Life Management Midterm Final

Life Management Midterm Final

12th Grade

38 Qs

quiz-placeholder

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Life Management Midterm Final

Life Management Midterm Final

Assessment

Quiz

Other

12th Grade

Medium

Created by

Marina Farnsworth

Used 4+ times

FREE Resource

38 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When measuring flour, you should __________.

A. dip the measuring cup into the flour.

B. spoon the flour into the measuring cup.

C. pack the flour down into the measuring cup.

D. Shake the measuring cup once it has been filled.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A steak with marbling _________ .

A. should be avoided.

B. is more nutritious that other pieces of steak.

C. will be tougher than other pieces of steak.

D. will be more expensive than other pieces of steak.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

At which store would you shop because it has the widest selection of goods?

A. no-frills supermarket

B. farmers market

C. superstore

D. specialty store

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is an example of good etiquette?

A. Cut the roll; do not bite it or break off pieces.

B. Butter the whole roll before eating any piece.

C. Cut and eat a bite or two of food at a time.

D. When there are two spoons or forks, use the one closest to your plate first.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Milk should be cooked _________.

A. at a high temperature.

B. at a low temperature.

C. in the oven.

D. until a skin has formed over the top.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What information does My Plate provide?

A. the amount and number of servings that should be eaten from each food group every day

B. the amount of certain nutrients that should be eaten every day

C. recommended menus for healthful eating

D. the nutritive value of commonly eaten foods

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A meal of broiled fish, mashed potatoes, and steamed cauliflower served on a white plate lacks ________.

A. flavor appeal.

B. nutritive value.

C. texture appeal.

D. color appeal.

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