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Food and Nutrition 1 Final exam review pt 4

Authored by Melissa Cade

Life Skills

9th - 12th Grade

Used 51+ times

Food and Nutrition 1 Final exam review pt 4
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50 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which product is made from adding eggs to flour and water?

cornstarch

hominy

noodles

wheat germ

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Deandre uses a chart to visualize how much peanut butter is considered one serving for his sandwich. Which weight-control strategy is he using?

following recommended calorie needs

practicing moderation

controlling portion sizes

achieving physical fitness

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

One example of cross-contamination is when someone preparing food:

uses separate cutting boards for raw and cooked meat.

uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

washes fruits and vegetables under running water.

prepares hand-battered food in small batches.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

casserole

double boiler

steamer

wok

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is the best way to prepare fruit to retain nutrients?

Baked on a low temperature for a long time

Battered and fried in oil

Lightly grilled

Stewed in water and butter

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is an important money-saving strategy to consider when shopping for foods?

Buy beauty products and cleaning products at the grocery store.

Buy national brands only.

Never shop when hungry.

Use whole milk instead of other types of milk.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The total preparation time is 36 minutes and the total cook time is 17 minutes for a vegetable stir-fry. If class starts at 8:00 a.m., the stir-fry should be ready to serve at:

8:23 a.m.

8:30 a.m.

8:53 a.m.

8:58 a.m.

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