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WorksheetsIn Class Review Quiz
Total questions: 76
Worksheet time: 4hrs 48mins
Physiological influences on food choices include gender, age, wellness, and:
peer group
personal likes & dislikes
emotions & feelings
activity levels
The food groups recommended in the greatest amounts on MyPlate are:
fruits & grains
fruits & protein
grains & protein
grains & vegetables
A recipe for sweet potato casserole serves 12 & calls for 1/3 cup of chopped pecans. How much pecans would be needed to make it serve 24?
1 cup
2/3 cup
1/2 cup
1/4 cup
A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?
1/4 cup
1/2 cup
1 cup
2 cups
To lower the fat content in the Butternut Squash Soup Recipe, substitute:
Butternut Squash Soup (6-8 servings)
Ingredients:
*2 1/2 pounds butternut squash
*1 medium yellow onion
*3 cloves garlic
*5 cups water
*1 tablespoon salt
*2 1/2 cups milk
*1 stick of butter or margarine
1 stick of butter for the butter or margarine
1 stick of margarine for the butter or margarine
2 1/2 cups buttermilk for the milk
2 1/2 cups skim milk for the milk
Which are used to measure small amounts of ingredients, usually less than 1/4 cup?
dry measuring cups
liquid measuring cups
measuring spoons
scales
There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?
sheet cake, carrots, raw eggs, ground beef
carrots, ground beef, raw eggs, sheet cake
ground beef, sheet cake, raw eggs, sheet cake
carrots, raw eggs, sheet cake, ground beef
What is the MAXIMUM number of days that homemade chicken salad can be held at 41F?
2
3
6
7
Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
ensure that guests only use one plate
require people to monitor the self-service area
post allergen information around the self-service area
list all of the ingredients in each menu item
All leftovers must be reheated for 15 seconds to the MINIMUM temperature of:
135F
145F
155F
165F
To cook uncovered under a direct heat source is to:
braise
broil
roast
simmer
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
container size & type
list of ingredients & amounts
temperature & time
step-by-step directions
Deborah is making cupcakes and the recipe calls for 1 large egg. She only has medium eggs & would like to make a recipe with less cholesterol. What should she do?
use 1 small brown egg
use 1 egg white
use 2 egg whites
use 2 medium eggs
Which measure equals a one-half cup?
2 fluid ounces
8 tablespoons
8 teaspoons
8 fluid ounces
One example of cross-contamination is when someone preparing food:
uses separate cutting boards for raw & cooked meat
uses the same ice for serving drinks & keeping beverage bottles cold in a cooler
washes fruits & vegetables under running water
prepares hand-battered food in small batches
Food cooked for a buffet-style dinner & hot held must be maintained at a MINIMUM of what temperature?
120F
135F
145F
175F
To combine flour & solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands is to:
cut-in
fold
knead
stir
Which food was correctly cooled?
a large pot of soup that was divided into smaller pans & cooled at room temperature for 8 hours
beans that did not cool to 70F within 2 hours, but were reheated to 145F for 15 seconds within 2 hours & then cooled correctly
cooked poultry that cooled from 135F to 70F within 2 hours & from 70F to 41F within an additional 4 hours
a roast that cooled form 135F to 70F within 4 hours & from 70F to 41F within an additional 6 hours
A frozen piece of salmon can be thawed using any procedure EXCEPT:
under cold running water
part of the cooking process
in the cooler
on the counter
What is the proper procedure for cleaning & sanitizing food-contact surfaces?
clean, sanitize, rinse, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, towel dry
pre-scrape, clean, rinse, sanitize, air-dry
Which is NOT a factor in controlling growth of microorganisms?
temperature
color
moisture
oxygen
Which is used to cook vegetables, retaining their nutrients?
casserole dish
double boiler
steamer
wok
Which is a recipe resource?
ingredient substitutions
magazine or newpaper
recipe yields
volume measurement
Ground beef cooked in a microwave must reach an internal temperature of:
135F
145F
155F
165F
Which is an example of a chemical contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
What should you do to avoid cross-contact when preparing food for someone with a food allergy?
