Introduction to Food Systems Exam Review
Course Introduction
Introduction to Food Systems explores the complex networks and processes involved in the production, distribution, consumption, and disposal of food. This course examines the interconnections between ecological, economic, social, and political factors that shape how food is grown, processed, and accessed across the globe. Students will investigate topics such as food security, sustainability, environmental impacts, supply chains, and the influence of policy and technology on the modern food system. The course provides a foundational understanding of current challenges and opportunities in developing more sustainable and equitable food systems locally and globally.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
Available Study Resources on Quizplus
30 Chapters
600 Verified Questions
600 Flashcards
Source URL: https://quizplus.com/study-set/2489
Page 2
Chapter 1: Overview of Food Science
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49478
Sample Questions
Q1) A single firm controlling the flow of a commodity across two or more stages of food production is called _____.
A)vertical integration
B)contract production
C)open production
D)closed prodution
Answer: A
Q2) Todays consumers more often combine meals with time engaged in activities such as shopping,working,and traveling.
A)True
B)False
Answer: True
Q3) The United States is the largest exporter of which two items?
A)milk and sugar
B)oranges and apples
C)potatoes and carrots
D)cereal grains and soybeans
Answer: D
To view all questions and flashcards with answers, click on the resource link above.
3
Chapter 2: Food Systems and Sustainability
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49479
Sample Questions
Q1) What constitutes a food system and what sustainable means can both vary.
A)True
B)False
Answer: True
Q2) Scientists working in the food system _____.
A)can never be absolutely certain that an experiment has eliminated all of the variables that might influence its results
B)must continue their experiments until they have eliminated all of the variables that might influence the results
C)are required by the FDA to perform,identify,and document all of the possible variables that could influence the results of an experiment
D)rely on absolute certainties in their experiments to ensure food safety in the products that they test and approve
Answer: A
Q3) Food isa global commodity.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above.
4
Chapter 3: Chemistry of Foods
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49480
Sample Questions
Q1) Fat-soluble vitamins include the B vitamins and vitamin C.
A)True
B)False
Answer: False
Q2) Sodium maintains the acid base balance outside the cells and regulates the osmosis of body fluids.
A)True
B)False
Answer: True
Q3) Glucose,fructose,and galactose are three common hexoses.
A)True
B)False
Answer: True
Q4) Which micromineral is essential for the production of the thyroid hormones?
A)calcium
B)iodine
C)fluorine
D)magnesium
Answer: B
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: Nutrition and Digestion
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49481
Sample Questions
Q1) Good food choices can help reduce the risk of chronic diseases such as heart disease,diabetes,and stroke.
A)True
B)False
Q2) A primary goal of food science is to preserve the nutrients through all phases of food harvesting,processing,storage,and preparation.
A)True
B)False
Q3) The MyPlate dietary guidelines provided by the USDA is difficult for the average person to follow to ensure adequate nutrition and requires additional information to interpret its meaning.
A)True
B)False
Q4) The RDA has been revised many times,although we are currently using the edition published in _____.
A)1989
B)1998
C)1972
D)2006
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: Food Composition
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49482
Sample Questions
Q1) _____ have been used to determine the calorie content of foods.
A)Jacket calorimeter
B)Electric calorimeter
C)Steel calorimeter
D)Bomb calorimeter
Q2) The term,large calorie,is used to express the amount of _____ that a food provides when consumed.
A)energy
B)heat
C)reaction
D)weight
Q3) The definition generally accepted in the United States and standard in thermochemistry is1 cal equals _____ joules (J).
A)4.1840
B)5.2840
C)3.5840
D)6.0840
Q4) Energy in food is measured in terms of calorimeters.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Quality Factors in Foods
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49483
Sample Questions
Q1) The Maillard reaction causes _____ and changes in flavor.
A)colors to brighten
B)brownish or blackish colors
C)colors to disappear
D)color to turn blue or green
Q2) Food flavor includes taste sensations perceived by the tongue as well as smells perceived by the nose.
