FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
Complete the study guide on your own paper. You will turn it in for a grade the day of your test. All questions
should be answered in complete sentences.

HUM-FNW-2: Examine how related student organizations are integral parts of career and technology
education courses through leadership development, school and community service projects, and
competitive events.
1. What is the FCCLA Theme for the 2014-2015 school year? SOAR
2. What does the FCCLA mission statement include in regards to members developing life skills?
Character Development, Creative and Critical Thinking, Interpersonal Communication, Practical
Knowledge, and Career Preparation.
3. What are the five benefits to joining FCCLA
Leadership Development
Personal Growth
Community Service
Scholarship and College Opportunities
Travel Opportunities
4. What is a CTSO?
Career, Technical Student Organization’s
5. What is FHA and when was it founded?
Future Homemakers of America
1945
6. Who Sponsors FCCLA?
American Association of Family and Consumer Science & the U.S. Department of Education.
7. What are the FCCLA colors and their meanings?
Red –Strength
White – Sincerity
8. Explain the meaning behind the original FHA emblem.
Octagon = 8 Purposes of FCCLA
Hands support the home
Rays are members reaching out into the community
9. What was New Homemakers of America and when did they merge with FHA?
The African American Organization, They merged in 1965
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
10. What are the changes that happened for the following years?
1983: National Headquarters opened in Reston, Virginia
1995: Home Economics Becomes Family and Consumer Sciences
1999: Named Changed to FCCLA and the new emblem was introduced.
11. What are awards for winning in a national program area?
High School 1st Place $1,000
Middle School 1st Place $1,000
Runner Up $500
12. Name the 11 national programs and explain each.
Dynamic Leadership: Leadership, Leadership Skills and stronger leaders for Families, careers and
communities.
Career Connection: Link Career Options to skills for families, careers and communities
(Leaders at Work)
Community Service – Develop, Plan, Carry Out and evaluate projects that improve the quality of life
in their community.
FACTS: -National Peer education on sober driving, seat belt use and safe driving habits.
Families First- Peer education program where students gain knowledge of how the family works and
skills to become a strong family member. (Japanese Exchange)
Financial Fitness-Peer education program where youth teach youth how to make, save, and spend
money wisely.
Power of One- helps student find and use personal power. Set goals achieve them and enjoy the
success.
STOP the violence- empowers youth with attitudes, skills and resources to recognize, report and
reduce youth violence.
Student Body-youth teach youth about learning to eat right, be fit and make healthy choices.
13. What are the two FCCLA publications called? Teen Times and Georgia News
14. How many national officers serve FCCLA each year? 10
15. Who is the Georgia FCCLA executive director? Brittany Trotter
16. There are two national meetings held each year. What are they called and where will they be this
year?
National Cluster Meeting, Charlotte, NC
National Leadership Conference, San Antonio, TX
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
17. List the 5 steps in the FCCLA planning process. Explain how to complete each step.
Identify Concerns
Identify need in the community
Collect Data (survey)
Research your topic
Build a program that fits around your curriculum
Set a Goal
Set a Specific Goal (SMART GOAL)
How will you measure your goal?
Goal should be challenging
Realistic, Specific and Measureable
Incorporate FACS Standards
Form a Plan
Who -Who will carry out this project
What- What will be accomplished
Where -where will the project be carried out?
How- Timeline with details of how the project will be completed. Identify
Possible barriers and how they will be overcome.
Act-Complete your service learning project, change your plan when necessary applying
problem solving skills. Complete a service learning log to track time spent on the project as
well as feeling and emotions you had during the project.
Follow Up
-Develop an evaluation tool. Evaluate the project. Identify how your project impacted others, what
would you do differently, identify careers and networking opportunities for the future.
 HUM-FNW-8: Compare the causes and food at risk for illnesses.
18. Explain what a foodborne illness is? (AKA Foodborne Disease or Food Poisoning) Infection or
intoxication caused by substances that spoil or infect from food or drinking water to humans. Most
contaminates are bacteria, parasites or viruses.
19. What is a food additive? List the five examples of food additives. Any substance that is added to food
and affects the food’s characteristics. EX: Preservatives, Sweeteners, Flavorings, Artificial and natural
colorings and Nutritional Supplements.
20. What is a pathogen? List the four types of pathogens. Any microorganism that is infectious or
toxigenic and cause disease.
