Segment 2 Culinary Exam

1. Carbohydrates, proteins, fats, vitamins, minerals, and water are the six __________ nutrients.

• important
• necessary
• essential
• main

2. What are the building blocks of proteins?

• Carbohydrates
• Amino acids
• Vitamins
• Lipids

4. What is the role of water in the body?

• Digestion of nutrients
• Elimination of waste
• Absorption of nutrients
• All of the above

5. What is considered a low % daily value on a nutrition label?

• 2%
• 10%
• 15%
• 20%

6. What is a healthy substitution for vegetable oil for use in baking?

• Apple sauce
• Egg whites
• Greek yogurt
• All of the above

7. How much of your healthy plate should be filled with lean protein?

• One-fourth
• One-third
• One-half
• Whole plate

8. How can someone get the recommended 1 cup of dairy?

• 8 oz of milk
• 1 oz of cheese
• 2 containers of yogurt
• 8 oz of cream cheese

10. Which type of vegetable is rich in sugars, starches, vitamins, and minerals and exist both above and below ground?

• Root
• Stem
• Flower
• Tuber

11. The term "al dente" describes pasta that is

• firm to the bite.
• soft to the bite.
• crisp to the bite.
• mushy to the bite.

13. The part of a grain that contains vitamins and fiber is called the

• bran.
• germ.
• kernel.
• endosperm.