Test 1 Study Guide

Question 1

What were the reasons for immigration?

Answer 1

Various - opportunity, religion, famine, work

Question 2

How does religion affect food choices?

Answer 2

Halal, Kosher, Catholic, Protestant

Question 3

What did Native Americans contribute to food resources on a global scale? What repercussions did it have throughout history?

Answer 3

Beans, corn squash
Provided nutrition in quantities not seen before and allowed European population explosion.
Also potato, sweet potato, tomato, pineapple, green beans, and sunflower seeds

Question 4

Identify major migrations and world events and their effect on food choices of populations.

Answer 4

Discovery - English, French and Spanish
Slave trade 
Early 19th century  - 1845 Irish Potato Famine, Political unrest
Germans - sausage
Railroads - 75,000 Chinese workers
Jewish - bagels, 
Eastern Europeans

Question 5

How did world events contribute to foods in America?

Answer 5

World Wars exposed GIs to different foods

Question 6

Be able to describe some of the key factors influencing consumer preferences?

Answer 6

Women entered workplace - convenience foods, pre-packaged foods. Prices of meats came down increasing availability.

Question 7

What are the market trends (fm lecture)

Answer 7

Refrigerator and freezer allowed storage of food.
Appliances made prep easier. Microwaves, mixers, etc.
Convenience foods
Fast food
Diet foods

Question 8

What is food safety?

Answer 8

Conditions and practices that preserve quality of food to prevent contamination and foodborne illnesses

Question 9

What are the three categories of food safety hazards?
A  Biological
B  Physical
C  Chemical
D  Preparation

Answer 9

Physical
Biological the -icals
Chemical

Question 10

Which of the following are Physical food safety hazards?

A

Answer 10

?

Question 11

Which of the following are Biological food safety hazards?
A  Virus
B  Bacteria
C  Parasites
D  Toxins 
E  Metals

Answer 11

All of the above

Question 12

Which of the following are Chemical food safety hazards?

A

Answer 12

?

Question 13

Define biological hazards

Answer 13

Pathogens (microorganisms) that can cause disease.

31 known–> 38M illnesses–> 2,612 deaths

Question 14

What is a pathogen?

Answer 14

Any microorganism that can cause disease
Includes: Virus Bacteria Parasites
Toxins Metals Prions

Question 15

What is the difference between a virus, bacteria, and protozoa?

Answer 15

Virus-
Bacteria-
Protozoa-

Question 16

What is the difference between infection and intoxication?

Answer 16

Infection - ingest live bacteria into GI tract

Intoxication - food contains toxins and you ingest it

Question 17

Based on CDC statistics, what organisms are responsible for causing most of the deaths and illnesses due to food?

Answer 17

Illnesses
81% viruses/13% bacteria/ 6% parasites
Deaths
42% bacteria/30% viruses/28% parasites

Question 18

What constitutes an outbreak?

Answer 18

2+ people develop SAME illness after eating SAME food

Question 19

What is the difference between logarithmic and exponential growth?

Answer 19

?

Question 20

What are intrinsic versus extrinsic factors affecting microbial growth?

Answer 20

Intrinsic - qualities of the food such as nutrients, water, pH, and antimicrobial factors
Extrinsic - temperature, humidity, and oxygen (Aerobe/Anaerobe/Facultative anaerobe)

Question 21

Define microbial groupings based on optimal temperatures

Answer 21

Psychrophiles - 10-15C/50-50F
Psychrotrophs - 20-25C/32-77F
Mesophiles - 25-35C/77-96F
Thermophiles - 55-60C/131-140F