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FN42 3.00

Total questions: 41

Worksheet time: 21mins

Name
Class
Date
1.

The success of any business, from small-scale to multimillion-dollar food industries, depends on:

a)

shelf life.

b)

consumer willpower.

c)

what people eat.

d)

marketing.

2.

Which is true about local food?

a)

Local food is linked with increased consumption of vegetables.

b)

Selecting local food makes a significant impact on the environment because it travels fewer food miles.

c)

Local fresh fruits and vegetables are always cheaper than non-local fruits and vegetables.

d)

Local foods are always organic.

3.

Northern European cuisines often contain more substantial serving sizes of meats and other animal products. This increases the risk of:

a)

diabetes.

b)

cancer.

c)

cardiovascular disease.

d)

alcoholism.

4.

Samar lives in the United States and wants to prepare paneer tikka masala, but paneer cheese is difficult to find in local grocery stores. This exemplifies which challenge to preparing global cuisines?

a)

availability of ingredients

b)

availability of equipment

c)

preparation skills

d)

authentic interpretation

5.

Local food, as defined by the United States Farm Bill, must be grown and transported less than:

a)

10 miles, or within the same city.

b)

400 miles, or within the same state.

c)

1,000 miles, or within the same country.

d)

5,000 miles, or within the same continent

6.

Shauna lives in Asheville, North Carolina and is an advocate for purchasing local food. Which food label claim will best guide her decision when she selects food?

a)

Got to be NC

b)

100% Organic

c)

Fair Trade Certified

d)

Grass-fed

7.

Which foods are most likely to have more marketing?

a)

whole fruits

b)

processed foods

c)

fresh meats

d)

fresh vegetables

8.

Which global cuisine region does this menu best represent?


Fried Tortillas with Tomato Salsa

Pork Tamales with Cumin Rice

Cinnamon Rice Pudding

a)

African

b)

North American

c)

Latin American

d)

Asian

9.

An apple core is discarded and used to help more apples grow. This is an example of which resource and waste recovery technique?

a)

consuming

b)

preparing

c)

composting

d)

distributing

10.

Which statement is true about the United States' food system greenhouse gas emissions?

a)

Transportation accounts for 83% of greenhouse gas emissions.

b)

Transportation accounts for 11% of greenhouse gas emissions.

c)

Production accounts for 11% of greenhouse gas emissions.

d)

Production accounts for 6% of greenhouse gas emissions.

11.

A popular dish called bangers and mash is essentially sausages served with mashed potatoes. It is a popular dish from which global cuisine region?

a)

African

b)

Northern European

c)

Asian

d)

Mediterranean

12.

Changes the government makes to the Farm Bill such as the type of food schools can purchase exemplify which influence on food systems?

a)

contextual/environmental

b)

social

c)

political

d)

economic

13.

Who most likely lives in a food desert?

a)

Tom frequently walks to the farmer's market to buy fruits and vegetables.

b)

Quinn drives by three supermarkets on her ride home from work everyday.

c)

Angela walks to a convenience store to buy food

d)

Theo drives to multiple specialty stores to buy local bread, produce, and meat.

14.

Which is most likely the correct order of steps in the food supply chain?

a)

preparation and consumption, food production, marketing, food processing

b)

marketing, preparation and consumption, food production, food processing

c)

food production, food processing, marketing, preparation and consumption

d)

food production, food processing, preparation and consumption, marketing

15.

Which regional cuisine was heavily influenced by Spanish colonization and native Aztec, Mayan, and Inca cultures?

a)

African

b)

Latin American

c)

Mediterranean

d)

Northern Europe

16.

What do communities expect as an impact of local foods?

a)

to increase the cost of gasoline

b)

to reduce the cost of gasoline

c)

to increase hunger and food insecurity

d)

to reduce hunger and food insecurity

17.

Christian is planning an African menu. He would most likely use which cooking methods?

a)

smoking, barbecuing, and stewing

b)

stir-frying, steaming, and deep-frying

c)

boiling, roasting, and baking

d)

sautéing, stewing, and baking

18.

A traditional North American breakfast consists of pancakes, bacon, and eggs. This represents which component of a cuisine?

a)

food presentation

b)

special occasion meals

c)

religious customs

d)

daily meal structure

19.

In parts of the African region, dietary laws forbid the consumption of pork or any animal product that has failed to be butchered in accordance with faith-based traditions. This is considered what type of influence on cuisine?

a)

geography and climate

b)

agriculture

c)

nutritional and health issues

d)

religious customs

20.

Mr. Kim develops current menu concepts and has noticed how those seeking “modernist” menus work with the concept of the open flame, which imparts more smoke and char on food. This exemplifies which type of trend?

a)

food trucks

b)

flavor

c)

food markets

d)

nutrition

21.

