Deck 13: Preparing for Exams

Question 1

The best way to prepare for an exam is to

A) study new material the night before the exam so it is fresh in your mind.
B) skip the class prior to the exam and spend the time studying instead.
C) focus on reviewing basic facts and definitions that you already know.
D) spend time organizing the material to be reviewed.

Answer 1

spend time organizing the material to be reviewed.

Question 2

The least effective way to identify what to study for an exam is to

A) review textbook chapters.
B) memorize old test questions.
C) talk with classmates about the material.
D) go over lecture notes.

Answer 2

memorize old test questions.

Question 3

If you discover that an instructor emphasizes application questions on exams, you should adjust your study methods to focus on

A) facts, dates, and definitions.
B) out-of-class assignments.
C) practical situations and uses.
D) relationships between topics.

Answer 3

practical situations and uses.

Question 4

Synthesis is an important critical thinking skill because it allows you to focus on

A) learning facts.
B) memorizing definitions.
C) recalling dates.
D) seeing connections among ideas.

Question 5

The item that will not help you determine the progression of ideas in a course is a

A) course outline.
B) syllabus.
C) textbook's table of contents.
D) vocabulary list.

Question 6

Of the following types of information, a study sheet is least useful for reviewing

A) trends in ideas.
B) theories and principles.
C) facts that are unrelated.
D) the pros and cons of controversial issues.

Question 7

The flash card system is used most appropriately for

A) understanding theories.
B) learning brief facts.
C) reviewing complex concepts and principles.
D) studying cause-and-effect relationships.

Question 8

The first step in preparing for an essay exam is to

A) identify probable topics.
B) create a key-word outline.
C) write sample questions.
D) recopy lecture notes.

Question 9

The best types of questions to write for self-testing purposes are

A) multiple-choice.
B) matching.
C) true/false.
D) open-ended.

Question 10

Predicting essay questions at the analyzing level of thinking involves asking questions that

A) test your ability to take ideas apart.
B) force you to look at similarities and differences
C) involve making judgments and assessing value.
D) require you to recall facts.

Question 11

One of the best ways to prepare for an exam is to

A) simulate the test conditions.
B) spend most of your time rereading the material.
C) study new material right before the exam.
D) skip class and use the time to study instead.

Question 12

A strategy that will not help you learn to synthesize information is

A) looking for relationships among ideas.
B) focusing only on facts and details.
C) identifying patterns in class lectures.
D) obtaining perspective on the course material.

Question 13

To discover the progression of ideas in a textbook, you should study the

A) preface.
B) glossary.
C) appendices.
D) table of contents.

Question 14

Predicting essay questions at the evaluating level of thinking involves

A) seeing relationships.
B) pulling ideas together.
C) assessing value.
D) recalling facts.

Question 15

The flash card system is most appropriate for reviewing

A) brief facts.
B) concepts and theories.
C) cause-effect relationships.
D) sequences of events.

Question 16

To prepare a study sheet, first select the information to be learned and then

A) brainstorm or free-associate about the material.
B) outline the information in as few words as possible.
C) identify the levels of thinking your instructor emphasizes.
D) write sample questions based on the material.

Question 17

The first step in preparing for an essay test is to

A) refer to lecture notes.
B) outline possible answers.
C) identify probable topics.
D) create a list of key words.

Question 18

Self-testing is a study strategy that involves

A) using old exams to figure out what will appear on a new exam.
B) memorizing the review questions at the end of a chapter.
C) writing and answering possible test questions.
D) taking an exam home to complete outside the classroom.

Question 19

The most useful types of questions for self-testing are

A) open-ended.
B) true/false.
C) multiple-choice.
D) matching.

Question 20

For an exam covering the novel To Kill A Mockingbird, the self-test question that requires the highest level of thinking is:

A) What is the setting of To Kill A Mockingbird?
B) Where was the author, Harper Lee, born?
C) Who are the main characters in the story and how are they related?
D) How does the author portray race relations in the South during the Depression?

