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Foods 1 Most Missed Questions Spring 2021 Part A

Total questions: 84

Worksheet time: 57mins

Name
Class
Date
1.
Having enough money to purchase desired food is an example of an ___________ influence.
a)
Social
b)
Media
c)
Economic
d)
Personal
2.
Diabetes is an example of what kind of influence on food choices?
a)
Emotional
b)
Physical
c)
Psychological
d)
Social
3.

Which of the following is NOT a fat-soluble vitamin?

a)

A

b)

B

c)

E

d)

D

4.

How many calories are in 10 grams of carbohydrates?

a)

10

b)

20

c)

30

d)

40

5.

Which nutrient insulates the body?

a)

Carbohydrates

b)

Protein

c)

Fat

d)

Vitamins

6.

All of the following nutrients give us energy, EXCEPT:

a)

Carbohydrates

b)

Fats

c)

Minerals

d)

Protein

7.

Which of the following foods is the best source of water?

a)

Chips

b)

Cheese Stick

c)

Soup

d)

Almonds

8.

What is the difference between fat-soluble & water-soluble vitamins?

a)

Fat-soluble are carried & stored by fat in the body, while water-soluble dissolve in water & are excreted.

b)

Fat-soluble vitamins are B & C vitamins, while water-soluble vitamins are A, D, E, & K.

c)

There is no difference between them

d)

Fat-soluble vitamins make you fat and water-soluble vitamins make you retain water.

9.

To cut calories, a person should select for dessert:

a)

Apple pie & ice cream

b)

Chocolate pudding

c)

Fresh fruit cup

d)

Oatmeal raisin cookie

10.

An example of food in the red section of My Plate would be:

a)

Blackeyed peas

b)

Corn on the cob

c)

Skim milk

d)

Sliced peaches

11.

How many calories would be in 10 grams of fat?

a)

19

b)

91

c)

90

d)

9

12.

Diabetes is an example of what type of influence on food choices?

a)

Emotional

b)

Physical

c)

Psychological

d)

Social

13.

Look at the nutrition label. How many calories would be in TWO servings?

a)

230

b)

320

c)

460

d)

640

14.

Which is an example of an external influence affecting food choices?

a)

availability of canned foods

b)

religious beliefs with specific food laws

c)

increases in one's high blood pressure

d)

number of employed parents

15.

The price of specialty coffee drinks has risen in the United States due to increased demand. This is an example of what type of external food influence?

a)

economic

b)

environmental

c)

media

d)

technological

16.

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

a)

peer group

b)

personal likes & dislikes

c)

emotions & feelings

d)

activity levels

17.

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

a)

a variety of foods from each food group

b)

grains & vegetables

c)

fruits & grains

d)

fruits & vegetables

18.

Eating pizza with friends after a football game is MOST LIKELY an example of which food choice factors?

a)

comfort & family ties

b)

social ties & entertainment

c)

adventure & entertainment

d)

nutrition & wellness

19.

An example of a nutrition claim that a person should be cautious of is:

a)

consuming fresh fruit for dessert

b)

encouraging one to choose orange juice instead of lemonade

c)

replacing corn with brown rice in an evening meal

d)

guaranteeing one will lose five pounds per week on the grapefruit diet

20.

Eating pasta the night before a race is MOST LIKELY an example of which type of individual food choice factors?

a)

adventure & wellness

b)

enjoyment & social ties

c)

comfort & entertainment

d)

nutrition & wellness

21.

Karen consumes two & one half cups of spinach every day to meet her vegetable group. Which MyPlate recommendation should she do a better job of following?

a)

vary your protein source

b)

make half your grains whole grains

c)

focus on whole fruit

d)

vary your vegetables

22.

Gardening, dancing, & walking briskly are examples of:

a)

very light physical activities

b)

light physical activities

c)

moderate physical activities

d)

vigorous physical activities

23.

External factors such as spring flooding & colder than normal winters are:

a)

economic influences on food availability & choices

b)

environmental influences on food availability & choices

c)

media influences on food availability & choices

d)

technological influences on food availability & choices

24.

A person can make healthier food choices when shopping for packaged & canned foods by:

a)

buying more canned than packaged foods

b)

buying only organic food products

c)

purchasing larger sizes

d)

reading the nutrition labels

25.

Deandre uses a chart to visualize how much peanut butter is considered one serving for his sandwich. Which weight-control strategy is he using?

a)

following recommended calorie needs

b)

practicing moderation

c)

controlling portion sizes

d)

achieving physical fitness

26.

The food groups recommended in the greatest amounts on MyPlate are:

a)

fruits & grains

b)

fruits & protein

c)

grains & protein

d)

grains & vegetables

27.

Mason wants to start a physical fitness program to help him get in shape. What activities should he practice for flexibility?

a)

stretching exercises

b)

cardiovascular exercises

c)

resistance exercises

d)

calisthenics

28.

Aerobics, competitive basketball, & running are examples of:

a)

very light physical activities

b)

light physical activities

c)

moderate physical activities

d)

vigorous physical activities

29.

