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Worksheets

EOC Review

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

What is not represented on this picture?

a)

Milk

b)

Grains

c)

Fruits & Vegeables

d)

Fats or Discretionary Calories

2.

Which is not a MACROnutrient?

a)

Fat

b)

Vitamin A

c)

Carbohydrates

d)

Protein

3.

Which are MICROnutrients?

a)

Carbs, Fats, Protein

b)

Vitamins, Minerals

c)

Fiber, Water

d)

None of the above

4.

Which food is considered ready to eat?

a)

lemonade mix

b)

refrigerator biscuits

c)

canned pears

d)

instant mashed potatoes

5.

The number of portions a recipe will make is called a

a)

serving size

b)

recipe name

c)

yield

d)

none of the above

6.

Which cooking method uses the most fat?

a)

baking

b)

broiling

c)

deep frying

d)

boiling

7.

Which of the following is a common source of Salmonella and Campylobacter?

a)

milk

b)

apples

c)

chicken

d)

honey

8.

When planning meals which should you NOT consider?

a)

your best friends favorite food

b)

allergies

c)

time

d)

nutritional value of the menu

9.

Which food is most likely to cause food borne illness?

a)

a raw carrot

b)

a bowl of pudding

c)

an open can of soda

d)

a loaf of bread

10.

How many minutes of physical activity should you participate in each day?

a)

60 minutes

b)

30 minutes

c)

90 minutes

d)

30-60 minutes

11.

Which government funded program is pictured?

a)

My Food Pyramid

b)

Food Guide

c)

MyPlate

d)

My Diet

12.

Fish is a good source of

a)

Fiber

b)

Vitamin D

c)

Vitamin A

d)

Omega 3

13.

Reheated leftover foods should be heated to what temperature?

a)

140 degrees F

b)

142 degrees F

c)

165 degrees F

d)

180 degrees F

14.

The only allowable jewelry on food service workers is

a)

earrings

b)

simple plain gold/metal band

c)

a watch

d)

a medical alert brecelet

15.

Where should raw meat be stored?

a)

on the counter

b)

bottom shelf of refrigerator

c)

outside

d)

top shelf of refrigerator

16.

Which should not be used on a grease fire?

a)

baking soda

b)

lid

c)

fire extinguisher

d)

water

17.

The temperature danger zone is

a)

32 to 100 degrees F

b)

38 to 150 degrees F

c)

40-140 degrees F

d)

42-140 degrees F

18.

How do you operate a fire extinguisher?

a)

pull, aim, squeeze, sweep

b)

pull and shoot

c)

pull, aim, shoot

d)

pull and squeeze

19.

Why should you not eat cookie dough?

a)

no reason. Cookie dough is amazing

b)

raw eggs have salmonella

c)

too much fat

d)

tastes better cooked

20.

Which term is the gentlest way to combine ingredients?

a)

whip

b)

beat

c)

cream

d)

fold

21.

What should you not use on teflon coated pans?

a)

plastic utensils

b)

metal utensils

c)

wood utensils

d)

all can be used

22.

What does your BMI have to be to be obese?

a)

>30

b)

25-29

c)

18-24

d)

<18

23.

The term for moving bacteria from one food to another is

a)

cross contamination

b)

flavor transfer

c)

juice mixing

d)

good cooking

24.

A dull knife is a safe knife.

a)

True

b)

False

25.

Which is NOT something that causes food borne illness?

a)

Salmonella

b)

Staphylococcus aureus

c)

Ebola

d)

E.coli

26.

Which is a safe way to thaw frozen meat?

a)

crock pot

b)

counter over night

c)

refrigerator 2-3 days

d)

none of the above

27.

Which fat should you consume the least of?

a)

Monounsaturated

b)

Polyunsaturated

c)

Saturated

d)

Trans Fat

28.

What is the obesity rate in our country?

a)

20%

b)

31%

c)

57%

d)

15%

29.

Scurvy is a lack of what MICROnutrients?

a)

Vitamin A

b)

Iron

c)

Vitamin C

d)

Calcium

30.

If you wanted to work as a manager in a restaurant which would be a good entry level position?

a)

car wash attendant

b)

dishwasher

c)

retail clerk

d)

secretary

31.

Which has the most fiber?

a)

apple sauce

b)

apple juice

c)

apple

d)

they are equal

32.

What is a healthy choice when sautéing?

a)

Margarine

b)

Butter

c)

Lard

d)

Olive oil

33.

What cannot be put in the microwave?

a)

styrofoam

b)

foil

c)

metal

d)

None of these should be put in the microwave

34.

What is this?

a)

Baking Sheet

b)

Baking Pan

c)

Cookie Sheet

d)

Muffin Tin

35.

Which are parts of a whole grain?

a)

Germ, Wheat, Yeast

b)

Germ, Endosperm, Bran

c)

Shell, Flakes, Seed

d)

Seed, Shell

36.

Which is the smallest cut of food?

a)

Mince

b)

Dice

c)

Slice

d)

Julienne

37.

What is this?

a)

Spatula

b)

Turner

c)

Scraper

d)

Flipper Thingy

38.

What is this?

a)

Rubber Spatula

b)

Rubber Scraper

c)

Knife

d)

Turner

39.

What is this?

a)

Stock Pot

b)

Pot

c)

Skillet

d)

Pan

40.

How many teaspoons in a tablespoon?

a)

5

b)

3

c)

4

d)

10

41.

How many cups in a quart?

a)

2

b)

4

c)

6

d)

8

42.

What is the abbreviation for pound?

a)

lb.

b)

pd

c)

nd

d)

po

43.

What is the abbreviation for teaspoon?

a)

Tpsp.

b)

Tp

c)

Teas

d)

tsp.

44.

What should you measure in this?

a)

Solids

b)

Dry Ingredients

c)

Liquids

d)

All of the above

45.

What should you measure in this?

a)

Sugar

b)

Brown Sugar

c)

Flour

d)

All of them

46.

How many ounces in a pound?

a)

4

b)

8

c)

16

d)

32

47.

How many ounces are in 1 cup?

a)

2

b)

4

c)

6

d)

8

48.

1 tablespoon is equivalent to 3 teaspoons.

a)

True

b)

False

49.

What is this?

a)

scraper

b)

turner

c)

knife

d)

metal spatula

50.

Why is it essential to find a career you enjoy?

a)

your choice will affect all parts of your life

b)

travel

c)

money

d)

edcation