WorksheetsF&N 1 Fruits and Vegetables, Dairy, and Eggs
Total questions: 33
Worksheet time: 17mins
What are the health benefits of eating fresh fruits as compared to eating processed fruits?
Fresh fruits are less nutritious than frozen fruits.
Fresh fruits are lower in sugar and sodium than processed fruits.
Fresh fruits brown as compared to canned fruits that keep their color.
Fresh fruits have inconsistent pricing throughout the year, while processed-fruit pricing remains more stable.
The smallest-size cut for foods such as fruits and vegetables is a:
chop
cube
dice
mince
Which is the best way to prepare fruit to retain nutrients?
Baked on a low temperature for a long time
Battered and fried in oil
Lightly grilled
Stewed in water and butter
Which is categorized as a stem vegetable?
Potato
Cauliflower
Tomato
Asparagus
Which is an example of mincing foods?
Cutting onions into very small, irregular pieces
Making shallow slices into the surface of bread dough
Removing the outer skin of potatoes
Rubbing cabbage against a shredder
Alex plans to serve broccoli as a side dish. Which cooking method will preserve the most nutrients?
Steaming
Frying
Boiling
Roasting
How can calories be reduced when preparing fruits and vegetables?
By choosing cooking methods like baking and steaming
By frying with heavy batters
By mixing with sugar and gelatins
By serving with cream dips and sauces
Vegetables such as potatoes, onions, and garlic should be stored:
In the refrigerator.
In the freezer.
In a cool, dry, and dark place.
On the counter.
Storing unripe bananas on the counter:
causes foodborne illnesses.
causes them to quickly spoil.
helps them ripen and improves their flavor.
prevents ripening and lengthens their shelf life.
To remove peas from a saucepan, use a:
Mixing bowl.
Slotted spoon.
Stand mixer.
Wire whisk.
How are onions and celery sautéed?
By browning in a small amount of hot fat
By roasting slowly on a rack over hot coals
By cooking in a covered pan, using low heat and a small amount of liquid
By using vapor made by liquids that have reached 212°F
Which category of fruit is characterized by a thick inedible rind, juicy flesh, and many seeds in the center?
Melons
Pomes
Drupes
Citrus fruits
Which category of food is selected by color, smell, and touch?
Canned beans
Citrus and fresh vegetables
Frozen foods
Milk and cheese
Meredith is preparing stir-fried vegetables and needs an item of cutting equipment to chop and dice vegetables. Which item does she need?
Bread knife
chef’s knife
Kitchen shears
Pastry blender
David found fresh peaches on sale at the farmers’ market. He purchased more than he will use in one week. What should David do?
Freeze as is
Package and freeze
Refrigerate until he uses them all
Throw the extra away
Tomatoes, squash, and peppers would fall into which MyPlate food group?
Fruits
Vegetables
Protein
Dairy
When determining the freshness of milk, check the:
color of the milk.
sell-by date.
smell of the milk.taste of the milk.
Which is considered a dry ingredient?
lemon juice
powdered milk
reconstituted milk
whole milk
Aaron wants to make a milkshake. What should he use to liquefy the ice cream and other ingredients?
blender
colander
rolling pin
strainer
How can calories be reduced when preparing dairy foods?
by choosing reduced-fat and fat-free versions
by eating sundaes without nuts
by selecting yogurt with real fruit
by using whole milk instead of 2% milk
Which component of milk causes caramelization when heated?
casein
lactose
vitamin A
fat
Which is an example of dessert that uses dairy?
cherry gelatin
apple pie
peanut butter cookies
vanilla pudding
Buttermilk and kefir are examples of:
cultured milk products.
milk solids.
nondairy foods.
whey.
The best dairy choices for weight reduction are:
all dairy products.
low-fat dairy products.
imitation dairy foods.
processed cheeses.
An example of food in the dairy section of MyPlate is:
black-eyed peas.
corn on the cob.
roast beef.
skim milk.
The milk fat in raw milk rises to the surface during storage. Which processing method will prevent this from occurring?
pasteurization
scalding
homogenization
vitamin D fortification
Using too-high cooking temperatures will cause milk to:
become creamier.
curdle and scorch.
harden.
harden and become sweeter.
Which dairy product contains the highest percentage of fat?
heavy cream
whole milk
half-and-half
skim milk
How should a cook beat eggs for an omelet?
by using a rubber spatula to gently blend a heavy and delicate mixture
by using a sieve to mix ingredients
by using a wire whisk to thoroughly mix ingredients with a circular, up-and-down motion
by using tongs to gently tumble together ingredients
When determining the freshness of eggs for purchasing, use the:
color of the shell.
color of the yolk.
sell-by date.
size of the egg.
How does the quality of brown eggs compare with that of white eggs?
Brown eggs are more nutritious than white eggs.
Brown eggs stay fresh longer than white eggs.
The quality is the same.
White eggs are more nutritious than brown eggs.
What is an example of a food made with eggs?
congealed salad
fruit salad
lasagna
quiche
How do omelets and scrambled eggs differ?
Omelets are not stirred when cooking and folded over when served; scrambled eggs are stirred when cooking.
Omelets may have ingredients like vegetables but scrambled eggs may not.
Scrambled eggs are folded over and form a half circle when served.
Scrambled eggs may have ingredients like vegetables or cheese but omelets may not.