Choosing to convert a vacant city lot into a community vegetable garden is an example of what type of external food influence?

a)

economic

b)

environmental

c)

media

d)

technological

30.

Cutting food costs in half because children are leaving for college is an example of which type of influences on food?

a)

cultural influences

b)

physiological influences

c)

psychological influences

d)

situational influences

31.

Which reason best completes this list?

a)

To spread democratic ideals

b)

To improve efficiency in manufacturing

c)

To locate potential military allies

d)

To claim new territory

32.

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?

a)

1 cup

b)

2/3 cup

c)

1/2 cup

d)

1/4 cup

33.

A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?

a)

1/4 cup

b)

1/2 cup

c)

1 cup

d)

2 cups

34.

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

a)

1 stick of butter for the butter or margarine

b)

1 stick of margarine for the butter or margarine

c)

2 1/2 cups buttermilk for the milk

d)

2 1/2 cups skim milk for the milk

35.

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

a)

dry measuring cups

b)

liquid measuring cups

c)

measuring spoons

d)

scales

36.

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?

a)

sheet cake, carrots, raw eggs, ground beef

b)

carrots, ground beef, raw eggs, sheet cake

c)

ground beef, sheet cake, raw eggs, sheet cake

d)

carrots, raw eggs, sheet cake, ground beef

37.

Which is the MOST important reason a food employee should not chew gum while preparing food?

a)

customers may see it and find it distasteful

b)

saliva can contaminate customers' food

c)

it can be a choking hazard

d)

it prevents a food handler from tasting food

38.

What is the MAXIMUM number of days that homemade chicken salad can be held at 41F?

a)

2

b)

3

c)

6

d)

7

39.

To cause a solid food to turn into or become part of a liquid is to:

a)

dissolve

b)

marinate

c)

soak

d)

vent

40.

Which kitchen equipment is narrow with deep sides & is used to bake bread & pound cake?

a)

baking sheet

b)

loaf pan

c)

pie pan

d)

roasting pan

41.

Which of the following helps prevent food in a self-service area from becoming contaminated by guests?

a)

ensure that guests only use one plate

b)

require people to monitor the self-service area

c)

post allergen information around the self-service area

d)

list all of the ingredients in each menu item

42.

All leftovers must be reheated for 15 seconds to the MINIMUM temperature of:

a)

135F

b)

145F

c)

155F

d)

165F

43.

All leftovers must be reheated for 15 seconds to the MINIMUM temperature of:

a)

135F

b)

145F

c)

155F

d)

165F

44.

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

a)

Yes, he can as long as he washes his hands well

b)

Yes, he can as long as he is restricted to washing dishes

c)

No, he must be excluded but can tomorrow

d)

No, he must be excluded until cleared by a doctor

45.

To cook uncovered under a direct heat source is to:

a)

braise

b)

broil

c)

roast

d)

simmer

46.

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

a)

container size & type

b)

list of ingredients & amounts

c)

temperature & time

d)

step-by-step directions

47.

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?

a)

use 1 small brown egg

b)

use 1 egg white

c)

use 2 egg whites

d)

use 2 medium eggs

48.

In a kitchen, pots with handles that are loose:

a)

are not a food sanitation issue as long as caution is used

b)

may lead to injuries from burns by hot food items

c)

should be used to store cold foods

d)

should be used with pot holders to prevent spilling

49.

Which measure equals a one-half cup?

a)

2 fluid ounces

b)

8 tablespoons

c)

8 teaspoons

d)

8 fluid ounces

50.

One example of cross-contamination is when someone preparing food:

a)

uses separate cutting boards for raw & cooked meat

b)

uses the same ice for serving drinks & keeping beverage bottles cold in a cooler

c)

washes fruits & vegetables under running water

d)

prepares hand-battered food in small batches

51.

Food cooked for a buffet-style dinner & hot held must be maintained at a MINIMUM of what temperature?

a)

120F

b)

135F

c)

145F

d)

175F

52.

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

a)

baking sheet

b)

loaf pan

c)

pie pan

d)

roasting pan

53.

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

a)

cut-in

b)

fold

c)

knead

d)

stir

54.

Which food was correctly cooled?

a)

a large pot of soup that was divided into smaller pans & cooled at room temperature for 8 hours

b)

beans that did not cool to 70F within 2 hours, but were reheated to 145F for 15 seconds within 2 hours & then cooled correctly

c)

cooked poultry that cooled from 135F to 70F within 2 hours & from 70F to 41F within an additional 4 hours

d)

a roast that cooled form 135F to 70F within 4 hours & from 70F to 41F within an additional 6 hours

55.

A frozen piece of salmon can be thawed using any procedure EXCEPT:

a)

under cold running water

b)

part of the cooking process

c)

in the cooler

d)

on the counter

56.

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to:

a)

baste

b)

grease

c)

season

d)

tenderize

57.

Slicing meat using a meat slicer left out at room temperature requires that:

a)

the slicer must be cleaned & sanitized every 4 hours

b)

the slicer must be cleaned & sanitized when done slicing meat for the day

c)

the slicer must be cleaned & sanitized at the end of a volunteer's shift

d)

the slicer must be disassembled & put in the dishwasher

58.