A)True
B)False
Q3) The _____ has been used to measure gel strength.
A)viscometer
B)compressimeter
C)Warner-Bratzler shear apparatus
D)penetrometer
Q4) Lipids in a product,can add body to soft drinks or chewiness to other products.
A)True
B)False
Q5) A food's appearance refers to its shape,size,condition,and color.
A)True
B)False
8
To view all questions and flashcards with answers, click on the resource link above.
Chapter 7: Unit Operations in Food Processing
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49484
Sample Questions
Q1) High hydrostatic pressure (HHP)is used to decaffeinate coffee and tea and most major brewers use flavors that are extracted from hops with HHP.
A)True
B)False
Q2) Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
A)True
B)False
Q3) The weight of a freeze-dried food is reduced by _____ without a change in its volume.
A)40 percent to 50 percent
B)70 percent to 90 percent
C)20 percent to 35 percent
D)55 percent to 65 percent
Q4) Food products are not often required to be cleaned before they are used and if required,a rinse in water will be sufficient.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 9
Chapter 8: Food Deterioration
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49485
Sample Questions
Q1) Microbes that prefer cold temperatures are ____.
A)mesophilic
B)thermophilic
C)psychrophilic
D)obligative
Q2) Food manufacturers put code dates on their products and one of these code dates is the harvested date.
A)True
B)False
Q3) Rigor mortis is an essential process in the conversion of live muscle to meat.
A)True
B)False
Q4) Microbes that prefer hot temperatures are called thermophilic and those that prefer normal temperatures are called mesophilic.
A)True
B)False
Q5) Adding carbon dioxide or nitrogen to the storage atmosphere would increase deterioration.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Heat
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49486
Sample Questions
Q1) Fish packed in oil is difficult to sterilize because protein and oils protect _____.
A)bacterial spores
B)yeasts
C)insects
D)fungi
Q2) Still retorts are used only in complex commercial canning operations.
A)True
B)False
Q3) The _____ is the time in minutes at a specified temperature that reduces the number of microorganisms by one log cycle (by a factor of 10).
A)Z value
B)T value
C)M value
D)D value
Q4) _____ are large pressure canners used by commercial food processors.
A)Retorts
B)Batchers
C)Fillers
D)Hot packs
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Cold
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49487
Sample Questions
Q1) No other form of food preservation currently offers the convenience that frozen foods do.
A)True
B)False
Q2) Refrigerator temperatures _____.
A)typically range between 32 degrees F and 40 degrees F (0 degrees C and 4.5 degrees
C)
B)range from 45 degrees F to 68 degrees F (7 degrees C to 16 degrees C)
C)are temperatures of 68 degrees F (16 degrees C)or lower
D)range from 40 degrees F to 45 degrees F (4.5 degrees C to 7 degrees C)
Q3) _____ during freezer storage produces freezer burn.
A)Moisture loss
B)Added moisture
C)A temperature that is too warm
D)A temperature that is too cold
Q4) Water contained in foods does not contain any solutes.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Drying and Dehydration
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49488
Sample Questions
Q1) _____ is the oldest method of food concentration.
A)Solar evaporation
B)Open-kettle evaporation
C)Freeze concentration
D)Thin-film evaporation
Q2) A typical _____ has an insulated enclosure,a way of circulating air through the enclosure,and a way to heat this air.
A)drum drier
B)air convection drier
C)vacuum drier
D)household oven
Q3) Dried foods are sterile.
A)True
B)False
Q4) A minimum temperature of _____ is needed for drying food outdoors.
A)85 degrees F
B)90 degrees F
C)95 degrees F
D)100 degrees F
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 12: Radiant and Electrical Energy
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49489
Sample Questions
Q1) Ohmic heating cannot be used for treating proteinaceous foods.
A)True
B)False
Q2) Microwave energy is reflected by _____.
A)glass
B)metal
C)paper
D)plastic
Q3) Irradiation is known as a _____ process.
