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WorksheetsGrains and Dairy
Total questions: 35
Worksheet time: 18mins
The BEST dairy choices for weight reduction are:
all dairy products
Low fat dairy products
imitation dairy products
processed cheeses
Aaron wants to make a milkshake. What should he used to liquefy the ice cream and other ingredients?
blender
colander
rolling pin
strainer
When determining the freshness of milk check the:
color
taste
smell
sell-by date
The milk fat in raw milk rises to the top during storage. Which process will prevent this from happening?
pasteurization
scalding
homogenization
vitamin d fortification
Buttermilk and Kefir are examples of:
cultured milk products
milk solids
non-dairy foods
whey
Using too-high temperatures to cook milk can cause it to:
become creamier
curdle and scorch
harden
harden and become sweeter
An example of a food in the dairy section of MyPlate is:
black eyed peas
corn on the cob
roast beef
skim milk
Which is considered a dry ingredient?
lemon juice
powdered milk
reconstituted milk
whole milk
Which dairy product contains the highest percentage of fat?
whole milk
half n half
skim milk
heavy cream
How can calories be reduced when preparing dairy foods?
by eating sundaes without nuts
by selecting yogurt with real fruit
by using whole milk instead of skim milk
by choosing low fat or fat free versions
Which is an example of a dessert that is made with dairy?
cherry gelatin
apple pie
peanut butter cookies
vanilla pudding
Which component of milk causes caramelization when heated?
casein
lactose
vitamin A
fat
Millet and amaranth are examples of:
refined grains
pasta
breakfast cereals
ancient grains
In order to yield 3 cups of cooked rice, how much uncooked rice should be used?
2 cups
1 cup
3 cups
6 cups
Compared to instant oatmeal, steel-cut oats:
require heavier processing
should only be cooked with milk
are less nutritious
require more cooking time
When cooking rice, bring the water to a boil, add rice, then:
leave uncovered and reduce to simmer for 20 minutes or until the water is absorbed
cover, reduce to a simmer and cook for 20 minutes or until the water is absorbed
cover and boil for 20 minutes
leave uncovered and boil for 20 minutes
When preparing rice, which would be a recommended practice?
stir the rice frequently as it cooks
allow rice to boil for 10 minutes
fluff the rice with a fork after cooking it
cook the rice in an uncovered dish
Which part of the kernel provided B vitamins and fiber?
endosperm
germ
bran
starch
Which is the best example of a high-fiber product?
banana
flour tortilla
hamburger bun
shredded whole wheat cereal
Which is an example of a whole grain product?
all purpose flour
white rice
oatmeal
pasta
Which part of the kernel provides the food supply for the new plant?
endosperm
germ
bran
fiber
Robert wants to serve a whole grain dish. Which dish should he consider?
brown rice
pasta
couscous
white bread
Jeff needs 4 cups of cooked macaroni for his pasta salad. How many cups of dry pasta should he use?
1 cup
4 cups
6 cups
2 cups
How should cooked grains be stored for food safety?
In a loosely sealed container
in the freezer
in the refrigerator
in a cool, dry place
Grits are made from:
corn
rice
barley
wheat
Which product is made from adding eggs to flour and water?
cornstarch
hominy
noodles
wheat germ
Food cooked for a buffet-style dinner and hot held should be maintained at a minimum of what temp?
120
135
145
175
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
container size and type
ingredients and amounts
temperature and time
step-by-step directions
Deborah is making cupcakes and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do?
use 2 egg whites
use 1 egg white
use 2 small brown eggs
use 2 medium eggs
Which is an essential ingredient in a recipe?
green peppers in a casserole
potatoes in beef stew
salt in a loaf of bread
toasted almonds in a salad
Which part of the recipe tells how many servings the recipe makes?
yield
nutritional analysis
ingredients and amounts
container size and type
Sarah is making a heart-healthy salad in the foods lab. What should Sarah do BEFORE she determines which equipment is needed to make the recipe?
list preparation tasks
make and carry out the work plan
select, read, and interpret the recipe
evaluate the work plan
Lab group 2 is constructing a timetable and just estimated time for each task. What should the group do next?
calculate total time
list tasks
identify end time
calculate start time
In kitchen group 1 John prepared the soup by himself, while the other group members cleaned. What did this lab group do poorly?
use of the recipe
collection of equipment and ingredients
application of sanitary procedures
division of tasks among lab members equitably
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air dry
