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Nutrition Review Kitchen Management

Total questions: 58

Worksheet time: 29mins

Name
Class
Date
1.
Double this ingredient:
2/3 c. margarine
a)
3 c. 
b)
1 1/2 c.
c)
1 c.
d)
1 1/3 c.
2.
Double this ingredient:
2 eggs
a)
1 egg
b)
2 eggs
c)
3 eggs
d)
4 eggs
3.
Divide this ingredient in half:
2/3 c. margarine
a)
1/4 c. 
b)
1/3 c.
c)
3/4 c.
d)
1/2 c.
4.
What is the abbreviation for: Tablespoon
a)
tsp.
b)
lb.
c)
pd.
d)
Tbsp.
5.
What is the abbreviation for: Teaspoon
a)
tsp.
b)
lb.
c)
Tbsp.
d)
oz.
6.
What is the abbreviation for: Pound
a)
tsp.
b)
lb.
c)
pd.
d)
oz.
7.
What is the abbreviation for: Ounce
a)
tsp.
b)
lb.
c)
pd.
d)
oz.
8.
1 lb. = 
a)
16 oz.
b)
12 T.
c)
2 pints
d)
12 cups
9.
When you double a recipe you need to change the cooking temperature on the oven.
a)
True
b)
False
10.
Wear loose fitting clothing when working with grease or high heat.
a)
True
b)
False
11.
Unplug appliances before trying to pry out a stuck pieces of food with something metal.
a)
True 
b)
False
12.
Wash kitchen knives separately from other silverware.
a)
True
b)
False
13.
There is no need to rinse or wash fruits and vegetables thoroughly.
a)
True 
b)
False
14.
You do not have to worry about washing utensils, cutting boards, and counter-tops with warm, soapy water after contact with raw meat or poultry.
a)
True
b)
False
15.
Uncover hot foods and containers so steam is released away from your hands and face.
a)
True
b)
False
16.
The safest way to reach high shelves is with a step stool, not a box or a chair.
a)
True
b)
False
17.

What is the safest way to lift lids off of steaming pots?

a)

with the inside of the lid tilted away from you

b)

with the inside of the lid tilted towards you

c)

straight up

d)

none of the above

18.

The handle of pots/pans should always be turned ________________________.

a)

so they do not stick out over the edge of the range or over other burners.

b)

over the edge of the range

c)

over the burner beside it

d)

none of the above

19.
When handling a hot pan or dish use a ___________________________.
a)
dry pot holder/hot pad
b)
dish cloth
c)
wet pot holder
d)
apron
20.

What direction should you cut with a sharp knife?

a)

toward you

b)

away from you

c)

none of the above

21.
What is the safest way to thaw/defrost food?
a)
in the microwave
b)
on the counter
c)
in the refrigerator
d)
outside of the house
22.
What is the highest safe temperature for your refrigerator?
a)
36
b)
28
c)
32
d)
40
23.
What is the sickness called you get from eating contaminated foods (sometimes called food poisoning)?
a)
chicken pox
b)
influenza
c)
salmonella
d)
pneumonia
24.
Using an unsealed wooden cutting board is a safe practice to prevent food borne illnesses. 
a)
True
b)
False
25.
Which of the following is NOT a symptom of food poisoning?
a)
chills
b)
difficulty talking
c)
abdominal pain
d)
Flu-like symptoms
26.
You should avoid washing/rinsing chicken before you cook it because it can increase your chances of spreading dangerous bacteria.
a)
True
b)
False
27.
You should never dump water on a grease fire.
a)
True
b)
False
28.
Accidents are caused by being careful in the kitchen.
a)
True
b)
False
29.
There is no need to rinse or wash fruits and vegetables thoroughly.
a)
True 
b)
False
30.
What is this kitchen tool?
a)
colander
b)
basting brush
c)
paring knife
d)
sifter
31.
What is this kitchen tool?
a)
spatula
b)
blender
c)
cheese grater
d)
hand mixer
32.
What is this kitchen tool?
a)
tongs
b)
hand mixer
c)
spatula
d)
cheese grater
33.
What is this kitchen tool?
a)
basting brush
b)
tongs
c)
oven mitts
d)
steamer
34.
What is the function of this kitchen tool?
a)
Used to measure small amounts of ingredients.
b)
Used to grab and drain liquid from pasta
c)
Used to cut small foods
d)
Used to measure liquid ingredients only.
35.
What is the function of this kitchen tool?
a)
Used to combine ingredients. This helps to add air to a mixture.
b)
Used to roll out dough to make it flat.
c)
Used to cut small foods.
d)
Used to measure small amounts of ingredients.
36.
What is the function of this kitchen tool?
a)
Used to grab and drain liquid from pasta
b)
Used to roll out dough to make it flat
c)
Used to level dry ingredients when using dry measuring cups
d)
Used to cut small foods
37.
How many ounces are in one cup?
a)
2
b)
4
c)
6
d)
8
38.
What are the abbreviations for teaspoon?
a)
t
b)
tsp
c)
T
d)
both t & tsp
39.
What are the abbreviations for tablespoon?
a)
t
b)
Tbsp
c)
T
d)
Both T & Tbsp
40.
Wipe up spills _______________.
a)
immediately
b)
separately
c)
knives
d)
fitting
41.
Wash knives and sharp items _______________.
a)
immediately
b)
separately
c)
knives
d)
fitting
42.
Keep flammable materials ( _______________ and towels) away from the stove and oven.
a)
paper
b)
sides
c)
stove
d)
grease
43.
Double this ingredient:
2 eggs
a)
1 egg
b)
2 eggs
c)
3 eggs
d)
4 eggs
44.
What should you use to take something out of a hot oven?
a)
Bare Hands
b)
Paper Towel
c)
Oven Mitt
d)
Dish Towel
45.
a)
cake pan
b)
cookie sheet
c)
muffin pan
d)
cake pan
46.
a)
double boiler
b)
saucepan
c)
skillet
d)
blender
47.
a)
spoon
b)
whisk
c)
spatula 
d)
tongs
48.
a)
rubber scraper 
b)
spatula
c)
whisk
d)
straight-edged spatula
49.
a)
saucepan
b)
skillet
c)
pot
d)
blender
50.
a)
tongs
b)
straight-edged spatula
c)
rubber scraper
d)
spatula
51.

What contains detailed instruction for preparing particular foods?

a)

Grocery List

b)

Recipe

c)

Nutrition Label

d)

Google

52.

What are the Dietary Guidelines for Americans?

a)

A set of guidelines about food choices developed by the United States Government

b)

MyPlate

c)

A government regulated diet that every person has to follow

d)

Eat your fruits and vegetables

53.

What is the guide developed by the USDA for healthful eating that divides food into five groups, and indicates a range of the number of servings needed daily from each group?

a)

Dietary Guidelines

b)

Fad Diets

c)

MyPlate

d)

MyDiet

54.

Which is the definition of nutrient?

a)

A food that is good for you

b)

Chemical substances in food that help to maintain the body

55.

What is the category for extreme, unhealthy behaviors relating to food, eating, and weight?

a)

Fad Diet

b)

Mental Disorders

c)

Eating Disorders

56.

What do we call the study of nutrients and how they are used by the body?

a)

Nutrition

b)

Health

c)

Physical Education

d)

Biology

57.

What do you call a food that is rich in the nutrients your body needs to stay healthy?

a)

Protein

b)

Supplement

c)

Nutrient-Dense Food

58.

What is boiling?

a)

Heating something on the stove in a pot

b)

To head a liquid until bubbles rise to the surface, a method of cooking food in a boiling liquid

c)

A method of cooking meat in the oven

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