need to wear gloves when handling food.
False
True
28
What Date if the Final Exam for Food and Nutrition ?
Dec 8 , 2022
Dec 6 , 2022
Dec 11 , 2022
Dec 10 , 2022
29
Which of the following is part of Whmis
Safety Data Sheets
Work place training and education
Supplier Label
all of the above
30
What should be the top priority of the Food Reatil Business
Restaurant Cleanliness
Staff Uniform,
Food Safety
Profits
31
HACCP was initially designed for Canadian Space Force .
False
True
32
Bacteria is an example for what kind of hazard ?
Biological
Biodegrable
Physical
Chemical
33
If my attendance is less than 80% I won’t be able to give final exam
False
True
34
Why can foodborne illness be costly to food premises?
loss of customers and sale
all the above
loss of reputation
lawsuits
35
Which of the following is not an activity falling under the responsibility of a Public Health Inspector?
looking into food poisoning complains
educating people
inspecting food permisses for food safety standards
Food Tasting for flavours
36
which of the following is not a moist heat cooking method
Poaching
Roasting
Boiling
Steaming
