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Unit 2-Foods

Total questions: 75

Worksheet time: 36mins

Name
Class
Date
1.
a)
leek
b)
onion
c)
beet
d)
cucumber
2.
a)
leek
b)
beet
c)
 cucumber
d)
beet
3.
a)
potato
b)
tomato
c)
garlic
d)
bean
4.
a)
potato
b)
cauliflower
c)
celery
d)
corn
5.

____________ is a part of the plant which holds up the plant structure.

a)

Bulb

b)

Tubers

c)

Stem

d)

Roots

6.

Which of the following vegetables belong to the flowers of a plant?

a)

Broccoli and cauliflower

b)

Tomato and cauliflower

c)

Broccoli and tomato

d)

Pumpkin and Broccoli

7.
Type of fruit that has a core with seeds and grows on trees.
a)
Pome
b)
drupe
c)
citrus
d)
tropical
8.
The part of the plant which grows in the ground.
a)
leaf
b)
stem
c)
root
d)
seed
9.
Fruit with leather skin, juicy and high in vitamin C.
a)
tropical
b)
citrus
c)
vine
d)
melon
10.
Vegetables such as green beans and corn.
a)
flower
b)
stem
c)
seeds
d)
stalk
11.
Small, Juicy fruits that contain tiny seeds.
a)
seed
b)
melon
c)
berries
d)
drupe
12.
Vegetables that includes spinach, and lettuce.
a)
stem
b)
flower
c)
leaf
d)
pome
13.
Fruit grown in warm climates.
a)
citrus
b)
mediterranean
c)
tropical
d)
pome
14.
Type of fruit that has a pit.
a)
drupe
b)
pome
c)
stem
d)
seed
15.

What types of fruit have reached their full potential size and weight?

a)

Mature fruit

b)

Ripened Fruit

c)

Immature Fruit

d)

Developed Fruit

16.

When selecting vegetables you should choose those that are mostly:

a)

Fresh

b)

Firm

c)

With good color

d)

All of the above

17.

Which of the following vegetables does NOT need to be stored in the refrigerator:

a)

Carrots

b)

Spinach

c)

Celery

d)

Potatoes

18.

Which of the following vegetables is part of the fruits category:

a)

Potatoes

b)

Radish

c)

Tomatoes

d)

Celery

19.

Which of the following vegetables is part of the stems category:

a)

Tomatoes

b)

Celery

c)

Potatoes

d)

Lima Beans

20.

Which of the following vegetables is part of the tubers category:

a)

Turnips

b)

Corn

c)

Potatoes

d)

Squash

21.

Which of the following fruits is part of the citrus family:

a)

Pineapple

b)

Watermelon

c)

Strawberry

d)

Orange

22.

Which of the following fruits is part of the tropical (exotic) category:

a)

Pineapple

b)

Apple

c)

Watermelon

d)

Blackberries

23.

What fruit is in the drupe (stone) category:

a)

Watermelon

b)

Peach

c)

Pear

d)

Blackberry

24.

Which of the following fruits are berries:

a)

Grape

b)

Raspberry

c)

Blueberry

d)

All of the above

25.

Canned vegetables should be stored in:

a)

Tap Water

b)

Salt water

c)

Vegetable Water

d)

Sugar Water

26.

Fruits and vegetables should be washed:

a)

After returning from the store

b)

Withing four hours of returning from the store

c)

Just before eating or cooking them

d)

They are clean enough

27.

The fruits known as pomes include:

a)

Cherries and grapes

b)

Peaches and Plums

c)

Apples and Pears

d)

Pears and Pineapples

28.

Fruits and vegetables are high in:

a)

Nutrients

b)

Fiber

c)

Water

d)

All of the above

29.

Ways to purchase fruits

a)

canned

b)

frozen

c)

fresh

d)

dried

30.

The antioxidants in veggies and fruits

a)

diminish the risk of some cancers and heart disease

b)

stabilize the risk of some cancers and heart disease

c)

increase the risk of some cancers and heart disease

d)

Lower the risk of some cancers and heart disease

31.
Fruits grown in a warm climate such as bananas and mangoes are from which category?
a)
melon
b)
tropical
c)
pome
d)
berry
32.

