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WorksheetsIntro to Foods Final Exam Review
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
How would you measure 1 ½ Tablespoons?
a)
Use 1 Tablespoon plus 2 teaspoons
b)
Use 4 teaspoons
c)
Use 2 teaspoons and a ½ teaspoon
d)
Use 1 Tablespoon, 1 teaspoon and ½ teaspoon
2.
How many Tablespoons are in 1 stick of butter?
a)
5
b)
4
c)
10
d)
8
3.
Which of the following would be packed firmly into a measuring cup?
a)
Flour
b)
Brown Sugar
c)
Sugar
d)
Powdered Sugar
4.
Eggs come in a variety of sizes. One common size of eggs is
a)
Large
b)
Huge
c)
Gigantic
d)
Tiny
5.
Most of the nutrients are contained in this part of the egg
a)
White
b)
Yolk
c)
Shell
d)
Chalaza
6.
Eggs are one of the best food sources of which nutrient?
a)
Carbohydrates
b)
Protein
c)
Fat
d)
Water
7.
The BEST way to extinguish a grease fire is to:
a)
Leave the area
b)
Throw baking soda on the fire
c)
Throw water on the fire
d)
Take the pot outside
8.
Heating milk to destroy harmful bacteria is called
a)
Homogenization
b)
Pasteurization
c)
Fortified
d)
Evaporated
9.
Which of the following meet the My Plate Dairy requirements?
a)
Cheese
b)
Cottage Cheese
c)
Yogurt
d)
All of the above
10.
Which product is not considered part of the dairy group on MyPlate?
a)
Chocolate Milk
b)
Butter
c)
Cheese
d)
Fruit Flavored Yogurt
11.
Fruits and vegetables are a good source of which nutrients?
a)
carbohydrates and fat
b)
protein and carbohydrates
c)
vitamins and protein
d)
vitamins and minerals
12.
Which method of cooking vegetables allows them to best retain their shapes, color, flavors and nutrients?
a)
Stir-frying
b)
Baking
c)
Boiling
d)
Frying
13.
To prevent fruit from turning brown
a)
Soak or cover with milk
b)
Soak or cover with oil
c)
Soak or cover with an acid like orange juice or lemon juice
d)
Soak or cover with water
14.
Whole grain products include which part(s) of the wheat kernel?
a)
The germ
b)
The Endosperm, the Bran and the Germ
c)
All the parts with protein in them
d)
The Endosperm
15.
Grains are a good source of:
a)
Complete Proteins
b)
Simple Carbohydrates
c)
Complex Carbohydrates
d)
Calcium
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