21. How many people does it take for an outbreak to occur? 2 or more of a similar case
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
22. Define Toxin –A poison that is produced by microorganisms carried by fish, or released by plants.
23. Explain what an at-risk population is and list the at-risk groups for foodborne illnesses. Any group
who is more susceptible to more serious symptoms or side effects from an illness that the general
population.
24. Define Irradiation-A process by which ionizing energy is used to kill pathogens and other harmful
substances in food by causing breaks in the DNA.
25. Explain pasteurization. Who invented it and what is was originally used for. The process of using heat
or irradiation to destroy microorganisms that could cause disease. Louis Pasteur – wine preservation
26. Explain the Time/Temperature relationship. The higher the temperature the quicker bacteria
inactivate. Higher temp less time or lower temp more time to kill bacteria.
27. Explain what Ultra High Pressure Treatment is and its acronym. Method to kill harmful bacteria in
foods that contain water. Doesn’t use high temperatures or chemical additives. UHP
28. How long does it take bacteria to grow? 10-12 hours
29. What is the difference between bacteria and bacterium? Bacteria=Plural Bacterium=singular
30. What is bacteria’s nickname? BAC
31. What are the four C’s? Explain them in detail. CLEAN- washing your hands and using clean utensils.
Using proper sanitary procedures. COMBAT-separate fresh foods with raw meats, poultry and
seafood. Sanitize the cooking area before, during and after food preparation. COOK-make sure you
are cooking foods to correct internal temperature. CHILL- foods need to be kept cold if they are to be
refrigerated. Foods must not sit out more than 2 hours after being prepared. Store food appropriately
before and after you cook them.
32. Explain cross-contamination and the major problem that causes it. The transfer of bacteria from food,
hands, utensils or food preparation surfaces to a food. A problem with liquids from raw meats, poultry
and seafood.
33. What is a sell by date? Found on perishable food products, do not buy or consume products after the
date has expired.
34. What is the FDA in charge of? What does the FDA stand for? Food, Drugs, Medical devices, vaccines,
blood, biologics, Animal and veterinary drugs, Cosmetics, radiation-emitting products and tobacco
products. FOOD AND DRUG ADMINISTRATION.
35. How should you correctly thaw your frozen foods? Freezer to fridge or freezer to microwave.
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
36. What temperature should your refrigerator and freezer be set on? Fridge=40 degrees or below and
freezer 0 degrees or below.
37. If you’re unsure if a food is safe to eat, what saying should you remember? “When in Doubt, Throw it
Out”
38. What is the proper way to check to see if eggs and meats are done? With the meat thermometer.
39. What is proper internal temperature for ground meats? 160 degrees F
40. How many cutting boards should you have and why? 2 one for vegetables& fruit and one for meats.
To prevent cross-contamination.
41. How should uncooked meat be stored? In the bottom of your fridge, below cook/ready to eat foods.
42. How do bacterial multiply? Binary Fission- where the cell’s DNA doubles. The cells split and 2
independent cells form.
43. Explain the electron microscope. It can magnify an image up to million times its original size.
44. What does DNA have to do with bacteria? DNA encodes the information that enables bacteria to grow,
reproduce and cause illness.
45. What does the DNA tell us? When there is an outbreak of foodborne illness a pathogens DNA
fingerprint is used to determine the source.
46. What is fed to baby chicks to help prevent bad bacteria growth? How does it prevent the bad bacteria
growth? Good bacteria, because with the good bacteria in their system, there is no room for bad
bacteria to grow.
47. How do they pasteurize an egg without cooking it? Using a lower temp of 130 degrees F and cooking
for 45 minutes (longer time) will kill bacteria but not cook the egg.
48. Explain the cold chain. How is it used in the grocery store? Series of actions that maintain the
temperature of food as it travels from the farm to the table. Storage areas and display cases must be
kept at a safe temperature to keep food frozen or chilled.
49. Explain the recall process. FDA or USDA (depending on jurisdiction) will do a nationwide recall and
the manufacturer or distributor implements the recall.
50. Using your least wanted bacteria handout. Explain each of the 10 least wanted pathogens in detail.
You will be tested on each of these pathogens USE THE LEAST WANTED BACTERIA HANDOUT TO
SUMMARIZE.
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
 HUM-FNW-7: Analyze food safety sanitation practices from production to
consumption.
