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Meal Planning-Objective 6

Total questions: 33

Worksheet time: 17mins

Name
Class
Date
1.

Cliff wants to grill hamburgers outside with friends. A meal planning factor that Cliff should consider is:

a)

a one-dish meal.

b)

a variety of preparation techniques

c)

the weather

d)

using takeout

2.

Anne is trying to decide how much food to eat at each meal. She knows she needs about 2,400 calories each day based on her age, body type, and health. About how much of Anne’s caloric needs should come from breakfast?

a)

200 calories

b)

400 calories

c)

600 calories

d)

800 calories

3.

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

a)

anticipates the preparation method to be used to prepare food

b)

assures they get all of their nutritional needs met

c)

saves time in planning and shopping

d)

uses creativity and variety in meal planning

4.

As a single dad, Mike tries hard to buy and prepare lots of fresh fruit and vegetables. In his weekly planning, he also tries to make sure there is a protein food served for at least two meals and avoids buying sugary cereals. His weekly planning strategy includes:

a)

anticipating what preparation method his family will use to prepare food

b)

assuring his family gets all of their nutritional needs met

c)

saving time in planning and shopping

d)

using creativity and variety in meal planning.

5.

A menu included grilled chicken, mashed potatoes, corn on the cob, a corn muffin, iced tea or coffee, and vanilla ice cream for dessert. What is this meal lacking to make it more appealing?

a)

color

b)

shapes and sizes

c)

temperature

d)

texture

6.

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

a)

cooking ahead and freezing a meal

b)

use of leftovers in meal

c)

using a microwave recipe

d)

using a slow-cooker recipe

7.

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

a)

color

b)

flavor

c)

shapes and sizes

d)

temperatures

8.

Joan loves taking classes at her local community college in learning to prepare foods from different cultures. She most likely uses which meal preparation strategy?

a)

scratch cooking and finished/convenience cooking

b)

finished/convenience cooking and eating out

c)

scratch cooking and semi-homemade cooking

d)

semi-homemade/speed-scratch cooking and eating out

9.

Hannah is inviting her elderly Aunt Clara to her luncheon. Which meal-planning principle will Hannah most likely consider?

a)

age and health concerns

b)

budgeted amount for food

c)

equipment available

d)

equipment available

10.

Kelly and Jamie are bringing six children to a cookout with the Simon family. Which is the best example of a primary meal planning principle the Simons need to use?

a)

age and health concerns

b)

equipment available

c)

number of people around the table

d)

time and energy available

11.

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

a)

meal manager’s list.

b)

meal’s guidelines.

c)

menu

d)

nutrition guide

12.

What is a disadvantage of using convenience foods in recipes?

a)

adds energy

b)

adds nutritional value

c)

adds preservatives

d)

adds time

13.

Jason bought round steak for dinner because it was on sale. He will arrive home late at the end of a long workday. Since round steak is a less tender cut of beef, which time-saving technique should he use?

a)

cooking the round steak on the grill

b)

cooking instant rice to accompany the round steak

c)

using a microwave recipe

d)

using a slow-cooker recipe

14.

After work, Sylvia has a long meeting. She is most likely to choose which meal preparation strategy for a quick, nutritious, and economical dinner?

a)

eating a late lunch and snacking

b)

scratch cooking

c)

semi-homemade/speed-scratch cooking

d)

finished/convenience cooking

15.

Failing to list fixed expenses on a spending plan may cause a family to:

a)

have more money to put in savings

b)

have insufficient money for its fixed expenses

c)

have too little food

d)

have a discrepancy between its checkbook and its account balance.

16.

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

a)

carbohydrates

b)

cholesterol

c)

cholesterol

d)

sodium

17.

In which category is entertainment found in a budget?

a)

fixed expenses

b)

flexible expenses

c)

income

d)

spending money

18.

Kim took advantage of a sale on whole chickens, purchasing five. What should she do with the chickens if she fails to cook them within three days?

a)

freeze them individually

b)

give them to her neighbors

c)

let them stay on the counter

d)

refrigerate them

19.

Josh and Stephen like pizza, but their brother Will dislikes it. Their mom bought microwavable pizza and ground beef to make spaghetti. The factor that most likely affected their mom’s food shopping choices is:

a)

family food preferences

b)

the family income

c)

family values

d)

the meal manager’s shopping skills.

20.

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

a)

Buy beauty products and cleaning products at the grocery store.

b)

Buy national brands only

c)

Never shop when hungry

d)

Use whole milk instead of other types of milk.

21.

The Jolly Mart sells hair care products in addition to fresh foods, canned foods, and frozen foods. This type of store is most likely a:

a)

convenience store

b)

farmer’s market.

c)

farmer’s market.

d)

supermarket

22.

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

a)

lower prices

b)

only one owner

c)

only online shopping

d)

open more hours

23.

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

a)

fixed expenses

b)

flexible expenses

c)

income

d)

spending money

24.

Fresh sourdough bread is found in

which department of a supermarket?

a)

bakery

b)

frozen foods

c)

produce

d)

canned foods

25.

Sara is planning a special lunch for her Aunt Liz. The first task she should complete is to:

a)

consider the family’s meal pattern

preferences.

b)

plan for leftovers.

c)

plan the menu.

d)

set the table.

26.

After Kim plans

the menu, what should she do next?

a)

prepare/cook the food

b)

consider meal pattern preferences of those she is serving

c)

evaluate the meal

d)

serve the meal

27.

Sara completed

her market order. What should she do next?

a)

gather ingredients and equipment

b)

complete the work plan

c)

consider foods to produce leftovers

d)

set the table

28.

To help Sarah avoid spending the whole

morning cleaning after breakfast, she should:

a)

clean as she cooks.

b)

load the dishwasher after the

guests leave.

c)

wash all dishes by hand.

d)

wash all dishes the next day.

29.

The timetable

and work plan should be planned before:

a)

preparing/cooking the food.

b)

considering meal patterns and

preferences.

c)

reviewing recipes.

d)

planning the menu.

30.

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

a)

store leftovers safely

b)

set the table

c)

clean up as you go

d)

review recipes

31.

To save time,

gather all ingredients immediately before:

a)

beginning preparation.

b)

cleaning the kitchen.

c)

completing the work plan and

timetable.

d)

planning the menu.

32.

The cook has

completed the preparation and cooking of the food. What should be the next

step?

a)

plan the menu

b)

complete the work plan

c)

set table

d)

evaluate the meal

33.

Martha is

cleaning up the final dishes from the meal she just prepared. What should she

do next?

a)

add up the cost of the meal

b)

evaluate the steps of the meal from menu planning to cleanup

c)

make sure all ingredients are on

hand for the next meal

d)

complete the work plan and

timetable