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50 questions
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- Q1Limiting the use of a resource is called?conservationsustainabilityresponsibilityglobalization300s
- Q2How can dirty dishes be handled to preserve safety and conserve water?soak the dishes firstload each rack for the dishwasher beyond its capacityrun each rack of dishes through the dishwasher oncescrape food off quickly under running flow300s
- Q3The electricity created by using steam or hot water produced inside the earth is known as?geothermalsolar collectionphotosynthesishydropower300s
- Q4Which energy source is renewable?crude oilmanurenatural gaspropane300s
- Q5What uses the most energy in a restaurant or food service operation?food preparationlightingHVACrefrigeration300s
- Q6Options for energy efficient lighting include compact fluorescent lightbulbs and what type of bulb, which can last up to 12 years?LEDincandescentdimblue300s
- Q7Which item(s) should be included in an operations composting program?coffee groundsfish bonesfats and oilsmilk and cheese300s
- Q8Aquaculture refers to?the environment in which fish livea love for seafoodthe farming of seafood under controlled conditionsthe increase in demand for seafood300s
- Q9Operations can lessen their waste by?burning their trashmaking food in large batchesreducing, reusing, and recyclingcompacting or burying wasted food300s
- Q10Local sourcing refers to?using food that was grown in the surrounding regiondelivering food to customers in the communityusing nearby landfillsbuying products from only one source300s
- Q11A class of nutrients that includes starches, sugar, and dietary fiber is what?carbohydratesvitaminslipidsproteins300s
- Q12What are the building blocks of protein?vitaminsamino acidscarbohydratescalories300s
- Q13What type of vitamin is vitamin C?fat-solublephotochemical-solublewater-solublefiber-soluble300s
- Q14What typically makes up 55 to 65 percent of the human body?vitaminsfatwatercholesterol300s
- Q15The daily nutrient standards established by the USDA are called?the Food Guide PyramidRecommended Dietary AllowancesAdequate IntakesDietary Guidelines for Americans300s