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WorksheetsBuying and Storing Food
Total questions: 36
Worksheet time: 18mins
Name
Class
Date
1.
Dry ingredients are mixed together and then fat is cut in before adding liquids
a)
muffin method
b)
pancake method
c)
biscuit method
d)
cake method
2.
Seeds that grow in the pods of some vegetables plants
a)
grains
b)
legumes
c)
oats
d)
starch
3.
This is where you find fruits and vegetables in stores
a)
Produce section
b)
Dairy section
c)
Meat section
d)
Freezer section
4.
The part of the animal that is edible, including the organs and muscles
a)
meat
b)
poultry
c)
shellfish
d)
legumes
5.
Dry ingredients and liquid are mixed in separate bowls and then liquid is added to the dry
a)
biscuit method
b)
muffin method
c)
scone method
d)
cracker method
6.
Seeds of grasses; includes wheat, corn, rice and oats
a)
cereal
b)
legumes
c)
fortified
d)
enriched
7.
This ingredient is used to produce carbon dioxide when you are baking
a)
leavening agent
b)
pasturization
c)
homogenization
d)
starch
8.
When you blend 2 or more natural cheeses, you get this
a)
processed
b)
cheddar
c)
curds
d)
whey
9.
Flour that has had parts of the grain kernel removed during the milling process
a)
enriched
b)
fortified
c)
refined
d)
starch
10.
Cheese that is made from milk, whey or cream
a)
natural
b)
processed
c)
pasterized
d)
homogenized
11.
Fish that has fins and backbones
a)
shellfish
b)
finfish
c)
jellyfish
12.
Complex carbohydrates of plants
a)
pasta
b)
starch
c)
fortified
d)
enriched
13.
Spagetti, lasagna, and bowties are all made from grain products. What do we call these?
a)
pasta
b)
cereal
c)
starch
d)
produce
14.
A domesticated bird is called
a)
poultry
b)
meat
c)
dove
d)
ostrich
15.
When milkfat is broken up into tiny particles and then is dispersed throughout the milk
a)
pasturized
b)
homogenized
c)
natural cheese
d)
process cheese
16.
Meat, poultry, eggs, and beans are a good source of
a)
carbohydrates
b)
protein
c)
calcium
d)
Vitamin C
17.
When you heat dairy products to destroy harmful bacteria
a)
homogenized
b)
pasterized
c)
fortified
d)
enriched
18.
High protein foods should be cooked at what temperature
a)
high
b)
low
19.
Where should you store potatoes and onions?
a)
fridge
b)
freezer
c)
cool, dry place
20.
Fruits and vegetables are _____ in fat and ______ in fiber.
a)
high/high
b)
low/high
c)
high/low
d)
low/low
21.
You should wash fruits and vegetables...
a)
before you eat them
b)
before you put them in the fridge
c)
after you eat them
22.
Store pasta and flour....
a)
in a tightly covered container
b)
in the fridge
c)
loosely covered
23.
When making quick breads....
a)
stir until smooth and creamy
b)
stir 3 times
c)
stir until flour is mixed
24.
Milk is a good source of these 2 things
a)
calcium and vitamin c
b)
calcium and protein
c)
protein and vitamin C
25.
What temperature should you use when cooking milk products
a)
high
b)
low
26.
Pasta is made from
a)
hard red spring wheat
b)
hard red winter wheat
c)
durum
d)
oats
27.
Tiny, specially bred chickens are called
a)
capons
b)
roasters
c)
cornish game hens
d)
fryers
28.
Which is not a good sign of fresh finfish
a)
dark sunken eyes
b)
reddish gills
c)
firm flesh
d)
shiny scales
29.
Can you store prepackaged meats in their original wrappers in the fridge?
a)
yes
b)
no
30.
Fish has little connective tissue, therefore it should be cooked
a)
for a long time
b)
for a short time
31.
When making a yeast bread you should knead it several minutes, shape it and then
a)
put it in the oven
b)
let it rise for 3 minutes
c)
let it rise until double in size
32.
This is done to certified that meat products are wholesome and indicates the plant and processing conditions were sanitary.
a)
meat inspection
b)
store inspection
33.
Which vegetables should be kept moist
a)
onions and squash
b)
lettuce and celery
c)
greeen and red peppers
34.
Do fruits and vegetables carry a grade sign on them?
a)
yes
b)
no
35.
Which is a whole grain rice?
a)
white
b)
brown
36.
Beans, lentils and peas are called
a)
legumes
b)
cereals
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