Food, Nutrition & Wellness ©2010

Chapter 4: Food and the Marketplace

Chapter Practice Tests

1
What is the term for how much food a farm produces per acre or area?
A)crop
B)yield
C)total
D)supply
2
What is growing foods without synthetic fertilizers or pesticides called?
A)sustainable farming.
B)crop rotation.
C)organic farming.
D)high-yield farming.
3
What happens when the food supply exceeds consumer demand?
A)prices go up.
B)prices go down.
C)prices stay the same.
D)prices fluctuate.
4
How do production and distribution costs affect the consumer?
A)each step in producing food and distributing it to consumers adds cost to food prices.
B)they don't affect the consumer.
C)the consumer dictates production and distribution costs.
D)changes in costs get passed on to the farmer.
5
Which of these factors affects crop yields?
A)weather.
B)pest damage.
C)consumer desire.
D)all of the above.
6
Why would a farmer choose not to practice organic farming?
A)organically grown foods often cost more to produce.
B)organically grown foods do not always taste better.
C)organically grown foods often have bumps and bruises.
D)it is difficult to prepare the soil for organically grown crops.
7
What is sustainable agriculture?
A)being able to provide for your family on just what you grow
B)farming using pesticides
C)planting the same crops in the same place year after year.
D)the responsible use of resources to produce food without damaging the environment.
8
Which of these terms is a processing method?
A)freezing.
B)slaughtering.
C)canning.
D)All of the above.
9
Who helps food companies promote food products to industry buyers and consumers?.
A)farmers.
B)advertising and marketing agencies.
C)product developers.
D)consumers.
10
What is the term for the method of growing vegetables indoors in a nutrient-rich solution rather than soil?
A)terrarium growing.
B)hydration.
C)hydroponics.
D)aquaponics
11
How is aquaculture performed?
A)farmers section off areas of the ocean for easy harvest and greater yields of seafood.
B)farmers set up tanks in which to farm fish.
C)farmers take to the high seas to catch fish.
D)fish from around the world are brought together to be raised together.
12
What is the development of plants that are resistant to disease an example of?
A)hydroponics
B)biotechnology
C)aquaculture
D)agriculture
13
Which of these methods increases the shelf-life of food?
A)soaking.
B)warming.
C)curing.
D)dyeing.
14
What is NOT true about canned or frozen foods?
A)methods use ingredients such as salt, sugar, spices, and vinegar for preservation.
B)canned and frozen foods have almost as many nutrients as fresh, cooked versions of the same foods.
C)if fresh foods are not handled properly, they may be less nutritious than canned or frozen foods.
D)frozen foods producers use cold to slow the growth of bacteria.
15
How does canning improve the shelf-life of some foods?
A)passes food through radiant energy.
B)uses low-doses of heat to destroy harmful bacteria.
C)uses cold to slow the growth of bacteria.
D)uses high heat to destroy harmful bacteria
16
Which of the following is a cured meat?
A)drumstick
B)hamburger
C)pastrami
D)pork chop
17
Which of the following might be a reason for world hunger?
A)poor farming methods.
B)lack of modern transportation.
C)natural disasters.
D)all of the above.
18
Which of the following is NOT a characteristic of food packaging?
A)preserves quality
B)Is always biodegradable
C)provides facts about the food inside
D)sometimes serves as a cooking or serving utensil
19
How does the food industry share in taking responsibility for the safety of the food supply?
A)They set food and safety rules.
B)They set standards for using pesticides and additives.
C)They must obey government rules.
D)All of the above
20
Which of the following might be a long-term solution to the problem of world hunger?
A)Teach people affordable ways to grow more food.
B)Develop new crop varieties that grow in harsh conditions.
C)Build roads, and facilities to transport and store food.
D)All of the above
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