wipe down work surfaces with a wet cloth
wash, rinse, & sanitize surfaces & utensils between uses
use only organic ingredients
cook the food to its minimum internal temperature
Why should pots, pans, & casseroles be washed by hand LAST?
they are the heaviest cooking equipment used
they require the coldest water to remove grease stains
they should be stored last because they require more space
They usually contain the most difficult to remove food residues
To lightly brown or cook food in a small amount of hot fat is to:
barbeque
boil
saute
steam
Lab Group 2 is constructing a timetable & just estimated time for each task. What should the group do NEXT?
calculate the total time
list tasks
identify end time
calculate start time
Group 2 is preparing the market order. After the group lists the amount of ingredients needed & the amount of each on-hand ingredient, what should the group do NEXT?
assemble the equipment
go to the grocery store
interpret the recipe
calculate the amount needed to purchase
Which measure equals 1 pound?
4 ounces
8 ounces
16 ounces
32 ounces
The total preparation time is 36 minutes & the total cook time is 17 minutes for a vegetable stir-fry. If class starts at 8am, the stir-fry should be ready to serve at:
8:23am
8:30am
8:53am
8:58am
To blend a delicate mixture into a heavier one by using a rubber spatula or spoon in a gentle up, down, & over motion so that the mixture stays light is to:
cut-in
fold
knead
stir
Sarah is preparing to make a heart-healthy salad in the foods lab. What should Sarah do BEFORE she determines which equipment is needed to prepare the recipe?
list the preparation tasks
make & carry out the work plan
select, read, & interpret the recipe
evaluate the work plan
When constructing a timetable, which step follows listing tasks?
calculate the total time
estimate time (in minutes)
identify end time
determine clock time
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
casserole
double boiler
steamer
wok
Which kitchen equipment is usually a heavy oval or rectangular pan, often comes with a wire rack, & is used to cook large cuts of meat or poultry?
baking sheet
loaf pan
pie pan
roasting pan
Storing unripe bananas on the counter:
causes foodborne illnesses
causes them to quickly spoil
helps them ripen & improves their flavor
prevents ripening & lengthens their shelf life
Which component of milk causes caramelization when heated?
casein
lactose
vitamin A
fat
Which is an example of a legume?
cabbage
butter beans
onions
potatoes
Vegetables such as potatoes, onions, & garlic should be stored:
in the refrigerator
in the freezer
in a cool, dry, & dark place
on the counter
Which product is made from adding eggs to flour & water?
cornstarch
hominy
noodles
wheat germ
Which is LEAST LIKELY to be a step in preparing dried beans?
thawing
sorting
soaking
washing
When preparing rice, which would be a recommended cooking practice?
stir the rice frequently as it cooks
allow the rice to boil for 10 minutes
fluff the rice with a fork after cooking it
cook the rice in an uncovered pot
Which category of food is selected by color, smell, & touch?
canned beans
citrus & fresh vegetables
frozen foods
milk & cheese
Which is an example of a whole grain product?
all-purpose flour
white rice
oatmeal
pasta
Which part of the grain kernel serves as the food supply for a new plant?
endosperm
germ
bran
fiber
When cooking rice, bring the water to a boil, add the rice, then:
cover & reduce to a simmer for 20 minutes or until the water is absorbed
leave uncovered & reduce to a simmer for 20 minutes or until the water is absorbed
cover & boil for 20 minutes
leave uncovered & boil for 20 minutes
Jeff needs 4 cups of cooked macaroni for his pasta salad. How many cups of dried pasta should he use?
1 cup
2 cups
4 cups
6 cups
Compared to instant oatmeal, steel-cut oats:
require more cooking time
are less nutritious
should only be cooked with milk
require heavier processing
An example of a protein casserole is:
beef lasagna
green bean casserole
pineapple & cracker crumbs
scalloped potatoes
What is a health benefit of consuming legumes?
they are a good source of water
they are a good source of vitamin C
they are a good source of vitamin D
they are a good source of B vitamins
In order to yield 3 cups of cooked rice, how much uncooked rice should be used?
