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Worksheets

Unit 5 & 6

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

When used in the table setting, where should the bread and butter plate be placed?

a)

Above the forks, to the upper left

b)

Above the knife, to the upper left

c)

toward the center, above the dinner plate

2.

When setting the table for a formal meal, where should the knife be placed?

a)

above the dinner plate

b)

left of the dinner plate

c)

right of the dinner plate

3.

A cup and saucer are needed for an informal meal. Where should they be placed?

a)

above the dinner plate

b)

above the salad plate

c)

to the right of the dinner plate

4.

How would family members potentially describe the behavior of others leaving the table before everyone has finished eating?

a)

as acceptable behavior

b)

as formal behavior

c)

as rude behavior

5.

David helps his grandfather to the table. Which good table manner example is David using?

a)

serving as host

b)

serving himself first

c)

honoring the elders

6.

An exchange student notes that meals with her host family are quite different from meals at home. What guideline should be followed to avoid insulting the host family?

a)

watch the host or hostess and follow how they eat

b)

decline to eat anything that looks unfamiliar

c)

eat with the same rules as followed at home

7.

A salad is served as 1st course and the main part of the meal is served later. Two forks are at the place setting. Which one is for the salad?

a)

fork next to the plate

b)

largest fork

c)

fork farthest from the plate

8.

Having received poor service while eating out, teens became noisy and refused to leave a tip. What type of behavior did the teens display?

a)

acceptable

b)

informal

c)

inappropriate

9.

Cups and glasses used for drinking are what type of tableware?

a)

beverageware

b)

fatware

c)

holloware

10.

Judy was planting in the garden when her mother calls her to dinner. What guideline for good manners should she follow?

a)

be seated at the table, then get up after the salad course and wash hands

b)

wash her hands before going to the table

c)

Finish her work and the go to the table

11.

What should a person do to have a pleasant dining experience?

a)

lay the fork on top of the refolded napkin to indicate one is finished

b)

text throughout the meal

c)

cut food into small bites and chew with mouth closed

12.

Soup tureens and gravy boats are considered what type of tableware?

a)

beverageware

b)

flatware

c)

holloware

13.

Sandy has diabetes. The nutrient on the food label she is most likely to check is:

a)

Carbohydrates

b)

cholesterol

c)

protein

14.

Take home pay is in which category of a food budget?

a)

fixed expenses

b)

flexible expenses

c)

income

15.

Sara is planning lunch for her aunt. The first task she should complete is to:

a)

plan for leftovers

b)

plan the menu

c)

set the table

16.

A chocolate fudge cake takes several days to prepare due to all the necessary mixing, baking and cooling as well as refrigeration. During which step of meal planning should all this be considered?

a)

store leftovers safely

b)

clean up as you go

c)

review recipes

17.

Fresh sourdough bread is found in which department of a supermarket?

a)

bakery

b)

frozen foods

c)

produce

18.

Sally knows she will be out of town next week and is having guests over for dinner when she comes back. What time-saving technique is best to use?

a)

cooking ahead and freezing a meal

b)

using a microwave recipe

c)

using a slow-cooker recipe

19.

What is an important money-saving strategy to consider when shopping for food?

a)

never shop when hungry

b)

buy national brands only

c)

use whole milk instead of other types of milk

20.

Jason and Kellie are bringing their 6 kids to a cookout with the Simon family. Which is the best example of a primary meal planning principle?

a)

Equipment available

b)

age and health concerns

c)

number of people around a table

21.

The Smiths clip all coupons from paper and make a list of meals they would like to have for the week. They prepare a grocery list for all the recipes they will use. What is the advantage of this?

a)

assures they all get their nutritional needs met

b)

uses creativity and variety

c)

saves time in planning and shopping

22.

In which category is entertainment found in a budget?

a)

fixed expenses

b)

flexible expenses

c)

income

23.

As a single dad, Mike buys and prepares lots of fruits and vegetables. He also tries to make sure there is a protein food served for at least 2 meals a day. His planning strategy includes:

a)

saving time

b)

using creativity and variety

c)

assuring his family gets nutritional needs met

24.

Jason bought a round steak for dinner because it was on sale. He will arrive home late at the end of a workday. Which time-saving technique should he use?

a)

cooking it on the grill

b)

using a microwave recipe

c)

using a slow-cooker recipe

25.

To help Sara avoid spending the whole morning cleaning after breakfast, she should:

a)

load the dishwasher after guests leave

b)

wash all dishes by hand

c)

clean as she cooks

26.

What is an advantage of a convenience store over a specialty store?

a)

lower prices

b)

only one owner

c)

open more hours

27.

After you plan the menu, what is next?

a)

prepare/cook food

b)

consider meal pattern preferences of those you're serving

c)

evaluate the meal

28.

Kim took advantage of a sale on whole chickens, buying 5. What should she do with the chickens if she fails to cook them in 3 days?

a)

give them to her neighbors

b)

freeze them individually

c)

let them stay on the counter

29.

Joan loves taking cooking classes. She most likely uses which meal prep strategy?

a)

finished/convenience cooking and eating out

b)

semi-homemade/speed scratch cooking and eating out

c)

scratch cooking and semi-homemade cooking

30.

If you are wanting to grill hamburgers, what meal planning factor do you consider:

a)

a one-dish meal

b)

using takeout

c)

the weather

31.

The timetable and work plan should be planned before:

a)

preparing/cooking the food

b)

reviewing recipes

c)

planning the menu

32.

Hannah is inviting her elderly aunt to lunch. Which meal-planning principle will Hannah consider?

a)

budgeted amount for food

b)

time and energy available

c)

age and health concerns

33.

Joe prepared baked fish, pasta with alfredo sauce, cauliflower, a roll, milk, and vanilla pudding with a cookie. This meal lacked which appeal?

a)

color

b)

flavor

c)

shapes and sizes

34.

Martha is cleaning up the final dishes from the meal she just prepared. What is next?

a)

add up the cost of the meal

b)

evaluate the steps of the meal from menu planning to clean up

c)

make sure all ingredients are on hand for the next meal

35.

The Jolly Mart sells hair care products, fresh food, canned foods and frozen foods. Which type of store is this?

a)

Farmer's market

b)

Specialty Store

c)

Supermarket

36.

Susan looked at a listing of foods to be served at a dinner party. She was looking at:

a)

meal manager's list

b)

meal guidelines

c)

menu

37.

The cook has completed the prep and cooking of the food. What should be next?

a)

plan the menu

b)

complete workplan

c)

set table

38.

Annie is trying to decide how much food to eat each meal. She knows she needs 2,400 calories each day. About how much of Annie's caloric needs should come from breakfast?

a)

400 calories

b)

800 calories

c)

600 calories

39.

After completing the market order, what should you do next?

a)

gather ingredients

b)

complete workplan

c)

consider foods to produce leftovers

40.

To save time, gather all ingredients immediately before:

a)

beginning prep

b)

cleaning the kitchen

c)

planning the menu