Various methods of food preparation,preservation and storage.
Time: 15:00
A nurse is teaching a patient with heart failure about diet. When discussing cooking methods, which method is best for reducing fat intake?
[a] Deep frying.
[b] Sautéing in butter.
[c] Grilling or steaming.
[d] Pan-frying with oil.
What is the primary principle behind food preservation by drying or dehydration?
[a] Increasing the acidity (lowering the pH) of the food.
[b] Killing all microorganisms with high heat.
[c] Removing moisture (water activity) to inhibit microbial growth.
[d] Coating the food in a layer of oil to prevent oxygen exposure.
A community health nurse is educating a family on home canning. The nurse should emphasize that improperly canned low-acid foods (like vegetables and meats) pose a high risk for what serious condition?
[a] Salmonella infection.
[b] E. coli contamination.
[c] Botulism poisoning.
[d] Staphylococcus aureus intoxication.
To best preserve water-soluble vitamins (like Vitamin C and B-complex) in vegetables, which cooking method is superior to boiling?
[a] Frying.
[b] Soaking in water overnight.
[c] Steaming.
[d] Boiling for an extended period.
A nurse is organizing the patient nourishment refrigerator on a unit. Which action demonstrates correct understanding of food storage safety?
[a] Storing raw chicken on the top shelf above ready-to-eat pudding.
[b] Placing new yogurt containers in the front and older ones in the back.
[c] Storing ready-to-eat foods on shelves above raw meats.
[d] Keeping the refrigerator door open while restocking to save time.
The "temperature danger zone" is the range in which bacteria multiply rapidly. What is this temperature range that nurses should advise patients to avoid when holding food?
[a] 0°F to 32°F (-18°C to 0°C).
[b] 165°F to 212°F (74°C to 100°C).
[c] 40°F to 140°F (4°C to 60°C).
[d] -10°F to 0°F (-23°C to -18°C).
What is the primary purpose of pasteurization as a food preservation method for milk and juices?
[a] To improve the nutritional content of the liquid.
[b] To sterilize the liquid, killing all forms of life including spores.
[c] To heat the liquid to a specific temperature to kill harmful pathogens and reduce spoilage microbes.
[d] To separate the fat from the liquid, a process known as homogenization.
A nurse is preparing a meal for a patient with dysphagia (difficulty swallowing). What is the most appropriate food preparation technique?
[a] Cutting food into large, bite-sized pieces.
[b] Serving foods that are very dry and crumbly.
[c] Pureeing or mincing foods to a smooth, consistent texture.
[d] Deep frying foods to make them crispy.
Which food preservation method uses high concentrations of salt to draw water out of microbial cells, killing them through dehydration?
[a] Canning.
[b] Freezing.
[c] Curing.
[d] Irradiation.
When thawing frozen meat, which of the following is the safest method to prevent microbial growth?
[a] Leaving it on the kitchen counter overnight.
[b] Placing it in a bowl of hot water.
[c] Moving it from the freezer to the refrigerator.
[d] Partially cooking it and then finishing cooking later.
A patient asks a nurse about food irradiation. The nurse's best response is that irradiation is a preservation method that:
[a] Makes food radioactive and unsafe for consumption.
[b] Cooks the food using gamma rays instead of heat.
[c] Uses ionizing radiation to kill bacteria, pests, and delay ripening without making the food radioactive.
[d] Is only used for preserving spices and dried herbs.
The First-In, First-Out (FIFO) method of food storage is important for:
[a] Arranging food based on color and food group.
[b] Ensuring that the most expensive items are used last.
[c] Using older food supplies before newer ones to ensure freshness and reduce waste.
[d] Storing all food at the same temperature regardless of type.
Pickling is a preservation method that primarily relies on which principle to inhibit bacterial growth?
[a] Removal of oxygen.
[b] High temperature.
[c] Increased acidity (low pH).
[d] Dehydration.
To prevent cross-contamination during food preparation, what is the most important nursing instruction for a patient?
[a] Always wash vegetables before fruits.
[b] Cook all meats to the same internal temperature.
[c] Use separate cutting boards and utensils for raw meat and ready-to-eat foods like vegetables.
[d] Rinse raw chicken in the sink before cooking to remove bacteria.
How does freezing preserve food?
[a] It kills all bacteria and spores present in the food.
[b] It removes all the water from the food.
[c] It makes water unavailable for microbial growth and slows down enzymatic reactions.
[d] It sterilizes the food by forming ice crystals.
A nurse inspects a can of soup from the hospital pantry. Which finding would indicate the food is unsafe and should be discarded immediately?
[a] A small dent on the side of the can not on a seam.
[b] A paper label that is slightly torn.
[c] A bulging or swollen lid.
[d] The can is past its "best by" date but not its "use by" date.
Blanching, which involves briefly boiling vegetables before freezing them, is done primarily to:
[a] Fully cook the vegetables.
[b] Add salt and flavor to the vegetables.
[c] Deactivate enzymes that cause loss of flavor, color, and texture.
[d] Remove all of their vitamin content.
What is the ideal storage condition for dry goods like flour, rice, and pasta to maximize shelf life?
[a] In a warm, moist cabinet above the stove.
[b] In the refrigerator to keep them cold.
[c] In a cool, dry, dark place in airtight containers.
[d] On an open shelf exposed to sunlight to prevent mold.
When reheating leftover food for a patient, what is the minimum internal temperature it must reach to be considered safe?
[a] 120°F (49°C).
[b] 140°F (60°C).
[c] 165°F (74°C).
[d] 212°F (100°C).
The preservation method of creating jams and jellies relies on a high concentration of which ingredient to inhibit microbial growth?
[a] Salt.
[b] Vinegar.
[c] Sugar.
[d] Pectin.
A key safety principle when using a microwave for cooking or reheating is to:
[a] Use metal containers to ensure even heating.
[b] Keep the food uncovered to allow steam to escape.
[c] Stir the food midway through and let it stand for a few minutes after to ensure even temperature distribution.
[d] Cook food for the shortest time possible, even if it remains cool in the center.
Vacuum packing is a preservation method that extends the shelf life of food primarily by:
[a] Adding preservatives to the food.
[b] Increasing the pressure inside the package.
[c] Removing most of the oxygen to slow the growth of aerobic bacteria and molds.
[d] Chilling the food to sub-zero temperatures.
A nurse is teaching new parents about preparing food for a toddler to prevent choking. Which instruction is most appropriate?
[a] Give the toddler whole grapes and nuts to practice chewing.
[b] Offer large, hard pieces of raw carrot.
[c] Cut foods like hot dogs and grapes into small, lengthwise pieces, not round coins.
[d] Encourage the toddler to eat quickly to finish their meal.
Which food preparation practice helps to reduce the sodium content in canned vegetables?
[a] Boiling the vegetables in the liquid from the can.
[b] Adding extra salt for flavor.
[c] Draining and rinsing the vegetables with water before use.
[d] Cooking them at a very high temperature.
For optimal safety and quality, what is the maximum recommended time that cooked leftovers should be stored in a refrigerator set at 40°F (4°C) or below?
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