1 cup
2 cups
3 cups
6 cups
Delores is a vegetarian. Which casserole would provide her with the highest-quality protein while remaining a vegetarian dish?
beef lasagna
black bean & rice casserole
green bean casserole
chicken enchilada casserole
Joan purchased a large, tough cut of beef. To make the meat more tender, she should:
braise it
broil it
microwave it
grill it
Millet & amaranth are examples of:
refined grains
ancient grains
pastas
breakfast cereals
How is bacon broiled?
by cooking in dry, hot air, uncovered in an oven
by cooking in a liquid that has a temperature of 212F
by cooking on top of the range in a fry pan
by cooking under direct heat
How do omelets & scrambled eggs differ?
omelets are not stirred when cooking & folded over when served: scrambled eggs are stirred when cooking
omelets may have ingredients like vegetables but scrambled eggs may not
scrambled eggs are folded over & form a half circle when served
scrambled eggs may have ingredients like vegetables or cheese but omelets may not
The milk fat in raw milk rises to the surface during storage. Which processing method will prevent this from occurring?
pasteurization
scalding
homogenization
vitamin D fortification
Which category of fruit is characterized by a thick inedible rind, juicy flesh, & many seeds in the center?
melons
pomes
drupes
citrus fruits
Which is the BEST example of a high-fiber product?
banana
flour tortilla
hamburger bun
shredded whole wheat cereal
The difference between the BISCUIT method & the MUFFIN method is...
Where you add the fat.
How you measure the ingredients.
Using a mixer.
Separating liquid and dry ingredients.
Which step of the mixing process do both the biscuit & muffin methods have in common?
cut in shortening
add liquid ingredients at once
knead dough
thoroughly mix for 20 minutes
While preparing yeast bread in a Foods class, students misread the temperature of the water on the thermometer. The temperature of the liquid was 140F. How will this affect the yeast?
cause the yeast to overproduce steam
cause the yeast to die
will not activate the yeast
will not allow the yeast to produce enough steam
Batter bread differs from basic white bread by:
heating the flour
beating the mixture
adding extracts
using a starter
How do all-purpose flour & self-rising flour DIFFER?
AP flour does not remain fresh as long as self-rising flour
AP flour is made from wheat; self-rising flour is made from rice
AP flour is plain; self-rising flour has added leavening & salt
AP flour makes a cake rise, but self-rising flour does not help a cake rise
After mixing & letting the dough rise, what should Alyssa do to the dough?
allow the dough to rise again
bake the dough
shape the dough
punch down the dough
How do yeast breads differ from quick breads?
quick breads use chemical leavening agents such as sugar, but yeast breads use yeast to leaven
quick breads use baking soda or baking powder as a leavening agent, but yeast breads use yeast to leaven
quick breads do not need a leavening agent, but yeast breads use baking powder to leaven
quick breads use salt as a leavening agent, but yeast breads use yeast to leaven
Applying which ingredient will help prevent the yeast dough from forming a crust or drying out during fermentation?
sugar
salt
oil
flour
When used in the table setting along with a salad plate, where should the bread & butter plate be placed?
above the forks, to the upper left
above the knife, to the upper left
lower left, beside the forks
toward the center, above the dinner plate
Sandy has diabetes. The nutrient on the food label she is MOST LIKELY to check is:
carbohydrates
cholesterol
protein
sodium
Jason bought round steak for dinner because it was on sale. He will arrive home late at the end of a long workday. Since round steak is a LESS tender cut of beef, which time-saving technique should he use?
cooking the round steak on the grill
cooking instant rice to accompany the round steak
using a microwave recipe
using a slow-cooker recipe
After work, Sylvia has a long meeting. She is MOST LIKELY to choose which meal preparation strategy for a quick, nutritious, & economical dinner?
eating a late lunch & snacking
scratch cooking
semi-homemade/speed-scratch cooking
finished/convenience cooking
Sara is planning a special lunch for her Aunt Liz. The FIRST task she should complete is to:
consider the family's meal pattern preferences
plan for leftovers
plan the menu
set the table
Sara completed her market order. What should she do NEXT?
gather ingredients & equipment
complete the work plan
consider foods to produce leftovers
set the table
