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Worksheets9th Grade Foods Carbohydrates
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
How many grams of fiber should the average American consume each day?
a)
10-20 grams
b)
20-30 grams
c)
4-9 grams
d)
45-70 grams
2.
Which type of carbohydrate is a better energy choice?
a)
Simple
b)
Complex
3.
Sugar are what type of carbohydrate?
a)
Simple
b)
Complex
4.
Starch are what type of carbohydrates?
a)
Simple
b)
Complex
5.
The 3 types of types of carbohydrates are:
a)
sugars, starches, and fibers
b)
complex, fiber, and starches
c)
simple, fibers, and sugars
d)
none of the above are correct
6.
Carbohydrates come primarily from:
a)
animal sources.
b)
plants sources.
c)
plant and animal souces
d)
none of the above.
7.
What type of leavening agents does QUICK BREAD uses?
a)
a. Baking Soda
b)
b. Baking Powder
c)
c. Yeast
d)
Both a and b
8.
How many calories per gram do carbohydrates provide?
a)
9
b)
0
c)
4
d)
20-35
9.
Common leavening agents include of all of the following EXCEPT:
a)
Air and eggs
b)
Baking Soda and Baking Powder
c)
Yeast
d)
Salt
10.
What ingredients do yeast feed on?
a)
Sugar
b)
Salt
c)
Flour
d)
Water
11.
What ingredient controls yeast?
a)
Surgar
b)
Salt
c)
Flour
d)
Water
12.
When making biscuits and muffins, over-mixing causes:
a)
bread to tough and/or have tunnels.
b)
a nice fluffy top.
c)
smooth flaky layers
d)
none of these
13.
The whole grain form of rice is:
a)
Wild Rice
b)
Instant Rice
c)
Conventional Rice
d)
Brown Rice
14.
When cooking rice, you should:
a)
cover the pot
b)
leave the pot uncovered
c)
keep the water at a boil the whole time
d)
it doesn't matter
15.
What is the RICE YIELD ratio in cups?
a)
1:1
b)
1:2
c)
1:3
d)
1:4
16.
When cooking pasta, you should:
a)
cover the pot
b)
leave the pot uncovered with water boiling until al dente
c)
turn thre water down to a simmer
d)
none of these
17.
What is the PASTA YIELD ratio in cups?
a)
1:1
b)
1:2
c)
1:3
d)
1:4
18.
When a product claims that it is "Whole Wheat", that means:
a)
it must use the entire wheat kernel.
b)
it only need to use the brain and endosperm.
c)
it only need to use 85% of the wheat kernel.
d)
it only needs to use half of the wheat kernel
19.
What part of the kernel has the most nutrition?
a)
Bran
b)
Germ
c)
Endosperm
d)
flour
20.
Match the basic ingredient to the purpose in the quick bread:
Body/Structure
Body/Structure
a)
Eggs
b)
Flour
c)
Liquid
d)
Salt
21.
Provides leavening to make light, airy and porous
a)
Sugar
b)
Flour
c)
Leavening Agent
d)
Fat
22.
Tenderness, some flavor and richness
a)
Fat
b)
Salt
c)
Eggs
d)
Liquids
23.
Flavor and controls yeast.
a)
Fat
b)
Salt
c)
Eggs
d)
Sugar
24.
To dissolve leavening agent and provide moisturre
a)
Sugar
b)
Fat
c)
Salt
d)
Eggs
25.
Color, texture and nutrients (especially protein)
a)
Eggs
b)
Fat
c)
Sugar
d)
Salt
26.
Fiber only comes from animal sources
a)
True
b)
False
27.
On average, Americans get plenty of fiber
a)
True
b)
False
28.
Short grain rice is also known as sticky rice.
a)
True
b)
False
29.
We get most of our carbohydrates for grain sources.
a)
True
b)
False
30.
Complex starches will break down into simple sugar.
a)
True
b)
False
31.
Other common names for fiber are cellulose or roughage.
a)
True
b)
False
32.
Fruits, vegetables, whole grains, legumes and bran cereals are excellent sources of fiber.
a)
True
b)
False
33.
If you eat more carbs than your body needs, your body will store them as fat.
a)
True
b)
False
34.
Cellulose is a digestible fiber
a)
True
b)
False
35.
Another name for sucrose is milk sugar.
a)
True
b)
False
36.
Sucrose is what kind of sugar?
a)
Fruit
b)
Grains
c)
Table sugar
d)
Milk
37.
What must fiber have in order to "do its job" effectively?
a)
Protein
b)
Vitamin
c)
Water
d)
Fat
38.
What gas is produced to raise quick or yeast breads?
a)
NaCl2
b)
CO2
c)
COOH
d)
Na2o
39.
The main function of carbohydrates is:
a)
To maintain healthy bones and teeth.
b)
to provide energy.
c)
the build and maintain body tissues.
d)
to regulate ody functions.
40.
Eating to much fiber increases the risk of diverticulitis, or colon cancer.
a)
True
b)
False
41.
Fructose is come from:
a)
fruit sugar
b)
malt sugar
c)
Milk sugar
d)
Blood sugar
42.
Grains produce what kind of sugar:
a)
table
b)
fruit
c)
malt
d)
milk
43.
The food source for glucose is:
a)
milk
b)
fruit
c)
veggies, grains, fruits
d)
grains
44.
Ways in increase fiber in the diet:
a)
a. use whole wheat flour,
b)
b. eat the skins/peels
c)
c. eat candy
d)
d. a and b
45.
The 3 parts of the wheat kernel are:
a)
bran, endosperm, and germ
b)
bran, haul, and shell
c)
endosperm, germ, haul
d)
shell, endosperm and germ
46.
The perfect muffin looks like:
a)
cauliflower top, some-but few tunnels, will be tender
b)
flat top, big tunnels and a lot of them
c)
Cone top and crumbly
d)
Flaky and layers
47.
The best way to develop gluten in YEAST breads?
a)
let it rest
b)
knead it
c)
bake it
d)
add baking soda
48.
Divide in half
1 1/2 cup
a)
2/3 c
b)
3/4 c
c)
3/7 c
d)
2/5
49.
Correct Equivalent:
1 stick/cube butter
a)
1 c
b)
1/4 c
c)
1 c
d)
1/2 c
50.
Correct Equivalent:
8 fl. oz.
a)
1 c
b)
1/2 c
c)
1 pd,
d)
3/4 c
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