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2020 UC Master Food Preserver Reappointment Quiz


Thank you for your commitment to the UC Master Food Preserver Program!

To make it easier to complete the on-line reappointment quiz in one sitting, the questions are below.

  1. Print this page to research your answers before starting the quiz. All questions are taken from 2020 Reappointment Study Guide which should be posted in your local VMS. Please contact your UCCE Master Food Preserver Program Coordinator for assistance locating the study materials.
  2. After you research the answers to the questions, return to this site.
  3. When you are ready begin the quiz, scroll to the bottom of this page, enter your name, email address, select your UCCE MFP program's county, then click the Start button.
  4. After you answer each question it will be scored.  You will have the results of your test when you complete the last question.
  5. Remember to log up to 2 hours towards continuing education for studying and taking the test.

A minimum score of 85% is required to pass.  You may take the quiz twice, but please research any questions you get wrong before retaking the quiz.

Completion due date:  June 30, 2020

2020 Reappointment Quiz Questions:

    1. Which of the following is NOT an important source of germs that can get on people’s hands?
      1. Busteneria
      2. E. coli
      3. Salmonella
      4. Norovirus

    2. A single gram of human feces, about the weight of a paper clip can contain how many germs?
      1. One thousand
      2. One million
      3. One billion
      4. One trillion

    3. According to the study material, germs can get onto your hands by (A) touching a contaminated object, and/or (B) touching an object that was touched by a contaminated object. Regarding this sentence, which of the following is TRUE?
      1. Only (A) is true
      2. Only (B) is true
      3. Both (A) and (B) are true
      4. Neither (A) or (B) is true

    4. Handwashing education in the community can reduce respiratory illnesses, like colds, in the general population by what percent?
      1. 9%-15%
      2. 16%-21%
      3. 22%-28%
      4. 29%-34%

    5. Which of the following statements about the benefits of washing hands is NOT included in the study guide?
      1. Prevents illnesses and spread of infections to others
      2. Reduces absenteeism due to gastrointestinal illness in schoolchildren
      3. Reduces the likelihood of disease transmission from people to pets
      4. Helps battle the rise in antibiotic resistance

    6. Using soap to wash hands is more effective than using only water because soap:
      1. Lengthens the amount of time that water is on the hands
      2. Contains surfactants that lift soil and microbes from skin
      3. Produces an interaction between skin and the scintoris
      4. Creates dermabrasion on the fingers and palms

    7. In order to remove most germs from hands, how long should they be washed?
      1. 0-14 seconds
      2. 15-30 seconds
      3. 31-45 seconds
      4. 46-60 seconds

    8. Which of the following statements about hand sanitizers is TRUE?
      1. Might not remove harmful chemicals
      2. Are equally effective as soap for removing grease
      3. Are more effective than soap at removing certain kinds of germs
      4. Should contain no more than 50% alcohol

    9. How many days after becoming sick can healthy adults infect others with flu-like illnesses?
      1. 2-4 days
      2. 5-7 days
      3. 8-10 days
      4. 11-13 days

    10. When can an employee or volunteer who has been diagnosed with E. coli return to food handling work?
      1. After being asymptomatic for at least 24 hours
      2. When a proper face mask has been secured and worn throughout shift
      3. After clearance by a physician
      4. If the supervisor assigns them work that does not endanger other co-workers

    11. When using the temperature test at an altitude of 2120 feet, the jelly mixture must reach a boiling point of how many degrees?
      1. 212 degrees
      2. 214 degrees
      3. 216 degrees
      4. 218 degrees

    12. A dial stem thermometer can be calibrated by which of the following methods?
      1. Move the hex adjusting nut while immersing the thermometer in ice water or boiling water
      2. Take the thermometer to your local Cooperative Extension office for adjustment
      3. Return to manufacturer for a replacement stem
      4. Shake vigorously for one minute

    13. For jams and jellies, the optimum gel will form between what percentages of soluble solids?
      1. 62-64%
      2. 65-68%
      3. 69-71%
      4. 72-75%

    14. Low-methoxyl pectins require which of the following substances for gel formation?
      1. Ascorbic acid
      2. Acidic protons
      3. Calcium ions
      4. All of the above

    15. Which of the following is the upper pH limit for successful gel for rapid set pectin?
      1. 3.2
      2. 3.4
      3. 3.6
      4. 3.8

    16. How many degrees lower does slow set pectin gel versus rapid set at a pH of 3.0 to 3.25?
      1. 20-30 degrees
      2. 30-40 degrees
      3. 40-50 degrees
      4. 50-60 degrees

    17. Which of the following is NOT an acceptable method for preserving onions?
      1. Freezing
      2. Drying
      3. Boiling water canning
      4. Pressure canning

    18. Which if the following statements about unripe tomatoes is TRUE?
      1. Unripe tomatoes always have a lower pH than ripe tomatoes
      2. Requirements for canning unripe tomatoes are different than for ripe tomatoes
      3. Raw green tomato slices can be frozen for later use
      4. Green tomatoes can be safely preserved using a boiling water canner without acidification

    19. Which of the following does NOT need to be frozen at 5 degrees F or below for at least 20 days before making jerky?
      1. Pork
      2. Beef
      3. Elk
      4. venison
    20. Marinated or unmarinated strips of meat should be dried in an oven or dehydrator at what temperature?
      1. 120 degrees
      2. 130 degrees
      3. 140 degrees
      4. 150 degrees

    21. How long will properly dried jerky keep at room temperature in a sealed container?
      1. 1 week
      2. 2 weeks
      3. 3 weeks
      4. 4 weeks

    22. Statement A: Prior to pressure canning, dried beans must be soaked for 12-18 hours in water or boiled in water for 2 minutes and allowed to sit for one hour.
      Statement B: Prior to pressure canning, beans hydrated by either of the above methods must be boiled for 30 minutes then placed quickly into jars while hot.
      1. Only Statement A is true
      2. Only Statement B is true
      3. Both Statements A and B are true
      4. Neither Statement A or Statement B is true

    23. What is the scientific benefit of adding a grape leaf to each jar of pickles?
      1. A grape leaf is an artistic enhancement
      2. A grape leaf contain a substance that inhibits the enzymes that make pickles soft
      3. It is easier to put the lid on with a grape leaf in the jar
      4. There is less chance of discoloration with a grape leaf in the jar

    24. Statement A: The pH of a product alone cannot give you a processing time.
      Statement B:  Litmus paper may be used at home as a reliable method of measuring pH.
      1. Only Statement A is true
      2. Only Statement B is true
      3. Both Statements A and B are true
      4. Neither Statement A or B is true

    25. Which of the following statements regarding pickled eggs is TRUE?
      1. Boiling water canning is a safe way to preserve pickled eggs
      2. Pickled eggs may be safely stored at room temperature
      3. Pressure canning is a safe way to preserve pickled eggs
      4. Pickled eggs may be safely stored in the refrigerator

    26. Pickled eggs should be used within how many months for best quality?
      1. Less than 1 month
      2. 1-2 months
      3. 2-3 months
      4. 3-4 months