FCS: Unit 3, Lesson 5:  Healthy Cooking

FCS: Unit 3, Lesson 5: Healthy Cooking

9th Grade

29 Qs

quiz-placeholder

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FCS: Unit 3, Lesson 5:  Healthy Cooking

FCS: Unit 3, Lesson 5: Healthy Cooking

Assessment

Quiz

Life Skills

9th Grade

Medium

Created by

Stacey Barrios

Used 5+ times

FREE Resource

29 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

People often complain that they cannot afford to eat healthy and that it's more expensive to eat healthy foods. Which statement is actually true?

You can eat healthfully on a budget.

Fast food is healthier than fresh produce.
Eating healthy requires expensive kitchen appliances.
Healthy foods are always cheaper than processed foods.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When you assemble your meals, you should keep in mind the guidelines from My Plate. Which statement below is NOT TRUE and not a healthy guideline.

Eliminating entire food groups is a healthy guideline.
Eating only fruits is a balanced diet.
Including more processed foods is beneficial.
Consuming high amounts of sugar is encouraged.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following habit(s) can help you reduce the amount of sodium you consume?

Adding salt to meals for flavor
Choosing canned vegetables over fresh ones
Eating more processed foods
Cooking at home and using fresh ingredients.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What statement about childhood obesity is true?

Childhood obesity has no impact on mental health.
Childhood obesity is only a cosmetic issue.
Childhood obesity can lead to serious health issues later in life.
All children are naturally at risk for obesity regardless of lifestyle.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

This vitamin is important for aiding calcium absorption.

Vitamin C
Vitamin A
Vitamin D
Vitamin K

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Milk for people with milk sugar intolerance is made with lactase, an enzyme to help digest this milk sugar.

Milk for lactose intolerant individuals is made with glucose.
Milk for lactose intolerant individuals is made with lactase.
Milk for lactose intolerant individuals is made with casein.
Milk for lactose intolerant individuals is made with whey protein.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fermenting foods can increase the shelf life of a product. But there must be a minimum, uniform level of ____________ throughout the mixed product to prevent the growth of bacteria.

acidity
water
salt
sugar

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