WorksheetsFACS B Final Quiz
Total questions: 52
Worksheet time: 26mins
Half of your plate should be:
Protein
Dairy and grains
Fruits and vegetables
Just fruits
Dietary guidelines suggest that you replace solid fats with which of the following:
Butter
Shortening
Oils
Margarine
Seafood, legumes, beans, peas, nuts, eggs and poultry are all in which food group?
Grains
Protein
Vegetables
Fruits
What foods provide calcium? (select all that apply)
Almond milk
Yogurt
Broccoli
Water
Apples
Lowfat milk has _______ calcium and vitamins as whole milk, but less saturated fat.
the same amount of
less
more
MyPlate recommends choosing _________ proteins.
Only seafood
Lean
High fat
only plant
What 3 colors of vegetables are most nutrient dense? (select 3)
Red
Dark green
Light green
Orange
Purple
What foods will provide most of your vitamins and minerals?
Protein foods
Fruits & vegetables
Grains
Dairy
What's the primary reason we need carbohydrates?
To build muscle
To provide energy
To help you breathe
To protect internal organs
What are the functions of water? (select all that apply)
Provide energy
Regulate body temperature
Remove waste from the body
Hydrate your body
Build and repair body tissue
When eating dinner with family or friends, always remember to
chew with your mouth closed
don't put elbows on the table
put your napkin in your lap
all of these
If you forget to put leftovers away after dinner, and they sit out all night you should
give them to the dog
throw them out
put them in the refrigerator as soon as possible
eat them right away
My plate is
diet plan for losing weight
at my house in the cabinet
nutrition guidelines only for adults
a guide for eating healthy developed by the government
The SAFEST way to thaw meat is to
put it in the refrigerator until thawed
put meat in a plastic bag and then cool water
use microwave on defrost
let it sit on the counter until thawed
You should use separate cutting boards to prepare raw meats and vegetable to avoid
smelly cutting boards
cross contamination
getting a cold
bacterialation and viralation
To cook foods just below the boiling point is called
Boiling
Roasting
Saute'
Simmer
To cut melons, tomatoes, and bread it is recommended to use a
steak knife
butcher knife
serrated knife
dull knife
Before baking your favorite cookies remember to
preheat the oven
mix the ingredients
taste the ingredients
gather the ingredients
What does fold mean in a recipe?
beat rapidly to incorporate air
stir clockwise direction
fold dough up into shapes
combine ingredients in a delicate motion
What part of a food label should you pay attention to if you want to eat healthy portions?
serving size
calories
5/20 rule
daily percent value of vitamins
What does if mean to mince something?
cut into cubes
cut into very small pieces
cut into slices
throw it out
If you set the table for dinner, remember the forks go to the _____ of the plate
right
left
either left or right
top
What is 3/4 cup of flour doubled?
2 cups
1 1/2 cups
1 1/4 cups
3 or 4 cups
What is the difference between fry & saute'?
the amount of food being cooked
the type of food being cooked
amount of oil used
amount of food used
To measure 1 cup of milk, be sure to
get at the level of the line
use a liquid measuring cup
estimate
drink some of it first
Cut-in means to blend flour with _____using a pastry blender
butter
sugar
baking soda
shortening
Teaspoons and Tablespoons are used to measure small amounts of
dry ingredients only
liquid ingredients only
food
liquid or dry ingredients
Remember to put glasses ____________ of the plate when setting the table.
bottom left
top left
top right
bottom right
When at dinner, remember to wait until _______ before eating.
everyone is served/has food on their plate
you have your meal
the youngest person has a plate of food
the hostess finishes eating
To double a recipe, you basically multiply all the amounts of the ingredients by
4
3
2
1.5
The temperature range in which bacteria grow fastest is called the _______________.
bacterial zone
danger level
bacterial level
danger zone
What is the temperature danger zone range?
40-140*F
41-135*F
40-140*C
41-135*C
Which food borne illness could you give a baby under 2 if you gave them honey?
Staphylococci
E Coli
salmonella
botulism
Which food borne illness can happen due to fecal contamination?
E Coli
Salmonella
Staphylococci
Botulism
