Ndtr 100 Exam Study Questions With 100% Correct Answers | Verified

What causes scurvy? {Ans: Vitamin C deficiency}Which of the following helps to build muscle tissue protein? {Ans: Leucine}Menu items that are partially cooked, rapidly chilled, held in chilled storage, and then heated just prior ro service are an example of.. {Ans: Cook-chill}Which of the following causes 90% of foodborne illnesses {Ans: Bacteria}What is the term for when allergens are transferred from food containing an allergen to the food served to the customer? {Ans: Cross-contact}According to ServSafe, the temperature range of the "danger zone" is between 41 degree of Fahrenheit and... {Ans: 135 degrees of Fahrenheit}The greatest number of employee injuries in kitchens is from {Ans: slippery floors}Eating seasonally is a principle of which of the following eating practices? {Ans: Sustainable}Who is most at risk for Type 1 osterporosis? {Ans: Postmenopausal women Type I osteoporosis (postmenopausal women): Occurs after menopause due to an abrupt decline in estrogen production. It is characterized by accelerated and disproportionate trabecular bone loss and is associated with fractures of the spine, hip, and wrist.}Heat applied to a food will denature which of the foods components? {Ans: Proteins}What is a bolus insulin dose? {Ans: A dose