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Food and Nutrition Final

Total questions: 80

Worksheet time: 47mins

Name
Class
Date
1.

What is a bite-sized food consisting of three parts: base, spread, and extender?

a)

cocktail

b)

canape

c)

dip

d)

hors d'oeuvres

2.

Which is an informal appetizer made with softened cheese, sour cream, or mayonnaise and usually served with crsp bite-sized foods?

a)

cocktails

b)

canape

c)

dip

d)

hors d'oeuvres

3.

What is shrimp, crab, or fruit in bite-sized pieces served with a highly flavored sauce?

a)

cocktails

b)

canape

c)

dip

d)

hors d'oeuvres

4.

What is similar to a canape but not served on bread, usually eaten with a pick or cocktail fork?

a)

cocktails

b)

dip

c)

canape

d)

hors d'oeuvres

5.

Which of the following is a protein salad?

a)

tortellini and artichoke

b)

honey, lime, and strawberry

c)

strawberry pretzel

d)

chef salad

e)

egg salad

6.

Which of the following is a pasta salad?

a)

tortellini and artichoke

b)

honey, lime, and strawberry

c)

strawberry pretzel

d)

chef salad

e)

spinach, strawberry, and walnut

7.

Which of the following is a vegetable salad?

a)

tortellini and artichoke

b)

honey, lime, and strawberry

c)

caesar salad

d)

chef salad

e)

spinach, strawberry, and walnut

8.

Which of the following is a fruit salad?

a)

tortellini and artichoke

b)

honey, lime, and strawberry

c)

caesar salad

d)

chef salad

e)

spinach, strawberry, and walnut

9.

Which of the following is a gelatin salad?

a)

tortellini and artichoke

b)

honey, lime, and strawberry

c)

caesar salad

d)

strawberry pretzel salad

e)

spinach, strawberry, and walnut

10.

Which of the following is a berry?

a)

apple

b)

grape

c)

plum

d)

lime

11.

Which of the following is a citrus?

a)

apple

b)

grape

c)

plum

d)

lime

12.

Which of the following is a drupe?

a)

apple

b)

grape

c)

plum

d)

lime

13.

Which of the following is a pome?

a)

apple

b)

grape

c)

plum

d)

lime

14.

Which of the following is tropical?

a)

apple

b)

grape

c)

pineapple

d)

honeydew

15.

Which of the following is a melon?

a)

apple

b)

grape

c)

pineapple

d)

honeydew

16.

Which of the following is a bulb?

a)

tomato

b)

garlic

c)

artichoke

d)

asparagus

17.

Which of the following is a flower?

a)

tomato

b)

garlic

c)

artichoke

d)

asparagus

18.

Which of the following is in the fruit category?

a)

tomato

b)

garlic

c)

artichoke

d)

apple

19.

Which of the following is leaves?

a)

tomato

b)

garlic

c)

artichoke

d)

spinach

20.

Which of the following is a root?

a)

peas

b)

garlic

c)

carrot

d)

asparagus

21.

Which of the following is a seed?

a)

peas

b)

garlic

c)

carrot

d)

asparagus

22.

Which of the following is a stem?

a)

peas

b)

garlic

c)

carrot

d)

asparagus

23.

Which of the following is a tuber?

a)

peas

b)

garlic

c)

red potato

d)

asparagus

24.

Which equipment piece is used to measure dry ingredients?

a)

colandaer

b)

pot

c)

liquid measuring cup

d)

dry measuring cup

25.

Which equipment piece is used for stovetop cooking with one handle?

a)

colandaer

b)

pot

c)

saucepan

d)

dry measuring cup

26.

Which equipment piece is used for measuring oil and water?

a)

liquid measuring cup

b)

pot

c)

saucepan

d)

dry measuring cup

27.

Which equipment piece is to blend dry ingredients, remove lumps, and incorporate air?

a)

measuring spoons

b)

pastry blender

c)

sifter

d)

strainer

28.

Which equipment piece is to measure ingredients less than 1/4 cup?

a)

measuring spoons

b)

pastry blender

c)

sifter

d)

strainer

29.

Which equipment piece is used to drain water from food and has one handle?

a)

measuring spoons

b)

colander

c)

sifter

d)

strainer

30.

Which equipment piece is used to drain water from food and has 2 handles?

a)

measuring spoons

b)

colander

c)

sifter

d)

strainer

31.

Which equipment piece is used for stovetop cooking with large amounts of food?

a)

saucepan

b)

colander

c)

pot

d)

strainer

32.

Which equipment piece scrapes the edges of bowls to clean?

a)

pastry blender

b)

spatula

c)

pot

d)

rubber scraper

33.

Which equipment piece is used to cut, dice, mine, and cube?

a)

chef knife

b)

spatula

c)

serrated knife

d)

rubber scraper

34.

Which vegetable pigment turns grayish green when overcooked?

a)

flavones

b)

anthocyanin

c)

carotene

d)

chlorophyll

35.

Which of the following vegetables should be cooked covered in liquid, with the lid off for a longer amount of time?

a)

cabbage

b)

onions

c)

corn

d)

broccoli

36.

