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Carbohydrates

Total questions: 55

Worksheet time: 30mins

Name
Class
Date
1.

How many calories per gram do carbohydrates have?

a)

4

b)

6

c)

9

d)

3

2.
The percentage of our daily calories that should come from carbohydrate should be in the range of ______to_____%
a)
5-10%
b)
45-65%
c)
20-25%
d)
90-100%
3.
Carbohydrates are the first source of _______ for the body?
a)
repair
b)
hygiene
c)
fuel
4.
If we eat too much carbohydrate it is stored in the body as ___?
a)
fat
b)
extra cells
c)
flouride
5.
Some carbohydrate foods are ________
a)
fruits
b)
grains
c)
vegetables
d)
all the above
6.
When choosing carbohydrates, try and choose ___________ carbs.
a)
complex
b)
simple
7.
complex carbohydrates contain many nutrients and also contain__________
a)
fiber
b)
protein
8.
______________ carbohydrates supply longer lasting energy.
a)
simple
b)
complex
c)
generic
9.
The simple sugar in milk is ________.
a)
lactose
b)
maltose
c)
sucrose
d)
fructose
10.
The simple sugar from fruit is called_____.
a)
sucrose
b)
lactose
c)
fructose
d)
maltose
11.
An example of a simple carbohydrate could be ________________.
a)
bread
b)
oatmeal
c)
cupcake
d)
pasta
12.
What is not a type of carbohydrate?
a)
Fat
b)
Fiber
c)
Starch
d)
Sugar
13.
Carbohydrates are to the human body as what is to a car?
a)
transmission fluid
b)
antifreeze
c)
motor oil
d)
gasoline
14.
What might happen if you didn't get enough carbohydrates?
a)
Your body wouldn't be able to build muscle mass
b)
Your body wouldn't have enough energy to function
c)
You would develop serious vitamin deficiencies
d)
Your bones and teeth would become weaker
15.
How is fiber different from most other foods you eat?
a)
It doesn't contain any sugars at all
b)
Consuming it robs your body of nutrients
c)
Your body can't digest it
d)
It contains elements of all the major food groups
16.
Which food contains the most starch?
a)
pasta
b)
broccoli
c)
table sugar
d)
steak
17.
Which of the following breads is the healthiest?
a)
white
b)
Italian
c)
whole wheat
d)
sourdough
18.
Your body breaks down most complex carbohydrates into:
a)
fructose
b)
sucrose
c)
glucose
d)
starch
19.

Which types of carbohydrates are more healthy to consume and why?

a)

Complete carbs because they give us all the energy we need

b)

Simple carbs because they are easily broken down by the body to provide energy and are usually empty calories

c)

Incomplete carbs because they don't contain as many calories as other types of carbs

d)

Complex carbs because they provide a long term form of energy and usually have more nutrients

e)

Fiber because this supplies you with the healthiest form of energy

20.
The Main difference between Quick
Breads and Yeast Breads is....
a)
the leavening agent that is used
b)
the liquid that is being used
c)
flour used
d)
all of  the above
21.
The creation  of tunnels and peaks in muffins is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
22.
Quality biscuits are....
a)
peak topped
b)
pale in color
c)
flat top
d)
dry and brittle
23.
The biscuit method of mixing involves ...
a)
melted butter
b)
oil
c)
solid fat
d)
no fat
24.
Pancakes are an example of a _________batter.
a)
Drop batter
b)
Pour batter
c)
stiff dough
d)
soft dough
25.
What is the function of salt in quick breads?
a)
Tenderizing Agent
b)
Adds Flavor
c)
Gives structure
d)
Adds moisture
26.
What is the gas that makes baked products rise?
a)
Oxygen
b)
H2O
c)
Helium
d)
CO2
27.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
28.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
29.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
30.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
31.

Which is not a leavening agent?

a)

air

b)

steam

c)

baking soda

d)

baking flour

32.

What do fats do for a baked good?

a)

rises breads

b)

tenderizes and adds flavor

c)

binds together ingredients

33.

What is the muffin method?

a)

dry ingredients in one bowl and wet ingredients in another then gently mix

b)

put all ingredients in one bowl and mix gently

c)

making muffins and dropping in tin pan

34.

How did quick breads get their name?

a)

they are easy to make

b)

they do not need to rise

c)

they are quick cooking

d)

all of the above

35.

Pasta should be cooked ‘al dente’, which means ‘to the tooth’.

a)

True

b)

False

36.

Pasta ___________in volume when cooked

a)

doubles

b)

triples

c)

reduces

37.
The fiber rich outer layer of the grain that protects the seed is the
a)
endosperm
b)
germ
c)
bran
38.
The middle layer of a kernel of grain that contains carbohydrates and proteins is the
a)
bran
b)
endosperm
c)
hull
d)
germ
39.
What happens if you stop boiling action while cooking pasta?
a)
The pasta will stick together.
b)
It will wash away nutrients.
c)
The sauce won't stick to the noodles.
40.

In order to yield 3 cups of cooked rice, how much uncooked rice should be used?

a)

1 cup

b)

2 cups

c)

3 cups

d)

6 cups

41.

Which part of the grain kernel contains B vitamins and fiber?

a)

endosperm

b)

germ

c)

bran

d)

starch

42.

Which is an example of a whole grain product?

a)

all-purpose flour

b)

white rice

c)

oatmeal

d)

pasta

43.

Jeff needs 4 cups of cooked macaroni for his pasta salad. How many cups of dried pasta should he use?

a)

1 cup

b)

2 cups

c)

4 cups

d)

6 cups

44.

When cooking rice, bring the water to a boil, add the rice, then:

a)

cover, and reduce to a simmer for 20 minutes or until the water is absorbed.

b)

leave uncovered, and reduce to a simmer for 20 minutes or until the water is absorbed.

c)

cover, and boil for 20 minutes.

d)

leave uncovered, and boil for 20 minutes.

45.

When preparing rice, which would be a recommended cooking practice?

a)

Stir the rice frequently as it cooks.

b)

Allow the rice to boil for 10 minutes.

c)

Fluff the rice with a fork after cooking it.

d)

Cook the rice in an uncovered pot.

46.

Robert wants to serve a whole grain side dish. Which dish should he consider?

a)

brown rice

b)

pasta

c)

couscous

d)

white bread

47.
Label part A with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
48.
Label part B with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
49.
Label part C with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
50.
Adding SOME of the nutrients lost during processing.
a)
Restored
b)
Enriched
c)
Converted
d)
Fortified
51.
To make stronger by adding an extra nutrient.
a)
Fortified
b)
Restored
c)
Converted
d)
Enriched
52.
What is the ratio of uncooked to cooked pasta?
a)
1:2 cups
b)
1:3 cups
c)
1:1 cups
53.
What is the ratio of uncooked to cooked rice?
a)
1:2 cups
b)
1:3 cups
c)
1:1 cups
54.

Why did we use cold rice to fried rice?

a)

To add texture.

b)

To add better flavor.

c)

To keep structure.

d)

So you don't overcook.

55.

How much water should you add to 1 cup of rice?

a)

1 1/4 cup

b)

1/2 cup

c)

3 cups

d)

2 cups

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