1. Which of the following is the source of cyanogen in our food supply? a. Cabba
ID: 77962 • Letter: 1
Question
1. Which of the following is the source of cyanogen in our food supply?
a. Cabbage
c. Potatoes
b. Lima beans
d. Seafood
2. Which of the following statements is(are) true regarding the GRAS list?
a. It includes a list of additives believed to be safe
b. It stands for generally recognized as safe
c. It is not subject to revision as new facts become known
d. Responses a. and b.
e. Responses a. and c.
3. The group of additives that have been the most extensively studied, because there is no weighing of “risk vs. benefit” for this group, is the:
a. Flavor enhancers
c. Artificial colors
b. Antimicrobial agents
d. Antioxidants
4. Most meats stored at refrigerator temperature should be kept for not longer than:
a. 1-2 day
c. 6-10 days
b. 3-5 days
d. 2 weeks
5. Proper refrigerator temperature would be:
a. <32° F
c. 40-45° F
b. 32-40° F
d. cold enough for milk not to go sour
a. Cabbage
c. Potatoes
b. Lima beans
d. Seafood
Explanation / Answer
Answer:
1. (b) Lima beans
2. (d) Responses a. and b.
3. (c) Artificial colors
4. (a) 1-2 day
Fresh meat must not be kept too long. Boned meat should be kept no longer than three days. Individual cuts should be used within two days, preferably on the day they are cut.
5. (b) 32-40° F
The ideal temperature range for your fridge is 35 to 38 degrees Fahrenheit. Bacteria growth starts tripling around the 40 degree mark and things freeze at 32, so we're sticking with 35 to 38 as a goal.
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