Food Basics

Which of the following is a primary food group?

• Vitamins

• Dairy

• Minerals

• Water

Tags

DOK Level 1: Recall

What is the main purpose of blanching vegetables?

• To add flavor

• To soften them

• To preserve color and nutrients

• To dry them

Tags

DOK Level 1: Recall

Which of the following is a basic food safety practice?

• Using the same cutting board for raw meat and vegetables

• Washing hands before handling food

• Storing raw meat above cooked food in the fridge

• Thawing food on the kitchen counter

Tags

DOK Level 1: Recall

Which food group is primarily responsible for providing energy?

• Proteins

• Carbohydrates

• Fats

• Vitamins

Tags

DOK Level 1: Recall

What is the term for cooking food in a small amount of fat?

• Boiling

• Steaming

• Sautéing

• Baking

Tags

DOK Level 1: Recall

Which of the following is a method to ensure food safety?

• Leaving food out overnight

• Cooking meat to the appropriate internal temperature

• Using the same utensils for raw and cooked food

• Tasting food to check if it's spoiled

Tags

DOK Level 1: Recall

Which of the following is not a food group?

• Grains

• Dairy

• Sugars

• Vegetables

Tags

DOK Level 1: Recall

What is the primary benefit of steaming vegetables?

• Enhances flavor

• Increases cooking time

• Retains nutrients

• Adds calories

Tags

DOK Level 1: Recall

Which of the following is a correct food storage practice?

• Storing raw meat on the top shelf of the refrigerator

• Keeping perishable foods at room temperature

• Storing canned goods in a cool, dry place

• Leaving cooked food uncovered

Tags

DOK Level 1: Recall

Which cooking technique involves cooking food slowly in liquid at a low temperature?

• Grilling

• Poaching

• Braising

• Roasting

Tags

DOK Level 1: Recall