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Foods 1 3.01

Authored by Kerry McNeill

9th - 12th Grade

Used 17+ times

Foods 1 3.01
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53 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How can calories be reduced when preparing fruits and vegetables?

by choosing cooking methods like baking and steaming

by frying with heavy batters

by mixing with sugar and gelatins

by serving with cream dips and sauces

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which category of fruit is characterized by a thick inedible rind, juicy flesh, and many seeds in the center?

melons

pomes

drupes

citrus fruits

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Meredith is preparing stir-fried vegetables and needs an item of cutting equipment to chop and dice vegetables. Which item does she need?

bread knife

chef’s knife

kitchen shears

pastry blender

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Tomatoes, squash, and peppers would fall into which MyPlate food group?

fruits

vegetables

protein

dairy

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which category of food is selected by color, smell, and touch?

canned beans

citrus and fresh vegetables

frozen foods

milk and cheese

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the health benefits of eating fresh fruits as compared to eating processed fruits?

Fresh fruits are less nutritious than frozen fruits.

Fresh fruits are lower in sugar and sodium than processed fruits.

Fresh fruits brown as compared to canned fruits that keep their color

Fresh fruits have inconsistent pricing throughout the year, while processed-fruit pricing remains more stable.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Vegetables such as potatoes, onions, and garlic should be stored:

in the refrigerator.

in the freezer.

in a cool, dry, and dark place.

on the counter.

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