A)cold
B)warm
C)hot
D)frozen
Q4) Why is irradiation used in only a few applications even though it has been approved for many uses in more than 35 countries?
A)Patents on the technology prevent widespread use
B)Consumer concern and the cost of building facilities
C)The extremely limited uses for the technology
D)Known health risks and governmental oversight programs
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: Fermentation, Microorganisms, and Biotechnology
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49490
Sample Questions
Q1) The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.
A)genetic engineering
B)biotechnology
C)recombinant DNA technology
D)genetic repurposing
Q2) Biotechnology and its changes to food production has been universally accepted.
A)True
B)False
Q3) Lactic acid bacteria with propionic acid bacteria produces _____.
A)Cooking wine
B)Swiss cheese
C)Cider
D)Blue cheese
Q4) Some microorganisms are used for animal feed and human food.
A)True
B)False
Q5) Fermentation is a new form of food preservation.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 15
Chapter 14: Food Additives
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49491
Sample Questions
Q1) Synthetic flavoring agents have been banned in the United States.
A)True
B)False
Q2) Consumers constantly demand new and improved fat replacers.
A)True
B)False
Q3) _____ help protect food from changes when exposed to oxygen.
A)Antimicrobial agents
B)Sequestrants
C)Antioxidants
D)Color modifiers
Q4) The group of food additives that add the most value to foods are the _____.
A)color modifiers
B)preservatives
C)fat replacers
D)flavoring agents
Q5) Like herbal supplements,the Food and Drug Administration (FDA)has no jurisdiction over the use of additives.
A)True
B)False
Page 16
To view all questions and flashcards with answers, click on the resource link above.
Chapter 15: Packaging
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49492
Sample Questions
Q1) The _____ food packaging method includes containers being preformed at another site and then filled at the processing plant in the production line.
A)preform-fill-seal
B)form-prefill-seal
C)form-fill-seal
D)preform-prefill-seal
Q2) Packaging is an industry in itself,and some universities offer degree programs in package engineering.
A)True
B)False
Q3) Packaging innovation is becoming more about cost than convenience.
A)True
B)False
Q4) _____ tests measure barrier properties,strength,heat-seal ability,and clarity.
A)Chemical
B)Clarification
C)Mechanical
D)Mitigation
To view all questions and flashcards with answers, click on the resource link above. Page 17
Chapter 16: Milk
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49493
Sample Questions
Q1) Since 1970,milk production in the United States has risen by _____.
A)almost half
B)nearly two-thirds
C)approximately three-quarters
D)less than one-third
Q2) According to the standard of identity under Title 21 of the Code of Federal Regulations,milk in the final package form for beverage shall contain _____.
A)not less than 9.25 percent milk solids not fat and no less than 4.25 percent milk fat.
B)not less than 8.25 percent milk solids not fat and no less than 3.25 percent milk fat
C)not less than 12.25 percent milk solids not fat and no less than 5.25 percent milk fat
D)not less than 10.25 percent milk solids not fat and no less than 8.25 percent milk fat
Q3) Homogenization should be done for milk used to make cheese.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
18
Chapter 17: Meat
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49494
Sample Questions
Q1) The fat content of processed meat products is regulated by _____.
A)the USDA
B)consumer advocate groups
C)the World Health Organization
D)meat producers
Q2) Quality grades for beef carcasses include all of the following except:
A)Cutter
B)Marbled
C)Utility
D)Canner
Q3) For beef,_____ hours are required for rigor mortis to be complete.
A)1 to 6
B)up to 24
C)approximately 15
D)6 to 12
Q4) Those who participate in an FFA Meats Evaluation and Technology Career Development Event (CDE)must be able to evaluate and place various classes of carcass.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 19
Chapter 18: Poultry and Eggs
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49495
Sample Questions
Q1) The moment an egg is laid,physical and chemical changes begin to reduce its freshness.
A)True
B)False
Q2) In poultry growing houses,space allowances range from _____ per bird.
