WorksheetsFoods 1 Teacher Made Exam Review
Total questions: 36
Worksheet time: 2hrs 52mins
Name
Class
Date
1.
To encourage good nutrition, My Plate recommends that half of a plate should be filled with
a)
protein and bread
b)
pasta and chicken
c)
fruits and vegetables
2.
Fruits
a)
Purple
b)
Red
c)
Orange
d)
Green
3.
Vegetables
a)
Purple
b)
Red
c)
Orange
d)
Green
4.
Grains
a)
Purple
b)
Red
c)
Orange
d)
Blue
5.
Protein
a)
Purple
b)
Red
c)
Blue
d)
Green
6.
Dairy
a)
Purple
b)
Red
c)
Blue
d)
Green
7.
Green beans fall into which category of Choose My Plate
a)
Vegetables
b)
Protein
c)
Fruit
8.
What should be used to protect hands when handling hot utensils?
a)
An apron
b)
An article of clothing
c)
A dry oven mitt
9.
Which of the following should NOT be used to put out a grease fire?
a)
Water
b)
Baking soda
c)
Fire extinguisher
10.
Chemicals should be labeled if they are removed from their original containers
a)
true
b)
false
11.
To change food from a solid to a liquid by applying heat.
a)
drain
b)
chop
c)
melt
12.
To remove the outer layer of a fruit by pulling off with your fingers.
a)
dissolve
b)
peel
c)
melt
13.
Which of these fruits is a citrus fruit?
a)
watermelon
b)
orange
c)
apple
14.
Which is less expensive?
a)
in season produce
b)
out of season produce
15.
If you are not going to eat all of the fruit you bought before it goes bad, how can you store it?
a)
dry storage
b)
refrigerator
c)
freezer
16.
Which of the following vegetables falls into the roots category?
a)
potatoes
b)
tomatoes
c)
cucumbers
17.
When milk is cooked on too high of a cooking temperature, it can
a)
become creamier
b)
curdle and scorch
c)
become sweet
18.
How should dairy be cooked?
a)
low and slow
b)
high and fast
c)
in the pressure cooker
19.
What is a paste of flour and fat used to thicken classic white sauces?
a)
roux
b)
rice
c)
rotinin
20.
You should fill muffin cups to the top in order to have consistent and even muffins that are high quality.
a)
true
b)
false
21.
Why is preheating the oven so important?
a)
so the bread will rise and not overcook
b)
so the bread will be soft and fluffy
c)
so the bread will have a hard outer crust
22.
Which of the following is an example of a quick bread?
a)
dinner roll
b)
cinnamon roll
c)
muffin
23.
Which ingredient causes a quick bread to rise?
a)
liquids
b)
fat
c)
leavening agent
24.
Aaron is making southern-style biscuits and needs to combine flour and shortening to make the dough. He needs to use a
a)
bread knife
b)
chef's knife
c)
pastry blender
25.
Biscuits, muffins, and pancakes are classified as
a)
fruited breads
b)
quick breads
c)
yeast breads
26.
Which of the following is NOT a leavening agent in quick breads?
a)
yeast
b)
baking soda
c)
baking powder
27.
Which way should you pass food when at the dinner table?
a)
right
b)
left
c)
either way
28.
The fork should be held like which of the following?
a)
a pencil
b)
a key
c)
a shovel
29.
Silverware should be left at the ____ oclock position to show that you are done with your meal.
a)
0.5
b)
0.125
c)
0.20833333333333334
30.
It is never appropriate to eat with your fingers.
a)
true
b)
false
31.
David helps his grandfather to the table and pulls out the chair to help him be seated. Which good table manner example is David using?
a)
coming to the table clean and neat
b)
honoring the elders
c)
serving as the host
32.
The main course is sometimes known as the
a)
appetizer
b)
entrée
c)
dessert
33.
Which of the following is an example of scratch cooking?
a)
brownies from boxed mix
b)
bag of chips
c)
homemade chocolate cake
34.
Which meal typically would have the most meal appeal?
a)
scratch cooking
b)
semi-homemade/speed-scratch
c)
finished/convenience
35.
Which of the following is typically the least nutritious?
a)
scratch cooking
b)
semi-homemade/speed-scratch
c)
finished/convenience
36.
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
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