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8th Grade Pre-Quiz

Total questions: 29

Worksheet time: 44mins

Name
Class
Date
1.
When measuring brown sugar, it is important to…
a)
Spoon it in the cup lightly, to be sure you do not over pack it
b)
Pack it in as tight as you can
c)
Sift the sugar so that it measures accurately
d)
Taste it to ensure quality
2.

An easy solution to stains in your clothes is to...

a)

Wash the item 2 times before drying it

b)

Use bleach in the washing machine

c)

Treat the spot directly with detergent or pretreatment as soon as possible

d)

Pour bleach on the spot

3.
Which of these is NOT a nutrient?
a)
Vitamins
b)
Fat
c)
Water
d)
Vegetables
4.
Which is an example of cross-contamination? 
a)
Cutting raw meat and salad vegetables on the same cutting board
b)
Forgetting to wash your hands before starting to cook
c)
 When two different types of bacteria contaminate the same food item
d)
Chewing your food and then spitting it out on the table
5.
Which is not listed in the Dietary Guidelines for Americans?
a)
Eat less sugar
b)
Eat more salt
c)
Eat less fat
d)
Eat more vegetables
6.
1 c. = ____T.
a)
10
b)
16
c)
18
d)
12
7.

The abbreviation for teaspoon is: (more than one answer)

a)

t.

b)

T.

c)

ts.

d)

tp.

e)

tsp.

8.
When the recipe says bake for 15-20 minutes. What should you set your timer on?
a)
15 min.
b)
17 min. 
c)
20 min. 
d)
12 min.
9.
Why is it important to learn how to sew by hand? Ex. sewing on a button
a)
To make your own clothes
b)
To fix your clothes
c)
To make extra money 
d)
It is really fun
10.

What is the best piece of equipment to use when measuring 1/2 c. canola oil for a cake recipe?

a)

liquid measuring cup

b)

dry measuring cup

c)

measuring spoons

d)

measuring scale

11.
Which part of the food label do you look at to make sure a food does not contain dairy?
a)
Nutrition Facts Panel
b)
Ingredients List
c)
Name of the Product
d)
Size of the package
12.
8 T = 
a)
1 c.
b)
1/2 c.
c)
1/4 c.
d)
1/8 c. 
13.

Which is the correct temperature to make sure that the chance of getting a foodborne illness will be prevented in a food item?

a)

275 degrees F

b)

165 degrees F

c)

100 degrees F

d)

300 degrees F

14.
Which of these is one of the 6 nutrients?
a)
fish oil
b)
broccoli
c)
whole wheat
d)
water
15.
Sewing items like seam rippers, needles, scissors, and straight pins can cause injury and should be handled carefully
a)
true
b)
false
16.
What is the egg white called?
a)
Shell
b)
albumen
c)
chalaze
d)
shell membrane
17.
When cooking eggs, what's the best method?
a)
high and fast
b)
high and slow
c)
low and fast
d)
low and slow
18.

What does FCS/FACS stand for?

a)

Future and Current Success

b)

Family and Consumer Sciences

c)

Family and Career Success

d)

Future and Consumer Sciences

19.
There are  ___ teaspoons in 1 Tablespoon.
a)
4
b)
3
c)
6
d)
16
20.

A recipe calls for 1 cup of flour, what measuring tool do you use?

a)

Dry measuring cup

b)

Liquid measuring cup

c)

measuring spoons

d)

random cup

21.
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
d)
glass cup
22.
Bar cookies are described as
a)
stiff dough pushed through a cookie press
b)
baked in a square or rectangle pan like a cake and cut into bars
c)
stiff dough that is molded by hand
23.
Cookies baked in the same batch should be the same shape and size.
a)
True
b)
False
24.

Which of the following is TRUE about fridge storage?

a)

Pack it full

b)

Raw Meat on the Top Shelf

c)

Fruits on the bottom shelf

d)

Keep at 33-40 degrees

25.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
26.

Which food borne illness could potentially be found in cookie dough (especially raw/uncooked) from the eggs?

a)

Clostridium Perfringens

b)

Clostridium Botulinum

c)

E. Coli

d)

Salmonella

27.

What is the temperature danger zone from...

a)

40-140 degrees

b)

32-100 degrees

c)

120-200 degrees

d)

65-130 degrees

28.
Dairy Foods are rich in ...
a)
calcium
b)
protein
c)
vitamins
d)
all of the above
29.

I have learned new things in FCS/FACS!

a)

true

b)

false

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