Which mineral promotes normal function of the thyroid gland?

a)

biotin

b)

zinc

c)

iodine

d)

fluoride

37.

Which of the following vegetables contains pigments called flavones?

a)

broccoli

b)

beets

c)

onions

d)

carrots

e)

cauliflower

38.

Which cooking term means thoroughly cover food with liquid or dry ingredients

a)

dredge

b)

garnish

c)

cut-in

d)

coat

39.

Which term means to cook in a skillet with a small amount of fat?

a)

pan broil

b)

sear

c)

pan fry

d)

saute

40.

Which term is to cook in a small amount of hot fat?

a)

sear

b)

saute

c)

pan fry

d)

pan broil

41.

What term means to rub fat on the surface of a cooking utensil?

a)

grease

b)

cream

c)

dredge

d)

fold in

42.

Which term means to put through a sieve to reduce to finer particles?

a)

simmer

b)

score

c)

steam

d)

sift

43.

Which term fits to soften fats by adding a second ingredient?

a)

deep fry

b)

cream

c)

fold

d)

marinate

44.

Which term mean to cover food by sprinkling or dipping in a dry ingredient

a)

dredge

b)

coat

c)

garnish

d)

cut-in

45.

Which term means to broil over hot coals or fry on a griddle?

a)

knead

b)

pan broil

c)

pare

d)

grill

46.

Which term means to cook uncovered in the oven with dry heat?

a)

sear

b)

bake

c)

roast

d)

poach

47.

Cross contamination is

a)

not possible if you cook food thoroughly

b)

only with raw poulty or meat

c)

harmful bacteria transferring from one food to another

d)

all of the above

48.

To prevent cross contamination, you must

a)

store foods where they fit

b)

cut raw food first before cutting cooked ones

c)

use sanitizing solutions to clean work areas

d)

clean and sanitize tools during preparation and when switches tasks

49.

The danger zone for food-borne bacteria and germs is between:

a)

0-165

b)

40-140

c)

60-120

d)

32-212

50.

Freezer temperatures should be checked periodically to be sure they are at _____ degrees Fahrenheit or lower

a)

40

b)

32

c)

24

d)

0

51.

When tasting foods that are cooking:

a)

always use a clean spoon

b)

food should not be tasted during cooking

c)

use the same spoon as long as you are not sick

d)

use the same spoon since heat destroys bacteria

52.

It is safe to stand on a wet floor when using electric appliances

a)

true

b)

false

53.

Wipe up spilled water and grease immediately

a)

true

b)

false

54.

When you burn yourself, put butter on it

a)

true

b)

false

55.

Iron helps nerve tissues function normally

a)

true

b)

false

56.

Pantothenic Acid helps to release energy from carbs, fats, and proteins

a)

true

b)

false

57.

Casseroles became popular in the '40's because they were cheap and easy to make

a)

true

b)

false

58.

Pasta and rice should NOT be cooked all the way through when they are going into a casserole

a)

true

b)

false

59.

Salads are usually served cool with a dressing

a)

true

b)

false

60.

The body of a salad add nutrients and sensory appeal

a)

true

b)

false

61.

The carbohydrates are located in the vegetables of a casserole

a)

true

b)

false

62.

Use a a dish towel when removing pans from the oven

a)

true

b)

false

63.

Wash and wipe sharp knives and peelers with the silverware

a)

true

b)

false

64.

Mild flavored vegetables should be covered in water for cooking

a)

true

b)

false

65.

To help prevent rapid bacterial growth, do not leave perishable food out longer than 2 hours at room temperature

a)

true

b)

false

66.

Red vegetables have a pigment called carotene.

a)

true

b)

false

67.

A cooked salad dressing is a permanent dressing with milk, lemon juice, and oil

a)

true

b)

false

68.

Appetizers are meant to be eaten with hands or fingers

a)

true

b)

false

69.

Toppings on casseroles are meant to protect ingredients from burning.

a)

true

b)

false

70.

Appetizer are supposed to be in small portions

a)

true

b)

false

71.

A french salad dressing is a temporary emulsion

a)

true

b)

false

72.

How many teaspoons in a tablespoon?

a)

1

b)

1 1/2

c)

2

d)

3

73.

How many Tablespoons in a cup?

a)

4

b)

8

c)

12

d)

16

74.

What is half of 1 T?

a)

1 teaspoon

b)

1 1/2 teaspoon

c)

3/4 Tablespoon

d)

1/2 Tablespoon

75.

How many tablespoons in half a stick of butter?

a)

4

b)

3

c)

2

d)

1

76.

What is half of 1/4 cup?

a)

1/8 c

b)

1/2 c

c)

4 Tablespoons

d)

2 Tablespoons

77.

What is double of 3/4 cup?

a)

1/2 cup

b)

1 cup

c)

1 1/2 cup

d)

2 cups

78.

How many quarts are in a gallon?

a)

1

b)

2

c)

3

d)

4

79.

How many pints in 2 quarts?

a)

2

b)

3

c)

4

d)

5

80.

How many cups in a gallon?

a)

4

b)

8

c)

12

d)

16

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