51. Fill the words in the correct order that make up the acronym FAT TOM. Understand each of the aspect of
FAT TOM.
FOOD
T EMPERATURE
ACIDITY
OXYGEN
TIME
MOISTURE
52. NEVER catch a falling knife
53. The handles of pots should be TURNED INWARD.
54. Hot items should be removed from the stove with POT HOLDERS.
55. CLOSED TOE shoes should be worn in the food labs.
56. Long Hair should be TIED BACK in the food labs.
57. You should always read the INSTRUCTION MANUAL before using any appliance.
58. ALWAYS use a STEP STOOL to obtain items out of your reach.
59. Glasses and mugs should always be stored UPSIDE DOWN.
60. A standard set of measuring cups includes: 1/4c, 1/3c, 1/2c & 1c
61. A standard set of measuring spoons includes: 1/4t, 1/3t, 1/2t & 1T
62. What do you use to put out a grease fire? Baking Soda
63. Explain 3 situations where you need to wash your hands. ANSWERS WILL VARY
64. What type of knife is the most dangerous? DULL KNIFE
65. Before cleaning an appliance you should first do this. UNPLUG THE APPLIANCE
66. What is considered to be the danger zone? 40 degrees to 140 degrees
67. Everyone should wash their hands for at no less than 20 seconds or sing the happy birthday or ABC’s.
68. Which cutting boards are considered to be the best because they are not porous? PLASTIC
69. Small Appliance – Home appliances that are portable or semi portable used on table tops & counter tops.
Cost less than $100.
70. Major Appliance –
Large machine that accomplishes some routine housekeeping task & cost more than $100.
71. Brown Goods is what the United Kingdom calls small appliances.
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
72. List the 6 rules for Ms. Foster’s Food Lab
 Wash hands before beginning food lab
 Long Hair should be tied back
 Closed toed shoes are to be worn at all times
 Clean and Sanitize kitchen and kitchen items before & after use.
 ALWAYS clean up after yourself
 NO HORSE PLAY
73. Food should not be left out for more than 2 hours after it has been cooked and served.
74. List the temperatures for the following foods…
a. Beef, Lamb and Veal
1. Ground meats - 160
2. Roast, Chops & Steaks:
3. Medium Rare 145
4. Medium Well 160
5. Well Done 170
b. Poultry - 165
c. Pork:
All Cuts of Ground Meats:
1. Medium 160
2. Well done 170
3. Fresh Ham 160
4. Fully Cooked Ham 140
d. Eggs:
Eggs and Eggs Dishes 160
e. Leftovers (reheated) 165
75. What are the storage times (days) for the following leftovers?
Cooked beef, pork and poultry 3-4 days
Sushi eat day purchased
Casseroles 3-4 days
Pizza & Cooked Egg Dishes 3-4 days
Sliced Deli Meats 3-5 days
Cooked Vegetables 3-4 days
Hard-Boiled Eggs 7 days
Cakes/Cheesecakes 7 days
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
Name the Following Kitchen Items
76. Jelly Roll
77. Cookie Sheet
78. Spring form pan
79. Wisk
80. Egg Separator
81. Garlic Press
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
82. Stock Pot
83. Dutch Oven
84. Double Boiler
85. Pastry Blender
86. Pizza Pan
87. Cooling rack
* Know the parts of a knife as well as the different types of knives.
88. The shape you hold your hand in when using proper slicing techniques is called the Bear Claw.
89. What type of steel will not rust? Stainless Steel.
90. What are the two types of steel used for knives? Carbon Steel & Stainless Steel
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
91. All knives have teeth.
92. Explain the proper way to wash a knife. Blade down, and by themselves in a sink that will not dull the
knife.
93. Explain what HACCP stands for and what it is. Hazard Analysis Critical Control Point. HACCP is a
management system in which food safety is addressed through the analysis and control of biological,
chemical, and physical hazards from raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product.
94. Who created HACCP and for who? Pillsbury Corporation for NASA astronauts in space.
95. Explain the difference between acidity and alkalinity in foods.
Acidity: Foods with a pH below 7 are acidic
Alkalinity: Foods with a pH higher than 7 are alkaline
Neutral: a pH of 7
96. The lower the pH, higher the acidity.
97. The higher the pH the lower the acidity.
98. Explain the difference between aerobic and anaerobic.
Aerobic: Microorganisms that need air to grow.