What is the proper procedure for cleaning & sanitizing food-contact surfaces?

a)

clean, sanitize, rinse, towel dry

b)

rinse, scrape, clean, sanitize

c)

clean, sanitize, towel dry

d)

pre-scrape, clean, rinse, sanitize, air-dry

59.

Which is used to cook vegetables, retaining their nutrients?

a)

casserole dish

b)

double boiler

c)

steamer

d)

wok

60.

Which is an example of an essential ingredient in a recipe?

a)

green bell pepper in a casserole

b)

potatoes in a beef stew

c)

salt in a loaf of bread

d)

toasted almonds in a salad

61.

In a foods lab, following all kitchen safety rules is essential because they:

a)

aid in the prevention of accidents

b)

keep students on task during the lab

c)

prevent students from burning food

d)

protect the teacher from lawsuits

62.

Which is a recipe resource?

a)

ingredient substitutions

b)

magazine or newpaper

c)

recipe yields

d)

volume measurement

63.

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

a)

container size & type

b)

list of ingredients & amounts

c)

nutrition analysis

d)

yield

64.

Ground beef cooked in a microwave must reach an internal temperature of:

a)

135F

b)

145F

c)

155F

d)

165F

65.

Taylor is preparing chicken pie for dinner & uses a 9" x 13" glass baking dish. What part of the recipe helped her decide what pan to use?

a)

yield

b)

list of ingredients & amounts

c)

step-by-step directions for mixing & handling

d)

container size & type

66.

What should you do to avoid cross-contact when preparing food for someone with a food allergy?

a)

wipe down work surfaces with a wet cloth

b)

wash, rinse, & sanitize surfaces & utensils between uses

c)

use only organic ingredients

d)

cook the food to its minimum internal temperature

67.

Which measure equals 1 tablespoon?

a)

1 fluid ounce

b)

2 fluid ounces

c)

2 teaspoons

d)

3 teaspoons

68.

Which kitchen equipment is a metal cutting tool with openings of different sizes & may be used to prepare cheese or cabbage?

a)

food chopper

b)

grater/shredder

c)

pastry blender

d)

rolling pin

69.

Why should pots, pans, & casseroles be washed by hand LAST?

a)

they are the heaviest cooking equipment used

b)

they require the coldest water to remove grease stains

c)

they should be stored last because they require more space

d)

They usually contain the most difficult to remove food residues

70.

Lab Group 2 is constructing a timetable & just estimated time for each task. What should the group do NEXT?

a)

calculate the total time

b)

list tasks

c)

identify end time

d)

calculate start time

71.

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?

a)

assemble the equipment

b)

go to the grocery store

c)

interpret the recipe

d)

calculate the amount needed to purchase

72.

You are in charge of a bake sale with large trays of fresh pastries & cookies. Everyone working is serving food & handling money so they cannot run to wash their hands & put on gloves between every sale. What are some other things to prevent bare hand contact?

a)

supply tongs for use in serving items

b)

have worker use single-use papers

c)

wrap items in plastic before putting in the case

d)

all of the above

73.

What is an abbreviation for teaspoon?

a)

t

b)

teas

c)

T

d)

Tbsp

74.

Which measure equals 1 pound?

a)

4 ounces

b)

8 ounces

c)

16 ounces

d)

32 ounces

75.

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:

a)

8:23am

b)

8:30am

c)

8:53am

d)

8:58am

76.

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:

a)

cut-in

b)

fold

c)

knead

d)

stir

77.

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?

a)

list the preparation tasks

b)

make & carry out the work plan

c)

select, read, & interpret the recipe

d)

evaluate the work plan

78.

In kitchen group one, Jon prepared the soup by himself while the rest of the lab members cleaned. What did this lab group do poorly?

a)

use of the recipe

b)

collection of all equipment & ingredients

c)

application of sanitation procedures

d)

division of tasks among lab members equitably

79.

Mary is organizing her timetable for preparing today's lunch menu. Which food product could be prepared ahead & stored in the refrigerator?


MENU

*Garden Salad

*Hot Reuben Sandwich

*Wheat Crackers

*Brownies

a)

Brownies

b)

Garden Salad

c)

Hot Reuben Sandwich

d)

Wheat Crackers

80.

Tonya, Sarah, & Jane discuss recipe ideas for the class meal. This is an example of:

a)

communication

b)

cooperation

c)

organization

d)

responsibility

81.

When constructing a timetable, which step follows listing tasks?

a)

calculate the total time

b)

estimate time (in minutes)

c)

identify end time

d)

determine clock time

82.

Mr. Jones is demonstrating to students how to dice foods. What does he need to protect the tabletop?

a)

cutting board

b)

grater

c)

scraper

d)

straightening steel

83.

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

a)

casserole

b)

double boiler

c)

steamer

d)

wok

84.

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?

a)

baking sheet

b)

loaf pan

c)

pie pan

d)

roasting pan