6.00

6.00

9th - 12th Grade

33 Qs

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Foods I 6.00 Exam Review

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6.00

6.00

Assessment

Quiz

Life Skills

9th - 12th Grade

Medium

Created by

Lena Burns

Used 3+ times

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33 questions

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1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Joan loves taking classes at her local community college in learning to prepare foods from different cultures. She most likely uses which meal preparation strategy?

scratch cooking and finished/convenience cooking

finished/convenience cooking and eating out

scratch cooking and semi-homemade cooking

semi-homemade/speed-scratch cooking and eating out

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

To help Sarah avoid spending the whole morning cleaning after breakfast,

she should:

clean as she cooks.

load the dishwasher after the guests leave.

wash all dishes by hand.

wash all dishes the next day.

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Josh and Stephen like pizza, but their brother Will dislikes it. Their mom

bought microwavable pizza and ground beef to make spaghetti. The

factor that most likely affected their mom’s food shopping choices is:

family food preferences.

the family income.

family values.

the meal manager’s shopping skills.

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

The cook has completed the preparation and cooking of the food. What

should be the next step?

plan the menu

complete the work plan

set table

evaluate the meal

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is a disadvantage of using convenience foods in recipes?

adds energy

adds nutritional value

adds preservatives

adds time

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

After Kim plans the menu, what should she do next?

prepare/cook the food

consider meal pattern preferences of those she is serving

evaluate the meal

serve the meal

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Kelly and Jamie are bringing six children to a cookout with the Simon

family. Which is the best example of a primary meal planning principle

the Simons need to use?

age and health concerns

equipment available

number of people around the table

time and energy available

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