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Foods and nutrition 1-9-weeks Benchmark Test-Fall 2023

Total questions: 45

Worksheet time: 4hrs 45mins

Name
Class
Date
1.

Going to Kanki Japanese steakhouse where they cook and perform while they are cooking by throwing shrimp in the air and setting an onion on fire is an example of:

a)

nutrition

b)

comfort

c)

entertainment

d)

media

2.

When money is tight most parents stay at home and cook because it is much cheaper to buy groceries and cook at home for the family. This is an example of:

a)

economic

b)

emotional

c)

hunger

d)

technological

3.

Due to religious beliefs and being Catholic, the Smith family only eats fish on Friday. This is a:

a)

physiological influence

b)

individual influence

c)

economic influence

d)

cultural influence

4.

Influences such as television, print, and the internet fall under the category of

a)

economic influence

b)

media influence

c)

psychological influence

d)

situational influence

5.

Eating convenience foods because a college student does not know how to cook is an example of:

a)

family schedules

b)

peer group

c)

stages of life

d)

knowledge and skills

6.

It is strawberry season in North Carolina! Strawberries are super cheap because they are so abundant and we had a very mild winter so Deans farm is selling them for $1.99 a pound, which is much lower than last spring when they were $3.99 a pound, Which influence is this:

a)

economic/environmental

b)

individual

c)

technological

d)

media

7.

Harry was starving because he did not eat breakfast or lunch today, so he ate a much bigger supper than usual. this is and example of:

a)

appetite

b)

hunger

c)

technological advances

d)

media

8.

Janice was upset because her boyfriend dumped her right before the prom so she did not have a date for the prom. She went anyway with her friends. All of her friends were enjoying the prom food but Janice ate nothing at all. This is because of:

a)

appetite

b)

hunger

c)

economic

d)

environmental

9.

Which statement is an example of a recommendation found in the Dietary Guidelines for Americans:

a)

gradually decrease calories burned

b)

eat all you want to at every meal

c)

burn more calories than consumed

d)

gradually increase more calories than consumed

10.

Which source listed below is an example of a science-based nutrition and fitness information:

a)

MyPyramid/MyPlate

b)

Adkins Diet

c)

Slim fast

d)

Wikipedia

11.

A healthy eating plan for someone who is trying to lose weight will include:

a)

nine glasses of milk a day

b)

foods high in nutrients and low in calories

c)

three meals a day which includes 4,000 calories

d)

fried foods each meal

12.

What is the BEST way to remove glass splinters from the floor:

a)

use a magnet

b)

use a broom or mop

c)

use your bare hands

d)

use a wet paper towel

13.

Who most likely will cut themselves while chopping up vegetables for a casserole:

a)

Jill who washes knives separately

b)

Sandy who uses dull knives so they will not cut her as bad

c)

Mary who sweeps up big pieces of glass with a broom then gets up the splinters with a wet paper towel

d)

Susie, who avoids putting fingers near blades of small appliance when they are in use

14.

A cook could not reach an item from the top shelf of a cabinet. How should she take care of this problem:

a)

climb up the cabinet to retrieve the item

b)

step on a kitchen chair

c)

use a step stool

d)

step on the trash can

15.

What food is most likely to cause a person to become sick from Salmonella?

a)

improperly cooked meat and poultry

b)

contaminated dairy products

c)

leafy green vegetables and table salt

d)

stool contaminated food, water, raw oysters

16.

Which is an example of cross contamination:

a)

cutting raw vegetables with a clean chef's knife

b)

placing raw meats on a shelf below ready to eat foods in the refrigerator

c)

preparing raw chicken and vegetables on the same cutting board

d)

using clean hands and work surfaces when preparing food

17.

Within the Temperature Danger zone, most harmful microorganisms :

a)

reproduce quickly

b)

die

c)

produce toxins

d)

survive, but do not grow

18.

What is the temperature danger zone (TDZ):

a)

90-140 degrees F

b)

70-125 degrees F

c)

41-135 degrees F

d)

45-245 degrees f

19.

How many seconds should the total handwashing process take:

a)

10

b)

15

c)

20

d)

30

20.

Hannah needs to dice foods in food lab. What does he need to use to protect the table or counter tops?

a)

grater

b)

cutting board

c)

sifter

d)

roasting pan

21.

Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?

a)

pie pan

b)

baking sheet

c)

loaf pan

d)

frying pan

22.

Gardening, and walking briskly are examples of:

a)

very light activities

b)

vigorous activities

c)

moderate physical activities

d)

light physical activities

23.