A)0.7 square foot to 1.0 square foot
B)0.5 square foot to 1.5 square foot
C)1.0 square foot to 2.0 square foot
D)1.5 square foot to 3.0 square foot
Q3) When judging for egg production,the birds must be handled individually.
A)True
B)False
Q4) Total per capita consumption of poultry more or less equals the total per capita consumption of red meat.
A)True
B)False
Q5) When an entire muscle is discolored,it is frequently the breast muscle.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 20
Chapter 19: Fish and Shellfish
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49496
Sample Questions
Q1) Shellfish include mollusks and crustaceans.
A)True
B)False
Q2) _____ is the mass of eggs and sacs of connective tissue enclosing the thousands of eggs.
A)FPC
B)Surimi
C)Roe
D)Shuck
Q3) _____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.
A)Glazing
B)Frosting
C)Icing
D)Texturing
Q4) Most fish are processed into products such as animal feeds,fish oil,and a wide variety of other products.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 21
Chapter 20: Cereal Grains, Legumes, and Oilseeds
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49497
Sample Questions
Q1) Round legumes are called _____.
A)nuts
B)beans
C)lentils
D)peas
Q2) Starch is a storage form of _____ deposited as granules or aggregates of granules in the cells of plants.
A)vitamins
B)enzymes
C)protein
D)carbohydrate
Q3) Most soybeans are _____.
A)black
B)white
C)yellow
D)brown
Q4) Starch is a storage form of carbohydrate deposited as granules or aggregates of granules in the cells.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 22
Chapter 21: Fruits and Vegetables
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49498
Sample Questions
Q1) _____ vegetables are of more uniform shape and have fewer defects than _____ vegetables.
A)U.S.No.1; U.S.Fancy
B)U.S.Choice; U.S.No.1
C)U.S.Fancy; U.S.No.1
D)U.S.Premium; U.S.No.2
Q2) The term vegetable includes many different parts of plants,including some fruits.
A)True
B)False
Q3) The _____ tissue generally is a layer of protective tissue.
A)vascular
B)dermal
C)supportive
D)supporting
Q4) _____ is generally listed as an edible flower.
A)Broccoli
B)Corn
C)Okra
D)Bell peppers
To view all questions and flashcards with answers, click on the resource link above. Page 23
Chapter 22: Fats and Oils
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49499
Sample Questions
Q1) Food science is concerned most with the _____.
A)compound lipids
B)spingolipids
C)simple lipids
D)derived lipids
Q2) _____ oil does not require winterization.
A)Safflower
B)Soybean
C)Sunflower
D)Cottonseed
Q3) Margarines and various spreads found in the market can range from _____% fat.
A)85 to 100
B)60 to 70
C)10 to 90
D)75 to 95
Q4) Expellers and solvents extract fats from animal products.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Page 24
Chapter 23: Candy and Confectionery
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49500
Sample Questions
Q1) HFCS is manufactured from _____.
A)sugar cane
B)molasses
C)cornstarch
D)honey
Q2) The word candy refers to pure-sugar concoctions.
A)True
B)False
Q3) _____ is refined from sugar beets or cane sugar.
A)Powdered sugar
B)Confectionary sugar
C)Molasses
D)Sorghum
Q4) Cocoa is made by removing some of the cocoa butter.
A)True
B)False
Q5) Candy is an exception to the law requiring packaged foods to bear a label that lists ingredients in order of predominance.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 25
Chapter 24: Beverages
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49501
Sample Questions
Q1) In _____,British chemist Joseph Priestley discovered how to artificially carbonate water.
A)1767
B)1860
C)1888
D)1910
Q2) _____ beverages are aromatic alternatives to coffee.
A)nuts
B)cherries
C)kernels
D)berries
Q3) The bottled water industry is made up of _____ brands.
A)more than 900
B)nearly 600
C)approximately 450
D)roughly 275
Q4) Sucrose is sweeter than high-fructose sugars.