A local entrepreneur is selling a hot sauce with 75% of the ingredients being organic. Which is an acceptable label she can use in marketing her hot sauce?

a)

Made with Organic

b)

Organic

c)

100% Organic

d)

GMO-Free

22.

Tom uses fresh cherries in a pie that he is baking for his family. This is an example of which step in the food system?

a)

food production

b)

food distribution

c)

preparation and consumption

d)

resource and waste recovery

23.

Why is it important food and nutrition professionals understand local food?

a)

Local food is always healthier than non-local food.

b)

Local food is always cheaper than non-local food.

c)

The law requires nutritionists to know where food comes from and how it was produced.

d)

There is increased consumer interest in where food comes from and how it was produced.

24.

Which is an example of a popular dish in Mediterranean cuisine?

a)

gyros

b)

tempura

c)

tamales

d)

jollof rice

25.

Which federally assisted meal program provides nutritionally balanced, low-cost or free lunches to children enrolled in public and nonprofit private schools

a)

Supplemental Nutrition Assistance Program (SNAP)

b)

Women, Infants, and Children (WIC)

c)

National School Lunch Program

d)

Head Start

26.

Freezing and canning allow consumers to enjoy foods out of season. At which stage in the food system does this occur?

a)

food production

b)

food processing

c)

marketing

d)

purchasing

27.

Costs of renting land, hiring labor, and getting credit are all examples of which influence on food systems?

a)

political

b)

contextual/environmental

c)

social

d)

economic

28.

Juan loves sushi, but he always goes out to eat it because he lacks the knowledge to make it. Which

challenge of cooking global cuisines does this exemplify?

a)

authentic interpretation

b)

availability of equipment

c)

preparation skills

d)

availability of ingredients

29.

Sarah is a single pregnant mom with a two-year-old. She needs food assistance for her family. What government program should she apply for?

a)

Food Distribution Program on Indian Reservations (FDPIR)

b)

Commodity Supplemental Food Program (CSFP)

c)

Women, Infants, and Children (WIC) Program

d)

Senior Farmers' Market Nutrition Program (SFMNP)

30.

A curry made of chicken simmered in coconut broth with a complex blend of spices and herbs exemplifies a common dish of which global cuisine region?

a)

Latin American

b)

African

c)

Asian

d)

Mediterranean

31.

Which region of North Carolina has become a cultural center for food, from both agricultural and culinary standpoints, with new farmers' markets, community supported agriculture arrangements, restaurants, and other food and beverage producers that prioritize local products, but also deals with food insecurity in low-income sectors of the community?

a)

the coastal plain

b)

the sandhills

c)

the triangle

d)

the mountains and foot hills

32.

What is a popular African starchy food that is often made with cassava and green plantain flour and served alongside soup?

a)

fufu

b)

couscous

c)

jollof rice

d)

tagine

33.

Grass-fed beef is likely to have what health implication?

a)

higher in calories

b)

lower in vitamin E

c)

leaner and fewer calories

d)

higher likelihood of contamination

34.

Which food products most likely feature a cartoon character in their ads to appeal favorably to young children?

a)

granola bars

b)

sugary cereals

c)

milk

d)

canned food

35.

Feeding the Carolinas takes surplus and fruits and vegetables and gets them to those dealing with hunger and food insecurity. This is an example of an intervention at which step in the food system

a)

marketing

b)

preparation and consumption

c)

resource and waste recovery

d)

food processing

36.

Curry and pho would exemplify popular dishes from which global region?

a)

Latin American

b)

Mediterranean

c)

Asian

d)

African

37.

Which region of North Carolina has a strong agriculture industry with large amounts of land being used for pork, poultry, blueberries, sweet potatoes, and watermelon?

a)

the coastal plain

b)

the triangle

c)

the mountains and foot hills

d)

the triad

38.

Borscht, a popular soup consisting of beets and garnished with sour cream, is served in which global region?

a)

Asian

b)

Northern European

c)

African

d)

Latin American

39.

A restaurant serves on small plates a wide variety of appetizers, snacks, and other dishes that feature olives, cheeses, squid, meatballs, and other local ingredients. This is most likely what type of restaurant?

a)

Spanish tapas restaurant

b)

Japanese sushi bar

c)

American country-style buffet

d)

English neighborhood pub

40.

Sarah is wanting to start her own mobile restaurant. What trend is Sarah interested in pursuing?

a)

emerging flavors

b)

food trucks

c)

using technology for customers to place orders

d)

foodservice operation in retail stores

41.

Farms that raise livestock, dairy, or fish; farms that grow produce; diversified farms; commercial fishing; and all types of gardens exemplify which stage in the food system?

a)

food production

b)

distribution and aggregation

c)

food processing

d)

marketing