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Descriptive Statements:
- Recognize sources and functions of nutrients, the function of the digestive process and its effects on nutrition and wellness, and factors that affect the nutritional value of foods and beverages.
- Identify components of a balanced diet and special nutritional needs of individuals at various stages throughout the life span.
- Demonstrate knowledge of factors that affect food choices, food customs, and eating habits.
- Demonstrate knowledge of information required for food labels and packaging and how to interpret food label information, including health- and nutrition-related claims.
- Analyze causes, characteristics, and effects of nutritional deficiencies and excesses throughout the life span.
- Apply knowledge of principles and techniques for establishing and maintaining healthy eating and wellness practices for individuals, families, and groups.
- Demonstrate knowledge of the basic principles of food science.
- Recognize how scientific, technological, and environmental factors affect the nutrient content and availability of foods.
Sample Item:
According to Food and Drug Administration (FDA) regulations, a food can be labeled
"good source of fiber" if each serving contains:
- 10 to 19 percent of the daily value of fiber.
- at least 1 gram of fiber.
- 91 to 100 percent of the daily value of fiber.
- at least 5 grams of fiber.
Correct Response and Explanation (Show Correct ResponseHide Correct Response)
A. This question requires the examinee to demonstrate knowledge of information
required for food labels. The U.S. Food and Drug Administration (FDA) requires that a food
must have between 10 and 19 percent of the daily value of fiber per serving in order to be
labeled as a "good source of fiber."
Descriptive Statements:
- Identify kitchen safety hazards, safety precautions, and emergency procedures.
- Demonstrate knowledge of the symptoms, causes, and consequences of food-borne illnesses.
- Recognize guidelines, procedures, and standards for maintaining food safety and sanitation in home, commercial, and institutional environments.
- Identify the role of federal, state, and local agencies involved in food safety and sanitation.
- Recognize how scientific, technological, and environmental factors affect food safety.
Sample Item:
Which of the following handling instructions for the leftovers from a stuffed turkey will best help
prevent the growth of microorganisms that can cause foodborne illness?
- Place the stuffed turkey into the refrigerator as soon as possible after serving the food.
- When the turkey is just cool enough to handle, strip the meat from the bones, scoop out the stuffing, and put the turkey and stuffing in the refrigerator.
- While the turkey is still hot, scoop out the stuffing, allow the turkey and stuffing to come to room temperature, then put the turkey and stuffing in the refrigerator.
- Allow the stuffed turkey to come to room temperature, then place it in the refrigerator.
Correct Response and Explanation (Show Correct ResponseHide Correct Response)
B. This question requires the examinee to recognize guidelines, procedures, and standards for maintaining food safety. Protein-rich foods, such as turkey meat, are susceptible to the growth of disease-causing microorganisms when kept at temperatures between 40°F40 degrees Fahrenheit and 140°F140 degrees Fahrenheit. For this reason, it is important to refrigerate the unused portion of such foods as soon as possible so that they can be brought to a safe temperature quickly. Separating the meat from the bones and removing the stuffing will help promote rapid cooling, as smaller pieces will cool more quickly throughout than a large, bulky item, which may take some time to come to a safe temperature internally.
Descriptive Statements:
- Demonstrate knowledge of principles, techniques, and terminology of food preparation and presentation.
- Recognize healthy food selection, storage, and preparation methods.
- Demonstrate knowledge of principles of meal and menu planning, portion control, and food budgeting/costing.
- Apply knowledge of the appropriate selection, use, care, and storage of kitchen tools and equipment.
- Apply skills and strategies for following, interpreting, converting, scaling, and modifying recipes/formulas for various purposes.
- Identify various food preparation, dining etiquette, table settings, and meal service styles among cultures within and outside the United States.
Sample Item:
Which of the following cooking methods would best retain the nutritive value of vegetables?
- boiling
- frying
- steaming
- poaching
Correct Response and Explanation (Show Correct ResponseHide Correct Response)
C. This question requires the examinee to demonstrate knowledge of techniques of food preparation.
In steaming, vegetables are held on a rack above boiling water. As a result, food is cooked thoroughly without
having its nutrients leached by the cooking liquid.
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