Physiological influences on food choices include gender, age, wellness and:

a)

personal likes

b)

peer groups

c)

emotions

d)

activity levels

24.

To encourage good nutrition, MyPlate recommends that half a plate should be filled with:

a)

grains and fats

b)

grains and meats

c)

fruits and meats

d)

fruits and vegetables

25.

Michelle is a very picky eater. The only vegetables she likes to eat is steamed broccoli with butter so she eats it everyday because her Foods teacher said to eat vegetables daily. Which MyPlate recommendation should she do a better job of following?

a)

vary her vegetables

b)

eat more green vegetables

c)

focus on eating whole vegetables

d)

eat only fresh vegetables

26.

Mickey uses a chart to visualize how much peanut butter he needs to eat for one serving. Which weight-control strategy is he using?

a)

practicing moderation

b)

achieving physical fitness

c)

following teens caloric intake

d)

controlling portion sizes

27.

Mrs. Boykin's Foods classes were making chocolate chip cookies from scratch. Some of the cookies were flat as a pancake and did not look like cookies. What MOST LIKELY went wrong with the recipe?

a)

The student sneezed on the cookie dough and the baking soda and salt got blown away

b)

the students used twice as much baking soda and salt as required in the recipe

c)

the students used too much vanilla

d)

the students did not measure the baking soda and salt correctly OR accidently left it out of the recipe

28.

Why should pots, pans and casserole dishes be washed by hand last?

a)

The usually contain the most difficult to remove food residues and grease

b)

they are the lightest equipment used and may break easier

c)

they are the most expensive kitchen equipment and may break

d)

they are the easiest to wash in cold water

29.

Which are used to measure small amounts of ingredients, usually less than 1/4 cup?

a)

measuring spoons

b)

dry measuring cups

c)

liquid measuring cups

d)

water glasses

30.

Which kitchen equipment must be used to measure 1 cup of honey for a homemade bread recipe?

a)

liquid measuring cup

b)

3 teaspoons

c)

dry measuring cup

d)

sifter

31.

Which is used to cook vegetables and retain the MOST nutrients?

a)

double boiler

b)

steamer

c)

casserole dish

d)

wok

32.

Gary is cooking a turkey for his family for Thanksgiving. Which kitchen equipment should he use?

a)

roasting pan

b)

wok

c)

baking sheet

d)

pie pan

33.

Which measure equals a one-half cup?

a)

4 teaspoons

b)

eight fluid ounces

c)

four fluid ounces

d)

sixteen cups

34.

To cook uncovered under a direct heat source is to:

a)

broil

b)

braise

c)

simmer

d)

roast

35.

What is the abbreviation tablespoon?

a)

t. or tsp

b)

T. or Tbsp..

c)

oz.

d)

gal.

36.

To lightly brown or cook food in a small amount of fat:

a)

bake

b)

simmer

c)

deep fry

d)

saute

37.

Darius is cooking a turkey for Thanksgiving. He is pouring pan juices over the turkey during the cooking process . What is he doing to the turkey?

a)

basting

b)

baking

c)

seasoning

d)

tenderizing

38.

Which recipe part tells the number and size of the servings the recipe will make?

a)

yield

b)

container size

c)

nutritional value

d)

list of ingredients

39.

Which part of a recipe , usually given for conventional ovens, tells how to cook the food?

a)

temperature and time

b)

step-by step directions

c)

container size and shape

d)

list of ingredients and amounts

40.

Sixteen ounces is equal to:

a)

one quart

b)

one pint

c)

one pound

d)

half a cup

41.

To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands is to:

a)

stir

b)

knead

c)

cut-in

d)

fold

42.

Which measures one tablespoon?

a)

one teaspoon

b)

two teaspoons

c)

three teaspoons

d)

four teaspoons

43.

To blend a delicate mixture into a heavier one by using a spatula or spoon into a gentle up, down, or over motion so that the mixture stays light is to:

a)

fold

b)

blend

c)

knead

d)

stir

44.

The foods classes at Hunt all chose to make chocolate chip cookies without nuts because of people having allergic reactions to nut. Which statement is true?

a)

the recipe always has to have nuts in order for the recipe to turn out properly

b)

nuts are a non-essential ingredient in this recipe

c)

Nuts are the main ingredient and must be in the recipe

d)

Nuts are essential in this recipe

45.

Which are essential ingredients in cookies?

a)

nuts

b)

pecans

c)

chocolate chips

d)

salt, flour, baking powder, eggs