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WorksheetsSenior Foods Final Review
Total questions: 46
Worksheet time: 23mins
Name
Class
Date
1.
Which ingredient should be packed into dry measuring cups when measuring?
a)
Brown Sugar
b)
Flour
c)
Granulated Sugar
d)
Canola Oil
2.
1 cup of liquid can be accurately measured using a liquid or dry measuring cup since they both hold 1 cup
a)
True
b)
False
3.
Food will reach the danger zone if left out at room temperature longer than ______ hour(s)
a)
1
b)
2
c)
3
d)
4
4.
Using the same cutting board to cut raw chicken and vegetables can cause...
a)
Flavors to mix
b)
Parasite Multiplication
c)
Cross Contamination
d)
This is harmless
5.
Why is flour sifted?
a)
To add freshness
b)
Make more flour
c)
Flour should never be sifted
d)
To add air to the flour
6.
What temperature is considered the be the "danger zone"?
a)
Between 10 and 100 degrees
b)
Between 40 and 140 degrees
c)
Any temperature above freezing
d)
Any temperature where bacteria cannot grow
7.
Which of the following is NOT required for bacteria to grow?
a)
Warmth
b)
Air
c)
Moisture
d)
Food
8.
When you cook you must follow the recipe to a science, while baking can be altered depending on preference
a)
True
b)
False
9.
How many teaspoons are in a Tablespoon?
a)
1
b)
2
c)
3
d)
4
10.
How many Tablespoons are in 1 stick (1/2 c) of butter?
a)
2
b)
4
c)
6
d)
8
11.
How many Tablespoons are in 1 cup?
a)
4
b)
16
c)
18
d)
24
12.
You are halving a recipe that calls for 1/2 c of flour... how much flour does your new (halved) recipe call for?
a)
1 c
b)
1/4 c + 2 T
c)
1/3 c
d)
1/4 c
13.
Which of the following breads would be the most nutritious?
a)
Multi-grain
b)
Enriched White
c)
Whole Grain
d)
Refined Wheat
14.
Enriched white flour is:
a)
Flour that has been sifted
b)
Endosperm with replacement vitamins and minerals
c)
Whole wheat flour
d)
White flour with added bran
15.
Pasta ______ when it is cooked
a)
Becomes smaller
b)
Doubles in size
c)
Triples in size
16.
What is the function of shortening/fat in a quick bread?
a)
Structure
b)
Binding
c)
Browning
d)
Tenderness
17.
What is the function of flour in a quick bread?
a)
Structure
b)
Texture
c)
Binding
d)
Flavor
18.
Baking Powder ______ an acid to activate, while Baking Soda ______
a)
Does not need ; does
b)
Needs ; Does not
19.
Leavening agents are used in quick breads as they cause a release of __________, causing the bread to rise
a)
Oxygen
b)
Carbon Dioxide
c)
Carbone Monoxide
d)
Helium
20.
Which of the following requires you to cut in fat with a pastry blender?
a)
Muffins
b)
Pancakes
c)
Cupcakes
d)
Biscuits
21.
Gluten is formed from the protein in flour
a)
True
b)
False
22.
What is yeast?
a)
A chemical leavening agent
b)
A biological leavening agent
c)
An organic leavening agent
d)
Pizza
23.
What is the purpose of salt in a yeast bread?
a)
To provide gluten
b)
To provide structure
c)
To feed the yeast
d)
To control the growth of yeast
24.
Which of the following is NOT needed for yeast growth?
a)
Food
b)
Warmth
c)
Light
d)
Moisture
25.
Yeast will activate in _______ water
a)
Boiling
b)
Warm
c)
Cold
d)
Yeast dies in water
26.
What do you call the process in which dairy products are heat treated to destroy harmful bacteria
a)
Pasteurization
b)
Lactose Enrichment
c)
Homogenization
d)
Fortification
27.
What do you call the mechanical process that breaks milkfat globules into tiny particles
a)
Pasteurization
b)
Homogenization
c)
Lactose Enrichment
d)
Fortification
28.
What is fortification?
a)
The process milk goes through to remove fat
b)
The process milk goes through to remove bacteria
c)
When nutrients are added
d)
When lactose is added to milk
29.
2% milk has _______ fat than skim and 1% milk
a)
Less
b)
Equal
c)
More
30.
Ripened cheeses are best served:
a)
Chilled
b)
Room temperature
31.
What is the standard size of an egg you would purchase?
a)
Small
b)
Large
c)
Extra Large
d)
Jumbo
32.
_____________ is often associated with improper handling of eggs
a)
E Coli
b)
Listeria
c)
Salmonella
d)
Death
33.
Grinding beef is a way of tenderization
a)
True
b)
False
34.
The most common choice of meat sold in the grocery store is prime
a)
True
b)
False
35.
The muscles of animals that are exercised more are:
a)
More tender
b)
Less tender
36.
What determines how you should cook a piece of meat?
a)
Price
b)
Smell
c)
Age
d)
Tenderness
37.
Tofu is made from soybeans
a)
True
b)
False
38.
Soybeans have ______ protein levels than any other bean
a)
Higher
b)
Lower
c)
They are equal
39.
All of the following should be considered when preparing poultry EXCEPT:
a)
Age
b)
Weight
c)
Color
d)
All need to be considered
40.
What should be considered before preparing poultry?
a)
Type of Bird
b)
Color of Bird
c)
Age & Tenderness
d)
Age & Type of Bird
41.
Poultry will last _______ days after purchase until preparation
a)
2-3
b)
4-5
c)
8
d)
one week
42.
Which of the following vegetables contain beta carotene?
a)
Broccoli
b)
Red bell pepper
c)
Carrot
d)
Cauliflower
43.
The ___________ the vegetable/fruit, the __________ nutrients
a)
lighter; more
b)
darker; more
44.
To retain fruit and vegetable nutrients during cooking you should use as ________ water as possible
a)
Much
b)
Least
45.
Fats are _______ at room temperature and oils are _________ at room temperature
a)
Liquid; Solid
b)
Solid; Liquid
c)
Solid; Solid
d)
Liquid; Liquid
46.
Which of the following would contain Higher Density Lipoproteins?
a)
Avocado
b)
Salmon
c)
Nuts
d)
All of the above
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