Anaerobic: the absence of air (some microorganisms will grow without air).
 HUM-FNW-3 Analyze factors affecting food choices and quality of diet.
99. What does the USDA stand for? United States Department of Agriculture
100.
What is the USDA food and nutrition division responsible for?
-WIC – Woman Infant and Children
-SNAP – Supplemental Nutrition Assistance Program
-Food Security
-Child Nutrition Program –Foods Provided at School
-National Organic Program – regulations on organic farms/foods
-Farmers Markets
-Food Assistance
-Food Distribution
-Food Labeling & Packaging
-Food Recalls
-Food Safety
-Food Security
-Dietary Health
-Faith Based and Neighborhood Partnerships
101.
What does WIC stand for? Woman Infant and Children
102.
What does SNAP stand for? Supplemental Nutrition Assistance Program
103.
What is the FSIS? Food Safety and Inspection Service
104.
Who is in charge of the FSIS? USDA
105.
What does the FDA stand for? Food and Drug Administration
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
106.
What does the FDA regulate?
Foods
Human Prescription and Non-Prescription Drugs
Vaccines, Blood products and other biologics
Medical Devices
Electronic Devices (those that produce radiation)
Cosmetics
Veterinary products
Tobacco
107.
What does GRAS stand for? Generally Recognized as Safe
108.
What does a GRAS product mean? The FDA has designated that a chemical or substance added to food
is considered to be safe by experts and is exempt from FFDCA rules.
109.
Explain the Delany Clause? An amendment in 1958 to the Food, Drug and Cosmetic Act of 1938
stating that pesticides should be regulated in processed foods when those foods have a higher
concentration of pesticides than the raw food before processing.
110.
Define Psychological factors of food choices – How your thoughts and feelings affect your behavior.
111.
How do odors affect your food choices? They are a key part of flavor, trigger more memories than any
other sense, can trigger good and bad memories and even cause you to like and dislike foods.
112.
How can emotions affect eating habits? Most people eat partly because they enjoy eating, some people
eat more and some people eat less when they are sad which can cause then to be underweight and
overweight.
113.
List Physical factors that affect your food choices. Substances from foods can help to build and repair
tissue in our body.
114.
What are the two basic physical needs food meet? Food meets two basic needs: eases hunger and it can
affect the overall state of your health.
115.
Define Agriculture. Use of knowledge and skills to tend soil, grow crops, and raise livestock.
116.
Define Environment. Refers to the interrelated factors as air, water, soil, mineral resources, plants and
animals that ultimately affect the survival of life on earth.
117.
Define Sustainability - practices that are productive and profitable while still caring for the
environment.
118.
What is the basic economic concept? Supply and Demand – consumers are willing to pay for a
product and producers are willing to provide it.
119.
List reasons why low income families might not be able to afford healthy foods. In some countries people
may not have enough food to feed themselves but have rare commodity items (coffee, sugar & cacoa bean) and so
the land is used to grow these items instead of needed food for the area. The money then goes to wealthy
landowners. The poor farmers who raise the crops don’t have enough money to get themselves out of poverty.
FNW Fall Mid-Term Exam Study Guide
Name: _______________________ Period: _____ Date:___________
120.
How does food supply affect your food choices?
-
121.
In regions of the world foods choices are limited due to their location
It might cost too much have foods that are not in the region transported to the area.
The people may be limited to only foods and livestock grown in that area due to lack of resources (money,
economic development).
Explain how food advertising and packaging can help you make food choices. Advertisements make
you aware of new foods and information about nutrition. Packaging can draw your eye to a food you
never noticed, give nutritional information and photographs that can entice you to purchase the food.
122.
List the five senses. Taste, touch, sound, sight and smell.
123.
Explain how available food supply in an area can affect a person’s food choices. Foods that are
available in your specific area are cheaper because they do not have to be transported as far and are
usually easier to grow in your area and available.
124.
How can cultural choices affect your likes and dislikes of foods? Unique foods that affect your religion
or the area you live in can affect your food choices. Ex: Jewish religion and a kosher diet.
125.
Food allergies involve sensitivity to the body’s immune system.
126.
Food intolerance is where the body has trouble digesting or handling a component of food. Example
gluten or lactose.
127.
Diabetes is a condition in which the body can’t control levels of sugar in the blood properly.
128.
Define food additives - used to improve flavor or appearance.