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WorksheetsNutrition and Wellness Midterm
Total questions: 38
Worksheet time: 19mins
What are the basic guidelines for kitchen safety?
Focus on what you are doing
Dress for safety
Clean up messes as you go
All of the following are okay
Which of the following do you do last during lab?
Put on Apron
Wash hands
Get ingredients
Prepare dishwater
How are pan handles supposed to be positioned on the stove?
Inward
Outward
Which is safer, a sharp knife or a dull knife and why?
Dull knife, because it is not sharp
Dull knife, because it will slip
Sharp knife, because it will slice through the food
How should you disconnect an electrical appliance from the outlet?
Pull from the cord
Pull from the plug
What is cross contamination?
Using the same knife to cut strawberries and watermelon
Using the same knife to cut cucumbers and garlic
Using the same cutting board to cut raw chicken and a head of lettuce
Using the same cutting board to cut raw onions and peppers
What are the four steps to food safety?
Cook, Wash, Chill, Separate
Cook, Clean, Bake, Separate
Cook, Sanitize, Bake, Separate
Cook, Clean, Chill, Separate
What temperature is known as the “Danger Zone”?
0-40 F
40-140 F
140-165 F
0-32 F
What is the correct order or washing dishes?
Plates, serving dishes, glasses, flatware, and pots
Glasses, pots, plates, flatware, and serving dishes
Serving dishes, glasses, flatware, pots, serving dishes
Glasses, flatware, plates, serving dishes, and pots
Jenny wanted to make cookies and found out it will make 24 cookies. What is that number referring to?
Size
Amount
Yield
Number
Tonya wants to measure vanilla and salt. What equipment would she use?
Dry measuring cup
Measuring spoons
Liquid measuring cup
Tablespoons
Larry wants to read a recipe. What does he NOT see in it?
Temperature
Yield
Directions
How to dress
How many teaspoons equal 1 Tablespoon?
3 teaspoons
5 teaspoons
1 teaspoon
4 teaspoons
How many cups equal 1 gallon?
3 cups
4 cups
16 cups
8 cups
What is the role of the straight edge spatula?
Level off dry ingredients like flour and sugar
Scrape the edges of bowls
A utensil to eat with
To turn burgers with
Which of the following is the role of a colander?
To stir and mix ingredients
To incorporate air in a mixture
To drain large amounts of liquids from food
To mash food with
Which of the following describe a wooden spoon?
To mix and stir ingredients with
To level off ingredients with
To mix by incorporating air with
To scrape off the sides of the bowls with
Lemy wants to make lasagna. What kind of equipment will work the best?
Skillet
Cookie Sheet
Sauce pan
Casserole dish
Jessica wants to practice her knife skills. She will dice, chop, julienne, and mince. Which knife will work the best?
Paring knife
Boning knife
Chef's knife
Bread knife
Which of the following is to cook in Liquid, usually water, in which large bubbles rise constantly and break the surface
Saute
Boil
Poach
Broil
Which of the following is to cut into very small pieces
Knead
Mince
Chop
Dice
To cut long, thin strips
Fry
Dice
Julienne
Mince
To cook uncovered in small amount of fat in a skillet
Steam
Fry
Saute
Poach
To cook under direct heat or over coals
Boil
Broil
Bake
Steam
To work dough by folding, pressing, and turning it until it is smooth and elastic
Saute
Poach
Broil
Knead
To cook in hot fat
Bake
Fry
Steam
Knead
To set the oven to cooking temperature in advance before putting the food in
Bake
Broil
Preheat
Julienne
To place food like an egg in hot, simmering water
Boil
Poach
Bake
Broil
To cut into small cubes
Mince
Chop
Dice
Cube
Which of the following is known as malnutrition?
Balanced diet
Faulty or inadequate nutrition
Following a MyPlate diet
Watching portions
What is the serving size?
1 cup
1/2 cup
2/3 cup
8
What is the servings per container?
8 servings
55 g
2/3 cup
230
How many calories are there in a single serving?
2/3 cup
230
200
10%
How many calories are there in total?
230
1,840
2,000
8
What is the Percent Daily Value of Fiber?
13%
10%
5%
14%
Which of the following nutrients are the body's main source of energy?
Protein
Fats
Carbohydrates
Water
Which of the following nutrients repairs and rebuilds muscle and body tissue?
Protein
Fats
Minerals
Carbohydrates
Which of the following nutrients is 55-75 % of the body?
Minerals
Vitamins
Water
Carbohydrates