Which of the following is NOT a category of fruit?

a)

drupe

b)

citrus

c)

stem

d)

pome

33.
Fruits with a thick rind, that are juicy, and usually have many seeds are from what category?
a)
melon
b)
citrus
c)
pome
d)
tropical
34.
A fruit with thick, firm flesh, edible skin, and a central core with seeds is which category?
a)
drupe
b)
berry
c)
melon
d)
pome
35.
A peach is an example of which type of fruit?
a)
Pome
b)
Berry
c)
Drupe
d)
Citrus
36.
True or False:
Most fruits are highly perishable, and will last fresh only about a week.
a)
True
b)
False
37.
To SLOW the ripening process, you should store the food in?
a)
brown paper bag
b)
refridgerator
c)
room temperature
d)
covered at room temperature
38.
Fruits that are picked before they are fully grown are called
a)
Mature
b)
Underripe
c)
Immature
d)
Ripe
39.
The general name for fruits and vegetables is:
(think grocery store)
a)
veggies
b)
produce
c)
greens
d)
food
40.
This cooking method is done in the oven and involves conduction and convection.
a)
steaming
b)
roasting
c)
frying
d)
grilling
41.
This cooking method uses a small amount of liquid which has little to no contact with the vegetables.
a)
steaming
b)
roasting
c)
frying
d)
grilling
42.
The cooking method that results in the greatest loss of nutrients.
a)
poaching
b)
pressure-cooking
c)
braising
d)
boiling
43.
This method is gentler than boiling but still results in loss of water-soluble vitamins.
a)
boiling
b)
braising
c)
simmering
d)
steaming
44.
A gentle cooking method in which large pieces of food are cooking in a small amount of liquid just below simmering.
a)
boiling
b)
simmering
c)
poaching
d)
steaming
45.
To cover small pieces of food completely with a liquid and simmer slowly in a covered pan.
a)
simmering
b)
poaching
c)
braising
d)
stewing
46.
A cooking method that uses a small amount of fat in a skillet and used for larger pieces of food.
a)
frying
b)
sauteing
c)
deep-fat frying
d)
pan-broiling
47.
A cooking method that uses a small amount of fat in a skillet and often used to precook vegetables for use in another recipe. 
a)
frying
b)
sauteing
c)
pan-broiling
d)
boiling
48.
Cooking foods uncovered, surrounded by heat, in an oven
a)
roasting/baking
b)
broiling
c)
braising
d)
frying
49.
What does Mise en Place mean?
a)
Time to cook
b)
My work space
c)
Everything put in place
d)
Keep it clean
50.
Only if advance preparation is done thoroughly and systematically can service go smoothly.
a)
True
b)
False
51.
Even with short, simple recipes, you must first assemble your tools, assemble the ingredients, wash, trim, cut, prepare and measure raw materials and....
a)
Prepare serving dishes
b)
Prepare your equipment
c)
Nothing
52.
The paring knife:
a)
Is used for fabricating meat
b)
Is used for small, intricate work
c)
Is used for zesting
d)
None of the above
53.
In planning, there are how many steps in Mise en Place?
a)
2
b)
3
c)
4
d)
5
54.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
55.
What vegetable cut is defined as very small, irregular pieces?
a)
Diced
b)
Minced
c)
Paysanne
d)
Sliced
56.
Carrots are?
a)
Diced
b)
Brunoised
c)
Julienned 
d)
Plateaued 
57.

What type of cut is shown?

a)

Julienne

b)

Brunoise

c)

Batonnet

d)

Rondelle

58.
Cut into irregular pieces.
a)
Mince
b)
Chop
c)
Dice
d)
Cube
59.
You are more likely to cut yourself with a sharp knife than a dull knife. 
a)
True
b)
False
60.
Which vegetable cut is cut on the bias? 
a)
Diagonal
b)
Julienne
c)
Mince
d)
Tournée
61.

______ is produced by melting butter and allowing the components to separate by density.

a)

clarified butter

b)

margarine

c)

unsaturated fat

d)

polyunsatruated fat

62.

Toasting nuts and spices enhances their flavor and color.

a)

True

b)

False

63.

A plastic container is best for an ice bath.

a)

True

b)

False

64.

A liquid used to flavor foods.

a)

Dredge

b)

Sachet

c)

Marinade

d)

Bouquet

65.

All of the following may be used to provide flavor to foods except ______.

a)

Marinade

b)

Sachet

c)

Banquet

d)

Batonnet

66.

Which region is most associated with crab?

a)

Mid Atlantic

b)

Southwest

c)

Southern

d)

Pacific

67.

Asian-fusion is associated with which region?

a)

Midwest

b)

Southern

c)

Pacific

d)

New England

68.

Poke has become a trendy food that originates from ______.

a)

New York

b)

Hawaii

c)

Florida

d)

California

69.

When you cook fruits and vegetables, typically they become more firm.

a)

True

b)

False

70.

Cooking vegetables can decrease their nutritional value.

a)

True

b)

False

71.

Canned fruits and vegetables are just as nutritional as fresh fruits and vegetables.

a)

True

b)

False

72.

Fruit has a high amount of natural sugar.

a)

True

b)

False

73.

Fruit has a high amount of natural sugar.

a)

True

b)

False

74.

Most fruits and vegetables include all of the following nutrients EXCEPT:

a)

Carbohydrates

b)

Water

c)

Vitamins

d)

Protein

75.

All of the following are benefits of mise en place EXCEPT:

a)

More organized

b)

Time-saving

c)

More efficient

d)

More nutritious

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