3.04 Understand procedures, nutrition, and cooking protein

3.04 Understand procedures, nutrition, and cooking protein

9th - 12th Grade

18 Qs

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3.04 Understand procedures, nutrition, and cooking protein

3.04 Understand procedures, nutrition, and cooking protein

Assessment

Quiz

Life Skills

9th - 12th Grade

Medium

Created by

Lisa Wilkerson

Used 30+ times

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18 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cooking equipment should be used to prepare hamburgers?

double boiler

electric skillet

slow cooker

steamer

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is an example of a legume?

cabbage

butter beans

onions

potatoes

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a health benefit of consuming legumes?

They are a good source of water.

they are a good source of vitamin C

They are a good source of vitamin D

They are a good source of vitamin B

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which demonstrates a dry cooking method?

steak grilled over charcoals

shrimp steamed with vegetables

chicken thighs stewed with tomatoes

beef roast braised with carrots and potatoes

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Delores is a vegetarian. Which casserole would provide her with the highest-quality protein while remaining a vegetarian dish?

beef lasagna

black bean and rice casserole

green bean casserole

chicken enchilada casserole

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Dennis wants to purchase ingredients for casserole. Which category of food would he select by color, cut, grade, fat content, expiration date, smell, and packaging?

canned

dairy

fruits and vegetables

red meats

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

An example of a protein casserole is:

beef lasagna

green bean casserole

pineapple and cracker crumbs

scalloped potatoes

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