Question 21

Read the following passage and then answer questions bellow
The consumption of food containing pathogenic microorganisms-those capable of causing disease-results in food infections. The microorganisms that most commonly cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. Viruses are much smaller than bacteria, and they can't survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as "the stomach flu." Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death.
Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses).
Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it.

-The best title for this selection is

A) Causes of Foodborne Illnesses.
B) Types of Microorganisms.
C) Bacteria, Viruses, and Parasites.
D) Norovirus in the United States.

Question 22

Read the following passage and then answer questions bellow
The consumption of food containing pathogenic microorganisms-those capable of causing disease-results in food infections. The microorganisms that most commonly cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. Viruses are much smaller than bacteria, and they can't survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as "the stomach flu." Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death.
Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses).
Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it.

-The level of thinking required for the question "What percentage of foodborne illnesses are caused by fungi?" is

A) creating.
B) knowing and understanding.
C) analyzing.
D) applying.

Question 23

Read the following passage and then answer questions bellow
The consumption of food containing pathogenic microorganisms-those capable of causing disease-results in food infections. The microorganisms that most commonly cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. Viruses are much smaller than bacteria, and they can't survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as "the stomach flu." Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death.
Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses).
Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it.

-The question that requires the highest level of thinking is:

A) What types of microorganisms cause the most food infections?
B) Define pathogenic microorganisms and give three examples.
C) Which bacterium is responsible for the most illnesses, hospitalizations, and deaths?
D) Evaluate the importance of educating the public about the threat of foodborne illnesses.

Question 24

Read the following passage and then answer questions bellow
The consumption of food containing pathogenic microorganisms-those capable of causing disease-results in food infections. The microorganisms that most commonly cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. Viruses are much smaller than bacteria, and they can't survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as "the stomach flu." Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death.
Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses).
Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it.

-If "pathogenic microorganisms" is written on the front of a flash card, the back of the card should read

A) consumption of food.
B) capable of causing disease.
C) food infections.
D) bacteria.

Question 25

Read the following passage and then answer questions bellow
The consumption of food containing pathogenic microorganisms-those capable of causing disease-results in food infections. The microorganisms that most commonly cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. Viruses are much smaller than bacteria, and they can't survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as "the stomach flu." Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death.
Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses).
Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it.

-If "parasites" is written on the front of a flash card, the information that does not belong on the back of the card is

A) microorganisms that benefit from and harm their host.
B) helminths and protozoa.
C) yeasts and molds.
D) 2% of foodborne illnesses.

Question 26

Read the following passage and then answer questions bellow
The consumption of food containing pathogenic microorganisms-those capable of causing disease-results in food infections. The microorganisms that most commonly cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. Viruses are much smaller than bacteria, and they can't survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as "the stomach flu." Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death.
Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses).
Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it.

-If "plantlike, spore-forming organisms that can grow as single cells or multicellular colonies"is written on the back of a flash card, the front of the card should read

A) yeasts.
B) molds.
C) fungi.
D) bacterial growth.

Question 27

Complete the following study sheet for paragraphs 2 and 3 by answering questions bellow


-The word or phrase that belongs in place of [A] is

A) Viruses.
B) Fungi.
C) Parasites.
D) Microorganisms.

Question 28

Complete the following study sheet for paragraphs 2 and 3 by answering questions bellow


-The information that does not belong in place of [B] is

A) Lack a true cell nucleus.
B) Spreads from person to person.
C) Reproduce by division or by forming spores.
D) Thrive in bird/animal intestines.

Question 29

Complete the following study sheet for paragraphs 2 and 3 by answering questions bellow


-The word or phrase that belongs in place of [C] is

A) Hepatitis A and E viruses.
B) Salmonella.
C) Norovirus.
D) Stomach flu.

Question 30

Complete the following study sheet for paragraphs 2 and 3 by answering questions bellow


-The number that belongs in place of [D] is

A) 58%.
B) 39%.
C) 2%.
D) Less than 1%.