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Foods 1: Mid-Term Review

Total questions: 35

Worksheet time: 17mins

Name
Class
Date
1.
Which word means PHYSICAL?
a)
Physiological
b)
Psychological
2.
____________- the customs & beliefs of a racial, religious, or social group
a)
Religion
b)
Race
c)
Culture
d)
Ethnicity
3.
Religious customs & yearly traditions are examples of _________ influences.
a)
Social
b)
Internal
c)
Physical
d)
Cultural
4.
Having enough money to purchase desired food is an example of an ___________ influence.
a)
Social
b)
Media
c)
Economic
d)
Personal
5.
In the coastal region of North Carolina, individuals often eat seafood more frequently than beef or pork.  What influences their choices?
a)
Advertising
b)
Food Availabilty
c)
Health Issues
d)
Money
6.

Which nutrient is our body's MAIN source of energy?

a)

Carbohydrates

b)

Fats

c)

Water

d)

Minerals

7.

Brandon just ate celery with peanut butter on top. Did he eat any protein?

a)

Maybe

b)

Yes

c)

No

8.

Half of your plate should be:

a)

Fruits and Vegetables

b)

Protein

c)

Grains

d)

Dairy

9.

What measures energy in food?

a)

Calories

b)

Ruler

c)

Thermometer

d)

Food label

10.

Which nutrient helps you feel full and also helps with digestion?

a)

Fats

b)

Sugar

c)

Protein

d)

FIber

11.
A chef could not reach something on the top shelf of a cabinet.  He/she stepped on the counter to retrieve the item & fell.  What should have been done to avoid the accident?
a)
Get another kitchen worker to lift the chef.
b)
Step on a kitchen chair.
c)
Step on a sturdy trash can.
d)
Use a step stool.
12.
Which is the BEST safe food sanitation procedure?
a)
Keep children out of the kitchen.
b)
Keep cooked turkey on the counter until it cools.
c)
Place raw meat next to raw veggies in a grocery cart.
d)
Wash dishcloths & drying towels often.
13.
What is a safe way to remove broken glass & to prevent injury?
a)
Pick up glass pieces with bare hands.
b)
Remove broken glass from a surface with tongs.
c)
Rinse broken glass down the garbage disposal.
d)
Sweep up broken glass then use a wet paper towel to wipe up any remaining shards of glass.
14.
What can be used to extinguish a small pan fire?
a)
Baking Soda
b)
Flour
c)
Salt
d)
Water
15.
What is an example of cross-contamination?
a)
Cutting raw veggies with a clean chef's knife.
b)
Placing raw meats on the same shelf of the refrigerator.
c)
Preparing raw chicken & veggies on the same cutting board.
d)
Using clean hands & work surfaces when preparing food.
16.
The BEST way to check the internal temperature of food is to:
a)
Cut it open to see if it looks done.
b)
Touch the inside of the food being cooked or stored.
c)
Touch the surface of the food to see if it feels hot to the touch.
d)
Use a food grade thermometer & place in the center of the food.
17.
Sarah is organizing her timetable on her work plan for preparing tonight's dinner.  She is making all recipes from scratch.  Which recipes would she prepare FIRST if she has 2 hrs. to prepare the meal?
a)
Green Beans Almandine
b)
Grilled Pork Tenderloin
c)
Pear & Walnut Salad
d)
Scalloped Potatoes
18.
Even thought it was not her job, Jan swept the floor & took out the trash after the meal was complete.  This is an example of:
a)
Communication
b)
Cooperation
c)
Organization
d)
Responsibility
19.
Mary was excited when the meal was complete.  Everyone in the group did his or her part assigned on the work plan.  This is an example of:
a)
Changes need to be made for the next meal.
b)
Divide tasks to get the job done.
c)
Food is ready at the same time & served hot.
d)
Food prepared is safe & sanitary.
20.
David was unhappy with the taste of the homemade soup he made.  He decided he would add more spice.  This is an example of what strategy of the work plan?
a)
Develop a timetable.
b)
Evaluate the work plan & product.
c)
Make & carry out a work plan.
d)
Select recipe.
21.
John was excited to get all of the work done by himself for the Thanksgiving meal.  This is an example of:
a)
Being aware of jobs needing to be accomplished.
b)
Divide tasks to get the job done.
c)
Food is ready at the same time & served hot.
d)
Food prepared is safe & sanitary.
22.
Which of the following is NOT a time/temperature control for safety food?
a)
An uncooked hamburger patty.
b)
Cut cantaloupe.
c)
A pastry stuffed with dairy-based custard.
d)
A whole tomato.
23.
Which of the following pH values would considered low acid?
a)
1.2
b)
3.4
c)
4.5
d)
5.5
24.
Salmonella does not pose a threat in dry or low water activity foods, like peanut butter.
a)
True
b)
False
25.

What is another name for "Market Order?"

a)

Store Order

b)

Grocery List

c)

Order Online

d)

Pantry List

26.

What does the YIELD in a recipe tell you?

a)

To Wait For Others

b)

How Much Flour

c)

To Slow Down

d)

Size & Amount of Servings

27.

Which of the following is NOT a recipe source?

a)

Family

b)

Cookbook

c)

Magazine

d)

Math Book

28.

What do you use to level dry ingredients when measuring?

a)

Spoon

b)

Fork

c)

Straight Edge Spatula

d)

Tongs

29.

What does it mean to TARRY the scale when measuring by weight?

a)

Turn the dial back to 0 after adding a bowl for ingredient

b)

To turn the dial to whatever you want it to say

c)

To cover the food with tar

30.

How many ounces are in 1 cup?

a)

8 oz.

b)

7 oz.

c)

6 oz.

d)

5 oz.

31.

1 T is equal to 3 ________________ .

a)

Cups

b)

Gallons

c)

Pints

d)

Teaspoons

32.

Which measure equals one pound?

a)

8 ounces

b)

8 fluid ounces

c)

16 ounces

d)

16 fluid ounces

33.

Kim is making lasagna & the recipe calls for 1T of fresh minced garlic. She does not have fresh garlic, but has garlic powder. How much garlic powder should she use instead?

a)

1 t of garlic powder

b)

1/2 T of garlic powder

c)

1 T of garlic powder

d)

1/2 t of garlic powder

34.

Deborah is making cupcakes & the recipe calls for 1 large egg. She would like to make a recipe with less cholesterol. What could she use?

a)

1 small brown egg

b)

1 egg white

c)

2 medium eggs

d)

2 egg whites

35.

Your recipe calls for 3/4 cup sugar and you need to double it, how much sugar will you now need?

a)

1 cup

b)

1 1/4 cups

c)

1 1/2 cups

d)

1 3/4 cups

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