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MyPlate Unit 2025

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

How much fruit is needed daily for a teen male?

a)

1 cup

b)

2 cups

c)

2 1/2 cups

d)

3 cups

2.

How much fruit is needed daily for a teen female?

a)

1 cup

b)

1 1/2 cups

c)

2 cups

d)

3 cups

3.

The nutrient that helps reduce the risk of neural tube defects, and is therefore important for woman of childbearing age

a)

Vitamin E

b)

Calcium

c)

Vitamin D

d)

Folic Acid (folate)

4.

Eggs are used to create foams, such as a ___________________.

a)

Macaron

b)

Margarine

c)

Meringue

d)

Meatloaf

5.

An _____________________ helps holds liquids together. In mayonnaise, an egg is used.

a)

Binding agent

b)

Emulsifier

c)

Tranquilizer

d)

Infterfering agent

6.

An egg is used as a binding agent in ___________________.

a)

Meringue

b)

Meatloaf

c)

Mayonnaise

d)

Pudding

7.

Low temps and fresh milk are important when cooking with milk to help prevent

a)

Scorching

b)

Curdling

c)

Scum Formation

d)

Candling

8.

Heat controls the growth of bacteria. This process in known as __________________________.

a)

Homogenization

b)

Coagulation

c)

Pasteruization

d)

Scum formation

9.

Creaming is prevented through the process known as...

a)

Pasteurization

b)

Coagulation

c)

Homogenization

d)

Scum formation

10.

How many cups of milk/milk products does a teen need each day?

a)

1

b)

2

c)

3

d)

4

11.

_____________ cups of raw or cooked vegetables counts as one cup from the vegetable group.

a)

1

b)

1 1/2

c)

2

d)

2 1/2

12.

___________________ of raw leafy greens counts as one cup from the vegetable group.

a)

1 cup

b)

1 1/2 cups

c)

2 cups

d)

3 cups

13.

How many servings of vegetables does a teen male need each day?

a)

1 cup

b)

2 cups

c)

2 12 cups

d)

3 cups

14.

How many servings of vegetables does a teen female need each day?

a)

1 cup

b)

1 1/2 cups

c)

2 cups

d)

2 1/2 cups

15.

Vegetable juice must be 100% juice to be counted as part of the vegetable group.

a)

True

b)

False

16.

The nutrient that helps blood carry oxygen throughout the body

a)

Calcium

b)

Iron

c)

Vitamin D

d)

Riboflavin

17.

Low levels of this nutrient can cause anemia

a)

Iron

b)

Calcium

c)

Niacin

d)

Zinc

18.

This nutrient helps to strengthen bones and teeth

a)

Carbohydrates

b)

Protein

c)

Calcium

d)

Phosphorous

19.

This vitamin is found in egg yolk, salmon, and sunshine.

a)

Vitamin A

b)

Vitamin C

c)

Vitamin D

d)

Vitamin K

20.

_____________________ provide the body with it's main source of energy.

a)

Carbohydrates

b)

Proteins

c)

Fats

d)

Calcium

21.

Most recipes are formulated for __________ size eggs.

a)

Peewee

b)

Small

c)

Medium

d)

Large

22.

How many eggs equal a 1-oz portion from the protein group?

a)

1

b)

2

c)

3

d)

4

23.

How many eggs would equal a 3-oz portion of protein?

a)

1

b)

2

c)

3

d)

4

24.

Eggs are one of the best food sources of _______________.

a)

Carbohydrates

b)

Fats

c)

Protein

d)

Minerals

25.

Vegetables do not contain cholesterol.

a)

True

b)

False