A)True
B)False
Q5) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
Page 26
To view all questions and flashcards with answers, click on the resource link above.
Chapter 25: Environmental Concerns and Processing
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49502
Sample Questions
Q1) _____ uses methods to capture all nonliquid waste and prevent it from entering the wastewater.
A)A solids-recovery basin
B)An activated sludge system
C)Dry cleanup
D)Exhaust scrubber
Q2) Turbidity in water refers to sodium levels.
A)True
B)False
Q3) Water costs and sewer charges are _____.
A)rising
B)lower for commercial businesses
C)remaining constant
D)inconsequential
Q4) A large fraction of the solid waste produced at food-processing plants comes from the separation of desired food components from undesired components in the early stages of processing.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 27
Chapter 26: Food Safety
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49503
Sample Questions
Q1) Microorganisms produce toxins and can cause infections.
A)True
B)False
Q2) The Food and Drug Administration has adapted a food-safety program developed in the 1960s for astronauts for much of the U.S.food supply.
A)True
B)False
Q3) Most pathogenic bacteria can grow under refrigeration conditions.
A)True
B)False
Q4) Few food-borne illnesses can be avoided even if food is handled properly.
A)True
B)False
Q5) The official definition of sanitizing food product contact surfaces is a process that reduces contamination by _____.
A)99.999 percent in 30 seconds
B)90 percent in 5 seconds
C)99.999 percent in 60 seconds
D)90 percent in 30 seconds
To view all questions and flashcards with answers, click on the resource link above. Page 28
Chapter 27: Regulation and Labeling
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49504
Sample Questions
Q1) No foods are exempt from nutrition labeling.
A)True
B)False
Q2) In _____,the Food and Drug Administration established nutrition labeling or guidelines for labeling the nutrient and caloric content of food products.
A)1960
B)1973
C)1987
D)2002
Q3) The packaging process must ensure that the product stays in a(n)_____ state from packaging until consumption.
A)edible
B)attractive
C)safe
D)all of the above
Q4) A low SPC indicates a safe product.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 29
Chapter 28: World Food Needs
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49505
Sample Questions
Q1) Most of those who are undernourished _____.
A)are too lazy to work
B)have mental illness and/or are homeless
C)refuse international food aid that is offered to them
D)cannot produce or cannot afford to buy enough food
Q2) One word explains hunger - _____.
A)indolence
B)poverty
C)ignorance
D)carelessness
Q3) If all the world's undernourished people were gathered in one place,their population would be greater than every continent except Asia.
A)True
B)False
Q4) Approximately 1 of 5 people around the world suffers from chronic undernourishment.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Page 30
Chapter 29: Food and Health
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49506
Sample Questions
Q1) _____ is an abnormal response to a food triggered by the body's immune system.
A)IgE
B)A food allergy
C)Type II diabetes
D)Acid reflux
Q2) Gestational diabetes is usually first diagnosed in children,teenagers,and young adults.
A)True
B)False
Q3) _____ is a disorder of metabolism,or the way the body uses digested food for growth and energy.
A)Diabetes
B)Obesity
C)Crohn's disease
D)Bulimia nervosa
Q4) The majority of children stop being allergic to foods early in childhood.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Page 31
Chapter 30: Careers in Food Science
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49507
Sample Questions
Q1) _____ test food items based on appearance,smell,taste,feel,and sound.
A)Quality-control scientists
B)Research technicians
C)Technical representatives
D)Sensory scientists
Q2) The purpose of a letter of inquiry is to find out if you were the candidate selected for the position.
A)True
B)False
Q3) An applied chemical technologist career requires _____.
A)a high school diploma and two year experience
B)the completion of a 1- to 3-year college program
C)a graduate degree in a scientific field of study
D)a minimum of 7 years as an apprentice
Q4) Education and experience vary widely for jobs and careers in the food industry.
A)True
B)False
Q5) Employees in the food industry are not required to have good reading skills.
A)True
B)False
32
To view all questions and flashcards with answers, click on the resource link above.