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Unit 17 Proteins

Total questions: 38

Worksheet time: 20mins

Name
Class
Date
1.
What is an example of a protein?
a)
Strawberries
b)
Bread
c)
Pasta
d)
Steak
2.

What is the main function of protein in the body?

a)

Is the main source of energy for the body

b)

Helps to build and repair body tissue

c)

Provide warmth and cushioning to the body's organs

d)

Helps to transport vitamins through the body

e)

All of the above are roles of protein in the body

3.

What is another function of consuming proteins?

a)

Improves appetite

b)

Improves bone health

c)

Boosts metabolism

d)

Improves sleep

e)

Boosts cholesterol levels

4.
What kinds of food can you get protein from in your diet?
a)
Eggs
b)
Meat and Fish
c)
Nuts and Legumes
d)
All of the above
5.

When should you eat protein?

a)

Once a day

b)

Throughout the day

c)

Once a month

d)

Once a week

6.
You can get protein from plant sources.
a)
True
b)
False
7.

Examples of plant-based proteins are:

a)

Eggs and Spinach

b)

Corn and Seaweed

c)

Tofu and Beans

d)

Edamame and Broccoli

8.

A balanced vegetarian diet is unable to meet daily protein intake?

a)

True

b)

False

9.

Eggs is a complete protein.

a)

True

b)

False

10.

Consuming Meat-based protein leads to higher cholesterol?

a)

True

b)

False

11.
a)

Porterhouse Steak

b)

Tenderloin Steak

c)

T-Bone

d)

Shoulder blade steak

12.
a)

Porterhouse Steak

b)

Rib Steak

c)

T-Bone

d)

Shoulder Top Blade

13.

Which wholesale cut is #3?

a)

Chuck

b)

Round

c)

Loin

d)

Brisket

e)

Sirloin

14.

Which wholesale cut is #8.

a)

Flank

b)

Plate

c)

Shank

d)

Chuck

e)

Ribs

15.

Which wholesale cut is #1?

a)

Chuck

b)

Round

c)

Brisket

d)

Shank

e)

Flank

16.

Which wholesale cut is #9?

a)

Round

b)

Sirloin

c)

Shank

d)

Plate

e)

Flank

17.

Which wholesale cut is #2?

a)

Ribs

b)

Chuck

c)

Plate

d)

Round

e)

Loin

18.

Which wholesale cut is #7?

a)

Plate

b)

Chuck

c)

Flank

d)

Shank

e)

Sirloin

19.

Which wholesale cut is #4?

a)

Round

b)

Loin

c)

Sirloin

d)

Chuck

e)

Shank

20.

Which wholesale cut is #6?

a)

Brisket

b)

Chuck

c)

Round

d)

Flank

e)

Plate

21.

Which wholesale cut is #5?

a)

Chuck

b)

Rib

c)

Plate

d)

Round

e)

Flank

22.

Wholesale cuts are the...

a)

larger cuts on the animal

b)

smaller cuts on the animal

c)

whole animal

d)

none of the above

23.

Retail cuts are the...

a)

larger cuts on the animal

b)

smaller cuts on the animal

c)

whole animal

d)

none of the above

24.

The chuck is in the front part of the cow.

a)

False

b)

True

c)

I don't know

d)

None of the above

25.
What is a synonym egg white?
a)
yolk
b)
albumen
c)
germinal disc
d)
shell
26.
What holds the yolk in place?
a)
chalaza cords
b)
albumen
c)
shell membrane
d)
air cell
27.
What are the different egg grades?
a)
A, B, C
b)
A, AA, C
c)
A, B, CC
d)
A, AA, B
28.

Number 7 on the diagram is the ___

a)

yolk

b)

air cell

c)

shell membrane

d)

shell

29.

Number 3 on the diagram is the____

a)

chalazae

b)

shell membrane

c)

yolk

d)

shell

30.

Number 1 on the diagram

a)

albumen

b)

shell

c)

germ spot

d)

shell membrane

31.

Number 5 on the diagram is the ____

a)

yolk

b)

chalazae

c)

albumen

d)

shell

32.

Number 6 on the diagram

a)

albumen

b)

shell

c)

yolk

d)

germ spot

33.

Number 4 on the diagram

a)

shell membrane

b)

yolk

c)

germ spot

d)

air cell

34.

The air pocket at the bottom of an egg which will provide oxygen for the growing chick:

a)

yolk

b)

albumen

c)

shell

d)

air cell

35.

Number 2 on the diagram is the ________

a)

yolk

b)

shell

c)

air cell

d)

shell membrane

36.

Which of the following is a good non-meat source of protein?

a)

Rice

b)

Strawberries

c)

Cream Cheese

37.

What should you do when cooking less tender meats

a)

Cook on high

b)

Tenderize before cooking

c)

Let your mom do it

38.

Meats that are cooked on low temperatures shrink less

a)

True

b)

False

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