Lifetime Nutrition & Wellness Final Exam

Select the six foods health professionals recommend avoiding due to risk of contamination.

• Raw eggs, unpasteurized milk, raw shellfish, undercooked poultry, raw sprouts, deli meats

• Cooked rice, boiled potatoes, grilled vegetables, baked bread

• Fresh fruits, steamed fish, roasted nuts, cooked beans

• Canned soup, frozen pizza, packaged snacks, bottled water

Which group of people do foodborne illnesses pose the greatest risk?

• Children, elderly, pregnant women, individuals with weak immune system

• Teenagers, athletes, office workers, travelers

• Middle-aged adults, teachers, engineers, artists

• Healthy adults, students, musicians, chefs

List the four basic steps for keeping food safe to eat and avoiding foodborne illness.

• Clean, separate, cook, chill

• Wash, dry, store, serve

• Peel, chop, boil, fry

• Mix, blend, bake, freeze

For how long should hands be washed before starting to work with food?

• At least 20 seconds

• At least 5 seconds

• At least 1 minute

• At least 10 seconds

What types of ingredients are measured with measuring spoons?

• Dry ingredients

• Liquid ingredients

• Both dry and liquid ingredients

• None of the above

True or false. When measuring a liquid ingredient, the measuring cup should be held up so the mark on the cup for the desired amount is at eye level.

• True

• False

Why do you need to tare a kitchen scale before weighing an ingredient?

• To ensure the scale is clean

• To reset the scale to zero

• To calibrate the scale

• To measure the weight of the container

What is the function of a whisk?

• To chop vegetables

• To beat or blend ingredients

• To measure liquids

• To bake cakes

Which type of spatula would be used to level ingredients in dry measuring cups?

• Rubber spatula

• Straight edge spatula

• Wooden spatula

• Plastic spatula

A perforated bowl used to drain fruits, vegetables, and pasta is a _____.

• Strainer

• Colander

• Sieve

• Basket