AnswersCR Expository Reading and Writing S1 E4250OXEvaluating Different Media about Food Safety

Evaluating Different Media about Food Safety Answers

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1
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What is the subject of “Understanding Bacteria,” the first module in Dr. X and the Quest for Food Safety?

A
the structure of bacteria
B
the four Cs of food safety
C
the role of bacteria in food safety
D
the twelve most unwanted food bacteria
2
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Which sentences describe central ideas of the video? Select all that apply.The family is eating chicken, potato salad, and mixed greens.The four Cs of food safety are cook, chill, clean, and combat.A cutting board can contain more than ninety-six million bacteria.Bacteria cause most food contamination, because they multiply rapidly.Bad bacteria, or pathogens, are the bacteria that contaminate food.Microscopes can show organisms at one million times their normal size.

A
The family is eating chicken, potato salad, and mixed greens.
B
The four Cs of food safety are cook, chill, clean, and combat.
C
A cutting board can contain more than ninety-six million bacteria.
D
Bacteria cause most food contamination, because they multiply rapidly.
E
Bad bacteria, or pathogens, are the bacteria that contaminate food.
F
Microscopes can show organisms at one million times their normal size.
3

Which sentence provides too much detail to be a summary of the “Understanding Bacteria” module?

A
In the first module of Dr. X and the Quest for Food Safety, “Understanding Bacteria” describes bacteria and explains its role in food contamination.
B
Microscopic bacteria multiply rapidly and can contaminate food quickly.
C
The four Cs of food safety are reviewed: cook, chill, clean, and combat.
D
Tomatoes can travel thousands of miles to get to your table.
4

Which is an advantage of presenting information in a video format?

A
It requires the use of some form of technology to watch it.
B
It is available within a specific time period.
C
It allows the viewer to imagine what is being described.
D
It enables the viewer to both see and hear the information.

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