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Home Ec Taster Quiz

Total questions: 50

Worksheet time: 17mins

Name
Class
Date
1.

Which food group makes my bones strong ?

a)
b)
2.

How many glasses of water should I drink in a day ?

a)

2

b)

8-10

3.

PASTA, BREAD, CEREALS AND RICE ARE...

a)

GRAINS

b)

FRUITS

c)

FATS

d)

MEAT

4.

Which food group?

a)

PROTEINS

b)

GRAINS

c)

DAIRY

d)

VEGETABLES

5.

Which food group?

a)

DAIRY

b)

FOOD FOR CHICKENS

c)

FATS

d)

PROTEINS

6.

What food group is this?

a)

fruit

b)

vegetables

c)

oil

d)

water

7.

mayo, butter, oil, chips

belong to which food group?

a)

Dairy Group

b)

Vegetable Group

c)

Meat, Poultry, Fish, Beans, Eggs, and Nuts Group

d)

Fats, Oils and Sweets Group

8.

What is this?

a)

dairy

b)

beans

c)

poultry

d)

eggs

9.

What is it?

a)

EGYPTIAN PYRAMID

b)

FOOD PYRAMID

c)

PYRAMID

d)

FOOD

10.
Main ingredient is?  
a)
corn
b)
corn oil 
c)
salt
d)
frito
11.
Based on the label, how many chips are in 1 serving of this bag of potato chips?
a)
20 chips
b)
28 chips
c)
160 chips
d)
90 chips
12.
What is the main ingredient in this bottle of salad dressing?
a)
Sodium
b)
Fat
c)
Vegetable Oil
d)
Potatoes
13.
Reading the food label can help you compare products, make healthier choices and provide valuable information to people with food allergies. 
a)
True
b)
False
14.
Does the label contain what Vitamins are in the food?
a)
No
b)
Yes
15.
How many servings are in this container of poptarts?  
a)
1
b)
4
c)
8
d)
Unable to tell based on the information 
16.
How many grams of sugar in 1 poptart? 
a)
170
b)
34
c)
15
d)
less than 2%
17.
Based on the food label, if I eat 9 potato chips, how many grams of protein would I be getting? 
a)
2g
b)
4g
c)
6g
d)
8g
18.

Mary does not eat pork because of her religion. This choice is most likely effected by which influence?

a)

situational

b)

media

c)

technological

d)

cultural

19.

A family choosing to prepare dinner at home to save money rather than go out to a restaurant, demonstrates which type of food choice influence?

a)

economic

b)

technological

c)

situational

d)

physiological

20.

a)
b)
21.
The purpose of carbohydrates is:
a)
to provide a layer of insulation for protection.
b)
to boost the immune system and fight off infection.
c)
to provide the body with energy.
d)
to help us get a good night's rest.
22.

Promotes repairing and rebuilding of muscle tissue

a)

Protein

b)

vitamins

c)

minerals

d)

fats

23.

The body's main source of energy

a)

Protein

b)

Vitamins

c)

minerals

d)

Carbohydrates

24.

This nutrient helps keep your bones and teeth strong

a)

vitamins

b)

carbohydrates

c)

Minerals

d)

Fats

25.
Which nutrient carries nutrients to cells and waste from the body?
a)
carbohydrates
b)
proteins
c)
fats
d)
water
26.
Which of the following foods is NOT a protein?
a)
Orange
b)
Steak
c)
Eggs
d)
Chicken
27.
True or False:  Water is essential to every body function you have.  
a)
True
b)
False
28.

These help your body fight diseases

a)

protein

b)

carbohydrates

c)

vitamins

d)

minerals

29.
How does calcium help our body?
a)
Builds muscle
b)
Helps eyesight
c)
Develops red blood cells
d)
Builds strong bones
30.

The role of fibre is to

a)

Strengthen teeth and bones

b)

Keep the digestive system healthy

c)

Provides the body with energy

d)

Repairs muscle and tissues

31.

Vitamin C is important because...

a)

It keeps the immune system healthy

b)

Provides the body with energy

c)

Improves eye health and vision

d)

Reduces the risk of brittle bones

32.

You shouldn't cook while wearing loose clothes or without tying your hair.

a)

TRUE

b)

FALSE

33.

Electrical shock can be prevented by keeping electrical appliances away from water.

a)

TRUE

b)

FALSE

34.

It is fine to sit on the counters during cooking lab.

a)

how dare you? no!

b)

only if there is no food

c)

sure! why not?

d)

always

35.

Always cut/chop food on a ____________

a)

Chair

b)

Stove top

c)

Counter

d)

Cutting board

36.

Always wash _________ separately.

a)

Knives

b)

Spoons

c)

Forks

d)

Spatulas

37.

When using knives, you should always cut___________

a)

towards yourself

b)

away from your body

c)

either

d)

neither

38.
I am used to scrape the ingredients down from the sides of mixing bowls, what am I?
a)
Rubber Scraper 
b)
Spatula
c)
Spring Form Pan
d)
Turner
39.

I add air to ingredients to make them light and fluffy, what am I?

a)

Pastry Blender

b)

Mixer

c)

Spatula

d)

Wire Whisk

40.
I am a large bowl with holes. I drain liquids away from foods like cooked pasta, what am I?
a)
Steamer
b)
Ricer 
c)
Colander 
d)
Slotted Spoon
41.
I protect your counter tops while you cut and chop food, what am I?
a)
Cooling Rack
b)
Cutting Board
c)
Whisk
d)
Turner
42.

Identify this utensil

a)

Ladle

b)

Long Spoon

c)

Mixing Spoon

43.

Used to blend fats such as shortening into flour for pastries

a)

Rotary Beater

b)

Pastry Blender

c)

Flexible Spatula

44.

Identify this kitchen tool.

a)

Turners

b)

Grabbers

c)

Pinchers

d)

Tongs

45.

Identify these kitchen items

a)

Mixing Bowls

b)

Kitchen Plates

c)

Cereal Bowls

d)

Cheese Holders

46.

What is this?

a)

StarBucks

b)

Taco Bell

c)

McDonalds

d)

Burger King

47.

What is this?

a)

Ruby Tusedays

b)

Starbucks

c)

Subway

d)

Taco Bell

48.

What is this?

a)

Chipotle

b)

Chills

c)

Arbys

d)

Wendys

49.

Which fast food logo is this?

a)

Mc Donalds

b)

Burger King

c)

Burger Hut

d)

Pizza Hut

50.

Which fast food logo is this?

a)

Pizza Fat

b)

Pie Fruit

c)

Pizza Hutt

d)

Pizza Hut

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