WorksheetsFood Science Middle School
Total questions: 20
Worksheet time: 20mins
Name
Class
Date
1.
The specks of fat in animal tissue are called:
a)
Amino acids
b)
ketones
c)
monera
d)
marbling
2.
Which of the following may NOT be used as a claim on a food label?
a)
Calorie free
b)
Low calorie
c)
Sugar free
d)
low sugar
3.
Which of the following foods cannot be effectively frozen?
a)
Broccoli
b)
Cabbage
c)
Carrots
d)
Lettuce
4.
Nutritive content of a food expressed in terms (DV). What does (DV) stand for?
a)
Digestive value
b)
Daily value
c)
Dietary value
d)
Daily vitamins
5.
MREs or meals ready to eat are processed in __________ and have an extended shelflife of up to three years.
a)
Metal cans
b)
retort pouches
c)
aseptic boxes
d)
glass jars
6.
What must foodhandlers do to food immediately after thawing it in the microwave oven?
a)
hold it
b)
cook it
c)
cool it
d)
freeze it
7.
When is it acceptable to eat and then operation?
a)
When prepping food
b)
When washing dishes
c)
When sitting in a break area
d)
When handling utensils
8.
Ingredients on a food label are listed in_________order, based on weight.
a)
Alphabetical
b)
Ascending
c)
Chronological
d)
Descending
9.
GMO stands for_______.
a)
Genetically modified organism
b)
Genetically manufactured oranges
c)
Gross moldy oranges
d)
Genetically malfunctioning organisms
10.
Fruits and vegetables are graded based on there______and_______.
a)
Size, shape
b)
Color, size
c)
Smell, shape
d)
Smell, color
11.
_______ standards help ensure food quality.
a)
National
b)
Quality
c)
Packing
d)
Legal
12.
In some food processing plants, ______peeling is used to remove skins from soft fruit and vegetables such as tomatoes.
a)
Hand
b)
Boiled
c)
Machine
d)
Caustic
13.
Which of the following is not a carbohydrate?
a)
Sugar
b)
Fiber
c)
Starch
d)
meat
14.
_______ is a taste component that is best described as savory, pungent, delicious, or musty.
a)
Bitter
b)
Sour
c)
Sweet
d)
unam
15.
A foodhandler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?
a)
It must be dried with a paper towel
b)
It must be turned over to the other side
c)
It must be washed, rinsed, and sanitized
d)
It must be rinsed in hot water and air dried
16.
What should the manager of a hospital cafeteria do if a cook calls in with a headache, nausea, diarrhea?
a)
Tell the cook to stay away from work and see a doctor
b)
Tell the cook to rest for a couple hours and then come to work
c)
Tell the cook to come in for a couple hours and then go home
d)
Tell the cook to go to the doctor and then immediately come to work
17.
Why are preschool age children at a higher risk for food borne illnesses?
a)
They have not built up a strong immune system
b)
There are more likely to spend time in a hospital
c)
They are more likely to suffer allergic reactions
d)
Their appetites have increased since birth
18.
Of the micro organisms,______ are the greatest threat to food safety
a)
Viruses
b)
Fungi
c)
Bacteria
19.
The daily intake_______ of calories has been established as the daily reference value
a)
500
b)
10,000
c)
2,000
d)
7,000
20.
_____ are the tiniest, and probably simplest form of life.
a)
Viruses
b)
Fungi
c)
parasites
100 %
